ORDER A LITTLE TENDERNESS When only the best steak will do, here’s where to get it:
Founded in 1893 in Chicago’s FILET MIGNON
HOW TO COOK THE PERFECT STEAK
W
ith high-end steak, try to resist the temptation to overcook it, even if you normally like your
meat well-done, says Zino: “No matter what the cut is, cook it to medium rare, so it’s nice and pink all the way through for maximum flavor. “I always recommend a thermometer to determine
the exact doneness. Stick it into the center of the steak — you’re looking for 145 degrees for medium rare, 160 degrees for medium. And grill or pan fry it over a medium heat. When the heat’s too high, the outside gets burned and it’s undercooked inside. Too low and you don’t get proper browning.”
famed Union Stockyards meat market, Allen Brothers still operates in the same neighborhood that shaped the American beef industry more than 120 years ago. You can get the same quality steaks they supply to some of America’s top steak houses. They off er eight trimmed prime filet mignon 5-ounce filets for $179.95. (
AllenBrothers.com)
The Lobel family has been
catering to New Yorkers from their Madison Avenue butcher shop for 50 years. Mail-order customers get the same traditional service. Their steaks are top-rated by The Wall Street Journal and Cook’s Illustrated among others. Six 6-ounce prime filet mignon steaks cost $167.88. (
Lobels.com)
Family-owned Snake River
FIRE IT UP Don’t guess when striving for that perfect steak — use a thermometer. Generally, 145 degrees for medium rare, 160 for medium.
Farms in Idaho crossed Japanese Wagyu beef cattle with native Black Angus to produce American Wagyu beef. They say their steaks are so good they should be judged as a higher grade than prime. They feed their cattle four times longer than average cattle, just like they do in Japan, to develop superior flavor and tenderness. Snake River guarantees its beef is free from added hormones and antibiotic residue. Four “petite” filet mignon steaks cost $150. (
SnakeRiverFarms.com)
Niman Ranch says its
network of family ranchers in the Midwest and the West guarantees 100 percent Angus beef raised through all-natural, sustainable methods that deliver the best-tasting steaks. Niman beef is raised in pastures, without hormones. And the company waits a year longer than is customary to slaughter cattle, based on the theory that steaks from older cows are more flavorful. Four 7-ounce filet mignon prime steaks cost $159.95. (
NimanRanch.com)
Omaha Steaks, a pioneer in
mail-order beef, has been a family business since 1917. It stands by its steaks with an unconditional guarantee of a replacement or money back if you’re not “absolutely thrilled” with your purchase. Six 6-ounce “Private Reserve” filet mignons cost $149.99. (
OmahaSteaks.com)
Hearst Ranch produces
grass-fed beef from its central California pastures. The company says its free-range cattle produce beef that might not qualify as prime, because it’s leaner, but it has a rich and robust flavor that results from the combination and concentration of the nutrients in the grasses. Four grass-fed, center-cut 8-ounce sirloin steaks cost $59.92. (
HearstRanch.com)
AUGUST 2012 | NEWSMAX MAXLIFE 77
PHOTO COMPOSITE: ISTOCKPHOTO / THERMOMETER/PHILIP WILKINS/PHOTOLIBRARY/GETTY IMAGES
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