Yes Angus is a breed and I've heard the majority of beef in the US is angus. Only now they've taken to using that as some sort of advertisement for better beef. It may be graded. It may not be. Depends on if the producer wants to pay for USDA Grading.
To further complicate matters, Prime rib doesn't refer to a grade. You can have select, or choice or prime prime rib. The word prime in prime rib is because is it a cut from the beef "primal" or a primal cut.
Regarding cooking, a good sear on cast iron is the way to go. If the steak is thick enough then souse vide then a sear is great. If you have a sear burner on your grill that is also great for a sear. I prefer to smoke my steak on the smoker at 225 to about 110 degrees internal then sear it. Gets great flavor that way. But if I have just a 1" strip then it gets flippity flip flipped in a cast iron pan.
Flippity flip flip means flipping it every 45 seconds or so. This keeps it from going overcooked on the outside, for a more even color throughout. Sort of what you get with a reverse sear.
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