So, I said I would write about cooking perhaps from time to time, and nearing the end of Lent, and not drinking wine, it is time for a blog entry. For my birthday I did have a good wine with a t-bone steak. So which steak to cook for when?
A t-bone is good for one of two people. It's big and awkward, not to mention a bit pricey. Size wise, it is more expensive than the prized filet, and so it really is better for a couple people for this reason. A thing to note is that the t-bone is simply the strip steak and the filet, so if you want to serve more you could play butcher and serve a filet and strip for each t-bone. Generally, however, the t-bone is best served for two in my opinion. Also it is best grilled, not just taste wise, but practically speaking. You cannot really fit more than one in a pan, so it is easier to grill. Also to avoid the awkwardness of the steak on your plate, after letting it rest, cut the meat from the bone.
The filet is the best, most expensive cut, though you can usually get a single filet for less than a single t-bone. But you get a lot less meat! But the meat is better! Given the price it is good for a romantic dinner for two, but if you have the money you can serve it to more than one person certainly.
The strip, or New York strip, is you next best cut, and is your best, top line steak for company. It's a good, tender cut, cheaper than the filet and less awkward than the t-bone.
If you are on a budget it's ribeye or sirloin. It is not so clear which is best, but for company, especially casual company, these are the best cuts to have. Also if you want steak for one or two, this is you best steak on a budget. A decent thickness is important. In regards to beef and pork, I find that the thinner cuts are better for frying and a thicker cut is better for general purposes.
Also, do not "bake" steak. It seems to be an American habit to bake everything for "health". You can sear it and toss it in the oven, but do not just cook it in the oven. Broiling is an alternative though if you do not want the mess since you can use one pan and not make a mess on the stove. Of course do not waste money by broiling a filet. I would not even broil a strip steak. I would broil a sirloin or ribeye.
Serve with red wine. Oh, and do not cook beyond medium rare if you actually make it worth the money. And let it rest after it cooks. About ten minutes, placing aluminum foil LOOSELY over it. Again, loosely. Wrapping it will steam it. And no "steak sauce". Make your own pan sauce. Julia Child is a good teacher.
