If you’re a restaurateur, perfecting steak cooking types should be on top of your list. You see, it’s not just about culinary expertise— it’s also about customer satisfaction and getting patrons.
From upscale dining to relaxed bistros, you can prepare steak in many ways. So whether you’re new to the steak world or have been running a steak restaurant for years, you must know the different steak cooking types.
In this post, we’ll talk about the steak cooking types, different kinds of steak, and the best steak cooking method.
Why People Love Steak
Steak, with all its glamour, transcends regions and traditions. Its rich, delicious taste and texture create an enchanting dining experience.
Interestingly, steak is remarkably versatile. You can grill, sear, broil, and pan-fry it. As a dense source of protein and minerals like iron, zinc, and B vitamins, it also has a lot of nutritional benefits.
In many cultures, steak represents affluence, indulgence, or festive occasions. Plus, you can serve steak with various wines, brews, and accompaniments. They elevate it from just a meal to a fantastic dining experience.
Considering how each cut has a unique taste and feel, we can see why steak continues to be a global culinary favorite.
Types of Steak
- Ribeye
- Filet Mignon
- New York Strip
- T-Bone
- Hanger
- Flank
- Skirt
- Tri-Tip
From amazing marbling to more unique ones, steaks offer customers memorable experiences. Here are the different types of steak you can serve at your restaurant:
1. Ribeye
A gem in steak circles, the ribeye often means opulence. It comes from the rib region, specifically between the sixth and twelfth ribs.
Its intricate marbling also shows the steak’s incredible mouthfeel and flavor. As this fat renders during cooking, it self-bastes the meat, guaranteeing a luscious bite. The ribeye also boasts a meaty richness loved by steak aficionados.
2. Filet Mignon
Loved for its softness, the filet mignon works well for those with a penchant for velvety textures. Coming from the less active portion of the cow― the tenderloin― the filet mignon has sparse marbling.
In addition, its unique muted flavor acts as an ideal base for culinary adventures. Chefs often bathe it in sauces or encase it in crispy bacon to enhance its taste.
3. New York Strip
Striking a balance between the ribeye’s intricate marbling and filet mignon’s softness, the New York strip is a culinary chameleon. Found in short loin, its tight-knit texture locks in moisture, making it a succulent feast post-preparation.
Its bold, meaty undertones also make it a top pick for people who want a pure beef encounter.
4. T-Bone
A feast for your eyes and taste buds, the T-Bone offers you a dual sensory journey. With the soft filet mignon on one flank and the zestful New York strip on the other, it gives you the best of both worlds. The embedded bone further enriches the flavor profile during the culinary process.
5. Hanger
Once overshadowed by more popular cuts, the hanger steak now makes waves, thanks to its deep flavor. Dubbed the “butcher’s delight,” this cut was traditionally the butcher’s personal pick. Its inherent beefy richness goes well with minimalist seasoning, allowing its unique flavors to take center stage.
6. Flank
The flank steak works like a sponge for flavors and is suitable for recipes that call for prolonged marination and gentle cooking. Although lean, its distinct fibrous texture requires specific cooking methods, like thorough marinating and strategic carving, to elevate its profile. It’s also the go-to for many international delicacies, including fajitas.
7. Skirt
Sharing traits with the hanger steak, the skirt has a meaty intensity. Located near the cow’s diaphragm area, its consistency comes from a bit of culinary pampering. A good soak in marinades amplifies its tenderness and enriches its depth, making it a star in many restaurants.
8. Tri-Tip
This angular beef delight recently became famous, particularly in locales like California. Its somewhat lean nature, combined with its inherent moisture retention, appeals to grill masters. The tri-tip’s unique grain orientation and expansive surface also work well with spice blends and marinades, ensuring flavorful bites.
Steak Doneness
- Blue (Bleu)
- Rare
- Medium Rare
- Medium
- Medium Well
- Well Done
Each level of doneness offers a different sensory experience, and personal preferences vary widely. While some diners prefer the juiciness of a medium rare steak, others might opt for the fully-cooked consistency of a well-done steak.
Here are the different levels of steak doneness you must be familiar with:
1. Blue (Bleu)
This is the lightest level of cooking. To achieve this, cooks sear the steak very quickly, usually just for a few seconds on each side. The interior remains mainly uncooked and retains a deep red or even purple hue. As a result, the texture becomes soft and almost raw, with just the exterior having a slight crust from the sear.
2. Rare
Chefs make rare steak by slightly cooking it longer than a blue steak. However, rare steak is still primarily red in the center. They sear the outside while producing a flavorful crust, while the inside remains cool and soft. You can identify rare steak by its deep red, cool center.
3. Medium Rare
Many chefs and steak aficionados see medium rare as the ideal level of doneness for steaks. A medium rare steak has a warm, red center. It is firmer than a rare steak but still retains a good level of juiciness.
4. Medium
A medium steak has a warm, pink center. The outer layers are more cooked. They also have a brownish hue, transitioning to pink and then to a light band of grayish-brown on the very outside. The texture is firmer than medium rare but with some juiciness.
5. Medium Well
At this level, only a hint of pink remains in the center of the steak. Most of the steak will have a brown hue, and the meat is considerably firmer. While some moisture remains, a medium well steak has less juiciness than the lesser done levels.
6. Well Done
A well-done steak is cooked through with no pink remaining. It’s brown throughout and has a firmer texture. Because it’s cooked longer, it tends to have less moisture than steaks cooked to lower levels of doneness. To prevent it from becoming too dry, chefs must monitor the cooking closely. Sometimes, they have to use techniques or marinades to retain some juiciness.
