Know your Steak!

There are a lot of steak fans out there, and we all have our preferred level of doneness when it comes to this delicious meat. While some prefer their steaks well done, some prefer them rare, and most chefs will tell you that a steak cooked to a medium rare is excellent. Some of you may insist that steak needs to be marinated to bring out its full flavor, but the vast majority of chefs would agree that salt and pepper are all that’s needed.

However, in some regions, the steaks are cooked to a degree that would make even the most seasoned chefs cringe. This is due to several factors, including cultural norms, personal preference, generational differences, and the lack of government oversight to ensure that cattle are raised in a safe environment for human consumption. Without further ado, let’s discuss steak.

Marbling or Marble

Photo by Charlie Solorzano on Unsplash

Just exactly is it that we call “marbling,” then? The margin of fat that forms between the muscle fibers of beef is called marbling, and it is unsaturated. When prepared and stored in the refrigerator, it takes on a pristine white color. And what, exactly, does the marble add to the steak? Marbling adds flavor to steak; the more marbled the steak, the more flavorful it will be. Does this imply that fatty foods are tastier? Perhaps you’ve observed that lean meat lacks moisture and flavor. This is due to the absence or low levels of fat.

Steak marbling standards vary from one country to the next. This rating is done to help direct customers. And to make it much more clear how the meat is priced and how good it is.

Let’s talk about Steak Cuts

Now, depending on the chef’s or butcher’s expertise, you may be served a steak that is more or less tender depending on the cut. If this sounds appealing to you, read on, because I’ll be explaining the differences between the various steak cuts and how to cook them to perfection.

T-Bone Steak

Image by Ji-yeon Yun from Pixabay

The T-bone is a cut from the loin that runs along the spine; the bone you see is the finger bone, which is the short horizontal bone related to the chine bones and has no ribs attached to it; the primal loin (short loin) is where you’ll find it. T-bone steaks come out juicy and tender whether they’re cooked on the grill or in the oven. Dry heat is the main way of cooking.

Porterhouse Steak

Image by Michael Schüler from Pixabay

The principal bone in a Porterhouse steak is the backbone, like in a T-bone, but still, the Porterhouse is carved from the primal loin (short loin), so it appears wider. Porterhouse is best cooked over direct, dry heat, such as on a griller or under a broiler.

Strip Loin Steak

Since it’s simple to replicate the dish’s hallmark presentation and generous serving size, strip loin is a frequent diner’s choice. On the primal loin (short loin), you’ll find the Strip loin. The greatest results can be achieved when grilling, broiling, or roasting a strip loin. We use dry heat as our primary way of preparing it.

Flank Steak

The flank is the source of the popular steak known as the “flank steak,” and the meat is typically sold in a rectangular shape at the grocery store. Whether broiling, grilling, or slicing thinly for a stir-fry, the meat is best cooked rare. Aside from when the flank steak is prepared as London broil, wet heat is the norm when cooking.

Let’s talk about how to achieve the perfect doneness of your steak

I’ll give you a quick concept of how to obtain your ideal doneness of steak regardless of whether you’re cooking at home or in a professional kitchen, and it all has to do with the internal temperature of the steak.

Blue Rare- obtained by quickly searing the meat’s exterior while keeping the interior raw. The meat moos occasionally when you cut it, and the internal temperature should be between 110-115 degrees Fahrenheit.

Rare- when pressed, gives a gentle sensation, however, it’s not quite as jellylike as raw meat. Rare requires an internal temperature of 120-125 degrees Fahrenheit, making it a primitive quality.

Medium Rare- When pressed, it gives a gentle but relatively firm sensation. When sliced in half, the outer core is pink while the innermost layer is a deep red. An excellent steak for a restaurant should have an internal temperature of between 130F-135F degrees Fahrenheit for medium rare.

Medium- It has a moderately firm, sturdy feel and springs back quickly after being pressed. The medium’s internal temperature must be between 140-145 degrees Fahrenheit; it is drying out but is still pliable.

Medium Well- Is cooked all the way through and feels solid; it is largely brown but pink in the middle. Medium well internal temperature must be between 145-150 degrees Fahrenheit.

Well Done- Has a firm, non-bendable texture and a uniform brown color. Well done internal temperature must be between 155-160 degrees Fahrenheit.

But do not forget that carryover cooking is important. it means that the meat’s internal temperature keeps rising even after it’s taken out of the oven. This is because when roasting or grilling meat, the exterior will be cooked faster than the interior. the meat will continue to absorb this heat until the temperature is uniform throughout.

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