OVERRATED/UNDERRATED- STEAKS
I am doing two segments this week because I missed one last week. This segment is about steaks, a little more light hearted than the past two entries. This isn’t going to be about brands of restaurants this is actual cuts of meat.
OVERRATED- SIRLOIN
Is there any steak that gets ordered more at restaurants? I hope so but it seems like every time I go out to eat there is a sirloin on the menu. Most sirloins offered are bottom sirloin which is the lesser of two different sirloins (top and bottom). This steak is incredibly tough because it gets used often by the cow, but is also lacking all natural flavor due to its low fat content. This steak is low of the lows. Yet because this steak is inexpensive, it gets ordered all the time. Put enough seasonings on it and you can make it taste any way you want it to. Pound it with a tenderizer for 30 min and it may become slightly more tender. There may be lesser cuts of meat but they have specific uses. As far as cuts of beef used mainly for “steak” the sirloin is definitely overrated.
UNDERRATED- BONE-IN RIB EYE
Ok so the rib eye is just about the most popular steak of all the “gourmet” cuts of meat, and rightfully so. The rib eye is marbled with intracellular fat that produces the most flavorful natural beef flavor of all the steaks. The fat also keeps the rib eye incredibly juicy when cooked to the right temperature and using the correct methods. It is a medium tenderness. It is comprised of two different muscles, the “cap” or the outside portion is very tender, while the “Eye” makes up the bulk of the rib eye. It is a heartier slightly leaner portion. The bone-in rib eye doesn’t get the respect it deserves. The bone and the fat lining it just help improve the flavor and moisture content of the rib eye. Having a properly cooked rib eye and a properly cooked bone-in rib eye is a different in flavor and moisture intensity. It’s like having Ice Cream and Gelato. Both are incredibly tasty and wonderful. But the gelato (because it has less air mixed in) is stonger in flavor than its ice cream counterpart. So although the rib eye is popular, the bone-in needs a little more respect and thus Underrated.
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