About steak

Steak - pretty simple dish, but what is its wide popularity?
The fact that the steak - it's not just browned on both sides of a piece of broiled meat
  a whole culture - from art processing carcasses to a special atmosphere that is created during its preparation.

Let's start with the basics-what is the steak?

Steak - a thick piece of meat cut from carcasses of animals or fish in the transverse direction (Dictionary of English)
Steak - a cut piece of beef portsiyno thickness not less than 3 cm
Which of these definitions correspond to reality?
In fact, true is the fact both.

Steak lovers say, cutting of carcasses of animals legs, head and tail, everything else can be used for cooking steak - then carcass versed in portions.

As we can see based on the above definitions, the term is interpreted widely enough steak.
At the same time steykovaya culture never stands still, looking for new ways of development and implementation.

Because portions of pork, cut properly, can be considered as steaks, although it is contrary to historical fact.
 But beef steaks always remains the Queen, and according to this are the following types of steaks, whose name depends on which part of the carcass was cut meat:
Rib steak - cut from the chuck of the carcass has a large number of fatty streaks.
Club-steak - cut the dorsal part of the section thick edge of the long back muscles, has a small rib bone.
Tiboun steak (steak with a T-shaped bone) - carved from the carcass at the border area between the back and the lumbar part of the carcass in the thin edge of the long back muscles and thin edge of the notch.
Porterhaus-steak - cut from the lumbar back in the thick edge of the notch.
Sirloin steak - cut from the lumbar back in front of the notch.
Raundramb-steak - cut from the top piece of the hip.

These names reflect the influence of American culture is the development of steak and traditionally considered classical types.
Indispensable attribute of the above steaks are mandatory presence of bones, their genuine naturalness (ie complete absence of additional processing before cooking - stripping wires, excess fat, etc.).

Actually there are many different steaks that have arisen in the development process steykovoy culture and the influence of various countries and peoples.
World Kitchen includes more than 100 species Steak varieties that are more or less tied to culture and culinary traditions of a single national cuisine.
Ethnic influences on steykovuyu culture caused a multitude of steaks from beef without bones, primarily in the American kitchen.

Europe gave the world the steaks with parts of carcasses that had not been used in the Americas:
Steak or fillet steak: cut from the main part of the beef tenderloin.
Shatobrian: thick edge of the central part of beef fillet (can cook well, maybe Carving knife).
Tornedos: small pieces of thin edge of the central part of the carcass (used for making medallions).
Filet-mignon: thin edge of beef fillet (never with blood).

How it is prepared?

To prepare steak smeared with vegetable oil or a marinade for
It is based on perfectly dry piece of meat and the surface on which it is roasted.
Such surfaces should be two: one maintains the temperature about 280 ° C, and the other - from 140 ° C to 150 ° C.
Oiled steak initially placed on the surface with a higher temperature. The result is a so-called "heat stroke" that immediately clamping the meat, creating a crispy crust, which prevents leakage of meat juice.
This makes the steak tender and juicy.
Heat stroke lasts no more than 15-20 seconds, then shift to the steak surface, whose temperature below which allows to bring the steak to desired degree of readiness.

Level of readiness, steak

Cooking time is osobystapreferentsiyi each steak-someone like a juicy steak, someone something more fried and dry.

There are 7 common levels of browning steaks, which are represented in every restaurant in its own way.
 Each restaurant chef decides how many degrees will prepare Steakhouse.
1) Raw - raw. Used in dishes such as carpaccio (frozen beef). Meat does not prozharyuyetsya.
2) Blue rare (37,8 ° C/100 ° F) - is being prepared very quickly for 3-5 minutes. Above is a small pink crust, inside a little red.
  In the United States is also sometimes called 'Black and Blue' or 'Pittsburgh Rare'.
3) Rare (48,9 ° C/120 ° F) - the outside looks fried has a solid crust and the middle of red meat, slightly warm.
4) Medium rare (52,2 ° C/126 ° F) - Meat steak completely red, has a crust.
5) Medium (57,2 ° C/135 ° F) - In the middle of the steak is hot, is red meat from which oozes sap. The optimal degree of doneness.
6) Medium well done (62,8 ° C/145 ° F) - light pink meat, a bit dry, no juice.
7) Well done (73,9 ° C/165 ° F) - Meat gray, dry, slightly burnt on top.

In Taiwan using numerical degree of roast meat, which means that 0 is raw meat, 10 - the maximum degree of meat doneness.

CULTURE steak

We have prepared a brief statement that steak can not be. And how it should be you know only to us.

 but steak can not be any piece of meat.
  Steak - a piece of meat, specially carved out a place carcass animals having absolutely certain qualities and certain sizes.

  1. Steak can be thin. The minimum thickness of the steak - 2 cm Otherwise vyzharyuyetsya meat becomes hard, it comes with juice.
  2. Steak can be rare for all diners well. This steak at best of medium degree of readiness, otherwise - moderate prosmazhennya.
  Lovers of fried meat, we usually recommend the steak or chop.
  3. Steak can be cooked with the "hot meat". Meat for cooking steak should be designed in refrigerated conditions for at least three days.
  In other words, the meat must be "vylezhatysya" - black out, obvitrytys.
  4. Steak should be soft and juicy. The edges of the steak is crisp and has consumed using a special Steak knife.
  5. Steak can be a piece of meat, breaded and subjected to reflection. Mechanical softening meat fibers is strictly prohibited.
  Soften meat fibers can be pre-marinate it, with spices and seasonings are added to taste.
  An obligatory condition is the use of pickling acid conditions by adding lemon juice or dry wine.
  6. Steak can be cooked with moist meat. The surface of meat intended for cooking steak, must be perfectly dry.


But beyond that there are many subtleties of cooking steak that make up this dish.
 These rules probably will not show on paper - they can only understand the chef, who has extensive experience cooking - he feels that he knows what to do.

It is this steak WE OFFER YOU in The Grill - only real stack)))
                                                                                                  Bon appetit!