How to Cook a Great Steak
UNDERSTANDING YOUR BEEF
At BLT restaurants we use two types of beef. The first is Certified Angus brand. Angus cattle are named for the region in Scotland where they originated hundreds of years ago. Only certain types of grain-fed Angus qualify for this brand because the company’s standards for selecting cattle are extremely high, far exceeding the USDA’s requirements for Prime beef. Only a small percentage of beef earns the Certified Angus designation.
The other beef that we use comes from the Wagyu variety of cattle, a special first raised in Japan. It is sometimes called American Kobe, named for the Japanese city. Because of the type of food they eat and the way the animals are raised, Wagyu meat has a higher fat content, so it is especially tender and flavorful.
Both Certified Angus and American Kobe beef are my top choices because they have a lot of marbling, which is really just another name for the flecks of fat in the beef. Marbling is the main contributor of juiciness, flavor, and tenderness — the attributes we all look for in beef.
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