A Good Steak or Chop

Eating a good steak or chop can actually help you loose weight because the total portion will usually be smaller (one chop instead of two or one steak that serves two people).

Be it for speed of preparation, convenience, portion control, false economy, or whatever reason, many Canadians will buy a thinly cut steak or chop and then after preparation, complain that it was tough. Of course it was; because with so short a cooking time, the natural juices present in the meat didn't have enough time to break down the connective tissue.

All the tender steaks should be cut a minimum of two inches thick and serve two or more people, all chops should be a minimum of one inch thick. Of course, as we all know they seldom are- thin steaks and chops--those less than an inch thick-- are an American invention, brought about by inferior beef, meat products, and the fast food craze.

The tender cuts of any type of meat tend to be lacking in flavour and for this reason, they are generally well larded prior to cooking. Sometimes, as in the case of Chateaubriand and Fillet Mignon, they may be cooked between two thin sacrificial layers of a less tender but more flavourful cut. They may also be stuffed, wrapped with bacon, coated with a flavourful crust, batter or other coating, or served with a flavourful sauce.

Traditionally all steaks and chops were "finished" with butter. This was done for two reasons; it made them more eye appealing, and it added flavour.