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6 Useful Tips on How to Buy Steak in Supermarkets?

how-to-buy-steak-in-supermarketsWhat is it about steaks that many people just can’t get enough of them?

Some are advised not to eat them but just can’t resist the temptation.

There are varying opinions on why steaks are irresistible and why cooking them is fun to do.

Whatever the reasons are, it can’t be denied that it is a great idea to serve steaks at home.

It can be super easy to cook steaks, but there are steps to follow to make sure you are doing it right.

The first step is meat selection.

Easy, right? Well, not so much when you find yourself choosing from the different cuts of steak at a supermarket.

But don’t worry because there are ways to find the cut of steak that suits your intended purpose.


Tip #1: Ask yourself first how you are going to cook the steak

The question will lead you to discovering the different parts of the cow and how each part is ideal for certain methods of cooking.

The shoulder area at the front of the cow is called the chuck, and the part is a tougher cut of meat which is best used for stewing and braising.

Rib-eyes steaks and short ribs come from the rib section of the cow.

Rib-eyes steaks are great for grilling and short ribs are great for slow cooking.

A tenderloin cut comes from muscles that do not usually exert too much effort, so it is tenderer and great for grilling and broiling.


Tip#2: Stay Within Your Budget

The cheaper cuts of steak are still delicious, especially if you marinate and cook them properly.

However if you have money to splurge and the occasion calls for it, then you can buy Prime cuts.

Prime is a United States Department of Agriculture classification for superior beef.

A Prime cut has excellent marbling that makes it tender, juicy, and flavorful.

Even when a Prime cut has lines of fat running through it, it is still a better option than a lean piece of meat.


Tip#3: Get Steaks from the butcher’s or meat counter

To determine if a piece of meat is fresh, you need to check for moisture, smell, and color.

When you buy a pre-packaged steak, you can only check the steak’s moisture, smell, and the color of its other side when you get home, and by then it might be too late.

So, it is better to get steaks from the butcher’s counter.

Also, premium-grade steaks and private labels are usually displayed on a butcher’s counter. You may even ask a butcher or salesperson behind the counter for advice.


Tip#4: Inspect the meat thoroughly

As mentioned, the meat’s color gives you an indication of its freshness.

A cut of steak that has a bright red color is fresh, unless it has artificial coloring.

However, unwrapped beef turns brown as the day goes on because of oxidation.

While it’s all right to buy steak that is already showing a brown color, it is still preferable to choose the freshest cuts available at the supermarket.

You can also know if the cut comes from grass-fed cow or from grain- and corn-finished fed cow by checking the color of the beef.

Grass-fed beef has a deeper red color.

When it comes to smell, don’t buy a steak that has an ammonia odor or that smell sour.

While you can tell if the meat is fresh or not by touching it (steaks that are sticky to touch could mean they are no longer fresh), you can’t just go to a supermarket and start poking and pinching meats, as you can damage the meats.

And, you will get angry looks from butchers and salespeople.


Tip#5: If you are buying pre-packaged steaks, there are ways to check the meat’s quality.

The excess liquid in the tray could come from the frozen steak that has been thawed, or it can be an indication that the meat has been in the refrigerator for days.

You should also inspect the packaging itself.

Don’t buy the steak if there is a damage to either its Styrofoam tray or plastic wrap.

Also, check the label for the steak.

The description ‘sell-by date’ is synonymous to ‘pack date’, ‘freeze-by date’, or ‘suggested use,’ and it basically tells you of the last day the steak is still considered fresh.


Tip#6 Marbling is Where the Steak Flavor Comes From

Marbling is how fat is spread within the lean.

So, it’s important to check the marbling of steaks because it is an indication of the steak’s flavor and tenderness. Marbling makes steaks tender and flavorful.

You can determine if a cut of steak has the best marbling if small flecks of fat are spread evenly across very fine textured lean.

How marbling develops is also important when inspecting the quality of meat.

