The best steaks come from the middle back of a steer. The average American eats 11 steaks a year. Steak comes from "Steik", the Saxon word for meat on a stick. The best taste is from lean steaks, like a sirloin. The juciest steak is the rib eye, because it has more fat and marbling. 14 of the 300 cuts of beef are steaks. A good steak should have a bright color, appear moist, be cut even, and have no odor.
The sirloin primal contains the short loin, the porterhouse, the strip steak, and the tenderloin. The porterhouse is a filet and a strip steak together. The strip steak is the top part of the t-bone. The rib primal has the rib eye and the prime rib. A cooked steak should rest before it is cut into so the juices don't run out.
Episodes[]
- Steak Your Claim
- Raising The Steaks
- Hittin' the Sauce
- Myth Smashers
- Fit To Be Tied
- A Grind is a Terrible Thing to Waste
- Flat is Beautiful
- Urban Preservation II
- Frozen Cache
- A Chuck For Chuck
- The Bulb of the Night
- Milk Made
- Stew Romance
- Celeryman
- Eat This Rock
- Chops Ahoy
- What's Up Duck?
- Toast Modern
- Water Works I
- Flat is Beautiful III
- Potato, My Sweet
- A Bowl Of Onion
- The Fungal Gourmet
- Puff
- Q
- Pressure
- Rise & Shine
- Twas' The Night Before Good Eats
Recipes[]
- Pan Seared Rib Eye
- Sirloin Steak
- Skirt Steak
- Strip Steak with Pepper Cream Sauce
- Braciole
- Beef Jerky
Types[]
Dish types[]
References[]
- "Good Eats Fan Page", January 7, 2000.
- "Steak Your Claim". Good Eats. July 7, 1999. No. 1, season 1.