Steaks are now made from pork, fish, and sometimes even vegetables. But all this is from the evil one: a classic steak is a decent piece fried beef.
Until recently, it was preferred to call only pieces from premium cuts steaks, but now so-called alternative steaks from cheaper parts of the carcass are gaining more and more popularity.
We have compiled a guide to 18 steaks, classic and alternative - their psychological portraits, characteristics, as well as tips on how best to handle them: using a frying pan, a charcoal grill - and a contact grill (using the example of Tefal Optigrill+).
The general rules for cooking steaks are the same. First of all, you need to take the meat out of the refrigerator and wait until it warms up to room temperature, - this will take about half an hour (for portioned pieces) up to two hours (if we are talking about a whole cut). It is also necessary to dry the steaks with paper or cloth towels: excess moisture will prevent the meat from frying and acquiring golden brown crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, forced out by the compressed proteins into the center of the piece, disperse evenly throughout it. Is it possible to cook a steak in the oven after a quick sear? Yes, sure. When should you salt your steak - before or after cooking? Opinions on this matter vary, so the answer is this: try both ways - and choose the end result that you personally liked.
Many people in our country still do not trust lightly cooked meat - as they say, with blood. So, there is no blood in steaks; almost all of it comes out of the carcass after slaughter before cutting at a meat processing plant. If you like well done, fry it like this; but remember: all recommendations for optimal roasting are based on many years of experience of chefs and butchers - and there are steaks that, if cooked to the point of well done, turn into real sole.
The difference between degrees of doneness is determined by the temperature at the very center of the steak. Blue (very lightly done) - 46–49 degrees, rare (low done) - 50–55 degrees, medium rare (medium-low done) - 55–60 degrees, medium (medium done) - 60–65 degrees, medium well (medium-deep roast) - 65–70 degrees, well done (full roast) - above 71 degrees. These are average values. Meticulous chefs insist on narrower ranges and believe that, for example, medium rare is 54 degrees (plus or minus a degree), medium is 56 degrees, medium well is 60 degrees, and a steak is already fully cooked at 64 degrees.
It is important to remember that it is best to remove the steak from the heat at the moment when it does not reach two degrees to the required temperature: it will reach the required degree of frying during rest.
Here's how to properly grill steaks on a contact grill, a convenient modern device that makes frying large pieces of meat extremely simple. Chef Konstantin Ivlev talks, using the Tefal Optigrill as an example. This device, in the “Red Meat” mode, automatically measures the thickness of the steak and builds a temperature program in accordance with the required degree of doneness.
Classic steaks
Steaks are made from the best parts of the carcass, which occupy only 10-12 percent of it, and that is why they are so expensive - and of course, because they are considered the most delicious. Ribeye, cowboy steak (the same ribeye, only with the bone), tomahawk (ribeye with a long bone), striploin, filet mignon, chateaubriand, T-bon, porterhouse - marinate them? In no case, this meat will tell all the most interesting things about itself, without outside help. The main thing is just not to ruin the steak. The Optigrill contact grill, for example, automatically determines the thickness of the piece and, depending on this, builds the optimal temperature regime: you just need to select the desired degree of roasting - and wait for the corresponding sound or color signal.
Ribeye
Perhaps the most famous and popular steak in the world. It is taken from the thick edge of the dorsal part of the bull's rib cage - from the 6th to the 12th rib. In the USA, bone-in ribeye is often called rib steak, and boneless ribeye is often called Spencer steak, or rib-eye itself. In Australia, on the other hand, a ribeye is a bone-in steak, while the boneless version is a scotch fillet.
Ribeye consists of muscles that experience minimal stress during the life of the animal, so the fibers of the meat are soft and tender. This steak has four muscles - spinalis dorsi (the upper part of the steak, very fatty, with loose meat fibers, it is considered the most delicious part, it is separated from the rest of the steak by a large fat layer) , multifidus dorsi, longissimus dorsi and longissimus costarum. The closer the part of the carcass was to the head, the more spinalis dorsi there will be in the steak, and accordingly, the tastier and more valuable it will be.
Due to the significant fat content and its even distribution throughout the entire piece of meat, this is the easiest steak to prepare and is guaranteed to be tasty, juicy and soft. The fat is also responsible for the pleasant, buttery, nutty flavor present in the finished steak. When heated, it melts and soaks the already soft fibers, making them even juicier and melting in your mouth.
