As a matter of fact, learning how to order while you are in steakhouse is quite straightforward and fun too. With your new found knowledge, you can explore different menus and select your most savoury dishes meant for your loved ones.
It is however important to know about different kinds of beef cuts, so that you can save yourself from the embarrassment of appearing as uninformed and naïve.
Rib N Reef steakhouse offers one best restaurant in Montreal, and it has build reputation after over 56 years of its gastronomy know-how. Their steakhouse restaurant will offer range of varied and refined flavours. You can enjoy an exceptional dining experience whenever you visit.
Health benefits offered by steak
Although, eating excess amount of red meat may contribute to certain obesity-related illnesses e.g. heart disease, however, occasionally eating steak can also be healthy and delicious food item.
Steak is low in carbohydrate and fat. Generally, an 8-ounce steak would contain fat of about 10 to 16 grams. Mostly people believe that steak contains saturated fat only. About 40% – 50% of the fat present in the steak is certainly saturated, but remaining fats are monounsaturated.
Such fats are often recommended for improving heart health. This fat is also found in olive oil, which is popularly called as “healthy fat.
Following 4 types of steaks that are quite popular among the meat-lovers:
1. Tenderloin/chateaubriand
It usually has no bones and you can cut through like hot knife through butter. It is either pan fried along with butter or best roasted and cooks faster than any other cuts. Because of its mild taste, people always prefer to take it with red wine.
2. T-bone
This type usually is larger than any other cuts and can easily be identified. Also, it lies at intersections of 2 parts of cow. You will get on one side a tender fillet and on other side a firmer cut.
3. New York strip
It is also called as strip or top sirloin. It is cut from the area above the ribs and has a moderate amount of fat content. It is less tender as compared to tenderloin, but it has a stronger flavour with a beefy aroma.
4. Rib steak
Usually, this meat is from the cow ribs and is always served without bones. It has more fat than other cuts. The fat in rib-eye will bring out flavours in your meat, hence it will be the richest and also tastiest beef cut.
Ordering the perfect steak doesn’t have to feel like a high-stakes mission. Once you understand the basics—like how different cuts vary in flavor and texture, or what “medium rare” really means—you’ll be much more confident placing your order. A good steakhouse like the Temper in London, for instance, will usually be happy to guide you through the options too, so don’t hesitate to ask questions. Whether you’re after something rich and marbled like a ribeye or something lean and delicate like a filet mignon, it’s all about knowing what you like and how you like it cooked.
And let’s not forget the little things that round out the experience—sides, sauces, and even how you want your steak plated. These extras can take a good meal and turn it into something great. So next time you’re treating yourself to a steakhouse dinner, go in with a bit of steak knowledge, trust your gut, and don’t be afraid to savor every bite. After all, enjoying a great steak is as much about the experience as it is about the meal itself.
