Prime steaks
The term steak is referred to denote a piece of meat, either beef or red meat though the former is common. Steaks are also made from fish. Steaks are normally served grilled though pan frying or broiling is also not rare. It is usual to cut the steaks straight from the muscle fibers presumably to preserve the tenderness of the meat and served whole. As such the most tender cuts are used for steaks. It is considered as a premium food and has relatively more cost and is also perceived to be an item of the affluent. There are many steak houses that are popular and people throng there to have a taste of this delicious meat preparation. The steak is normally served with potatoes, rice, beans or even pasta. A cooked lobster is a good accompaniment to the steak. Steaks are considered to be healthier because of its less cholesterol content being cooked using dry heat.
The time of cooking the steaks are a personal preference and the shorter the period of cooking the steak become more Juicer and tender but longer cooking is done sometimes to avoid any health concerns. The terminology for the cooked steaks at varying degrees and duration is a bit vast and is known as 'raw' denoting uncooked 'blue rare' where it is only half cooked and inside is red , 'followed rare' ,'medium rare' , 'medium,' 'medium well' and finally 'well done.' The degree and the duration of cooking are evident as the name indicates and in the 'well done' category the meat is grey-brown in appearance with reduced tenderness and juiciness and it may be dry and chewy. The common preference is for the steaks cooked somewhere between 'medium rare' and 'medium well’. A rare steak is usually preferred by steak maniacs only. There are various other styles of steaks called ‘Chicago” which is charred after the desired level of cooking.
Prime steaks are the hot favorites of the steak aficionados. It has the tenderness low fat content and makes a good bite. There are umpteen number of steak houses specialized in variety of steaks and having large turn over.
As already mentioned beef steaks that are common are of various types known as Flank steak that is not as tender as the steak from the rib known as prime rib. the steak from the shoulder blade is known as the Flat Iron Steak. Rump steak is the hard one cut one from the rump of the animal. There are various other steaks known by different names such as , skirt steak, Hanger, chuck ,cube etc. each taken from a different part of the body of the animal . The Swiss steak is referred to the method of cooking and not to denote the tenderness.
The name of the Delmonico steak may be still lingering in the mind of stake lovers that is refereed to a presentation of steak dinner .it takes its name from the world famous restaurant Delmonico of New York in the mid eighties
Though the Delmonoco was refereed to a club steak taken from the short loin of the beef and served boneless and one of the most tasty tender and raw cuts of New York presently it is being used for different varieties at different part of the country. Some of these steaks are a born less or bone in rib –eye steak, a bone less top loin steak or a bone less top sirloin.
By whatever name called the steaks are a feast for the meat lovers and the variety , flavors and choice in this class preparation once available for the elite is plenty and the demand ever increasing.