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    for all meat lovers, what is the best type of steak to purchase?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.for all meat lovers, what is the best type of steak to purchase?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(for all meat lovers, what is the best type of steak to purchase?),it will help you,my kids.

my husband is coming home from Iraq, and I want to make a great meal for him, but want the meat to be nice and juicy. He likes med. done steak but when i try to pan fry beef chuck under shoulder, it goes tough and well done. I know anything will be better than those MRE's he is eatting and DFACT food. Thanks so much, B

Porterhouse or fillet cooked medium rare. mmm... Try making mashed potatoes from red potatoes. Leave the skin on, wash, cut and boil until they slide right off the fork. While mashing add a splash of milk, half stick of butter, several tablespoons of sour cream, salt and pepper. These are so good you don't need gravy. Don't worry about the sour cream either. I hate sour cream but it does something wonderful to mashed potatoes. I hope you and your husband have a great evening. Thank him for me as one of our nation's heroes!

Other Answers:
Bacon wrapped filet mignon, grill it. Best beef ever!!!!
Slice some potatoes and onion with butter, wrap it in foil and put that on the grill as well.
Some bread in the oven with whipped egg brushed on the crust might not be bad.

Tea bone is the best, and the reason you stake gets so tough is b/c you have to marinate it over night and also cook it in the oven or grill. and it does not take all that long to cook for the way he wants it. You can pretty much use any marinating sause i like kiko man it is like soy sause. Ribeye soak over night in Dale's Seasoning

Ribeye is the juciest. And a tip for tender steak, Go to the store and get some A-1 marinade and the night before put it in a container in the fridge in the marinade. It will be the best steak ever when you cook it. Just DONT FRY IT<>COOK IT ON THE GRILL

Tri-tip is the best!!!

sirloin steak its the best Kobe beef is the best, but it is about $300.00 per pound, so try a nice thick T-bone, or Porter house, make sure it is well marbled( red and white stripes) the white is fat, but that is where all the taste is. Marinate it over night. In the old days butchers would hang the meat from a hook for about a week, the meat would get a green mold on it and the mold would eat all the muscle of the meat making it as tender as butter, all you do is wash off the mold and it is perfectly safe.

I've been a chef for 30 years and over that time cooked steaks by the 10's of thousands. In my opinion, the steak with the best flavour is Rump, the 'juiciest' steak is Rib-Eye and the most tender is Fillet (heart or Tounerdos) naturally I would recommend Certified Aberdeen Angus beef (recognisible by it's 'mark' of 2 A's joined together). With a T-Bone, you do get the benefit of a nice piece of Fillet and a generous Sirloin, but, who eats the bone (remember, the bone has cost you the same price as the rest of the meat)

Kipper. Scotland.

My preference is a Rib Eye and my wife prefers a Fillet wrapped in bacon. the one you buy in a resturant

I'm partial to Rib Eye or Porterhouse. They're usually well marbled so they're very juicy.

Do NOT use Foreman grills for a good piece of meat. The temperature on them is not adjustable and it's impossible to cook a thicker cut of meat on them without drying it out.

I suggest the Cuisinart Griddler for better cuts of meat. The temperature can be adjusted and you can also use it to make everything from grilled vegetables to bacon and eggs to pancakes. (I did some pork tenderloin on mine this week and it was fabulous!). The Griddler is great for inexperienced chefs because you can set it to a specific temperature and a green light will go on when the grill has reached that temperature.

It's more expensive but if you get those 20% off coupons from Bed Bath and Beyond you can get one there for about 80 dollars (the retail at 129.00 most places) and you'll never regret it.

Now for the actual cooking. Meat that doesn't have enough fat marbled through it will dry out faster...that could have been the problem with the chuck depending on the thickness of the cut. Also, when cooking meat, you should only turn it ONCE if you're cooking it on the stove top or under the broiler. If the meat doesn't have much fat in it, don't salt it first, that can also dry it out during cooking. Salt it later if you need to.

If your steak is 1 1/4" to 1 1/2" make sure it's completely thawed before you cook it. If you've had it in the freezer, leave it in the refrigerator about 18 to 24 hours and it will thaw safely.

Heat your grill or pan up to about 350 degrees. Do NOT put the meat in until it has reached this temperature.

Rub the meat with a little olive oil, salt (if it's a good cut of meat) and black pepper to taste.

Place the steak in the pan or grill for about 8-10 minutes. Turn the steak over and repeat and your steak should be well done. If you're using a grill that cooks on both sides at the same time, don't turn the steak, just cook it the 8-10 minutes and remove it from the grill.

Another hint to juicy steaks is to let them rest, undisturbed on a plate after cooking, for about 5 to 10 minutes. This allows the juices to absorb back into the meat..though you may still see some on the plate...dont panic.

For extra flavour, try finely chopping some fresh garlic, rosemary and thyme and mix them in to some softened butter and refrigerate this overnight. It tastes great on steak, vegetables and potatoes. (If you use unsalted butter add a little salt to the mixture.) Don't chop the herbs in a food processor, they'll be too juicy to mix into the butter.
Attended Culinary School

Striploin or sirloin are best cuts. They are tender enough that there is no need to tenderize or marinade them, just season and throw on the grill!! I'd look for a butcher shop in a rural area near you, preferably one that will butcher cut deer, elk, etc. If you know someone who hunts and has his game commerically butchered, you might want him to act as your intermediary for this.

I'd go to them at least a week before your husband is due back, and ask them if they would be willing to dry-age a Porterhouse for you.

Dry aging is, basically, a controlled rotting of the meat. It sounds disgusting, and it's an open invitation to serious food poisoning if you don't know what you are doing.

But there is nothing -- and I mean, nothing -- that tastes better than grain-fed black Angus that's been dry aged for six days.

To answer your question about the Foreman grill, it does a fine job, but you do need to watch it because it can overcook your food, due to the fact it has no temperature control. ribeye is going to be the most flavorful steak. filet the most tender. with strip being somewhere in between. and dont pan fry it! grill it or broil it.

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