I recently read an article in the New York Times entitled, “Steak That Sizzles On The Stovetop” by Julia Moskin. In the article, Moskin admits that cooking steak is kind of intimidating to people for many reasons -- the cost, the challenge of cooking it just right, and the popular warnings from nutritionists saying that red meat is bad in the diet.
Despite these factors, she says chicken gets boring, pork is dry, ground beef gets repetitive, and veal is for special occasions. So she took it upon herself to master the art of preparing the perfect steak.
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She writes, “It turns out that you truly don’t need a grill to cook a great steak: savory, salty, encased in a bark-like crust. You don’t need to marinate or dry-rub. You don’t have to know your way around a beef-cut chart — with its bewildering eyes, rounds, chucks and clods — to buy a good one. And at dinner time, laying a few slices of steak next to the whole grains, the roasted vegetables and the leafy greens that (usually) fill most of our plates is an excellent strategy.”
She offers her cooking tips, using a stove and cast-iron skillet, to prepare a five-star steak. Read her tips here.
Since May is Beef Month and grilling season is upon us, I thought it would be timely to round up previous articles, blogs and videos from beefmagazine.com on how to grill the perfect steak, where to find the best steak at a restaurant, and ways to celebrate Beef Month in style. Here are five of our most-popular resources on these topics:
1. Video: How To Grill The Perfect Steak with Chef Scott Popovic, Certified Angus Beef
2. 10 Best Steak Houses, PLUS 3 Awesome Beef Cookbooks
3. Video: Sizzling Steaks, Family Dinners, Chef Creations
4. 3 Ways To Celebrate May Beef Month
5. The Pioneer Woman’s Grilling Tips
Share these resources with your friends and family on social media. Let’s get folks excited about steak once again and help them navigate the challenges of preparing this sometimes expensive cut of beef.
What are your best tips for grilling the perfect steak? Share your suggestions in the comments section below.
The opinions of Amanda Radke are not necessarily those of Beefmagazine.com or the Penton Farm Progress Group.
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