The ideal degree of doneness for a ribeye is: medium rare, lovers appreciate rare, but medium will also be good. Cooking this steak is very simple: season with salt and sear each side and sides of the rib eye in a very hot pan or charcoal grill for a minute. The entire roasting process will take approximately four to six minutes for an average 300g steak, during which time the steak will reach medium rare. If you want to sear the meat further, reduce the heat or move the steak to a cooler section of the grill and cook to your desired level of doneness.
Cowboy steak
This is the same ribeye, only on a short rib (in Russia, cowboy steak is often called simply ribeye on the bone). Average weight - 600 g. If you cook a cowboy steak on a charcoal grill, then first it is better to simmer it for fifteen to twenty minutes in a cold zone, turning it every five minutes, and then quickly fry it on both sides over high heat until an appetizing crust forms. If you cook in a frying pan, you need to quickly fry it over high heat on all sides, including the edges, and then put it in the oven preheated to 200 degrees (the time it should spend there depends on the desired degree of frying; the easiest way to control it is with using a temperature probe). Recommended degree of roasting is medium.
This steak is similar to a tomahawk - ribeye on a long trimmed rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing device that helps sell the bone at a price marbled beef. Many sellers and chefs, however, argue that the meaning of the bone is not only in the visual wow effect - but in the rich aroma that it gives to the meat. The statement is controversial: she will be much more likely to transfer it to broth than to grilled steak. In addition, for a tomahawk you will need either a grill or a decent-sized frying pan. You should treat a tomahawk the same way you would a cowboy steak.
Striploin
Aka New York steak (it got its name because it was... signature dish New York restaurant Delmonico's). It is cut from a thin fillet edge located in the lumbar region of the carcass after the 13th rib. There is a strip of fat along the perimeter of the steak, sometimes it is cut off.
Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It's more flavorful than ribeye, with a distinct meaty flavor - but the striploin requires an eye and an eye. It is very easy to dry it out; you need to cook the striploin first on high heat, then on low (in the case of a charcoal grill - first on high heat, then in a colder zone). The ideal degree of roasting is medium rare. Season this one steak is better just salt and pepper so that nothing interrupts the taste of the meat.
Filet mignon
Tenderloin steak, that is, the psoas major muscle. This muscle is practically not involved in the life of animals; there is almost no connective tissue in it, so it remains very soft. A whole tenderloin is a long piece of meat, shaped like a pencil, thickened on one side and sharpened on the other. For filet mignon, the second part is used - narrow, it is believed that it has the most delicate taste. It is cut into small cylinders - thickness varies from 3 to 6 cm.
On average, one animal can only produce 500 grams of meat for filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like it too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy, velvety tenderness, but not meaty expressiveness. It is valued for its juiciness and softness, but not for the taste and aroma of meat, and that is why it is conventionally called a “female” steak (as opposed to a “male”, brutal “New York” or T-bone).
When cooking filet mignon, you need to fry it for four minutes on all sides, and then leave it to rest for five minutes, wrapped in foil, or fry it on all sides until nicely browned and put it in the oven for 10 minutes. The recommended degree of roasting is medium; it is almost never cooked with rare meat. To make filet mignon juicier, it is often wrapped in bacon when cooked; it also protects the surface of the steak from drying out. The second option to achieve a firm, but not dry crust is to periodically coat the steak with oil during cooking. Thanks to its mild taste and leanness, filet mignon goes well with aromatic, complex sauces.
Konstantin Ivlev talks about how to cook filet mignon in a contact grill.
Chateaubriand
Chateaubriand is also made from tenderloin - only from its widest part. Unlike filet mignon, it is prepared whole, not cut into pieces - so this is a serving for two, unless, of course, it is eaten by a person for whom half a kilogram of beef, even lean, does not pose any digestive problem. This is probably exactly what the Viscount and writer Francois-René de Chateaubriand was like, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high-quality cattle were raised.
When cooking shatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of frying over a lower fire - or send it to the oven preheated to 200 degrees for 15–20 minutes, depending on the desired degree of frying. Then you need to let the steak rest in a warm place. Classic chateaubriand is a well-done crust, a thin layer of well done, then medium and finally soft flesh with blood in the center.
Chateaubriand, like filet mignon, is traditionally served with sauce. At the beginning of the 19th century, it was a sauce of the same name made from white wine, shallots, thyme, mushrooms, bay leaves, tarragon, beef broth And butter with parsley. Nowadays, chateaubriand is most often accompanied by sauce.
