Welch's Meat Market: How to prepare the perfect steak

You’ll find the expert and the choicest cuts at Welch’s Meat Market in St. John, Ind., family-owned since 1953 and dedicated to offering customers exactly what they want. Unlike a huge grocery store where everything is prepackaged, at Welch’s you’re getting the freshest meat possible and to your exact specifications. Welch’s Meat Market offers a full line of meats, including popular fresh-cut steaks: ribeyes, porterhouse, filet mignons, sirloin, skirt steak and round steak.

There are two different approaches to selecting a steak: “The classic butcher’s approach is that it’s best to select a ribeye, for example, with the most marble,” says Ed Welch, adding that marbling—the fat that runs through the lean meat—provides more flavor.

“If you’re looking at it from a healthier perspective, a sirloin steak or round steak is the best choice, because it’s leaner,” he says.

A perfect, juicy steak is a well-marbled New York strip or ribeye, whether you’re putting it on the grill or slow-cooking at a lower heat.

How does Welch prepare his own steak? “I like to bring it to room temperature, salt and pepper it, then let it sit for a few minutes before cooking.” Resist the urge to cut into a steak right after it comes off the grill. Welch says letting it “rest” for a few minutes allows the juices to redistribute throughout the meat and keeps it from becoming dry. Remember that meat will continue to cook a little after it’s removed from the heat; this is where a meat thermometer comes in handy.

When purchasing steak, plan on buying one pound of meat per person if there’s a bone in the steak. With boneless cuts, a half-pound per person is works well, he says.

And, always opt for freshly cut steak, unless you’re dry-aging the meat.

“We will cut meat to any specification the customer wants,” he says. “Providing quality meat and service is our top priority—from our hand-cut steaks to our homemade sausage, our meat is delivered and prepared fresh daily.”