Got a Halloween dinner or a birthday party coming up and not sure what to serve? Or perhaps you want to plan a feast with friends in open-air or are looking for the ideal dish to devour with your family on the weekend. In either case, you have landed at the perfect place!
Whether it’s a college reunion or a wedding ceremony, good food is a vital part of every memorable occasion-- and nothing delights the taste buds like a well-grilled steak. While choosing a dish, aside from the flavour, most people wonder which ingredients make this dish? How would it impact my health? And if there is a variety, how do I ensure I’m picking the right one? This is where a comprehensive guide comes in handy. So, if you have any similar questions about the variety, texture, or nutritional value of steaks, read on!
Where does this steak come from?
If somebody presented you with an uncanny dish, would you risk eating it? Reasonably not, which is why it is vital to understand the constituents and origins of our meal.
In the fifteenth century, Florence used to host festivals for its multicultural public, like the one on 10th August for St. Lawrence day. Several beef sections were cut and grilled on coal before being served, hence the origin of the steak.
Commonly defined as “meat generally sliced across the muscle fibres, potentially including a bone.”, it is a popular dish across several countries, ranging from Japan to Canada to Argentina.
What makes it so unique?
If you ask someone what a culinary item tastes like, they would resemble it with other known tastes and flavour. For instance, some say that butter tastes like creamy oil and fish tastes like chicken. But unlike other dishes, steaks always taste like steaks.
This signature beefy flavour, coupled with the streaming hot steak’s mouth-watering scent, makes it stand out. Besides, at the core of this cuisine is variety. The slices of meat taken from different sections of beef can be grilled or pan-cooked accordingly. The seared surfaces, crusty edges, and soft inner make for a culinary delight that is also available in cubed or sliced forms that can be used for sandwiches, cheesesteaks, noodles, or several other meals. You can take any of the available kinds of steaks to make different dishes or use them as add-ons in separately prepared ones.
The Steak Family
When you browse through the menu in a steakhouse or make plans to order the ingredients for cooking, a plethora of types of steaks gapes back at your face. Unless you are an expert on the topic, how would you know which type is the best fit for you? An understanding of the cooking methods and results can alleviate that confusion.
The most prominent and commonly available members of the steak family include:
- New York Strip Steak: Originally known as Delmonico Steak, it got its current name from the close affiliation with the city. Cut from the short loin of the beef, it's usually boneless and desired for its intense beefy flavour. If you enjoy chewing on your steak and giving your taste buds the time to savour the flavour, this one would be the perfect choice for you.
- Ribeye Steak: Succulent and tender to bite, Ribeye is fundamentally prepared from the beef rib section. It is very soft and juicy in the middle and crusty on the edges when grilled correctly as a boneless piece of meat.
- Tomahawk Steak: With an exterior shaped like a giant spoon, this cut is also made from the beef rib section. But unlike Ribeye, it has a bone in the middle that could range from 5 to 12 inches long! If you want Ribeye in a fanciful and facilitative form, Tomahawk would be a perfect choice.
- Striploin Steak: Often used to cook a fulfilling roast, skillful butchers extract Striploin from the beef ribs-to-rump section. If you are looking for the kind of steak that is flavorsome and tender at the same time, Striploin would be ideal.
- Sirloin Steak: While Striploin is well-marbled with a rich taste, some people are more cautious about steaks’ nutrition content. If you’re one of those, consider aiming for its less fatty twin brother-Sirloin.
- Porterhouse Steak: Conjoined at the T-bone are the famous twins of the Steak Family. The tenderness of filet with the classic beefy flavour of the loin is combined in Porterhouse. Though a little expensive, it makes the perfect dish for a memorable occasion.
- Tenderloin Steak: Butchers make this cut from the filet section of the beef, underneath the backbone. Located in the middle, this is among the least exercised areas of a cow, making steak exceptionally tender and serving as a delight to your taste buds.
Cooking methods; Further Variations
Depending on the consistency and flavour, people prefer steaks in different degrees of doneness. It refers to factors like how long was it cooked for and at what temperature? These include but are not limited to;
- Rare Steak: This is popular with those who like the feel of mushy, almost-raw meat. Some studies illustrate that cooking destroys the minerals and vitamins naturally found in food; hence some people resort to dishes like Steak Tartare in which raw sirloin is used. These are usually below 125℉ (52℃).
- Medium Steak: Unlike the Rare ones with red centres, Medium steaks are moderately cooked- neither too mushy nor too chewy. These have golden brown edges and a pink inner centre at 145℉ 63℃. If you’re unsure what degree of doneness you prefer, Medium would be a great place to start.
- Well-Done Steak: Among the three kinds, these are the crispiest ones. Tinted with a golden-brown shade, these take a long time and slow heat to cook so that the centre is still moist when done correctly. The heat at the inner crust goes up to 170℉ 71℃ Though less juicy than their counterparts; Well-done steaks are often preferred by people who dislike undercooked meat.
Seasonings and Add-ons
An enticing aspect of cooking or eating steaks is the liberty of experimenting with condiments like herbs, spices, and mustard. Though its flavour is distinctly beefy, the way it blends in with other meals yet manages to stand out is honestly remarkable.
Even if you follow a diet plan, there is still room for the delicious steak, as seen through the widespread Keto-friendly meals like the cheesesteak omelettes or tacos. People savour these with healthy vegetables like potatoes and sweet or sour carrots. You can also grill them with butter and garlic that introduces new nutrients and gives a creamy texture to the delicacy.
Understanding the types and cooking methods of steak would ensure that you have a fulfilling experience dealing with steaks. Experimenting with it would help you discover your personality. After all, cooking steaks is an art, and eating it a passion.