On Jul 5, 3:41*pm, (Steve Pope) wrote:
> R Reid > wrote:
> >I am new to cooking in a way LOL I am 24 just getting my own place.
> >Like a lot of people I like my steaks now and then.
> >Is there a way to make them tender when cooking or whats the best piece
> >to buy in the food stores?
>
> Here's my opinion:
>
> If you are in the U.S., and wish to spend the money on a really
> good steak, there are basically two ways to go: a New York steak
> (also called a strip steak), or a rib-eye (sometimes called
> a Market Steak). *The rib-eye has larger areas of fattiness
> and for this reason many people prefer a New York, but the
> rib-eye also has a little more flavor.
>
> If you go with either of the above, and they are USDA choice
> or better, then you're in good shape and you do not need to
> tenderize them. *
>
> There are other options, such as grass-fed beef, if you want
> to fine-tune your selection -- the grass-fed is even more
> flavorful but not as tender. *And there are other cuts
> of steak, including filet mignon, T-bone, porterhouse, and
> bavette, but for an initial foray into doing this I'd
> stick with New York or rib-eye.
>
> Any good-quality U.S. supermarket with a meat counter that's
> doing decent turnover will be able to sell you exactly what
> you want.
>
> There are of course different ways to cook a steak but pan-frying
> in a cast iron (or other heavy) skillet works perfectly.

"Perfectly?" Pan frying is this thing you do when for one reason or
another it is not practical to grill over wood, lump, or even gas.
Would you *really* just as soon have a pan fried steak as one grilled
over wood?
I pan fry steak when it is raining, or at work. I cooked a sirloin
today under the electric broiler. The best I can say is that it was
pretty good.
>
> Good luck!
>
> S.

--Bryan