How high is your steak eating game? Are you familiar with the Filet Mignon, Tenderloin or the Chateaubriand? Don’t worry they are the same thing. While visiting a steakhouse is a romantic, memorable affair; the technicalities of the meat can intimidate and limit your full enjoyment of the outing.
Fortunately, learning what goes on in a steakhouse is straightforward and fun. You can use the new found knowledge to explore the menus and choose the most savoury dishes for your date. It’s important to know the different types of beef cuts; to save yourself the embarrassment of looking uninformed and naïve.
Unless you a staunch advocate for animal rights, you’re bound to find yourself in a steakhouse. This article has valuable information that you can devour in one sitting. When we finish up, you will be full of knowledge and facts. To the full understand the whole process lets’ start at the before the actual dinner.
How to Find a Restaurant near You
You can start by reading online reviews on steakhouses near you. Looking at photos of the premises will give you a feel of the aura and setting. Some restaurants are chic and modern; others have a vintage sentiment; don’t get too picky, most provide excellent services. Reviews and ratings by fellow visitors–are instrumental in gauging the level of the service offered at a particular joint. Now that you have a dinner spot in mind; what are you going to order?
Types of Beef Cuts You Can Order
Cuts refer to the source of the meat –part of the cow. Without plunging into too many details, a cow has six major segments, the round, loin, rib, chuck, brisket, and flank. Tender cuts come from the loin and are more costly than other firm cuts. The following four types of steak are popular among meat-lovers:
Tenderloin or the Chateaubriand: Comes from the short loin and sirloin located at the sides of the cow near its hind legs. It has no bones (it’s called a fillet), and you cut through like a hot knife through butter. It’s best roasted or pan fried with butter and cooks much faster than other cuts. Due to its mild taste, it always accompanied with red wine.
New York Strip: Also called the top sirloin or strip It’s also a fillet cut from the area above the ribs; has moderate fat content. It’s less tender than the tenderloin, but has a stronger flavour and beefy aroma. It is also the most commonly used cut since it is easy to cook and eat.
Porterhouse or T-Bone: Comes from the loin (still a tender cut) with a T-shaped bone. This type is larger than other cuts and easy to identify. It also lies at the intersections of two parts of the cow; you get a tender fillet one side of the bone and a more firm cut on the other side. The best way to cook the cut is by grilling, since the bone makes it difficult to pan fry.
Rib Steak: It is meat from the ribs of the cow and served without bones; it’s referred to as the Ribeye. It has more fat than the other cuts and grainier texture. The fat in the Rib eye brings out the flavours in the meat hence making it the richest and tastiest beef cut. The cut will cook best if pan fried due to its significant fat content.
Now you’re armed with the information to choose the right cut; you can now tell the waiter the type of cut you want.
How to Order You Cut’s properly
Ask confidently for the menu and choose with confidence.
Rare: Cooked up to 51oC and has a thick red colour. It’s browned at the surface and soft like uncooked meat. The meat tends to be juicy and may feel raw.
Medium Cooked: To spot a medium rare the core is pink, and surface more browned thoroughly with grill burns. It’s the most preferred among chefs.
Medium Rare: The brownish layer deepens and transitions to a lighter band of pink. It has a small hint of red in the middle. The majority of beef-lovers love this steak.
Well Done: The core is pink and has no hint of red. The surface is charred and burnt, and it’s more firm than all the other types.
Now it is time to choose the right Steak knife,.. Your Choice!
(Photo Credit Dstrikt Steakhouse at The Ritz-Carlton in Vienna, more below)
Selecting the Seasoning
You can grill the steak with butter, or you can have it directly grilled. Some people prefer not to mess the meat, but it’s a perfect addition. Other flavorings used include; salt and pepper, soy sauce, red wine sauce or creamy sauce.
At some joints, your order comes instantly, but most have waiting durations. Typically, accompaniments like fries and the salad get served before the meat. Once the meat arrives, most people get puzzled and don’t know how to start eating the streak. The best way to start is by sniffing the meat and savouring its aroma.
Tips on How to Properly Eat the Steak
Cut the meat right at its middle and observe the colour to gauge its cook– you can’t distinguish a medium rare from medium done by just staring at the surface
Don’t start at the edges; work your way from the centre
Eat the fat with the steak; fat is a flavour enhancer found in plenty in a Rib eye cut
Cut against the grain –done tilt the knife at angle
When you’re done eating the most of the meat finish it off by picking up the bone with your bare hands and get a little rough
Using your new found wisdom, you can confidently walk into any steakhouse and a delicious cut. Alternatively, you can buy the raw tender meat from the butter and cook it to perfection.
If you got hungry or curious you should not miss the exclusive Easter Brunch in Vienna´s Ritz Carlton Hotel on Easter Sunday, April 1st! (CLICK for more Information on this special Offer!)
Enjoy Austrian Easter delights on an extensive buffet while your kids can have fun with a special children’s program in the presidential suite – make your reservation and enjoy Easter while experiencing culinary surprises!
For reservations, please contact our Dstrikt Steakhouse via telephone +43 1 311 88 150 or via E-Mail.
Read more on the Top 7 Things to know about the Dstrikt Steakhouse in Vienna (CLICK)