Steak: More Than Meats the Eye
Esquire provides the basics, from grades to cooking times
By Michael Foreman,  Newser User
Posted Aug 29, 2008 3:51 PM CDT
Jose Antonio Elias Calles is president of HeartBrand, the Texas outfit that raises the only Kobe "red" beef in the US.    (AP Photo)
camera-icon View 2 more images

(Newser) – There's more to a mouthwatering steak than meets the eye. So Esquire offers some tips and terms every steak lover should know before a Labor Day meat-fest:

  • Types of beef: Grass-fed: "Healthier but ... less flavorful than corn-fed." Heritage: "Rare heirloom breeds ... without the hormones or pesticides." Aberdeen-Angus: "Pure breed found in the US, England, Scotland, and Ireland."

  • Grades: Prime: "What you want ... tenderness, juiciness, and flavor." Choice: "Pretty good. More affordable." Select: "You're on a plane."
  • The pan: "Must be hot enough to sear the meat on contact... Basically, really goddamn hot."
  • It's done: "Meat's temperature keeps rising after cooking. Remove steaks ... when a meat thermometer reads 115 to 125 degrees."
  Read more steak secrets at the link below.