Dr Oz: Everything You Should Know About Steak
Dr Oz enlisted some of America’s most powerful, well-known chefs to uncover truths about the food we’re buying and how to solve some of your biggest kitchen problems for good. To share all the information there is to know about steaks, the best cuts, and the best ways to cook them, Dr Oz sent the one chef who cooks steak for some of the most famous people in the world, including former president Barack Obama.
Dr Oz: How To Shop For Steak
Chef Roble Ali took cameras with him to the supermarket, in hopes of making shopping for steaks a little less overwhelming. So what’s good, what’s bad, and what should you be looking for? According to Chef Roble, the steakhouse cuts like tenderloin, porterhouse, strip steak, and t-bone come from the most desirable section of the cow. Round steak, bottom round, and rump roast come from the back end of the cow, while flank steak and skirt steak from from the lower side. Those are cheaper, but can they satisfy?
Dr Oz: Steak Labels Explained
As for the labels, the USDA claims their labeling system is based on the age of the cow and the marbling of the meat. Marbling is the white lines within the meat that give the steak its flavor. Prime meat is from younger cows and has the most marbling and the more flavor. Choice beef is still high quality but typically has less marbling and less flavor. Finally, select means leaner, less marbling, and even less flavor, and typically isn’t found in grocery stores.
Dr Oz: How To Find A Quality Steak
Chef Roble purchased several different steaks to learn more about the options available for consumers to buy. The first thing he looks for when looking at steak is the color. He wanted a deep red, a light red, or even a pink. If the steak is greyish, it may not be good. Additionally, the thickness of the cuts are very important. Chef Roble prefers at least one inch of thickness. Plus, marbling is a good thing.
In terms of flavor, the skirt steak seemed to have the best flavor and texture. Because it’s thin, it cooks pretty fast and easily, which is good for inexperienced chefs. It helps that it’s relatively inexpensive compared to other cuts of meat.
Dr Oz: How To Tell If A Steak Is Fresh + Filet Is Overpriced?
Additionally, Chef Roble discovered that steak isn’t always as fresh as you may think. Some steaks may be frozen, defrosted, then frozen again. Some grocers will even replace old sell-by stickers with new ones to try to sell old meat. If you notice liquid in the package it could be a sign that it’s past the date. Plus, a sour odor is definitely a sign that the steak has gone bad.
Chef Roble is a big fan of skirt steak while sirloin, according to Chef Roble, is more “meat” than it is a steak. He said it would actually make a tough steak, so it’s better to use for a stew or to grind up for a hamburger. He also agreed that the NY strip is a great steak and while it’s expensive, you get what you pay for. Chef Roble also revealed that filet mignon seems to be the go-to for people wanting a fancy piece of meat, but the reality is that it’s actually over-priced and isn’t the most flavorful. He admitted that he’s a chef and he doesn’t eat filet steak, so that certainly says something!
As for the health side of eating steak, according to the American Institute of Cancer Research, an individual shouldn’t exceed 18 ounces of red meat per week. The good news is that 18 ounces is a pretty good amount of meat! When shopping for the red meat you’ll want to eat this week, Chef Roble said to look for USDA choice because it’s nearly just as good as prime, for a lower cost. As for color, look for maroon to pink. If you see grey or brown, stay away! Chef Roble also believes that grass-fed beef is said to be a little healthier but he personally likes grain-fed. However, Dr Oz prefers the benefits of grass-fed beef, because it’s what our ancestors grew up on.