If possible, you should ask the butcher or salesperson where the beef comes from, the food it was fed, the number of enhancers and treatments it was given, and the age it was slaughtered.


See more about how to start cooking steak now!

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10-Minute Paleo Round Steak & Tahini Sauce Recipe

Round Steak & Tahini Sauce

In case you are in love with tahini and steaks at the same time, then this recipe is worth giving a go!

Believe it or not, it took me a good number of tries before I could find quality tahini that I would love.

Flavor is a big deal for me, so tahini had to taste great (and most of them just don’t).

Other than that, this tahini-fueled delish steak spread can be easily eaten with other foods.

I hope you like it just like I do 😉


10-Minute Paleo Round Steak & Tahini Sauce Recipe


Ingredients for Steak


Ingredients for Sauce


Cooking Directions

  1. Season the steak with flaked salt and sear it to medium-rare level of doneness using SteakEat round steak on stove top guidelines.
  2. Combine the rest of the sauce ingredients in the food processor and blend them together.
  3. Use as a spread or topping.


Enjoy and please share, if you liked it! 😉

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Best 2 Awesome Large Portable Grills of 2016

coleman-vs-char-broil-classic-grillStews and foods in thick sauces are nice, but there comes a point that your taste buds will yearn for the no-nonsense deliciousness of a grilled steak.

Preparing and grilling steaks in itself can be enjoyable; setting up a grill in your backyard, and drinking beer while enjoying the smell of seared meats as you cook.

You don’t have to deprive yourself, your family, and your friends of delicious grilled steaks at cookouts.

All you need is a large portable grill to satisfy their taste buds with the sweet, savory taste of steaks.


Coleman 9949-750 Road Trip Propane Portable Grill LXE

simple-to-use-standing-grillAre you camping over the weekend with family or friends?

You can still eat well even if you are in the middle of nowhere if you have the Coleman Road Trip Propane Portable grill.

The grill area of the Coleman grill measures 285 square inches and offers a 2-4 grilling party size.

The size of the grilling area allows you to cook steaks for many people, so the grill is great for camping, picnic, and tailgating.

The grilling surface itself is made of cast iron.

best-portable-grillThe Coleman grill offers considerable space for grilling, and it also boasts three features which make it a winner when it comes to portability.

  • Collapsible structure
  • Wheeled stand
  • Sliding side tables

When folded down, the grill is small enough to fit in the back of almost all car trunks, and even looks like a slim luggage, complete with wheels and a handle.

The grill’s weight is 47 pounds and its dimensions are 19.3 by 13.5 by 33.75 inches.

easily-transpotable-gas-grillYou can easily wheel it around without it taking too much space.

Setting it up takes a few seconds because of its lift and lock system.

You don’t even need an additional table for ingredients and tools, as it features sliding side tables.

The grill includes one propane cylinder with 20,000 BTUs of power.

With only just one propane-filled cylinder, you can grill steaks for more than an hour, and that is five batches of medium-rare steaks, at least.

Unlike other grills, the Coleman grill has the InstaStart matchless lightning system which allows you to fire up the grill with a push of a button.

So, you don’t have to turn your tent upside down in search for a match or lighter.

The grill is designed having the PerfectFlow technology, which allows it to perform consistently even in extreme conditions.

Having cast-iron and porcelain-coated surfaces and a grease tray, the grill is very easy to clean.



Char-Broil Classic 4-Burner Gas Grill

gas-cooker-for-cooking-steaksFor grilling steaks and cooking other meals for a large number of people in an outdoor setting, you need the Char-Broil Classic 4-Burner Gas Grill.

While the grill weighs 104.25 pounds and measures 45.1 by 21 by 56 inches, it is easy to move around because of its wheels.

The grill is intended for large cookouts, as it features 480 square inches of cooking area.

It even has an additional 180 square inches swing-away warming rack.

best-portable-grills-2016-reviewsYou can fit the grill in the back of a small pickup truck if you are bringing it to a cookout.

Besides having a large cooking surface, the grill boasts other desirable features.

