This is a high quality beef which is taken from the hindquarters of the animal and typically cut into slices and cooked by frying or broiling. When you smell the smoke burning fats your stomach will growl. Do you have any idea what food it is?
If none then I’ll give you another clue. It is mostly taken from the lower neck and upper shoulder of an animal called ‘chuck’. Now you know it. Yes, it is steak, one of the pricey dishes you can have. But take note that the price depends on the meat used. The tender the meat the higher the cost.
Steaks from beef come from different parts of a cow so the price differs according to its tenderness. There are three main prime areas of a cow’s meat that are good for steaks which are called tenderloin, short loin and the ribs. Let us familiarize these cuts for our future reference when we order steak in a restaurant like Orlando Steakhouse.
Tenderloin Steak
As the name suggests, tenderloin is the most tender piece of beef meat. Imagine this, you are biting a soft, juicy and flavorful steak with just salt and pepper as seasoning, how do you think it is? Just visualizing it will make you swallow. Now to quench your craving go visit Orlando Steakhouse, they will serve you the best steak you have.
They will surely serve according to your request. Either it is meat or fresh vegetables and fruits, your craving will dissipate. The wide variety of options for every meal accompanied by the best selections of beverages will amazed you. So come and dine taste the feeling.
Ribeye Steak
The Ribeye meat came from the upper rib area which is super fatty. It tastes best when cooked between rare to medium or just to the point of juiciness. Grilling is the best method in cooking this meat with two-zone fire: one with a medium-hot while the other is medium-low zone.
Porterhouse Steak
Porterhouse is known to be one of the highest-quality cuts available. The porterhouse meat is cut from the area where the tenderloin and the top loin meet. This can be made into two different cuts namely:
- Tenderloin along one side.
- Strip steak on the other part.
New York Strip Steak
This is also known as contre-filet, top sirloin and top loin. The meat was cut below the backbone area of the cow which is typically lean, tender, and boneless. The marbling meat used for a New York Strip is evenly flavourful though not as tender as the tenderloin or ribeye.
Whichever you choose to order in these lists next time you visit a restaurant, I know that you will surely enjoy and savor the tenderness and juiciness of the steak. These menus are rarely served in common restaurants. You must find the authentic steakhouse as mentioned above to ensure fresh meats. You can visit the restaurant together with your friends, family or relatives. Treat your loved one here and enjoy the scenery.