How do you tell if a supermarket steak is any good?
I always tell people, “trust your eyes.” The meat should be bright red and have nice marbling with fat throughout because that’s where all the flavor is. You want a steak that’s at least an inch to an inch- and-a-half thick. If it’s thin and has a lot surface area you’ll have a really rare steak or it’s gonna be well done. A thicker steak is easier to cook because the progression of the cooking temperature through the meat is a slower process, so you can control when it’s rare, medium-rare, medium. New York strip has a wonderful texture and great marbling. The flavor profile is as good if not better than a filet. I recommend ribeyes if you like a lot of fat, but if not, go with a strip.
Executive chef Eric Pruitt, Morton’s The Steakhouse at the Tech Center
