Sunday 16 October 2016

Top 6 Steak cut 101 -Before you start to cook steak at home, watch it.


It is the same piece of steak, but sometimes you might just wonder how come the beef served in restaurants taste much better than what you cooked at home. Eager to cook steak like a chef in restaurant? What you have to consider first is not the recipe. The secret of cooking premium beef at home is understanding what you buying.

Picture source:Google

There are lots of different steaks available in the market. It is critical to know about the taste of different cuts of the beef, and its best cooking method. Once you get the hang of identifying what a premium steak is, cooking it like a chef at home would be blinking easy.
Picture sources:Google
The most important and useful trick: Look at the marbling (Fat) of the meat which determines the texture and tenderness. The more intense marbling in the mingling of the meat, the more fatty and tender the steak would taste.


 
Picture sources:Google


You are highly suggested to get at least an inch and a half thick steak if you want to cook it premium at home. Only a thick steak could hold fat and get that caramel grill colour in perfection.





In this article, I would share top 6 beef cuts that are mostly available in the market.
(Remarks: 5 x * as the highest degree)

1. FILET MIGNON

Picture sources:Google
Positioned at the cows’ back, this is a perfect fillet which contains no marbling, no fat.
Beef flavor: *
Beef Aroma : *
Tenderness :***** (Most tender)

Picture sources:Google

2. RIB EYE

Usually in oval shape, surrounded by fat with slight marbling called the eye.
Beef Flavor : ***
Beef Aroma:***
Tenderness :***
(Medium Tender)

Picture sources:Google

3. STRIP STEAK/ NEW YOUR STEAK LONG NARROW STEAK

Beef Flavor: *****
Beef Aroma: *****
Tenderness:**
(Medium to firm texture)
Picture sources:Google









4. TOP SIRLOIN

As it named itself, it comes from the top of sirloin.
Beef Aroma:*****
Beef Flavor:*****
Tenderness: *
(Firm Texture)

Picture source:Google

5. FLAT IRON STEAK

Beef Aroma:***
Beef Flavor:***
Tenderness:*****
( Very Tender)

Picture source:Google

6. T-BONE STEAK

It’s a combination with the strip line and fillet with a T-shaped bone in between. Porterhouse usually has a larger portion of fillet. This beef cuts gives you two types of texture of steaks: the mild aroma and flavour of fillet and the intense classic texture of the New York strip. What’s more, when cooking the bones give steaks a stronger beef flavour and juiciness.

That’s the “Top 6 steak cut 101”, don’t forget to subscribe my Instagram @jackie_hk_ and stay tuned for next week! We will further look into how to cook a perfect steak!

No comments:

Post a Comment