Who doesn't love the taste of a tender steak fresh off the grill? A great-tasting steak begins with a good cut of meat. Use this guide to get the meaty details you need! Whether you're barbecuing at home or ordering at a great steakhouse restaurant, here' what you need to know.
PORTERHOUSE
This is the classic steak house steak that features both a strip steak and filet mignon, separated by a bone.
T-BONE
A T-bone is just like a porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal.
FLAT IRON
The flat iron is nestled into a tender area of the shoulder, so it's an exception to the rule that shoulder steaks are always tough. Plus it's cheap.
FILET MIGNON
Pricey and velvety soft, filet mignons make a nice splurge for special guests, though it's really the tenderness you are buying.
BONE-IN RIB EYE
This incredibly tender and succulent steak includes an actual rib, which adds even more flavor.
STRIP
A New York strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavor is great.
RIB EYE
A rib eye steak's abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences imaginable.
FLANK
You can quickly spot this steak by its flat oval shape and its long, clearly defined grain. Minimize the chewy effect of the grain by slicing across it.
HANGER
Each animal has only one hanger steak, weighing in at about [conversion imperial="2 pounds" metric="900 grams"]. The beefy flavor is enormous, but a tendon runs down the center of each one, so cut that out before grilling.
SKIRT
Like the flank steak, the coarsely grained skirt steak is cut from the chest area of the animal, so "chewiness" is an issue, but the taste is fabulous.
TOP SIRLOIN
This flat, firmly grained steak brings kabobs quickly to mind because it's so easy to cut it into solid cubes.
TRI-TIP
A tri-tip is taken from the sirloin area. It's not so much a steak as it is a skinny roast, but you can grill it like a thick steak. Just don't overcook it.
Beer drinkers enjoy more variety in their beer options today than at any point in history and Sacramento Breweries are providing plenty of options. The Beer Judge Certification Program recognizes over a hundred distinct styles, many of them mere umbrellas for a wide range of profiles, but increasingly American brewers are treating these style descriptions as quaint suggestions rather than lines they must color within. We recently enjoyed a 7.1% ABV “Imperial Gose” brewed with watermelon, black sesame seeds, black Hawaiian sea salt, Persian lime, and coriander. Go ahead and decide which classic style group that one should fit in. We’ll wait. While innovation and experimentation have yielded some phenomenal and hard-to-categorize beers, both professional and home brewers should know the rules they’re breaking before they break them. Let’s take a few moments to familiarize ourselves with the most common classic ale styles that have defined modern American craft brewing over the years
Pretend like you're at one of Sacramento's Mexican Restaurants ... Margarita A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice. Main alcohol: Tequila Ingredients: 2 oz Tequila, 1 oz Lime juice, 1 oz Cointreau Preparation: Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice. Served: On the rocks; poured over ice Guacamole & Chips When you've made delicious homemade guac, here’s how to keep guacamole green: Place your leftover guacamole in a storage container and pat it down with a spoon so it’s nice and flat on top. Add about 1/2 inch of water on top (I used cold water). Place the lid on the storage container and store it in the fridge. That’s it!
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