  • Stainless steel burners
  • Side burner
  • Porcelain-coated grates
  • Electronic igniter
  • Lid-mounted temperature gauge

When you buy the Char-Broil grill, you get four durable stainless steel burners which delivers a cooking power of 40,000 BTUs.

The grill also features a side burner that has 10,000 BTUs of heat.

While you grill steaks on the burners, you can cook side dishes or warm sauce on the side burner.

The side burner is lidded, and you can flip the lid down when not using the burner to create additional work space.

Because the grates have porcelain coating, you don’t have to worry about rust accumulation.

Aside from it, the porcelain coating makes it easy to clean the grates.

best-grill-forneighborhood-partyNo need to find a match or a lighter to fire up the grill.

The grill has an electronic igniter, and it takes one push of the igniter button to start grilling meats.

Grilling steaks is easy, but the meats need the right amount of heat to get a desired level of doneness.

For this reason, the grill sports a lid-mounted temperature gauge so you can keep track of the pre-heat temperature.

Because the grill has a lid that you can pull down to keep the heat concentrated, you can’t always see the steaks being cooked inside.

The temperature gauge allows you to monitor the temperature inside the grill, so you can decide if it is time to flip the meats, or take them off the grill.

You can find both Coleman Road Trip Propane Portable Grill LXE and Char-Broil Classic 4-Burner Gas Grill on Amazon.

By having a portable grill, you can serve your family and friends perfectly-grilled steaks any day, even when at home.


Have You got a grill? Which one do you use?

Please comment below…


P.S. Please share this review if you found it useful and give us extra ideas for future reviews in the comments below! Thank you 😉

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Best Steak to Buy Is the One That Fits Your Cooking Method

This time I explain exactly how I choose the best steak to buy, as well as unveil a stupid mistake EVERYONE (but not you) makes when buying one.

Let’s SteakEat!


What’s the best steak to buy…if you are in Ireland?? Well, pick any – they are all great!


A month ago I was flying back home and my dear parents decided to make me super happy and bought like 10kg (22lbs) of beef roast, which I would then cut into steaks and cook it all for the entire them (yeah, this makes me super happy…noooot 🙂 )

Long story short, they bought it from our family butcher (the guy personally knows me) and asked specifically for steaks that can be cooked using dry hot heat (e.g. pan-searing, oven broiling, grilling etc).

This brings me to…


Rule #1 – Know What the Steak is For

So, if you are planning to pan-sear or broil in oven (i.e. use a dry high-heat cooking method), then you need a higher, more expensive type of steak like rib eye, tenderloin, NY strip loin etc.

Rib Eye (can you see the i’i’? 🙂 ) is a very tender, fatty steak that can be cooked using any of the dry cooking methods.


Rule #2 – Know the Types of Steaks (there are just 2(!!!))

First – cuts that are great for the already mentioned dry-heat high-temperature cooking methods include all the expensive well-known steaks (e.g. rib eye, filet mignon (aka tenderloin), NY strip, T-bone (it consists of filet mignon + NY strip with the T-shaped bone between them))

Second – lower-end cuts like round steak, flat iron, chuck, brisket…all these steaks are less expensive, but they will not taste great when cooked at high heat. Instead they become very tough and hard to chew.


When I got home and saw that massive piece of cow (it was huge) which looked like round roast (a very lean, tough to chew part), I knew that it just won’t work as a steak…

My parents weren’t so sure (they thought I’m trying to escape from the processing of that chunk of red meat), so they got what they asked for – the unchewable jaw-breaking rubber-like accident…even though I tried my best (i.e. followed every rule of perfect pan-searing process).



Rule #3 – Don’t Trust the Butcher!

As much as I love butchers in Ireland, Spain, Germany and Russia (all the places I lived in), you just can’t trust these guys when it comes to COOKING the thing, that’s why you need to know what’s the best steak to buy yourself.

P.S. To all the butchers out there…you know it’s a sweeping statement and you are all awesome! 🙂


So, how did it all end up?

