What is Steak? Delicious steaks and steak doneness

One of the European dishes with delicious and nutritious flavors, steak is a familiar and favorite Western dish of many people. Join lassho.edu.vn to learn about steak, current steak types and steak’s level of maturity.

What is Steak? What is Beefsteak?

What is Steak?

Steak is prepared by baking or pan-frying

Steak is a dish that is prepared by grilling or pan-frying with meat of cattle such as pork, beef, lamb, … or meat of fish such as salmon, swordfish, … cut across the plates. very attractive muscle fibers.

What is Beefsteak?

Beefsteak is also known in Vietnamese as beef steak, the word beefsteak comes from the French word “bifteck”. This is a dish with only thin and flat slices of beef, cut perpendicular to the muscle fibers and prepared by grilling, pan-frying or baking in the oven at high temperature.

Beefsteak, also known in Vietnamese as beef steak

The meat is cooked under different temperatures to produce beefsteak with different degrees of maturity according to the requirements of each diner, often served with sauce and vegetables. Today, beefsteak in each country will have different variations and processing, creating its own richness, uniqueness and flavor.

The most popular and delicious steaks

Rump steak

Rump steak

Striploin steak: A dish with a tender and rich beef back, with the fat in the meat mixed with spices to create a unique flavor.

Striploin steak

Striploin steak

Tenderloin steak: The steak with the most expensive part of the beef is the mouse tenderloin with its softness, juiciness, and a balanced proportion of lean fat, so it is very popular with many people.

Tenderloin steak

Tenderloin steak

Filet mignon: A steak prepared with fillets taken from the flanks of beef, usually harvested as long pieces or whole pieces.

Filet mignon

Filet mignon

Due to the relatively small harvest, the price of this meat is also quite expensive and does not have as many distinctive flavors as other cuts of meat.

Rib eye steak – scotch fillet:

Rib eye steak

The meat is taken from the upper rib cage area, with a soft, succulent, eye-catching aroma with a layer of fat spilling out.

T-bone steak (T – bone steak):

The meat in the bony area in the middle of the meat, has the taste of both rat and loin.

T – bone steak

Salmon Steak

Salmon Steak served with smooth butter sauce

Salmon steak served with smooth butter sauce, fragrant, sweet, fresh and firm salmon meat is seasoned well and lemon juice helps to absorb nutrients in the fish optimally.

Pork Steak

Beefsteak pork with its own flavor

The dish is made from many different areas of meat on the pig’s body, rich in flavor, moderate in length, succulent, and soft.

Chicken Steak

Chicken can also be processed into steak

Chicken can also be processed into steak, usually chicken is cut into large pieces, cut across. Chicken steak includes muscle, skin, fat, even less bone, but the flavor is special and rich.

Lamb Steak

Lamb steak has a distinctive flavor that is a faint fishy smell

Lamb Steak has a characteristic flavor that is the faint fishy smell of lamb, usually processed by grilling or pan-frying, when used, you will feel the special fatty aroma.

Levels of doneness of US standard beefsteak

A good beefsteak is created out of appearance or seasoning and it is important that the cook knows how to keep the right temperature. Each different level of cooking will produce a beefsteak with a different taste.

Raw – 100% Raw Meat

This is a steak that has never been processed or marinated, 100% raw. Usually, people will cut raw beef pieces, eat with pepper, a little salt, onions and caper seeds to bring up the smell of the meat, when eating you will feel the freshness in each fiber.

Beefsteak raw meat

However, this dish is due to raw beef, so the possibility of worms and flukes is quite high, so consider when using this level.

Blue rare – Raw meat 10%

Raw Beefsteak

Beef will only be cooked for about 30 seconds on the stove, 90% raw meat with an eye-catching red color, soft, slightly burnt, this steak will be served with lemon juice, dipping sauce or ground pepper sauce. taste.

Rare – Rare meat

Rare Beefsteak

At the level of rare, the meat is about 25% cooked at this time, grilled on both sides for 2 minutes, each side of the meat is kept bright red and succulent.

Medium Rare – Half cooked half raw meat

Beefsteak half cooked, half raw

The meat is grilled to 50% of the main level, the inside still retains the freshness and softness of the meat when it is grilled evenly on both sides for 2-3 minutes, although it still retains the water but less than the ripeness.

Medium – Meat cooks gradually at 75%

Beefsteak medium cooked

The medium level is a piece of meat that is processed more carefully for about 4 minutes and grilled evenly on each side, the steak has a moderate heat and the internal meat temperature is now 63 – 68°C, the meat is no longer bright red but turning red. Light pink, less succulent, this is the ideal ripeness when eating beefsteak.

Medium well – Meat is cooked to

Beefsteak cooked until

The meat at medium well will be about 90% cooked and grilled on charcoal for 5 minutes each side, the outside of the meat is light brown, the inside is light pink, the total meat and the temperature will be from 72 – 77 degrees Celsius. beefsteak cooked to soft, not boring.

Well Done – 100% evenly cooked meat

Beefsteak cooked evenly

This is the level at which the meat is cooked evenly on both sides in 6 minutes, although it is grilled thoroughly, but due to the right time, the meat still retains its softness, not too dry, and has an attractive taste.

Above is information about steak, steak dishes as well as cooking levels of this dish, hope that through the article readers will understand more about this delicious and attractive dish.

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