It’s hard to get the best out of a visit to a steak restaurant without understanding the many choices that one has. The variety of options for cuts and degrees of cooking may be a little overwhelming for first time guests to a real steakhouse. Some may also prefer steaks by quality rather than split. Only learning a little bit about the variation between cuts will then further enhance a steakhouse experience.
The Filet Mignon is one of the most popular offerings on a steakhouse menu. French for “cute fillet” or “dainty fillet,” this steak cut is taken entirely from a steer or heifer’s tenderloin portion. Despite of this, the beef is probably the tenderest available and thus one of the more costly choices on a menu.
Even the Porterhouse or T-bone steak makes use of the beef from miles out. Consisting on all sides of a T-shaped bone of beef, this includes products from both the tenderloin and the short loin. The disparity between them depends on the volume of the included tenderloin.
Furthermore, not all the great steaks are taken from far distant sections. The rib eye steak utilizes rib segment beef. The meat in this segment is marbled with fat, rendering it more flavourful and tender. Nonetheless, that may be something anyone hunting for lean meat might like to stop.
Learning regarding these three every cuts at a steak restaurant will be a tremendous benefit on one’s next visit. So one will better appreciate his dinner, realizing just what’s on the dish.