Without thinking further I passed on the chef crown to my mom, who actually happens to be amazing when it comes to slow, moist-heat cooking with lower temperature.

To keep it simple, she stewed it all in batches and guess what..? It was amazing!


Rule #4 – It All Boils Down to Pairing the Cooking Method & the Type of Steak

If you take away one point from me today, this is the one above!

The rule of thumb is – if the cut is expensive, then it’s for all the dry-heat cooking methods (e.g. pan-searing, oven broiling, grilling etc)

If it’s cheap, then it’s for slow moist heat (e.g. slow cooking, stewing, sous vide etc)


The Stupid Mistake EVERYONE Does (but not you)

People are not willing to pay money for quality beef.

That is it.

At the end of the day, you get what you pay for and no amount of proper cooking technique will substitute the actual quality, taste and flavor of an organic grass-fed rib eye (just an example…I’m hungry 🙂 )


To sum up – the best steak to buy is the one that fits your cooking plans.

And of course, when it comes to the quality, I’m always up for organic grass-fed for these reasons.


What’s YOUR FAVORITE cut to buy?

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How To Sear Steak On Stove And Then Bake It In Oven


If you are looking to sear steak on stove and then cook it in the oven, then I am, internationally recognized steak guru (seriously! 🙂 ), all at your disposal!

I will help you cook a perfect steak using this method and teach you everything you need to know to do it that way every single time. Nothing more, nothing less.

Now, because I know how hard it can be for non-cooks out there, I will divide my cooking instructions into two sections.

This structure is a guarantee that you can take responsibility for your own cooking and can’t blame me for not explaining everything clearly enough.


Searing Steak On Stove & Baking It In Oven After

First – I will go through the language you need to absorb before we can start cooking.

I know, it sounds weird, but this is where **** happens. If I tell you to “sear until the crust is golden”, you might have an idea of what I am talking about, but…that’s not good enough.

Second – I will guide you through the entire process and turn your attention to the tiny details. You will have everything covered – rest assured your steak will be awesome.

Ready? Let’s do it!


The Theory Of Cooking Steak On Stove & Finishing It In Oven

This is the first, theoretical, part of my ultimate cooking guide. If you feel like you ‘speak the language’, please scroll down to cooking instructions.

So, here is some vocabulary I want you to embed into your mind before we proceed. Your success in steak preparation depends on it BIG time.


– “Skillet” or “Pan” – terms used interchangeably to mention a simple ‘frying pan’.

– “Searing” – refers to quickly frying the surface of the steak generally without using any cooking oil/butter; small amounts of oil/butter can be used at the end of cooking to help develop flavor.

– “Pat dry” – usually used in the context with paper towels. Refers to the process of lightly tapping the surface in order to absorb excess moisture from it. So when you pat dry steak with paper towels, the steak’s surface becomes drier and it stops shining on the light.

– “Seasoning” – a process of adding spices and herbs in the recipe. In steak cooking we tend to “season” it most commonly with salt and pepper. Spices and herbs are also often used.

– “Heat up” – used with the “skillet” or “pan”. In our context it means switch on the cooker. Either the stove top or the oven.

– “Oven tray” – is a flat, rectangular baking tray made from metal; used in oven cooking.

– “Smoking” – in the cooking context refers to the moment when oil heats up and begins to smoke. This is when you see fumes coming off the skillet and switch on air ventilation.

– “Coarse salt” – is a type of salt that has a much larger grain (i.e. its particle size is bigger) than table salt. Kosher and flaked salt are the synonyms. In steak cooking coarse salt plays a vital part, since its saltiness per gram/ounce is less than that of table salt, so that we can put larger volume of it on the steak without oversalting the beef. Why put lots of salt? Because it plays part in the chemical reaction, which occurs at high heat, when beef touches preheated skillet. This is how the flavor is born.


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Red Wine Sauce For Steak: Quick Simple Recipes

Making a red wine sauce for steak is always a great idea.

