Selecting the Perfect Steak for Your July Grilling Steak Industry Expert Provides Tips on Choosing the Right Steak

(PRLEAP.COM) July 12, 2005: SAINT LOUIS, MO – With the hot days of summer passing by, many Americans’ are turning to backyard parties, cool summertime cocktails, and tender cuts of juicy steak sizzling on the grill.

In 2004, Americans consumed a staggering 27.6 billion pounds of beef in 2004. No doubt, the July 4th Holiday was a big day for that consumption. According to the Cattlemen’s Beef Board, the 4th of July is only surpassed by Memorial Day as the day with the highest number of beef sales annually.

So with all of the emphasis being placed on the grill, how do you go about selecting the right steak for your grill? According to Steaks of St. Louis President Larry Stein, it all comes down to taste.

“The most important factor determining the best steak is the individual’s personal preference,” Stein said. “Fortunately, there are as many different ways to make the perfect steak, as there are personal preferences.”

When selecting steaks, Stein recommends that consumers keep a few things in mind about each of the various cuts:

• Rib Eye Steaks: The rib eye steak is the most versatile of all cuts. Rib Eye steaks provide a reliable taste experience no matter how you cook them- on the grill or in the house on the broiler. If inclement weather forces your party indoors, you can still count on the rib eye to be the life of the party. Rib eye steaks are triangular in shape and are cut from the heart of the prime rib.

• Filet Mignon: The Filet Mignon gets its reputation as the king of steak cut because it is unmatched in tenderness and taste. The filet mignon is so tender because it is cut from the center of the tenderloin, an area not hardened by exercise. The result is a small, remarkably tasty piece of tenderloin that will leave your dinner guests in awe.

• Strip Steak: The strip steak is one of the highest quality beef steaks on the market. Cut off the back of the cow from the strip loin, it consists of a muscle that does little work, like the nearby filet mignon, and so it is particularly tender. Unlike the filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters.

• Porterhouse: The Porterhouse is the steak for the person who wants it all. It’s one half New York strip, and the other half juicy filet, combining the best of both worlds into one big, bold steak. The porterhouse is a large flavorful cut from the short loin, near the sirloin, featuring large sections of tenderloin meat.

• T-Bone Steaks: T-bones are great broiler steaks. The T-bone is similar in shape and taste to the porterhouse, but features a smaller filet for steak lovers with a lesser appetite. The T-bone is cut from the center section of the short loin, between the club steak and porterhouse. Most T-bones are between 16oz. and 18 oz., including the bone.

• Sirloin Steaks: Sirloin steaks are ideal grilling steaks. The sirloin is a perfect marriage of taste and texture. Sirloins are cut from the tender portion of the loin, just in front of the rump. If you have a weakness for thick, juicy, tender cuts, the top sirloin is your kind of steak.

According to Stein, the possibilities don’t stop with the cuts. “We encourage our customers to experiment with a variety of seasoning rubs and cooking methods to find their perfect combination. While the most enjoyable part about a steak is eating it, it can also be a lot of fun getting there.”

Steaks of St. Louis is the premiere provider of restaurant-quality steaks in St. Louis. With the launch of their website, they are bringing the best that St. Louis has to offer to families across the country. For more information on Steaks of St. Louis, please contact customer service at 314-645-5300 or visit them online at www.steaksofstlouis.com.

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