Steak is one of those meats that can be intimidating to cook. But a little bit of knowledge about choosing the right cut can alleviate the intimidation factor. The different grades of beef were designed to highlight marbling in the cut. Prime has the highest marbling content and fetches a premium price. Choice is the grade most commonly sold in retail outlets, and Select is a bit less expensive, but still a good cut.
So what exactly is marbling and why is it so desirable? Marbling refers to the fat found within a cut of meat, between its muscle fibers. A high-quality steak will have a lot of marbling, while lean cuts will have little or no visible marbling. Cuts of meat with a lot of marbling mostly come from the loin region of the animal. These back muscles of the cow get very little exercise and excess calories are stored in this area in the form of fat. When cooked, that fat melts, keeping the meat tender and moist, and infusing the meat with flavor. Without the marbling, the meat would end up dry and flavorless. But even a well-marbled cut of meat can turn out dry and tasteless if it is cooked too long and all the fat is rendered out of the steak.
That’s the why & how, now grab a nice, marbled piece of steak & get grilling!
Mustard Buttered Steak
Mustard Buttered Steak (adapted from My Paris Kitchen: Recipes and Stories By David Lebovitz via tastebook.com) Serves 2
Ingredients:
- 2 8-ounce rib-eye steaks, or another marbled cut of steak
- 1/2 teaspoon hickory-smoked salt or sea salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1 teaspoon finely chopped cilantro
- freshly ground black pepper
For the Mustard Butter:
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons dry mustard
- 1 heaping teaspoon Dijon mustard
Directions:
Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro. Refrigerate the steaks, uncovered, for at least 1 hour, and up to 8 hours.
The rub enhances the flavor of the steak.
While the steak is absorbing the flavors of the rub. make the mustard butter. In a small bowl, mash together the softened butter with the dry mustard and the Dijon. Form it into a log, wrap it in plastic and chill it until needed.
Prepare the mustard butter.
Spray the grill with cooking spray and set the heat to high. Cook the steaks 3-4 minutes per side for rare and 5-6 minutes per side for medium.
Remove the steaks from the grill and place them on individual plates. Allow the steak to rest for 5 minutes.
Allow the steak to rest when it comes off the grill.
Top each steak with a half of the mustard butter and some freshly ground black pepper.
Add the mustard butter to each piece of meat.
Serve the steak with your favorite sides.
Great Grilled Steak!
Another great steak on the grill recipe! ~Linda
Mustard Buttered Steak (adapted from My Paris Kitchen: Recipes and Stories By David Lebovitz via tastebook.com) Serves 2
Ingredients:
- 2 8-ounce rib-eye steaks, or another marbled cut of steak
- 1/2 teaspoon hickory-smoked salt or sea salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1 teaspoon finely chopped cilantro
- freshly ground black pepper
For the Mustard Butter:
- 2 tablespoons unsalted butter, at room temperature
- 2 teaspoons dry mustard
- 1 heaping teaspoon Dijon mustard
Directions:
Pat the steaks dry and rub them with the salt, chipotle powder, and cilantro. Refrigerate the steaks, uncovered, for at least 1 hour, and up to 8 hours.
While the steak is absorbing the flavors of the rub. make the mustard butter. In a small bowl, mash together the softened butter with the dry mustard and the Dijon. Form it into a log, wrap it in plastic and chill it until needed.
Spray the grill with cooking spray and set the heat to high. Cook the steaks 3-4 minutes per side for rare and 5-6 minutes per side for medium. Remove the steaks from the grill and place them on individual plates. Allow the steak to rest for 5 minutes.
Top each steak with a half of the mustard butter and some freshly ground black pepper. Serve the steak with your favorite sides.