Red meat and wine are good friends. Pan drippings, the remainders of burnt steak particles and juices which you see in the skillet after pan-earing, will fortify the flavor and take your red wine sauce to the next level.

This brings me to the following question…


How To Make Simple Red Wine Sauce For Steak?

As I mentioned above, the simplest (and most delicious) way of cooking any sauce (not just red wine) is after you finished searing the steak on the stove.

Delicious pan drippings contribute to the sauce’s flavor and…you don’t need to wash extra skillet!

Some people wonder how to cook red wine sauce for steak, but the truth is – there is really no cooking involved.

The method is simple and honest: just add the ingredients and stir. I will come back to it below.


What Steak Is Red Wine Sauce Good For?

All of them. Be it braised beef, brisket, fillet, t-bone, flank, NY strip and even beef tongue! Sauce made from red wine is a great complement to any steak, so use it often.


Quick & Easy Recipe Of Red Wine Sauce For Steak

This homemade sauce is a simple addition to your otherwise perfectly cooked beef.

This recipe combines mushrooms and shallots, turning it into a simple but elegant bouquet of flavors.

Here are the ingredients you will need:

  • 4 tbsp of butter (go organic grass-fed like Kerrygold)
  • 1 shallot, finely chopped
  • 1 handful of mushrooms, sliced
  • 1 tbsp tomato paste
  • 1 cup cabernet sauvignon or shiraz red wine


  1. In the skillet (preferably with pan drippings from the steak you have just finished searing), add 1 tablespoon of butter with shallot and sliced mushrooms. Cook for 4 minutes at medium heat.
  1. Add a tablespoon of tomato paste and cook for another 2 minutes.
  2. Pour in a cup of red wine and simmer on medium heat until the wine has evaporated by two thirds. You can increase the temperature slightly to speed up the process.
  3. Once you get there, add the rest – 3 tablespoons – of butter inside and check for flavor. Butter will help to thicken the sauce and add even more flavor – red wine and butter sauce for steak…ooh la la!

Pro Tip: While simmering, use a spatula or wooden spoon to loosen all the burnt steak bits – you want them in the sauce for more flavor!

  1. Cut the steak at 45-degree angle and serve the sauce with it. Enjoy!


Easy Red Wine Sauce For Steak Grill

The above sauce has a rich flavor, but it also has a high calorie and fat load.

What if you were looking for something lighter and healthier?

If this is the case, the next healthy low-fat red wine sauce recipe is for you. Not only it’s very simple, it has very few calories.


  • 1oz of cremini mushrooms from can
  • 1 tbsp olive oil
  • ½ cup red wine
  • ½ cup water


  1. In a pan heated to medium-low heat, add 1 tablespoon of olive oil and mushrooms. Gently cook them until they begin to brown.
  2. Mix water with wine and add the mixture into the pan.
  3. Simmer until sauce thickens.

Pro Tip: You can use a teaspoon or two of corn starch to thicken the sauce quicker, even though I avoid this technique.


Quick & Easy Red Wine and Peppercorn Sauce For Beef

As you can see, I like simple recipes that take no time. After all why would you make cooking complicated by adding tons of ingredients?!

Al you need:

  • 3 crushed garlic cloves minced
  • 2-3 sprigs fresh rosemary
  • 1 tsp rainbow peppercorns, ground coarsely
  • 1 knob of butter
  • ½ cup dry red wine
  • ½ beef/chicken broth or water
  • Salt to taste


  1. Right after searing steak in the pan, add butter, garlic, rosemary sprigs and rainbow peppercorns inside. Gently sauté at medium heat for 2 minutes.
  2. Increase the temperature to medium-high and add wine. Simmer for 2 minutes.
  3. Add broth (or water) and simmer until the mixture is reduced by ½.
  4. Cut the steak across the grain and serve it with freshly cooked homemade red wine sauce with pepper.


Have you any sauce recipe with red wine to share? Drop it in the comments below!