Steak Variations Tips

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What do the different cuts of steak mean?

The Different Cuts of Steaks

If you have never purchased steak before, you may be unfamiliar with the cuts you have to choose from. Here is a list of each cut to help guide you when you go to purchase your next roast.

Shoulder/Chuck – This meat can be bought bone-in or boneless. This meat works well in soups, chili, and stews. When ground, this meat makes a good burger. Shoulder and chuck can also be cooked as beef roasts or steaks.

Rib – This is one of the more favored cuts of meat. This meat is tender and delicious. It can be used as steaks or roasts. It can be grilled, broiled or fried.

Loin/Sirloin – Steaks taken from the area closest to the rib are known as short loins. These include club, T-bone and porterhouse. Cuts taken closest to the rump are known as sirloins. These cuts of meat work well as roasts or steaks. They also can be ground up for hamburgers.

Rump/Round – These cuts of meat are not as tender as the previous cuts. Therefore, they need to be stewed, boiled or braised slowly to make it tender. The rump cuts can work well for steaks and roasts, and as ground hamburger. When purchasing round cuts, you should know that top round is more tender than bottom round.

How do I know when steaks are done?

How to Know When Your Steak Is Done Cooking

If you are serving steaks to guests, you can be assured that each one will have their own preference in regards to degrees of doneness. For instance, one person may want their steak bloody rare, while another guest may want his or her steak burnt! The best way to know degrees of doneness in a steak is to purchase a small meat thermometer. Here are the readings you should look for when cooking steaks.

Rare: 140 degrees F. (The meat will be bright red.)
Medium Rare: 150 degrees F. (The meat will be dark pink.)
Medium: 160 degrees F. (The meat will be very light pink)
Well Done: 170 degrees F.(The meat will be brown.)

Can all roasts be cooked the same?

All Beef Roasts Are Not the Same

If you are preparing to cook a beef roast, you should keep in mind that different cuts of meat will require different roasting times.

Ribeye (3 pounds, boneless)
Oven Temperature: 350 degrees F.
Internal Temperature: 140 degrees F.
Cooking Time: 13 minutes per pound for rare meat

Rib Roast (5 pounds, bone-in)
Oven Temperature: 300 degrees F.
Internal Temperature: 140 degrees F.
Cooking Time: 25 minutes per pound for rare meat

Tenderloin (3 pounds)
Oven Temperature: 425 degrees F for the first 15 minutes, then 350 degrees F
Internal Temperature: 140 degrees F.
Cooking Time: 10 minutes per pound for rare meat

Brisket (5 pounds)
Oven Temperature: 375 degrees F.
Internal Temperature: 140 degrees F.
Cooking Time: 30 minutes per pound for rare meat

Which wines work with beef?

Beef Roast and Wines

If you are serving a beef roast or steak, you will want to make sure you have a wine that complements the meat. Here is a list of wines that work well with different cuts of beef.

Roast Beef – Cabernet Sauvignon, Pommard, Barolo
Rib and Loin Cuts – Beaujolais-Villages
Flank Steaks – Shiraz, Cabernet Sauvignon
Fillet Steaks – Pomerol
Beef Stew – Burgundy, Pinot, Noir

How long can I store beef patties?

Tips for Storing Beef Patties and Other Meats

If you have purchased steak, beef patties, roasts, and other meat products in bulk, you should know the proper storage times for each in the freezer.

Roasts/Chops/Beef Patties/Ribs: 12 months

Liver/Other Variety Meats: 3-4 months

Soups/Stews/Casseroles with Meat: 3 months

Beef Broth/Gravy: 3 months

Hot Dogs/Lunch Meats: 2 months

Jerky: Do not freeze/store in a pantry up to one year

*Keep in mind that cryovac packaging can double the storage time of your meat selections

Do you have any steak grilling tips?

Steak Grilling Tips

Here are some grilling tips that will help you make perfect steaks each and every time.
*Feel free to marinate your steaks for as long as you like before they are put on the grill. However, if you plan to add sauces to your steak, you should not apply them until your steaks are about finished cooking. Adding sauce to your steaks too early will cause them to burn.
*Your grill should be heated to a temperature of at least 375 degrees F. before you place your meat on the racks. Grass-fed steaks require the grill be turned to LOW after searing as grass-fed cooks much faster than grain fed due to less intramuscular fat.
*You should sear thick cuts of meat. This will keep the tasty juices sealed inside the meat and they won't drip away while cooking. Allow each side of the steak to sear for about 80 seconds.
*Once you have your steaks seared, you should move them off of the direct flame. They will cook indirectly when placed off of the flames because of the heat circulating inside the grill.

Which cuts of steak are lean?

Identifying Lean Steaks

There are upwards of 30 different cuts of beef that meet the government guidelines to be classified as “lean.” Steaks that fall into the lean meat category include: chuck shoulder steak, sirloin tip, top sirloin, round steak, T-bone, tenderloin, tri-tip, top loin, round tip, and bottom round steaks.

You should know that three ounces of lean beef has as much iron as nearly three cups of raw spinach! So, if you do not like to eat spinach, you should add lean beef to your diet.

Can I give my dog marrow bones?

Marrow Bones Are Safe for Pets

Marrow bones are not just for people to use when cooking. Many pet owners order marrow bones from meat dealers via the Internet for their pets. These bones can be ordered to accommodate a dog who is large or small. Marrow bones can be ordered in packages of two or three – or up to fifty pound boxes. If you would like to ensure that your dog is chewing on something that is healthy for him or her, bypass the expensive bones at your local pet store. Go online and price natural marrow bones. These bones are chock full of nutrients and are very healthy for your pet.

I'm watching my cholesterol, what kind of beef roast should I buy?

Beef Roasts for Cholesterol Watchers

If you are watching your cholesterol, you should be selective when purchasing a beef roast. The good news is that an individual with high cholesterol can eat lean beef. The key is selecting beef roasts that have the word “loin” or “round” in the cut's name. This could include a top round roast, eye round roast, bottom round roast or a tenderloin roast.

I have a large crowd coming, what is an easy meal?

Beef Roasts Please Large Crowds

If you have a large crowd coming to your home, you should think about buying a large beef roast. You can purchase an inside round primal roast which weighs about 16 pounds. Prepare your roast with your favorite rubs or seasonings, cook and then slice for sandwiches. Add dips, chips, raw veggies and cheeses to the table and you will have a meal that will fill up any crowd.
To get the best deal on an inside round primal roast, search the Internet for a reputable meat dealer. The commercial roasts you will find at your local supermarket probably will not be the quality of meat you are looking for

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