T-bone
The name (T-Bone Steak) fully corresponds to its appearance - it is a steak made from two pieces of muscle separated by a T-shaped bone. On the one hand there is a tender lean tenderloin, on the other there is a brutal striploin with a rich meaty taste. The farther from the head the steak is cut, the larger it is and the more tenderloin it contains (filet mignon). The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. Florentine steak is also a T-bone or Porterhouse, but, as a rule, it is made from the Italian Chianina and Marremana beef breeds. Kuban steak, invented by Tahir Kholkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Close to the T-bone is the club steak: a bone-in steak taken from the end of the thin edge where the portion of the tenderloin is negligible.
Since the T-bone is essentially two different steaks in one, you need to cook it carefully so as not to dry out the tenderloin, while the striploin is not yet ready. You need to fry it in a frying pan over moderate heat for 15–20 minutes, turning it over every 2–3 minutes, and it is better to keep the part with the tenderloin away from the epicenter of the heat. Or do this: quickly fry over high heat until crusty, turning every 30 seconds, and then bring to a moderate heat, placing the part with the tenderloin in a cooler zone. Then, be sure to let the steak rest. The same recommendations apply to a charcoal grill. The ideal degree of roasting is medium rare. However, the same degree in different parts of the T-bone is not always achieved, and if for the tenderloin it turns out to be medium rare, then for the striploin it is medium.
Alternative steaks
This is the name given to steaks from those parts of the carcass that most people previously did not consider steaks and which were previously intended for baking, stewing - or minced meat. But it turned out that if you handle them correctly, then alternative steaks turn out excellent in a frying pan or on the grill. This is meat may seem harsh but it has a rich beef taste and costs significantly less than premium cuts (the difference in price is up to three times) . Alternative steaks can be marinated to make the meat softer and add new flavors to its taste. Recommendations for cooking on a frying pan or charcoal grill are below, and in the case of a contact grill, simply decide what degree of doneness you want and wait for the appropriate signal in the “Red Meat” mode.
Skirt steak
Steak from the diaphragm, an unpaired encircling muscle that separates the chest and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.
Skirt steak is usually called only the softer part (inside skirt), which belongs to the hem, but sometimes also the part cut from the flank (this steak is also called the outside skirt, but more often it is sold under the name machete steak).
This steak has large fibers with layers of fat, and proper preparation it is very juicy, although a bit tougher than premium thick or thin cuts. To soften the meat, it is recommended to first strip it of numerous films and lightly pre-marinate it (marinades made from onions or citrus fruits are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skirt steak is to make small mesh cuts on both sides of it before marinating. The marinated steak is fried quickly, 3 minutes on each side.
However, you can do without marinade, just season the skirt steak with salt and pepper and grease with vegetable oil - and now the main thing is not to dry it out: the steak is very thin, so fry it over moderate heat. 10–15 minutes, turning every 2–3 minutes, optimal roasting is medium rare.
Machete
About the machete steak (aka outside skirt) everything is basically said a little higher: it is a thin and long diaphragm steak, so named because its shape resembles a Latin American farm knife. A machete should be handled in the same spirit as a skirt.
And here are Konstantin Ivlev’s tips for cooking machete steak in a contact grill.
Flank steak
Flank steak, that is, from the inner fleshy part of the carcass located between the ribs and thigh closer to the groin area of the animal. This cut produces fairly tough and lean steaks, but the taste is very bright, with a distinct meaty aroma. It makes the most sense to marinate the flank steak - for at least a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; combination vegetable oil, wine vinegar, garlic and soy sauce and honey; combination of onion, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or frying pan for about ten minutes, turning regularly, until cooked medium rare, maximum medium. (In a contact grill, of course, there is no need to turn over.)
Butcher's steak
Steak from the meaty part of the diaphragm. In English it is also called hanger steak or hanging tender, in both cases the word “hanging” is important: it describes the position of the muscle, as if suspended inside the animal between the lungs and the abdominal cavity. This part is called a butcher steak because butchers often did not put it on sale, but kept it for themselves - both because of its not too impressive appearance and because of the rich meat taste and aroma that it resembles flank steak. Some people claim that butcher's steak tastes like liver, but you could also call it bloody taste.
