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Foods & Drinks

The Four Best Types Of Beef Steak

Prime: Available at Upscale Restaurants and Contains The Highest Fat Content.

Choose: Often The Lowest Quality Sold in Supermarkets, with Much Less Marbling.
Standard: Lowest Quality and Most Economical, But It Gets Harder.

What is New York Strip Steak?
The shell part of a steed is the lumbar region, or “lower back”, with the fillet removed but the legs left intact. When the portion is removed, it becomes a “strip”.

An entire bar can be grilled whole but is usually cut into smaller steaks called “strip steaks”, or New York cut, hence the name “New York strip”. These cuts came from a restaurant in New York City in the 19th century, and the city’s name stuck and became the descriptive name for this steak.

Why Does Grilled Beef Taste So Good?
The short answer is the chemical effects of the heat on the steak. It is called the Maillard reaction. Maillard was a French chemist from the late 19th century who studied this browning/heating reaction.

The complex transformation caused by the Maillard reaction reduces sugars and proteins in the meat and provides an abundance of flavor. Marinate your meat before grilling to enhance this effect.


The Marinade is a Flavor Enhancer
Taste improvement is the only reason to marinate your steaks before grilling. Contrary to many people’s beliefs, marinating meat is not a tender method. In addition, soaking your meat in acidic liquids does not make the meat softer.

For this reason, it is best to buy a good cut that is known to be tender, and that does not require any preparation to ensure tenderness. The acidic ingredient in typical marinades dries out the meat rather than tenderizes it and must be balanced with another liquid.

In addition, marinades can only be absorbed by the meat to a limited extent and often do not penetrate the entire cut.

Liquids That Can Become Tenders: Think Dairy Products

When looking for liquids to tenderize your meat, consider dairy products! Milk, buttermilk, and yogurt are traditionally used to tenderize game.

Soaking your steak in 3 cups of buttermilk can help tenderize it. You can place this in the fridge in a large Ziplock bag for at least another 30 minutes overnight.

You can also marinate in your favorite flavor marinade for at least an hour after soaking the buttermilk. Be sure to rinse off the buttermilk and dry it to the second marinade.

Keep in mind that marinating dairy products is completely optional. It is still best to buy the more expensive cut for softness. Just try the different options and see what you prefer.

Safety When Marinating Meat
It would be best always to be careful when working with raw meat. Clean all areas where the core has come into contact with warm soapy water, be sure to scrub well. It is also advisable to wash your hands regularly when handling raw meat.

When using a marinade, follow these food safety guidelines:
Use a glass bowl, not plastic or metal. Because the acidic ingredient can interact with metal, bacteria from the raw meat can be picked up by plastic.
It is safer to marinate the meat in the fridge. However, if you leave it on the bench, it can stand outside at room temperature for a maximum of one hour.
Please do not save the marinade for reuse after the raw meat has been immersed in it. It is best to set aside freshly made if you intend to use it as a sauce or cook it for five minutes.
Remember that food poisoning is a serious disease that can be fatal to some. So, take the time to prepare your raw meat properly and clean it up when you go.

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