"R Reid" > wrote in message
...
>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?
>

Get the good cuts of meat suitable for grilling with plenty of marbling in
them. Choice is the grade to look for. Get a thick cut, 1.5 to 2 inches.
That way they will not dry out and you can control the doneness easier. My
favorite is the Spencer steak, also called a rib eye. It's a beautiful cut
of meat, lots of flavor and very tender. Expensive, but well worth it. The
New York strip is a great cut. Get it thick, 2 inches. Do not overcook,
medium rare is the most well done you want it. Undercook the meat and let
it rest before serving so it is not too well done. This will finish the
cooking and set the juices. Cook to an internal temp of about 135, then
rest for 10 minutes for a 150 finish. This will give you a nice, medium
rare. I love rare steaks, and cook to about 125 which finish at about 140.

As for cooking - use cast iron. Season the meat with kosher salt and pepper
(or just seasoned salt) and rub with peanut oil. Use a well seasoned cast
iron skillet brought to screaming heat then add peanut oil and then the
meat. Ignore the smoke, it is a sign the pan is hot enough. Sear on one
side, flip, sear on the other then under the broiler for 2-3 minutes per
side. Remember, the thicker cuts yield the best results. Then remove from
the broiler and then, this is the secret, a pat of butter on top and let
rest under foil for 10 minutes.

Those are some of the secrets to a good steak. The more fat in the meat the
better. You do not want fat around the meat, but in it. That makes for a
tender steak. Ultra lean steak is tough and chewy.

Paul