How To Cut Back Straps Into Steaks

So, You've Got a Side of Beef, Eh? Let's Make Some Steaks!

Picture this: You're at the butcher's, and you've just dropped a small fortune on a side of beef. The butcher, with a knowing wink, asks, "You know how to cut those straps into steaks, right?" You nod confidently, but as you walk out, you're thinking, "Strap steaks? Isn't that what they use to hold up jeans?" Well, my friend, today's your lucky day. We're going to turn that side of beef into something delicious, and I'm not talking about roast beef sandwiches (although, who doesn't love those?).

First Things First: What Are These 'Straps'?

Alright, let's clear the air. Those 'straps' are actually the beef's short loin, a muscle that runs along the back of the animal. It's a lean cut, well-marbled, and perfect for grilling. But here's the thing: it's not a single muscle, it's a group of muscles held together by a thick, silvery membrane. That's why it's called the 'strap' - it's like a bunch of steaks held together by a tough, inedible band.

Now, you might be thinking, "Why not just buy steaks from the store?" Well, sure, you could do that. But where's the fun in that? Plus, cutting your own steaks is cheaper, and you get to brag about it at your next backyard BBQ. So, let's dive in!

Tools of the Trade

Before we start, you'll need a few tools. Grab your sharpest chef's knife - a dull blade will tear the meat, not cut it. You'll also need a sharp boning knife for separating the muscles. A meat mallet can help tenderize the steaks, but it's not essential. And of course, you'll need a cutting board. I prefer wood - it's gentler on your knives and looks great in Instagram pics.

Let's Get Started: Separating the Muscles

Lay the short loin on your cutting board, with the silvery membrane facing up. You should see a line running down the middle - that's where you'll start. Use your boning knife to cut along this line, separating the muscles. Be careful not to cut too deep - you don't want to slice through the membrane on the other side.

Once you've cut along the line, you should have two long strips of muscle. Flip them over so the membrane is facing down. Now, you'll see smaller lines running across the muscles. These are the natural separations between the steaks. Use your boning knife to cut along these lines, separating the muscles into individual steaks.

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Portioning Your Steaks

Now that you've got your steaks, it's time to portion them. The short loin has two main sections: the sirloin and the tenderloin. The sirloin is towards the rear of the animal, and it's a bit tougher than the tenderloin. But don't worry, it's still delicious. The tenderloin, on the other hand, is the most tender cut of beef. It's also the most expensive, so treat it with care.

Each section will yield about 6-8 steaks, depending on how thick you cut them. I like mine about 1.5 inches thick - it's a good balance between size and cooking time. But hey, if you're feeling hungry, go for thicker cuts. Just remember, thicker steaks will take longer to cook.

Tenderizing and Seasoning

Now that you've got your steaks, it's time to tenderize and season them. You can use a meat mallet to pound the steaks, but be gentle - you don't want to turn them into ground beef. After tenderizing, season both sides with salt and pepper. I like to add a bit of garlic powder and paprika for extra flavor, but that's up to you.

Let the steaks sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly. Then, it's time to fire up the grill. Or, if you're like me and it's raining, turn on your cast iron skillet. Either way, you're in for a treat.

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Cooking Your Steaks

Cooking steaks is a personal thing. Some people like them rare, some like them well-done. I'm a medium-rare kind of guy, but that's just me. The important thing is to not overcook them. Remember, the steak will continue to cook a bit after you take it off the heat.

For medium-rare, I cook my steaks for about 4-5 minutes on each side. But everyone's stove and grill is different, so use a meat thermometer to be sure. You're looking for an internal temperature of about 135°F (57°C). Once the steak is done, let it rest for a few minutes before slicing. This lets the juices redistribute throughout the steak.

And There You Have It!

From side of beef to steak dinner in just a few hours. Not bad, huh? So next time you're at the butcher's, don't be intimidated by those 'straps'. Embrace them. After all, they're just a bunch of steaks waiting to happen.

Now, if you'll excuse me, I've got a steak dinner to enjoy. Happy cooking!