Kingdom Of Steaks

Presented By University Of Steaks

Steakford,Beefland
Researcher Chef Harshal Rajurkar
Steaks

Steaks And steaks
What is steak??????
A steak (from Old Norse steik, "roast") is a slice of
meat, typically beef. Most steaks are cut
perpendicular to the muscle fibers, improving the
tenderness of the meat Because steaks are cooked
quickly, using dry heat, the most tender cuts of
the animal are usually used for steak. A typical
steak dinner consists of a steak, with a starchy
side dish, usually baked potatoes, but occasionally
another potato dish, rice, pasta, or beans. A small
serving of cooked vegetables accompanies the
meat and side, Special steak knives are provided
along with steak; steak knives are sharper than
most table knives and are usually serrated.
Types Of Beef Steaks
Chateaubriand steak
Usually served for two,
cut from the large head
of the tenderloin. The
Chateaubriand steak
is a recipe of a thick cut
from the tenderloin,
which was created by
chef, Montmireil, for
Vicomte Franois-Ren
de Chateaubriand, the
diplomat who served
Napoleon as an
ambassador. This dish is
usually only offered as a
serving for two, as there
is only enough meat in
the center of the
average fillet for two
portions
Filet mignon

A small, cut from the end
of the tenderloin; the
most tender and most
expensive cut by weight .
The tenderloin runs along
both sides of the spine,
and is usually harvested
as two long snake-
shaped cuts of beef. The
tenderloin is sometimes
sold whole. If the small
forward end of the
tenderloin is cut into
portions that is known as
filet mignon, or the fillet.
Rib eye steak
The rib eye is a steak from
the beef rib. the rib eye is
one of the most popular,
juicy, but quite expensive
steaks on the market. Meat
from the rib section is more
tender and fattier (the meat
is said to be "marbled") than
most other cuts of beef. A
rib steak consisting of only
the longissimus muscle.
This is the same cut used to
make prime rib which is
typically oven roasted as
opposed to grilled as is
typical with rib eye.
Sirloin steak
The sirloin steak is
beef steak cut from
the lower portion of
the ribs, continuing off
the tenderloin. The
sirloin is actually
divided into several
types of steak. The
top sirloin is the most
prized of these. The
bottom sirloin is less
tender, much .The
bottom sirloin in turn
connects to the sirloin
tip roast
T-bone steak

The T-bone is steak cuts
of beef. They consist of a
T-shaped bone with meat
on each side. The larger
side is the NY Strip, which
is from the strip loin, the
smaller side contains the
tenderloin .T-bone are cut
from further forward in
the short loin and contain
a smaller section of the
tenderloin. the tenderloin
must be at least inch
(13 mm) thick to be
classified a T-bone.
Porterhouse Steaks
Porterhouse is steak
cuts of beef. They consist
of a T-shaped bone with
meat on each side. The
larger side is the NY
Strip, which is from the
strip loin, whereas the
smaller side contains the
tenderloin Porterhouse
steaks are cut from the
rear end of the short loin
and contain a much larger
section of the tenderloin.
the tenderloin must be at
least 1.25 inches
(32 mm) thick at its
widest to be classified a
porterhouse.
Chuck steak
Chuck steak is a cut of
beef of the sub primal cut
known as the chuck. The
typical chuck steak is a
rectangular cut, about 1"
thick and containing parts
of the shoulder bones, and
is often known as a "7-bone
steak". The chuck contains
a lot of connective tissue,
including collagen. Which
melts during the cooking of
the meat, making the flavor
intensely stronger. Due to
its richness of flavor and
balance of meat the chuck
is usually used for stewing,
slow cooking, braising, or
pot roasting
Hanger steak

A cut of beef (Plate) which is
said to "hang" from the
Center of the diaphragm.
Flavorful, and very tender
towards the edges, but sinewy
in the middle. Often called the
butcher's tenderloin. The
hanger is attached to the last
rib and the spine near the
kidneys. The hanger steak has
a lot of flavor, and is best
marinated and cooked quickly
over high heat (grilled or
broiled) and served rare or
medium-rare There is only
one hanger steak per animal,
and the entire cut typically
weighs about 1 to 1.5 lbs (450
to 675g).
Round Steaks/Rump Steak
Steak from the round
primal cut of a beef , a
round steak is the eye (of)
round, bottom round, and
top round still connected,
with or without the
"round" bone, This is a
lean cut and it is
moderately tough. Lack of
fat and marbling makes
round dry out when
cooked with dry-heat
cooking methods like
roasting or grilling.
prepared with slow moist-
heat methods including
braising, to tenderize the
meat and maintain
moisture.
"steak" without being steaks
Salisbury steak Not a
steak, but rather a patty
from ground beef made
with onions and
occasionally mushrooms.
Also known as "Hamburger
Steak" or "Minute Steak"
Steak tartar or tartar
steak Finely chopped
fillet of beef, onion,
parsley, and capers.
Often this dish is
uncooked with a raw egg
yolk on top
All beef products, with the exception of
minced beef and burgers, can be cooked
rare, medium or well done. A cooked
steak can be tested by:

Internal temperature

Firmness

Outer colour

Moistness
Factor Affecting Quality Of Cooked Steaks
The real secret to a juicy steak is to get it cooked fast
and to get it off the grill the second it's done.


Grilling: The ideal temperature is one that will cook the steak to the
desired doneness in the shortest amount of time without burning the
surface.
Doneness: Any steak is just a piece of cooked meat until it is cooked
to desire doneness, One of the biggest problems about steaks is to
know when it's done. To avoid this some one can refer the cooking
chart/Thermometer. The stiffness test. Take the raw steak and
place it on a plate. With spatula or fork press down the steak and
move the spatula back and forth. Get a feel for how the steak moves
between the top and bottom. A well done steak will have almost none
of this motion. A medium rare steak will have a little motion but will
feel stiffer.
Cuts: Another factor is the cut of meat and the quality of
that cut. The taste and feel of a good steak can only comes
from a good quality meat. Tenderlion,Rib and loin are the
primal cuts of beef where we can get good steaks.

You'll have few better friends in this world than a
smart and trustworthy butcher
Resting: This is the most important part, don't serve it
right away. Let the steak "rest" for about 5 to 10
minutes depending on the thickness.Rare steak need
more time to rest then well done. This allows the juices
to move back into the meat. Resting should be done in
a place that is about room temperature and with only a
loose covering over it.