Food & Dining: Affordable Steaks (washingtonpost.com)
http://www.washingtonpost.com/wp-srv/artsandliving/foodanddining/features/2009/affordable-steaks/?sid=ST2009051902591

There are some cool information provided here about meat and cooking.

Describes multiple inexpensive steak types interactively

Tony Rosenfeld's recommendations for nine affordable cuts of beef that are made for summer grilling. Gotta check out the chuck-eye next time!!!

The Washington Post offers a mouth-watering interactive guide on how to grill nine cuts of beef that are cheaper than what's usually promoted, along with a guide to using portable grills when space is tight.

If you are a steak-lover, I hope that the title of this post + luscious photo is enticing enough for you to read though the entire article. Because I promise you that it’s worth it. Even if you don’t eat steak, this is a must-read…as you can impress the hell outta your carnivorean friends. (and sometimes, when you’re a vegetarian in a herd of carnivores…it would just be nice to have that extra, “dude….you didn’t know that about steak???!” in your pocket.)

Top 10 Steak Grilling Tips (From a Real-Live Chef!) If you think grilling a steak is as simple as slapping a piece of meat you bought at the supermarket on a

Here are some grilling tips from an honest-to-goodness chef that’ll make your next steak meal your finest work ever.

If you think grilling a great steak is as simple as throwing a slab of meat you bought at the supermarket on your grill and flipping it over a few times, you’re missing out on what could be THE GREATEST STEAK OF YOUR LIFE.

r cooking food but can sometimes impart a gas flavor to your meat. I like to use natural hardwood charcoal started in a chimney. Don’t use lighter fluid; it defeats the purpose of using hardwood charcoal. You want to smell the steak roasting over the coals – that is the best part! Some people swear by mesquite soaked in apple juice others say you cook your steak too fast to get any benefit. Wood chips can add flavor if you are smoking your meat but that usually takes a lot more time than it takes to grill a steak. My recommendation is that if you are curious, play around see if you can taste and enjoy the difference. 6. Hot coals — Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting good color and flavor. 7. Don’t touch it! — This is one of the bigges

The process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run. This article explains it, but you can do the same using vacuum sealed bags.

VG

Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, attached to the last rib and spine near the kidneys. It is highly flavorful, but isn't perfectly tender, so it responds well to quick cooking with searing heat, and a thin slicing against the grain to serve.

Cooking instructor and author of Planet Barbecue Steven Raichlen knows a thing or two about grilling a steak, and today he's debunking a few grilling myths that'll help make your weekend barbecue that much better.