Lurch’s Advice & Knowledge on Steaks.
All the well-known steaks are from the animals back, these lesser worked muscles deliver a finer, more delicate flavour and texture that needs far lighter cooking. The lesser known steaks come more from the fore end of the animal where the meat is sweeter and taster but because 70 percent of the animals weight is help up on the front legs these steaks need cooked longer to break down the tough fibres. The thing to remember about steaks is they fall into two categories. They either have amazing flavour or they have supreme tenderness; it is rare for both qualities to go together.
The Sirloin:
Always tender and always juicy, from the middle-back of the animal, it’s always a good size and normally well marbled, but if it’s not matured properly then it will lack flavour. You’ll find if you fry a supermarket bought sirloin it will ‘spit’ back at you because of all the water that’s still within the fibres, also it’s difficult to get an even brown colour because of this. We hang this cut for 3 weeks on the bone to remove all the excess moisture and also give it an intense beefy flavour. Season lightly and either fry with oil or grill
Average Price £4 Each, Depending on the size.
The Rib-eye:
This comes from the fore rib above the sirloin; this is the centre or the ‘eye’ of the rib-roast you would have on special occasions or as part of your Christmas dinner. The marbled central piece of fat that runs through the upper centre of the meat helps to keep this steak moist during cooking as well as add excellent flavour. The rib-eye is comprised of two grains of meat; the larger centre muscle being similar to the Sirloin and the encompassing muscle containing the most flavour and an enjoyable different texture. This cut is also hung for 3 weeks to remove the excess moisture and intensify the flavour. The Rib-eyes are best seasoned with salt and pepper and fried without much oil due to the channel of fat, but they can also be grilled.
Average Price £4.50 Each, Depending on the size.
