Become a Steak EXPERT in 45 Minutes

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Separate steak cuts into three categories: fancy cuts, daily eats, and don't buy.

Identify fancy cuts: ribeye, New York strip, and fillet.

Buy whole cuts to save money and slice them to desired thickness.

Choose New York strips with consistent appearance and avoid chewy fibers.

Consider using a whole strip loin as a prime rib alternative for hosting.

Select porterhouse steaks with a decent-sized tenderloin and a nice strip.

Understand the difference between porterhouse (tenderloin at least 1.25 inches) and T-bone steaks.

Know the components of a whole tenderloin: tail, center cut, and head.

Remove the tail for stir fry, use the center cut for filet mignon or beef Wellington, and trim the head for roasting or stir fry.

Choose ribeye steaks from the chuck end for better marbling and a larger ribeye cap.

Use trimmings from cut steaks to make beef tallow or grind them for burgers.

Identify different types of ribeye: boneless, bone-in, cowboy, and tomahawk ribeye.

Invest in a vacuum sealer to preserve steaks and prevent freezer burn.

Freeze steaks to extend their shelf life, but only freeze once and eat after defrosting.

Cooking Techniques

Spice Level:

Allergens