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June 17, 2013

Make the most of that $100 steak

  • When it comes to buying high-end beef, pay attention to the grade, grain, aging and even how the animal was slaughtered.
    • By W. WAYT GIBBS
    Associated Press

    iStock photo
    For a real steakhouse experience, try aging the meat before you cook it. Here’s a shortcut: Asian fish sauce, zip-closure bag and three days in the fridge.

    You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging.


     
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