A Dummies’ Guide To Steak
Knowing your steak is essential in ordering at restaurants so as to maximise the value of money spent. Even seasoned foodies can get confused between the differences between sirloins and tenderloins.As you know, steaks are not cheap, so it will be worth your while to take a few moments to read all about it.
Cuts of beef
Generally speaking, there are about six types of cuts for steaks. Their names are usually derived from the shapes they have prior to cooking or from the part of the cow.
Though lean, it is full of flavour and also very juicy
Tender to the bite and with an almost-creamy texture
An explosion of fat and flavors while still also tender
Commonly known as the juiciest and most flavourful cut from the cow
A delicious combination of filet and strip
Just like the T-bone, but thicker
With reference to the United States Department of Agriculture (USDA)’s guide, a cut needs to be at least 0.5” wide to qualify as a T-bone, and at least 1.25” wide to qualify as a porterhouse. You should look out for these things when ordering your steak.
What makes a great steak?
Look out for streaks of fat between lean sections of your steak. It is full of flavour and is one of the main qualities of a cut of meat. In other words, the higher the marbling, the better the meat.
Who does it best?
Marble 8 is a Kuala Lumpur-based steakhouse with best practices that are set to the highest standards. Tenderloins, rib eyes, strips, or whatever you desire; they do it well. Just remember – what you pay is what you get (in this case, very good steak). Check them out here: https://www.marble-8.com/
Only the best meats (Wagyu and Angus) from Australia are used. You should try to savour the beef on its own, but if you prefer having it with sauce on the side, you have delectable options of
beef jus with Shiraz, mushroom ragout, bearnaise, and peppercorn with armagnac.