Credit: Tavallai https://goo.gl/wwl0BX
There is a world of difference between one steak cut and another, and people who really enjoy steak will want to know which cut will best suit their taste. In Serious Eats’ The Four High End Steaks You Should Know, its managing food director J. Kenji Lopez-Alt says steaks are meat cuts that are “low enough in connective tissue that they don’t require the long cooking times that ‘slow-cooking’ cuts require.” Beyond that, however, there is a treasure trove of juicy details.
The Ribeye Steak
- Kenji Lopez-Alt describes this popular steak cut clearly:”Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people (myself included) consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow.
“The Best Way to Cook It: Pan-frying, grilling, broiling. Because its copious fat is prone to causing flare-ups, grilling can be a bit tricky. Have a lid ready, and stand by with the tongs in case you need to rapidly spring into action and retrieve them from the depths of a fireball. This is my favorite cut for pan-searing…”
