Tips for Tender Steaks • Most of the tender steak cuts come from the rib, the loin (short loin) and the sirloin. Familiar cuts include rib eye, delmonico, N.Y strip, porterhouse, tenderloin and sirloin steaks. • The less tender beef cuts are usually from the chuck, the brisket, the flank and the round. These cuts should be slow-cooked or marinated so they’ll be tender enough to practically melt in your mouth, just like the cuts that are naturally tender. The blade and bottom-round steaks are not very tender when cooked as steaks, but can be made tender by cooking in a little liquid, which braises them. Familiar cuts include flank, top-round, round, and bottom-round steaks. • The most tender and juiciest steaks should be cut at least one inch thick. • Steaks that have a nice marbling running through them will be more tender and flavorful than very lean steaks. It’s the marbling that makes them juicy. • Steaks should always be cooked on a high heat, searing the outsides to retain their natural juices. • To prevent steak from becoming tough or dry, don’t overcook it. There’s a fine line between well-done and dry, so it you prefer your steak well-done, watch it carefully. Recommended with a 1 inch thickness steak, is to cook on direct heat, high for 5 to 7 minutes per side. (Minimum internal temperature of 145° F). • To bring out the rich beefy flavor every time, light add salt after the food has been cooked; otherwise, it will dry the meat. • Of course, if you have any questions about meat cuts or cooking times and techniques, ask your Federal Meat specialist.