Ordering Steak

Ordering Steak

By Lori Buenavista

A juicy steak, grilled flawlessly will make a delicious, satisfying meal. However have you figured out how to obtain a steak? All steaks aren't created equal-there's a major difference between cuts and cooking approaches. Learn how to distinguish from a steak that will be mouthwatering and one that will make you feel uninspired.

Cuts of Steak

Steak is available in a variety of cuts, which means that it's obtained from various parts of the beef. Cuts vary in tenderness, flavoring and price.

Steaks are usually prepared in one of three ways:

1) Broiled

2) Grilled

3) Braised

The technique of cooking can vary, depending on the cut. The less tender the cut, the more likely it is to be braised rather than broiled or grilled. Less tender cuts are also more likely to be marinated.

How Do You Like That Cooked?

In the event the waiter questions how you'd like your steak prepared, she's expecting you to select from one of the subsequent: rare, medium rare, medium, medium well and well done. Word on the street is that chefs hate it whenever you order a steak cooked "Well-done." Why? Because you're ordering a really high-priced cut of beef, and a talented chef prides himself on serving the perfect steak. A steak that is prepared to perfection: Is delicious, without overwhelming spices, has a nice "bite"-not too chewy, yet not mushy, is juicy, not dried up, has the accurate internal temperature requested.

Rare Steak

Once you order your steak rare, it needs to have the following characteristics: warm in the middle, internal temperature of 120 to 130 degrees F, bright red at the center, soft to feel, and evenly browned on the surface. Rare steak is grilled at a lower temperature than advised by food health and safety experts, who point out that steak should be prepared to an internal temperature of 145 degrees F.

Medium Rare Steak

Medium rare steak is: warm in the center, internal temperature of 130 to 135 degrees F, dark pink in the middle, evenly brown on top, firm on top and soft on the inside.

Medium Steak

Medium steak is typically grilled to U.S. Food Safety Standards, and must appear: very warm at the center, internal temperature of 140 to 150 degrees F, some light pink at the center, dark, rich brown on the exterior, firm on top and slightly less firm on the inside.

Medium Well Steak

A lot of steaks which might be grilled medium well start to become tough. They will be: hot in between, internal temperature of 155 to 165 degrees F, merely a hint of pink in the center, darkish brown with charring on the outside, firm all over and with just a small give on the inside.

Well Steak

Steaks that happen to be cooked "well" are generally pretty chewy and tough-even the very best chef can't get most steaks to show out very edible when prepared this hot. Well steaks must be: hot in the middle, internal temperature of 170 F. or higher, browned throughout, including the center, dark brown with charring externally but not burned.

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