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Beefing Up Your Steaks

March 21, 2013 10:00 AM

Arguably the Best Type of Meat

Steak is often considered one of the best, and most expensive, cuts of meat. With a nice glass of Steak is a Favorite Type of Meat for Diners All Over the Worldwine as the perfect complement, and some delicious sides, it is sure to satisfy. Cheaper cuts include sirloin, flank, and skirt steak. Steaks usually come from the back area, though skirt steak comes from the abdomen. The tenderloin, otherwise known as the filet, is the most tender cut of meat. Its low fat content makes it a prime choice for dieters, and also to serve in raw meat dishes, such as carpaccio. Businesses should know that selling and consuming rare meat is warned against in health regulations; if the meat is fresh and high quality, the health risks will be minimal. When looking for a hardcore steak, people generally tend to choose the tenderloin or rib-eye steak. Rib-eye, also known as entrecote among other names, is less tender than the filet, but extremely flavorful due to its higher fat content. Regardless of choice of the type of meat to use for steaks, all cuts of meat that can be served as steak will be appropriate for dry, quick cooking methods, and especially for grilling meat. This is extremely convenient for businesses looking to minimize early preparations and wanting to cook dishes for each customer as they order, as long as the cooks are familiar with predicting done-ness for the steak.

The Logistics of Preparing the Best Restaurant Steak

How “done” a steak is relates to its steak cooking temperatures. Each customer has a unique preference for how done they like their steak, and they should be given the option to choose when they order. Waiters should be instructed to routinely ask customers how well-done they like their meat, before leaving the table and putting in the order. For caterers planning large events, preparing steaks while paying attention to steak cooking temperatures can be tricky. As a solution, the business may opt to cook larger amounts of steak in separate pans, in a large oven at high heat. By removing pans earlier, some steaks will be less done than others, and the customers will be able to choose the doneness they want. Oftentimes, however, caterers choose to simply prepare all the steaks at medium-well, to eliminate the hassle of strictly following steak cooking temperatures. A rare steak will be soft to the touch and have an internal temperature of 120°F to 125°F. A well-done steak will be firm to the touch and have an internal temperature of 160°F and above. A medium steak will have a “give” somewhere in the middle, and an internal temperature of 140°F to 145°F. The best way for cooks to master steak cooking temperatures without a meat thermometer is to practice, but until mastery is achieved, using a meat thermometer will ensure customer satisfaction.

With steak, the preparation is rather straightforward. Variety is achieved by marinating the meat before cooking, or serving it with a sauce. Since this type of meat is not very versatile, its taste depends heavily of the quality and the meat. For the best restaurant steak, businesses should invest in the highest quality meat available within the acceptable price range. With good meat and some practice, a business can be on the way to preparing the best restaurant steak they can.

Posted by Jennifer Welsh at 10:00 AM

Filed under: Resource CentralRecipesGeneralCost SavingsSales BoostingFood Quality

Tags: best cuts of meat, best restaurant steak, cuts of meat, grilling meat, rare meat, rib-eye, steak, steak cooking temperatures, type of meat

 
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