With Father’s Day just around the corner, Texas Roadhouse wants to help you pick out the perfect steak for Dad.
Texas Roadhouse Steak 101
Steak Buying Tips
1. Buy the best grade of meat you can afford.
2. Learn the types of cuts and which you prefer.
3. Look for steaks with fine texture and firm to the touch.
4. You want the color to be a light cherry red color, not deep red — stay away from gray meat.
5. Look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavor.
6. If chuck or round is in the name of the steak, it will need to be marinated and then slowly cooked in liquid to be tender. These are generally very lean cuts with lots of muscle fiber that need to be broken down with slow, long, moist heat. Don’t even think of throwing a chuck steak on the grill.
7. Recommended to buy meat from the butcher counter, but if you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date.
8. Allow at least 4 oz. of steak per serving – double or triple that for big eaters, or if the steak contains a bone.
Cuts and Types of Steaks
* Tenderloin – also called filet mignon, very tender, mild flavor, known for melt-in-your mouth texture. Tenderloin steaks have very little fat and are cut into elegant rounds. They go well with sauces or a wrapping of bacon. Often most expensive.
Serve rare to medium rare.
* Sirloin – very beefy taste and chewy; known as the cut with the most flavor. Lean and firm, the sirloin has little marbling so cook it quickly over a hot fire. Usually the cheapest cut.
Serve medium rare.
* New York Strip – steak lover’s cut. Boneless steak with moderate marbling and lots of flavor. Mid choice between tenderloin and sirloin.
Serve medium rare.
* T-Bone – tenderloin and New York strip joined by a T- shaped bone
* Ribeye – Cut from the middle (or “eye”) of the rib this boneless cut has a more robust flavor. Sometimes called the “cowboy cut.”. Has most marbling (interior fat) making it the tastiest and most tender; prime rib is a ribeye.
Serve medium to medium-rare.
Grades of Steak
Quality is the key to a great steak or beef product. There are three grades of steak: Prime, Choice and Select.
* This is what you find in most grocery stores and retail outlets.
* This is great for the budget.
* This is what most of us grew up eating at home.
* Select is the leanest grade, meaning less fat, so it will have a little less natural flavor as some of the other grades.
* Choice is what you find in most steakhouses, including Texas Roadhouse.
* Choice has more marbling, which is fat, which means more flavor.
* Choice is more expensive than select.
* Prime has the most marbling.
* Only 2% of beef is graded as prime each year.
* Therefore, it is more expensive.
* If you can afford it, go for it.
At Texas Roadhouse, we use choice beef.
* Steak is an excellent source of high quality protein, B vitamins, vital for brain function, and the most absorbable form of iron which builds red blood cells and gives you energy.
* Beef is also rich in zinc which supports the immune system.
* It contains both saturated and monounsaturated fat thought to be protective against heart disease.
* Beef from grass-fed cattle is a great source of omega 3 fatty acids, and conjugated linoleic acid, which some studies show reduces the risk of cancer, obesity, diabetes and some immune system disorders.
* The high protein content in a low-fat cut of steak like a tenderloin helps you feel fuller and maintain more muscle mass.
* Choose leaner cuts of meat include flank steak and any cuts with the words “loin” or “round” in their name if you want to control calories and fat.
* At every Texas Roadhouse, you will find a professional meat cutter who is specially trained to hand-cut all our steaks fresh each day. We do this so we can personally guarantee quality and exact specifications for every cut of meat.
* Our meat-cutters work in 30-degree temperatures inside our meat cooler. Meat cutting is truly a lost art, as many grocery chains, restaurants and delis have long abandoned the craft.
* We take pride in the fact that every steak we serve to our guests is hand cut by one of these master craftsmen who make our job easier by providing use with great quality cuts every day.
* Texas Roadhouse is the only casual dining concept that has on-site meat cutters that hand- cut our steaks each day. A lot of people use the term hand-cut, but we are serious about it.
* Our steaks are on display so that guests can choose which steak they want us to prepare especially for them.
Easy Way to Tell Just How Cooked Your Steak Is
Use this easy finger test next time you grill your favorite cut of steak to determine when it’s done to perfection.
Make the “OK” sign by touching your thumb and index finger.
Using the fingers on your other hand, press the fleshy part of your palm right under your thumb; it should feel soft and squishy the way a rare steak feels if you press it with your fork.
Next touch your middle finger to your thumb. The pad of your thumb should feel just a bit firmer, more like a medium-rare steak.
As you continue to touch your remaining fingers to your thumb check the firmness of your thumb pad. This mimics the way a steak cooks going from rare to well done.
Gently press the center of your steak as you’re grilling and compare its feel to finger test. Once they feel about the same, you know your steak is done.
Finger test guide
Index finger touching thumb rare
Middle finger touching thumb medium-rare
Ring finger touching thumb medium
Pinky touching thumb well done
Delicious Ways to Top Your Steak
Mix butter with your favorite herbs and spices such as garlic, rosemary, cilantro.
Cut fresh tomatoes, onions, cilantro mix and pour on steak.
Fresh, chopped or sauced.
Mix sea salt, lemon juice and a little extra virgin olive oil.
Smothered (cheese, mushrooms, onion)
Slice then sauté mushrooms and onion in butter. Put on steak. Add cheese then melt on grill.
For more information, visit www.texasroadhouse.com