How to Cut a Beef Tenderloin Into Filte Steaks

You know that silvery colour firewood gets after it's been cut and sitting around for a few months?  Until it is that verbal colour, my mother doesn't remember her steak is done.  Sort of a grey driftwood, cardboard box kind of color.

Growing up I took it for granted that steaks and roasts were supposed to exist hard and chewy.  Like jerky without  the flavour.  Cook it any less and you lot might get cramps.  Or worms.  Or "the" diarrhoea.  When I got outside of my mother's anglo-saxon, white staff of life, peas in a tin inspired kitchen and was offered a real steak …  well … I about vomited.

All that redness.  It resembled … um … meat.  Blech.  Information technology took about five years before I could handle eating a steak that didn't look like something you lot'd bury a hamster in.

And once I figured out steaks could be nicely  seared on the exterior and warm and tender on the inside without disastrous intestinal consequences … I developed a bit of an addiction.

An expensive one at that.  If I'd developed an addiction to platinum dusted cocaine it would have been cheaper.  A single really good steak is about $20.   A one-half decent 1 is probably $10.  So in lodge to feed my addiction and maintain a bank residual, I started cut my own steaks from whole roasts.  I haven't bought a butcher cut steak in almost 12 years.

And here'due south how you do it.

How to Cutting Tenderloin Steaks. Filet Mignon.

How to trim a tenderloin roast and cut information technology into steaks.

TIPS

1.  The best roast for cutting into steaks is a Tenderloin.  That's my personal preference anyway.  Stiploins comes in at #2.  You can also do a Sirloin Tip (merely for rare or medium-rare steaks otherwise they become tough), Top  Sirloin and Prime Rib (Rib Middle steaks).

2.  Look for a roast that is as close to an even thickness from ane end to the other every bit y'all tin find.  Visualize cut it into steaks.  If you tin can only get three or four steaks cut before the roast gets thin looking, pick another one.  (this only pertains to a tenderloin)

three.  The best way to preserve your steaks is to Foodsaver them.  Freeze the steaks on a waxed paper lined blistering canvass first, then Foodsaver them.  Otherwise the Foodsaver volition squash the steaks.  If yous wait to Foodsaver until they're frozen they won't go squashed.

four.  Cut your ain steaks from a whole roast volition always be cheaper than ownership them pre-cut.  Simply if you buy the roasts when they're on sale y'all'll save even more than money!  Yay!  I commonly wait until my local grocery store or Costco has Tenderloin roasts for half cost then I purchase at least 3 and turn 1 into a ii smaller roasts and the rest into steaks.  Just after I shot this video my grocery store had tenderloins on sale and I did a few more roasts.  These tenderloin steaks ended up costing me $5 each.

five.  Ever cutting and freeze your roasts the day you buy them.  That way when y'all go to pull them out of the freezer to cook, they'll be as fresh as they day you lot bought them.  Not lousy one-time, been sitting around in the fridge for a few days meat.  Good meat.

half dozen. Use the leftover trimmings as either stewing beef, stir fry meat or only grill up the irregular chunks and eat em. That'due south what I did. I even grilled some of the stuff I'd cut up for stewing beef. Little cubes of seared deliciousness. They'd be Slap-up appetizers. All they need is a bit of spice and 1 of those absurd toothpicks with the squiggly cellophane on the end. I love those toothpicks.

Happy butchering! (or Bitchering depending on your mood) Happy money saving! Happy eating.

→Hey there! GET MY POSTS emailed to you 3 times a week←

williamslitis1955.blogspot.com

Source: https://www.theartofdoingstuff.com/how-to-trim-and-cut-a-roast-into-steaks/

Share this post