Grilling VS Marinating VS Simmering
I thought I knew everything there is to know about beef. I mean, besides it being from a cow, and different cuts are better than others, what else was there to know??? Lots!!! From the origins of the names of the cuts of beef, to choosing the right cut for what you are cooking, to why the fat in beef. All these things are factors in what you eat and how you eat it. You can read more for yourself on Beef 101. Or visit the Canada Beef website.
Upon closer inspection at my grocery store, I noticed they label their beef sections according to whether you are grilling, marinating or simmering. Though I found I need the deli part for the butcher to get the proper cuts of marinating meat, the other cuts there were good, just not the cut I was looking for. Why didn't I notice this before??? Not sure, but am glad I know of it now.
So the one day, I decided to get one steak for grilling and one to marinate and then grill. I made sure to get the right cuts of beef, according to the list on the Beef 101 website. I marinated the one for 4 or 5 hours, while I just salt and peppered the other.
We, (the hubby and myself), cut the salt & peppered one in half and each had a filet of marinated steak. Along with coleslaw and potato salad. It was quite a meal!
We like our steaks medium-rare, and I hit that on the mark.... Gordon Ramsay would be proud.... and we both gave each other our opinions based on each steak. While I enjoyed the salt & pepper grilled steak, finding it very tender and juicy, the hubby preferred the marinated steak for its' tenderness and flavor. I used the Easy Asian Grilled Marinated Steak recipe, courtesy of the website, minus the Sesame seeds. We're not into sesame seeds here. Still the marinade was delicious and yes, very easy to make.
Now I still had to simmer some beef and see if I liked that better than grilling, or if the hubby likes it more than marinating. No one likes a tie and so far, that's where we're at. So back to the grocery store I go a couple of days later, to get some simmering steak to cut into thin strips for fajitas. Along with the fixings I like, of course.
It smelled so good, and had a vibrancy to it with the colors, my mouth was going nuts salivating. At least with simmering steak it doesn't take very long.
It was delicious! Yet it was not my favorite way to eat steak. Simmering steak is far more chewy and grisly than I prefer. The hubby liked it more than I did but still love his marinating steak more. In the end, simmering steak is not one that will be needed often. Since we have a tie, and a stalemate at that, I will have to alternate between grilling and marinating. That way everyone is happy.
Grilling - 1
Marinating - 1
Simmering - 0
Okay, you didn't think I would just ramble on about eating, did you?! I have some things to share with you all before I go. First, I know the summer is almost over, but in Australia, or 'Stralia as the locals say it, is just about to start their summer, so these tips would be beneficial to you. It's all about grilling for the summer. Still we will have a summer next year, and if you're anything like me, you grill all year long anyway, so check it out. Secondly there is a Twitter party to tell you all about! It is sponsored by Canadian Beef @CanadianBeef and ShesConnected @shesconnected, happening September 13th, 2012 @ 9pm EST. Use hashtag #LoveCDNBeef and be sure to follow Canada Beef and She's Connected so you don't miss anything!
DISLCAIMER: I am a Canadian Beef Ambassador. I receive financial compensation for this post but not my opinion.