How To Choose Steak?

For those who love to eat steak, probably already memorized the terms steak, but not necessarily know what the meaning of these terms. The following are the types of beef steak along with an explanation how to cook it.


Type steak

* Sirloin: beef sirloin comes from the back of the cow. Meat is working harder than other parts commonly used for steaks, so a bit more loudly than others. Sirloin has advantages in size, which can be cut larger than the other cows are more tender. Sirloin prices generally cheaper than the other steak.

* Tenderloin / filet mignon: Tenderloin comes from the loin sirloin in front of and behind the rib cage (rib). Meat tenderloin does not work hard so that the tenderloin is the most delicate part of the cow. Tenderloin elongated like a snake and for the steak is usually cut diagonally.

* Top loin / Striploin: Beef tenderloin wrapped part. More tender than sirloin, but more loudly than the tenderloin.

* T-Bone: This section is as its name has a T-shaped bone that is surrounded by the meat on both sides. On the side that has less meat is beef tenderloin and on the other side having more meat is striploin.

* Porterhouse: Porterhouse same as T-Bone. The difference, porterhouse has a beef tenderloin more than striploin.

* Rib / rib: That beef comes from the flesh around the ribs. Rib steak served with ribs. If not served with the rib, then his name to rib eye steak.


How to cook

* Well done: Steak that is cooked well done does not have a red color. Usually the fans do not want steaknya steak cooked well done. The temperature of the meat is cooked steak when it's done about 80 degrees Celsius. Steak that is cooked in this condition harder than medium or rare because the water content in the steak will be more evaporate.

* Medium: the medium is the way to cook steak between rare and well done. The middle is still red and pink sides. The temperature of cooked meat when finished is about 70 degrees Celsius

* Rare: Steak rare most still red. The temperature of cooked meat when it's done is around 60 degrees Celsius.

Most restaurants in Indonesia do not ask how to cook steak, in this case likely will be cooked well done steak. (Priyadi)



See also: sushi, hanamasa