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CALLMECARRIE
Posts: 1,598
4/28/13 4:45 P

The grade also makes a difference. Prime is best, choice is one step below that, and select is one step below that. I eat steak rarely but I try to buy a prime cut if I can find it. The difference in the tenderness is very noticeable.



EXOTEC
Posts: 2,966
4/28/13 4:08 A

Ribeyes are absolutely the best! The more marbled, the better. Fat = flavor! LOL

I also love marinated and broiled flank steak.

*Real* filet mignon is wonderful, too...but don't be fooled by those "tender steaks" with bacon wrapping!



SPARKCHICK
Posts: 3,290
4/27/13 8:33 P

My favorite steak is a rib eye. Yum! The B vitamins in a good steak are so healthy for you.



ICEDEMETER
Posts: 678
4/27/13 7:32 P

Just had to say that this thread inspired me to throw a new york strip on the grill last night. I just had the leftovers for lunch, and I have to say... it was FABULOUS!

emoticon

Thanks for the thread!



MANDIETERRIER1
Posts: 13,511
4/26/13 6:17 P

Mmmmmm steak, I don't know much about cuts. I usually get the marbled kind I don't know what cut that is



LDHAWKE
SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
4/26/13 6:08 P

I don't eat steak too often but when I do, the hubby and I always grill up a London Broil. It's delicious! Here's the recipe we use. If you copy the recipe be sure to give Chefllambo the credit.

Grilled London Broil

Recipe By: Cheflambo Home Cooking

Posted & Reviewed By: LDHAWKE98

Tried and its to die for! We've made it several times. The key is to marinade for 24 hours and to monitor the grilling time. Remember, meat still cooks after you take it off the grill.

Marinade:

c lemon juice
1/3 c soy sauce (lite is fine)
c Worcestershire sauce
1/4 c extra virgin olive oil
1/3 c balsamic vinegar
1 T dry mustard
1T dried parsley
2-3 cloves fresh garlic, minced
2 T fresh ginger, minced

A good marinade will tenderize a London broil nicely. Mix all ingredients and marinade it overnight.

Always grill your London broil rare, allow it to rest at least 15 minutes, and slice across the grain. Keeping it on the rare side allows leftovers to be reheated without making them dry and tough.

Sorry, no NI information.




CORTNEY-LEE
SparkPoints: (50,467)
Fitness Minutes: (43,514)
Posts: 3,010
4/26/13 3:19 P

I mostly buy sirloin or NY Strip - both are fantastic and pretty lean.



BUNNYKICKS
Posts: 2,265
4/26/13 2:57 P

Now i want steak too emoticon





SARAHMO4
SparkPoints: (1,118)
Fitness Minutes: (10)
Posts: 237
4/26/13 2:36 P

Heres a helpful source I found:
www.beefitswhatsfordinner.com/leanbeef.asp
x

This says how many types of healthier cuts there are, and the US governements guidelines for lean meat and extra lean based on how much fat, saturated fat, and cholesterol for one 3.5 ounce serving.

There is a chart you can download to your computer to see all the cuts and fat/cholesterol info going from least to greatest in different types of meat cuts including some roasts. I also love the printable version of the chart to keep with me when shopping!

I hope this is helpful, it will be for me to make better choices.



YOJULEZ
SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
4/26/13 1:58 P

If ribeyes are cut thin they can resemble skirt.

I loooove cold steak the next day. I cooked some flank steak last week and had leftovers... caught myself in the fridge stealing a strip here and there :)



BLBST36
Posts: 349
4/26/13 1:52 P

LOL - I posted a picture of it cooked - nice seared outside, red and warm on the inside - now, the entire board wants steak :) I had some leftover for lunch today. Didn't even heat it up. Still so good.

The package said ribeye, but the inside looked like skirt - not sure what to make of that.



CALLMECARRIE
Posts: 1,598
4/26/13 1:39 P

I eat a lean New York strip steak once in awhile, trimmed of all the fat on the outside edge. There's just enough marbling throughout to make it tasty. Yum.

