How to Order and Eat the Perfect Steak the Right Way (Beef Cut Guide)

by gregor

Last Updated on March 14, 2023 by gregor

How high is your steak-eating game? Do you know the best way to eat steak? Are you familiar with the Filet Mignon, Tenderloin, or 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 how to eat steak and what goes on in a steakhouse is straightforward and fun. You can use your newfound knowledge to explore the menus and choose the most savory 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 are 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 fully understand the whole process let’s start before the actual dinner.

Best way to eat steak

How to Find a Steak 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, and most provide excellent services. Reviews and ratings by fellow visitors–are instrumental in gauging the level of 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 in a Steakhouse

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: This 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 is always accompanied by 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 a moderate fat content. It’s less tender than the tenderloin but has a stronger flavor 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 on 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 a grainier texture. The fat in the Ribeye brings out the flavors 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.

TheRitzCarltonViennaDstrikt_theviennablog (6)

How to Order Your Steak Cuts properly

Ask confidently for the menu and choose with confidence.

Rare: Cooked up to 51oC and has a thick red color. 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 the surface is 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!

TheRitzCarltonViennaDstrikt_theviennablog (9)

(Photo Credit Dstrikt Steakhouse at The Ritz-Carlton in Vienna, more below)

Selecting the Steak Seasoning

You can grill the steak with butter, or you can have it directly grilled. Some people prefer not to miss 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 to wait for durations. Typically, accompaniments like fries and salad get served before the meat. Once the meat arrives, most people get puzzled and don’t know how to start eating the steak. The best way to start is by sniffing the meat and savoring its aroma.

Tips on How to Properly Eat the Steak – The best way to eat a steak

Cut the meat right in its middle and observe the color to gauge its cook– you can’t distinguish a medium-rare from a medium done by just staring at the surface

Don’t start at the edges; work your way from the center

Eat the fat with the steak; fat is a flavor enhancer found in plenty in a Ribeye cut

Cut against the grain –done tilt the knife at an angle

When you’re done eating most of the meat finish it off by picking up the bone with your bare hands and getting a little rough

Using your newfound 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.

For reservations, please contact the District Steakhouse via telephone at +43 1 311 88 150 or via E-Mail.

In wonderful cooperation with Dstrikt Steakhouse  at The Ritz-Carlton Vienna

Read more on the Top 7 Things to know about the Dstrikt Steakhouse in Vienna (CLICK)

TheRitzCarltonViennaDstrikt_theviennablog (1)
TheRitzCarltonViennaDstrikt_theviennablog (16)
TheRitzCarltonViennaDstrikt_theviennablog (13)
TheRitzCarltonViennaDstrikt_theviennablog (9)
TheRitzCarltonViennaDstrikt_theviennablog (10)
TheRitzCarltonViennaDstrikt_theviennablog (11)
TheRitzCarltonViennaDstrikt_theviennablog (12)
TheRitzCarltonViennaDstrikt_theviennablog (14)