Herb Rubbed Steaks


When I was growing up in Texas, Papa Daddy used to buy a whole cow and have it butchered… “everything but the moo,” he’d say.

Then they’d deliver it to the house, literally hundreds of white butcher paper-wrapped packages, their contents identified in carefully written grease pencil. Papa Daddy would load the packages into the long white freezer in the garage, ready for outdoor grilling, Sunday night dinners and family barbecues.

Today, my family doesn’t eat enough meat to warrant buying a whole cow, but we still enjoy a great steak. We Texans love our beef big time… but it has to be good (like these Herb Rubbed Steaks).

The beef you buy in grocery stores and butcher shops is sold in three USDA grades: Prime, Choice and Select. Prime is the best, and most expensive, because of the “marbling” or fat content. Fat is what gives a steak its flavor. Choice cuts are next in line, and this is what is usually sold in supermarkets. But quality varies, so look for Choice cuts that have a lot of marbling. Select cuts are the least expensive because of the small amount of marbling. This is not necessarily a bad cut of meat, because it has the least amount of fat and is therefore healthier—but it’s likely to be tough, so make sure you marinate it or use moist-heat cooking methods, like braising or stewing.

Always wondered who ended up with the moo…

Herbed Rubbed Strip Steaks


I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com