Steak Cooking Types
- Grilling
- Sous Vide
- Sear-Roast
- Pan-Frying
- Broiling
Do you want to know which steak cooking type suits your restaurant best? Here are the steak cooking types you can experiment with:
1. Grilling
A classic favorite, grilling involves setting the steak on a grill over a heat source (charcoal, gas, or wood). This direct, powerful heat forms a savory crust on the steak, infusing it with a delightful char. In addition, the grilling process adds a signature smoky essence loved by steak aficionados.
2. Sous Vide
The term “sous vide” comes from the French language, meaning “in a vacuum.” In this technique, cooks encase steaks in sealed plastic pouches before submerging them in a water bath with a set temperature.
This guarantees a consistent cooking level throughout the steak. Once out of the water bath, a brief sear on a hot pan or grill gives it that desired golden exterior. This method stands out because of the unparalleled precision used to get the desired doneness.
3. Sear-Roast
Two methods come together here. The steak first meets a hot stovetop pan to develop a golden-brown sear. Immediately after, chefs put it into a hot oven to roast it to perfection. Thicker steak cuts benefit immensely from this method, offering a crisp outer layer with a perfectly cooked interior.
4. Pan-Frying
This simple technique calls for a pan or skillet, often accompanied by a touch of butter, margarine, or oil. With the heat dialed to medium-high, the steak builds up a delectable crust while preserving its internal moisture. You can also easily enhance its flavors with added ingredients, such as herbs or garlic.
5. Broiling
With the heat coming from above, broiling is a unique steak cooking method. Chefs set the steak on a specialized broiling tray that allows excess fat to escape. It then gets exposed to the intense heat of an overhead broiler. This technique mirrors grilling’s rapid caramelizing effects, making it a great alternative for those who don’t have a grill but want that seared, flavorful exterior.
Steak Cooking Tips
- Let it adjust to room temperature.
- Season it just right.
- Embrace the sizzle.
- Use a kitchen thermometer.
- Pause before plating.
- Slice mindfully.
Take your steak to higher levels with these cooking tips:
1. Let it adjust to room temperature.
Allow the steak to adjust to ambient temperature before cooking it. This typically means leaving it out for about half an hour to 45 minutes before putting it on the stove or grill. This method promotes uniform cooking and sets the stage for a perfect outer sear.
2. Season it just right.
A liberal sprinkle of salt and pepper right before cooking can accentuate the steak’s inherent taste. Some culinary experts even vouch for salting the steak a night before for a richer flavor.
3. Embrace the sizzle.
Be it on a grill, in a pan, or while sear-roasting, you must start the process with a surge of high heat. This gives the steak a delectable crust and seals in its natural juices.
4. Use a kitchen thermometer.
Using a meat thermometer is invaluable to get your desired steak doneness because it promises a consistent result.
5. Pause before plating.
Once off the heat, allow your steak a brief break of five to ten minutes before carving. This waiting period ensures the flavorful juices settle and permeate the steak.
6. Slice mindfully.
Cut perpendicular to the muscle lines for more fibrous cuts like the flank or skirt. This technique ensures a tender bite.
What to Serve With Steak
Pair your steak with these culinary favorites to make your customers love you even more:
Garlic-Infused Whipped Potatoes
These velvety potatoes, enriched with a hint of garlic, pair harmoniously with the rich steak drippings, introducing a smooth texture.
Charred Asparagus Spears
The subtle smokiness and crisp bite of asparagus (when grilled) introduce a vibrant and crisp side note to the meal.
Caesar Greens
The zesty undertones of the Caesar salad dressing and the crunch of toasted croutons provide a lively contrast to the steak’s hearty richness.
Pan-Tossed Forest Mushrooms
The deep, woody essence of mushrooms, especially when using cremini or shiitake, resonates wonderfully with the meaty undertones of steak.
Traditional British Popovers
Originating from the UK, these airy yet slightly crusty delights made from a simple batter absorb the delicious juices of the steak and any sauces on the side.
Tarragon Cream Reduction
This rich sauce, laced with the distinct aroma of tarragon, acts as a delightful companion to steak.
Caramelized Brussels
The sweet outer crust and the soft inner core of roasted Brussels sprouts contrast with the main steak dish.
What is the Best Method to Cook Steak?
The ideal method for cooking steak depends on personal preference, the cut of meat, and the equipment at hand.
Grilling is a favorite for its smoky flavor and charred exterior, especially for cuts like ribeye and T-bone. On the other hand, pan-searing lets you control the cooking time more easily, leading to a flavorful caramelized crust.
Meanwhile, the sous-vide approach ensures even doneness throughout the steak, finished with a quick sear for the crust. Sear-roasting works well for thicker cuts, ensuring even cooking. Lastly, broiling replicates high-heat grilling when you have no outdoor options. In a gist, the best method is the one that meets your flavor, texture, and convenience preferences.
Frequently Asked Questions
The different types of steak cooking are grilling, sous vide, sear-roast, pan-frying, and broiling.
The 4 types of steak are ribeye, filet mignon, New York strip, and T-bone.
The best type to cook steak depends on personal preference, the cut of meat, and the equipment at hand.
Conclusion
From grilling to sous-vide, each steak cooking method offers its unique spin on flavor and texture, catering to the diverse palate of diners.
By knowing these techniques, you can cater to steak enthusiasts of all stripes. You also elevate your restaurant’s dining experience, setting you apart in a competitive market. Remember, a steak cooked to perfection is the hallmark of a top-tier steakhouse.
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