Now I want a steak.
emoticon



BUNNYKICKS
Posts: 2,265
4/26/13 12:48 P

Ahhh maybe so, but for the 50 extra calories I would take the filet over the bottom round any day!!! Some things are worth "working in" to your calorie plan.



ADARKARA
Posts: 920
4/26/13 12:25 P

Here's a really good guide for lean beef. It puts filet mignon in the unhealthy category. http://www.mensfitness.com/nutrition/what-
to-eat/the-leanest-and-fattiest-cuts-o
f-steak



BLBST36
Posts: 349
4/25/13 12:15 P

Thanks for all the information! I am ok with a little fat, but too much makes me go yech - lol. My grocery store usually has good steaks. Not like the other stores where the meat is so thin you can see through it. There is one store that I was going to check out that is a bit like whole foods, but I like it better.

I am going to see what they have, but I am leaning towards sirloin or strip steak. OOO! I am so excited - lol. I am pairing it with pasta and corn on the cob. Reminds me of the meals my mom used to make :D



YOJULEZ
SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
4/25/13 11:33 A

I'm a meat freak. I'd be a butcher if I could afford the school :) Filet mignon is the leanest of all! It's pricey but if it's just a once in awhile thing it's not a big deal. I eat sirloins most often, I buy them at Costco since they're higher quality. A lot of grocery store beef is kind of not great, but if you stick w/ filets at the store you should be OK. I've found that the cheaper cuts, like sirloins, are not that great at my grocery store. I also love a big fat ribeye but it's so good because of the fat content... probably not what you want :)

I also really like flank and skirt steak and tri-tip for grilling. Just cut against the grain, instead of with it, otherwise you will end up with very chewy pieces. Hanger and flat iron steaks are good too, they're just harder to find.

This page might help you: www.clovegarden.com/ingred/ab_cowc.html>

Basically, the cuts you see at the front and the back of the cow are generally more tough. Meat is muscle, and the muscles at the front and the back get more use, so they are tougher, and are better for slow cooking and braising, or to grind up to use for burgers. They also are good for marinating. The muscles more in the middle of the cow are used less, so they are more tender. As you can see, the tenderloin is wedged between other ones, so that's why it's so tender. Filet mignons are just steaks cut from the long tenderloin.

Edited by: YOJULEZ at: 4/25/2013 (11:37)


LEC358
SparkPoints: (8,923)
Fitness Minutes: (6,540)
Posts: 2,004
4/25/13 10:43 A

Flank steak is also really good as well. I like marinating mine in red wine before sticking it under the broiler



BLBST36
Posts: 349
4/25/13 10:37 A

Filet Mignon is lean? I did not know that. Thanks!



SUNSHINE6442
Posts: 1,753
4/25/13 10:01 A

Any cuts with "loin" are usually lean..so yes, sirloin should be good. Filet Mignon is also lean. Top round, ground round...these are usually lean too!



BLBST36
Posts: 349
4/25/13 9:41 A

I was looking for cuts, not a lecture, thanks.

Edited by: BLBST36 at: 4/25/2013 (09:47)


DIDS70
Posts: 5,070
4/25/13 9:31 A

I heard that Walmart has some good steaks. i buy mine (when I choose to eat meat) directly from a farmer who raises only 100% green fed cattle and chickens. It may be a little more pricey, but I also know the meat is much healthier for me.



BLBST36
Posts: 349
4/25/13 9:15 A

I don't eat red meat very often and when I do, it's usually ground beef. I really want a steak. I was going to save it for the weekend, but I forgot to thaw the chicken for dinner tonight. The problem is that I don't know what to buy! I think I bought a sirloin once that was GREAT, but I don't remember. What ever it was, I just seasoned with salt and pepper and cooked in a hot cast iron until around medium to medium rare. That's how I want to prepare it again.

Any suggestions? Should I just go for the sirloin again? I would prefer something reasonably priced, too.



Edited by: BLBST36 at: 4/25/2013 (09:28)


 
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