Chefs know a lot about coking a steak. They are quite experienced and knowledgeable in preparing the right type of steak. Preparing the right steak is the recipe for creating the best steakhouse restaurant in Sydney.
On paper, preparing a steak might seem too easy. However, practically speaking, a delicious and juicy steak requires a combination of the meat quality, cut, spices, juices and the preparation process to produce the best one that will soothe your palate and make you come to the same place again and again for a repeat. Preparing a steak at home makes it even harder to perfect.
Firstly, you need to pick the right cut for your needs, that suits your budget and appetite. Here are some critical factors that makes a steak perfect to eat. Read through the entire article to know all the factors that creates the perfect steak.
Tenderloin (fillet steak, tournedos, eye fillet)
Tenderloin is a premium cut steak that is the most tender and contains the least fat. A grain fed regular good quality tenderloin comes with plenty of fat marbling through the meat however, this cut comes without fat on the outer layer of the meat. The most expensive and tender cut Tenderloin is the best cut you can get however, if you are looking for flavour you have to go with Rin steaks, as they offer better flavours. In addition to that, Tenderloins are smaller in size too.
A restaurant portion averages around 180-250g in size and they are boneless and free of fat. On the other hand, a double cut from the head of the tenderloin is known a Chateaubriand. You can use baked tenderloins in puff pastry with mushroom duxelles or pate. This item is also called “Beef Wellington”.
Rib Eye, Scotch fillet and Prime Rib
Rib steaks are the most flavoursome in the family of steaks and can be very tender too. Ribs have a large piece of moist fat running through the middle of the cut and that is quite normal. You should keep it there as it adds the flavour to the meat and keeps it moist. A rib eye is a rib fillet that cuts off the bone and is also known as Scotch filler or cube roll. These cuts are like a huge lamb cutlet but with beef instead of the lamb meat.
Cooking the steak on the bone produces its added flavour that takes a little longer to prepare. The rib eye steaks are one of the largest steak cuts and the tastiest. A restaurant portion averages around 450-550g.
Keep in mind that cuts from the leg meat and shoulders are passed by the supermarkets as steak, which are actually not. Round steaks are examples of poor steak cuts that are usually dry, tougher piece of meats that are not suited to pan fries. You can break it down by hand or tenderise it however, is not well-suited to barbecuing and is always tougher.
Just because they are not tender or flavoursome, does not mean they are not tastier. However, if you want genuine taste, that is offered by the best steakhouse restaurant in Sydney, follow our advice. Or else, visit Elements bar And Grill for the best tasting steaks in Sydney and you will not regret it!
elementsbarandgrill.food.blog 