Understanding the Science of Steak

For those grilling in the backyard or food enthusiasts with a refined palate, nothing symbolizes luxury quite like a juicy steak, with its tender texture and rich, savory flavor.

While the term 'steak' can refer to meat from various animals, in the U.S. it typically means beefsteak. Steaks come in different cuts and grades, each offering unique textures and flavors. Some of these characteristics are influenced by preparation methods, while others depend on the animal's upbringing and the timing of its slaughter.

When preparing a steak, the meat is typically cut across the muscle fibers, making the cut perpendicular to the grain [source: Oklahoma State University]. The meat is often marbled, meaning it contains a certain level of fat. This marbling generally enhances both the tenderness and flavor [source: Chu]. However, there is some debate about the quality of marbling and its connection to the cow's diet [source: Time].

For those who once struggled to remember the difference between "stake" and "steak," here's a comforting fact: the words share a common origin. "Steak" is derived from a root meaning "to roast on a stake" [source: Merriam-Webster]. While roasting over a fire may not be the most common method today, there remains something instinctively satisfying about a perfectly cooked steak. We tend to associate steak with cowboys and rugged masculinity, and indeed, the U.S. tops the world in beef consumption, averaging just under 70 pounds (31.75 kg) per person annually [source: Cattle Network]. In contrast, Japan's beef consumption is significantly lower, around 19 pounds (8.7 kg) per person [source: AsiaKan]!

This article will delve into the various types and cuts of steak available today. Additionally, we'll explore a few important facts and opinions on the art of cooking steak. But before that, let's take a quick trip to the farm to see how the methods of raising cattle influence the flavor of the meat.

Beef Types and Grades

In the United States, most cattle raised for beef are of the Angus, Hereford, and Shorthorn breeds. The term "Certified Angus Beef" is a marketing label, but a highly effective one, as it represents much of the beef found in U.S. grocery stores [sources: Miller, The Nibble].

The flavor of beef is greatly influenced by the diet of the cow. In the U.S., most of the beef you'll encounter is corn-fed or grain-fed, with "grain" typically referring to a mix of corn and soy. These cows are usually raised on feedlots, which is why their flavor is familiar to many [source: Oklahoma State University].

There is an increasing movement that challenges the practice of feeding cows grain and corn, arguing that these foods do not align with a cow's natural diet. Corn, in particular, can cause health issues, which is why it's often combined with antibiotics. However, antibiotics themselves are linked to a range of health problems, including the emergence of antibiotic-resistant bacteria [source: Time].

An alternative to grain-fed beef is grass-fed beef, where cows graze on natural pastures, typically prairies where native grasses grow. Grass-fed beef tends to be leaner, with less marbling, and it contains lower levels of saturated fat. Its flavor is distinct and can vary depending on the region and types of grass the cows consume [source: Time]. This is the kind of beef typically served at South American steakhouses.

People who are concerned about both personal health and the planet often prefer beef that is free of growth hormones and antibiotics. Although the law requires that no beef sold to consumers contain antibiotic traces, this doesn't necessarily mean the beef was raised without the use of these drugs [source: Time].

Organic beef must come from cows that have not been treated with hormones or antibiotics, and they must have been fed organic feed [source: Tyree]. However, the term "organic" can be somewhat vague; in some cases, it may just indicate that the cow's feed was free from pesticides. For those looking for a more environmentally conscious choice, "grass-fed" is a more meaningful label [source: Time].

Many beef producers voluntarily have their beef assessed by the USDA, which assigns a grade based on the meat's maturity and marbling. The highest grade, Prime, is awarded to beef from the youngest cattle and those with the most marbling (i.e., the highest fat content). The subsequent grades, in order, are choice, select, and standard.

Next, we will explore the various cuts of steak available.

Steak Cuts

A cow is an exceptionally large animal. On average, a typical cow can produce over 500 pounds (226.8 kg) of meat, which is then divided into various cuts [source: Gourmet Sleuth].

The fat content and tenderness of a steak are determined by the specific area of the cow from which it is cut. Below are some of the most well-loved cuts:

Once the meat is butchered, it undergoes a natural aging process where enzymes break down the muscle fibers, enhancing tenderness. The best cuts are typically dry-aged in controlled open-air environments, which results in smaller steaks with a more concentrated flavor. Other cuts may be wet-aged or vacuum-aged, where they are sealed in an airless plastic pouch [source: The Nibble].

After the steak has aged to perfection, it's time for the most thrilling -- and often debated -- step. Whether you prefer your steak charred to perfection or so rare that it still seems to moo, head to the next page to discover the various ways to cook a steak.

Cooking Steak

Whether you're grilling, pan-frying, or broiling, make sure to cook your steak using a dry heat method. Avoid using excessive oil or butter, as the marinade's oil is often enough. The dryness of the heat causes the sugars on the meat's surface to caramelize, which is crucial for creating a delicious crust [source: Stradley].

Nothing sparks more debate among steak lovers than the question of how well-done a steak should be. The balancing act between food safety and flavor is delicate. Some chefs believe that food safety standards are too cautious and lack flavor. A professional chef uses a meat thermometer to check doneness, inserting it horizontally into the side of the steak [source: Tyree]. The steak's color also helps indicate how well it has cooked. However, it's best not to cut into the steak while cooking, as this releases juices and diminishes its flavor and tenderness.

Steak doneness is categorized by internal temperature, with the lower end reflecting the preference of rare steak fans, while the higher end caters to food safety guidelines. It's important to note that lower temperatures may not kill all harmful pathogens, so consuming at your own risk is advised.

Whether you prefer your steak rare or well-done, the secret to cooking it perfectly is to remove it from the heat source just before it reaches the desired doneness. Allow it to rest for a few minutes before serving [source: Tyree]. This resting period allows the steak to continue cooking in its own juices for up to five minutes, even after it’s off the heat. In fact, its temperature will rise further [source: Stradley].

Pairing your steak with a side of steamed or sautéed vegetables along with some sweet potatoes creates a wonderfully balanced and flavorful meal.