Ordering a steak at a restaurant isn’t actually rocket science; you simply choose a cut that you always preferred. However do you know exactly what kind of meat you get from the part you always like? Or how you preferred it cooked is exactly the way that particular part is enjoyed?
Types of Parts:
- Filet Mignon
Also known as tenderloin, It is the most tender meat with low in fat content. It is recommended for those who are watching their calories.
It is the finest cut of the meat all around as it is high marbled and packed with very flavourful fat.
3. New York Strip
It is a favorite of most steak connoisseurs. If you can’t decide between a fillet or ribeye then this is the perfect cut for you as it is somewhere in between tender, flavorful and has a superb amount of marbling.
Also regarded as the “king” of steaks since its both parts of strip and filet.
Another name for this cut is Porterhouse – named after its t- shaped bone that separates the filet mignon and strip steak.
What about the difference between grain fed and grass fed cattle? grain fed has to be finished on grain for a minimum set period of its life. Finishing on grain achieves a greater level of consistency in eating quality and premium marbling. Therefore it tends to be richer in both texture and taste. Grass fed cattle as you know it, feed on grass their whole life. As producers has lack of control over the grasses being eaten by the cattle, grass fed has a more complex flavour and tend to be drier and chewier.
A good steakhouse will rest before AND after it’s cooked. As the meat rests, the constricted muscle fibers begin to relax. The pressure on the juices is slowly released and the juices are able to redistribute towards the edges of the meat. By letting the meat rest, you achieve an evenly moist and flavorful steak. If the meat is dry and flavorless, it means that the steak went straight from the walk-in to the hot pan so when ordering don’t forget to ask the waiter if it’s rested before and after.
Generally, medium rare is ideal level of doneness for any type of steak. It has a warm and red center while the outside is brown and well- done — which makes for a succulent and tasty meat.
The most expensive steak on the menu isn’t necessarily the best one. If you want a simpler, cheaper steak that will still taste delicious, go for the New York strip.
The best wine pairing is to choose dry red and the more marbled the steak, the bolder the wine should be.
- Filet Mignon – Pinot Noir or Chardonnay
- Ribeye – Cabernet Sauvignon or Bordeux
- New York Strip – Cabernet Sauvignon or Pinot Noir
- Sirloin & T-Bone – Syrah or Merlot