How to order a proper steak

Imagine sitting at a first-class restaurant eating the most tender steak as you enjoy a wonderful evening out. Most people know how they like their steak to taste, but they may not be sure how to request it from the server. To get a delicious steak, you must first know the difference in cuts and then understand the best way to have it cooked.

Know the Cuts

The best cuts of steak all come from the same area on a cow – along the top. Because the muscles don’t get as much of a workout, the meat isn’t tough and doesn’t take as long to cook to be tender, which allows it to stay juicy.

One of the best cuts is the tenderloin, also known as filet mignon. It’s boneless, which adds to the appeal, and it’s the most expensive cut because there’s such a small amount on an animal. The flavor is mild, and the meat is tender and thick.

New York strip is another popular option for the steak cuts guide, also known as Manhattan or Kansas City strip or even top sirloin. This is another cut that is usually boneless, but it’s not quite as lean as the tenderloin. The best way to eat a New York strip is pan-seared or broiled to get the full effects of the beefy flavor. It’s also good grilled.

T-bone and ribeye steaks are two other top cuts of meat, which are flavorful when cooked correctly. You can order any of these four at a steakhouse for a fabulous meal.

Cooking the Steak

Grilling is the best way to cook most steaks because it cooks the meat fast. This locks in the flavor and keeps the meat from drying out. To cook the steak correctly, the grill should be hot before the meat is added. It should sizzle when it’s placed on the rack to reach the proper steak temperature faster.

A meat thermometer will tell you when the steak is done. You don’t want to guess because the time will vary based on the thickness of the meat. A medium-rare steak has a pink center with a temperature between 130 and 140 degrees Fahrenheit. While not everyone likes the same amount of doneness, a medium-rare steak preserves the flavor.

Most expert chefs won’t use a meat thermometer or cut into the steak because it will allow the juices to escape. Instead, they will test with their thumb. A steak that is medium-rare will spring back when pressed down in the middle.

A steak should rest before being served. If the juices spill out, it means the steak didn’t have time to rest. You’ll end up with dry meat. On the other hand, if it has rested for about five minutes, the meat will be tender and juicy.

When you visit Black Hawk and stop in one of our steakhouses, you can be assured of the finest cuts of meat cooked to perfection – just the way you like it. After a fabulous afternoon of gaming, you’ll be ready to relax with a delicious steak, and now you know what cut to order as well as how it should be cooked.