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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A STEAK PRIMER: The best for grilling (we've got 6 options!); Tips on buying and preparing --- almost everything you need to know

By Bill Daley



JewishWorldReview.com | (MCT) The weather's cooperating, the coals are lit — and you've got your mind on a juicy steak with perfect grill marks.

But what type of steak should you buy? Well, rib-eye remains the favorite across the United States — and the bigger the better.

Whatever the steak cut is, be it an old favorite or something new, there are certain factors you should consider in choosing a steak.

Marbling, the amount of fat distributed within the meat, is the most important indicator of quality for consumers, says Randy Waidner, corporate executive chef for Chicago-based Gibsons Restaurant Group. "There's more flavor, more tenderness," he says.

The USDA grades beef quality and labels cuts accordingly, and marbling is a major factor in determining the rating. "Prime" has long been considered the best, followed by "Choice" and "Select."

The challenge is, as Morris notes, that there may be some Choice or Select cuts that are as tender as Prime but at a lower price. To help consumers find those cuts and make wiser choices, the USDA has launched a new program to tag cuts as "USDA Certified Tender" or "USDA Certified Very Tender" based on specific, objective criteria.

Bone-in can make a difference too.

Tougher cuts, like hanger and skirt steaks, can make for delicious eating if tenderized in a marinade for a few hours or overnight, says Frody Volgger, butcher at Tony Caputo's Market & Deli in Salt Lake City. Try a teriyaki or ponzu sauce, perhaps accented with mustard and black pepper, he says.

Whether you'll be cooking for dad or he'll be grilling up a steak himself, we've got the details (with photos so you know what you're looking for) on nine of the best cuts for the grill. Each should be seared over direct heat, then finished in a cooler part of the grill. Thinner cuts (flank, skirt, hanger) should cook with just the searing.



FLAT IRON

(Shoulder top blade steak.) Boneless and cut from the shoulder clod top blade roast, each steak averages 8 ounces, with a thickness varying from 3/4 to 1 1/4 inch. Section: chuck

RIB-EYE

(Also known as Delmonico or cowboy steak). Sold bone-in or boneless. Section: rib

STRIP STEAK

(New York strip, Kansas City strip, top loin, Delmonico, shell steak.) Sold bone-in or boneless. Section: short loin

FLANK STEAK

(London broil, jiffy steak.) Boneless. Marinate before cooking; slice across the grain for tenderness. Section: flank

SKIRT STEAK

The diaphragm muscle. Boneless. Marinate before grilling; slice across the grain for tenderness. Section: short plate

HANGER STEAK

(Butcher's steak, hanging tender.) Boneless. Marinate before grilling; slice across the grain for tenderness. Section: short plate

Sources: National Cattlemen's Beef Association; The New Food Lover's Companion.



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Tips on buying and preparing steak

Here are tips on buying and preparing steak.

— Speak up. Tell the meat cutter or meat counter person what you're looking for. How many people are you feeding? Do you want individual steaks or a big Flintstones-size slab to share? Does he or she have any tips on cooking it?

— Read the label carefully. Look for the name of the cut, quality grade and, possibly, cooking instructions.

— Think big: Steak size is not mere machismo. A thicker steak cooks more slowly on the grill so there's less risk of overcooking it, says James Peisker, co-owner of Porter Road Butcher in Nashville, Tenn. Go no thinner than 1 to 1 1/4 inches, he says.

— Prep: Bring steaks to room temperature before grilling. Sam Garwin, general manager of Craft Butchery in Westport, Conn., recommends rubbing coarse salt generously over the meat 10 minutes before cooking. The salt will promote a brown and crusty exterior, she says. Garwin doesn't like seasoning meat with black pepper before grilling. The pepper burns and turns bitter, she says. Peisker, however, does pepper his steak before cooking it. It's still delicious, he says.

— Sear: Place steaks over direct heat. Sear 3 to 5 minutes a side to build char, says Randy Waidner, corporate executive chef for Gibsons Restaurant Group. Don't try to force the steak off the grill rack; the meat will release itself when ready.

— Finish cooking: Once seared, move the steak away from direct heat. Cook over indirect heat, covered, until desired doneness is reached.

— Test for doneness: An instant read thermometer works well. Foodsafety.gov, a website operated by the U.S. Department of Health and Human Services, recommends a cooking temperature of 145 degrees, which is around medium doneness. Voggler uses his thumb instead. Raw steak is "loose and mushy," he says; the meat firms up as it cooks.

— Rest steaks: Let the steaks rest for 2 to 5 minutes, Peisker says so that the juices redistribute inside the steak.

ANOTHER WAY AT STEAK

Ryan Farr, a San Francisco butcher (4505 Meats), restaurateur (4505 Burgers & BBQ), and author ("Whole Beast Butchery" and just-published "Sausage Making") cooks his steaks in a different way.

Farr seasons his 1- to 2-inch steak with lots of salt and black pepper and cooks it slowly in a 250-degree oven until the meat's internal temperature reaches 125 degrees (132 degrees for medium rare, according to his website, 4505meats.com). Cooking can take 30 to 90 minutes depending on the thickness and temperature of the steak. Farr then sears the meat on the grill, about 2 to 3 minutes per side.

"It is beautifully charred and pink," Farr says of the finished steak. "It's the only way we recommend." DAD'S RIB-EYE

FLANK STEAK

Rib-eye steak for Dad --- or anyone else. That's what a number of top meat cutters and butchers across the country recommend. And not just any rib-eye, either.

"If you have a very gluttonous (event) planned, the monster of all steaks, the granddaddy of all steaks would be the tomahawk rib eye," says James Peisker, co-owner of Porter Road Butcher in Nashville, Tenn. This is a 2- to 3-pound bone-in steak where the bone is frenched, trimmed of meat and fat, to provide something of a handle, he says.

"It is impressive," agrees Scott Fader, general manager of Petty's Meats in Longwood, Fla., of the tomahawk steak, which is his choice as well.

At Craft Butchery in Westport, Conn., they're selling "Big Daddy Rib-Eyes," bone-in 5-pounders running three inches thick.

"They're manly-looking," chuckles Sam Garwin, Craft's general manager. "They are fun to do on the grill."

Even regular rib-eyes are impressive. Peisker, commenting on their appeal, describes them as "larger, definitely fatter and definitely more flavorful than other steaks."

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