1. A steak pertains to any of a variety of meat cuts usually grilled, pan-fried, or broiled. It is
among the few foods that are widely consumed and enjoyed by many people during special
occasions especially since prime meat cuts that can cost a hefty sum. Some restaurants serving
this as their most special item sometime call themselves a steakhouse though other dishes are
frequently on the menu.
Though there are many eateries serving affordable steaks tenderized with other
ingredients, 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
chefs as the royalty of beef. It is raised in Japan, massaged and fed with beer developing
amazingly tender meat. Such fantastic meat lends itself to be prepared rare, medium or well
done.
Another distinct quality of Wagyu and other prime kinds of beef like Black Angus is the
fantastic marbling of the meat that makes for the most succulent steak. Though animal fats are
usually cholesterol laden, those found in Wagyu marbling is composed of monounsaturated fats
which melts at room temperature making it a part of a reasonable diet when consumed in modest
quantities – which is good because 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
can toughen the meat. Affordable flank steaks are usually cooked as a large slab and cut across
the grain yielding tender slices.

2. Unlike chicken and fish which can be prepared freshly butchered of caught, beef, other
red meats and game develop a better texture if these are allowed to age. Established steakhouses
know the benefits of ageing which ultimately yields a more tender flavorful dish. Dry aging
entails allowing the meat to stand in a carefully controlled environment to allow natural enzymes
in the muscle to break down hard connective tissues and evaporate excess fluids.
Though this increases the meat considerably per pound, gourmets easily recognize the
flavor and texture nuances of a fine aged steak especially if it is from choice USDA graded cattle.
Steaks of this quality are usually prepared in very simple ways–a quick pan fry or grill and served
with a starch 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 item on a Continental restaurant’s menu combining a sizable cut of meat and a portion
of seafood usually lobster or fish.
Innovations in steakhouses include serving game meats like deer and wild boar. And
though steaks are usually served in a single impressive cut, some restaurants offer all-you-can-eat
steak promotions or include it in a buffet spread.
See more recipes @:WWW.GOURMANDIA.COM