Steak

The amount of steak you should buy depends largely on your guests. In France, an 8-ounce [225-kg] steak would be a generous portion, but when we Americans decide to splurge on a good steak, it’s got to be a big one. When buying steaks, keep in mind that thin steaks are harder to brown without overcooking because by the time they brown, the meat is cooked through. Also be aware that some steaks—shell steaks, porterhouse, and rib-on rib steaks—are about 30 percent bone by weight. When buying boneless steaks, figure on 8 to 12 ounces [225 to 340 g] per person. For bone-in steaks, calculate 12 ounces to 1 pound [340 to 450 g] per person. If you’re cooking for lighter eaters, calculate 6 ounces [170 g] (without the bone) per person, but to avoid the thin-steak problem, don’t buy individual steaks, buy thicker steaks, large enough to serve 2 or more people, and slice them for your guests at the table. Starting with thicker steaks and then carving them is also a good idea when you’re cooking for a crowd and you’re short of pan or grill space.