SteakA steak refers to any of a variety of meat cutsusually grilled, pan-fried, or broiled. It is amongthe few foods that are widely consumed andenjoyed by many people during special occasionsespecially since prime meat cuts that can cost ahefty sum. Some restaurants serving this as theirmost special item sometime call themselves asteakhouse though other dishes are frequently onthe menu.Though there are many eateries and steakhouses serving affordable steaks marinated with otheringredients, serious fine dining steak restaurants showcases the finest beef meat cuts like rib eye,prime rib, tenderloin and Tbone from expensive breeds of cattle. Wagyu is highly regarded by chefsas the royalty of beef. It is raised in Japan, massaged and fed with beer developing amazingly tendermeat. Such fantastic meat lends itself to be prepared rare, medium or well done.Another different quality of Wagyu and other prime kinds of beef like Black Angus is the bizarremarbling of the meat that marks for the juiciest steak. Though animal fats are usually cholesterolladen, those found in Wagyu marbling is made up of monounsaturated fats which melts at roomtemperature making it a part of a rational diet when consumed in modest quantities – which is goodbecause a single Wagyu steak can cost hundreds of dollars!
Other less tender meat cuts are better served rare to medium rare as cooking it through cantoughen the meat. Affordable flank steaks are usually cooked as a large slab and cut across thegrain yielding tender slices.Unlike chicken and fish which can be prepared freshly butchered of caught, beef, other red meatsand game develop a better texture if these are allowed to age. Established steakhouses know thewelfares of ageing which ultimately yields a tenderer flavourful dish. Dry aging demands the meatto stand in a carefully prepared environment to allow natural enzymes in the muscle to break downhard connective tissues and evaporate excess fluids.Though this increases the meat considerably per pound, gourmets easily identify the flavour andtexture nuances of a fine aged steak especially if it is from choice USDA graded cattle. Steaks ofthis quality are usually arranged in very simple ways–a quick pan fry or grill and served with astarch and vegetable siding like mashed potatoes, French fries, a salad or buttered vegetables.Asian restaurants sometimes offer rice as a siding. Surf and turf is usually the most expensive itemon a Continental restaurant’s menu mixed a sizable cut of meat and a portion of seafood usuallylobster or fish.Modernizations in steakhouses include serving gamemeats like deer and wild boar. And though steaks areusually served in a single striking cut, somerestaurants offer all-you-can-eat steak promotions orinclude it in a buffet spread.
Degree of Cooking Meat: The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: Raw — Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo.Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside isusually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimesasked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referredto as Black and Blue or Pittsburgh Rare. It is common for chefs to place the steak in an oven towarm the inside of the steak. This method generally means blue steaks take longer to preparethan any other steak degree, as these require additional warming time prior to cooking.Rare — (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak isred and slightly warm.
Medium rare — (55 °C [130 °F] core Medium well done — (65 °C [150 °F] coretemperature) The steak will have a fully red, temperature) The meat is light pinkwarm center. This is the standard degree of surrounding the center.cooking at most steakhouses, unlessspecified otherwise. Well done — (71 °C [160 °F] and above core temperature) The meat is grey-brownMedium — (60 °C [140 °F] core temperature) throughout and slightly charred.The middle of the steak is hot and red withpink surrounding the center. The outside is Overcook — (much more than 71 °C [160 °F]grey-brown. core temperature) The meat is dark throughout and slightly bitter. A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago- style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as "black and blue" (black, i.e. sooty on the outside, Blue rare on the inside).
Tangy T-Bone SteakIngredients:4 T-bone steaks, 1 to 1 ½ in. thick, ½ cupcatsup, 2 tablespoons melted butter, 1tablespoon Worcestershire sauce, ½ teaspoonchopped ginger, 2 tablespoons wine vinegar, 2tablespoons honey, 1 tablespoon freshlysqueezed lemon juice, 1 tablespoon strongmustard, Salt, Freshly ground pepperPreparation Instructions:Cut slashes through the steak’s fat strips toprevent curling. Pat dry. Let steaks come to roomtemperature. Prepare the grill; if using a gas grill,preheat on high. In a saucepan placed over low Few things are better than a well grilledheat, pour the catsup, butter, and Worcestershire steak, but this sauce offers a better-than-sauce. Heat for about 3 minutes. Add the ginger, store-bought barbecue flavor.vinegar, and honey. Cook for another 3 minutes.Remove the saucepan from the stove and add Servings: 4the lemon juice and mustard, blending well. Cooking Time: 20 minutesBrush the catsup mixture over the steaks and grill Difficulty Level: Easyuntil desired doneness is achieved, bastingoccasionally.