A vein runs through the center of the steak, to which large fibers of meat are attached at an angle of 30–40 degrees. It is usually removed before frying, dividing the piece into two narrow parts.
This part of the diaphragm is one of the least active muscles during the life of an animal, so the main thing is not to dry out its tenderness. So you can fry it with minimal seasonings like salt and pepper and a sprig of thyme in vegetable oil with a little added butter - 5-6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and sour environment (base - citrus fruits, wine, vinegar), and fry just as briefly, turning constantly.
Chuck roll
Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (it's a neighboring cut), but it's quite stringy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after preliminary marinating - for kebabs. For steaks, it can also be marinated. Or you can add salt and pepper and cut the vein running through the steak in several places (thanks to this it will become somewhat softer during the cooking process), fry for a couple of minutes on each side over high heat, finish cooking on low, also turning over every couple of minutes. Recommended degree of roasting is medium.
Top blade
Steak from the outer part of the shoulder blade, a wide, long piece of meat. The second most tender and soft part (after the tenderloin) is the part of the carcass, which also costs half as much.
The top blade is divided in two by connective tissue - and this creates problems when frying: the high temperature simply turns it into rubber. The solution is to simply avoid it carefully with a knife on the plate. Or pre-marinate the steak - the base options are the same: onions, citrus fruits, wine, vinegar, choose to taste (sugar and honey - optional, they are needed not so much for sweetness, but for the Maillard reaction, which provides a beautiful crust, in which sugars and amino acids).
Flat iron
This is the same outer part of the blade as the top blade, just cut differently. If you cut a cut crosswise so that the connective tissue runs down the middle of each piece, it is a top blade. If the long, flat strips of meat are removed from the vein, you get two flat irons. They are fried either in whole pieces or divided into two halves. Recommended degrees of frying are medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate a flat iron if you like, but it's good with minimal spices - like a ribeye.
In addition, Konstantin Ivlev’s story about how best to fry this steak in a contact grill, having previously marinated the meat in honey-mustard-oyster sauce.
Denver
Steak from a small muscle located between the cervical spine and the shoulder blade. This is the most tender part of the neck cut: unlike Chuck Roll, Denver is a relatively soft steak. A relatively new cut - it was first introduced to the market in 2009 (the industry does not stand still, and butchers are still picking out interesting pieces from the carcass that are suitable for steaks). The best steaks come from a seasoned cut; a Denver marinade won't hurt either. The optimal degree of doneness for Denver is medium.
The youngest steak - American meat expert Tony Mata isolated it in 2012 (by the way, it was he who invented the flat iron in 2003) - from the part of the shoulder that was previously used for minced meat. Mata's proposal was to trim off all the unnecessary stuff, like connective tissue, and proclaim what was left as the new steak. Vegas Strip has a similar flavor to New York, albeit with a tougher texture, but is softer than many other steak alternatives and does not require marinating. The ideal degree of roasting is medium.
Picanha
Steak triangular shape from the sacrum, from the upper part of the thigh, covered with a uniform layer of fat on top. In English this part is called top sirloin cap.
This is the favorite cut of Brazilians, who cannot imagine churrasquerias, establishments specializing in meat, without it. In Brazil, picanha is divided into three parts perpendicular to the fibers, seasoned with salt and pepper, bent into a semicircle with the fat facing out, strung on skewers, pressing the pieces closely together, and fried on open fire, continuously turning over, and then cut into thin pieces - again across the grain.
It is better to cook whole picanha in the oven, but in Russia it is often sold in the form of sliced steaks. They must first be salted and left to marinate for half an hour, and they must be fried, remembering the main thing: do not dry them out. First, on high heat for two minutes on each side (then on low for another 2–4 minutes on each side; in the case of a charcoal grill, on indirect heat). The meat is lean, but due to the fat strip, it is given the necessary juiciness during this time. The ideal degree of roasting is medium. Picanha is valued not for its tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate the picanha, we won’t dissuade you: it will also turn out very tasty.
Sirloin
Also a cut from the rump. It is cut from the loin area near the widest part of the tenderloin. The meat is quite soft, but at the same time aromatic. Whole sirloin is best baked: rub it with salt, pepper, rosemary, thyme and oregano (or other herbs to your taste) and place in the oven preheated to 160 degrees for an hour and a half. Sirloin steaks are easy to dry out, especially if you focus on the part where the strip of fat is located: the optimal degree of roasting is medium, or better yet, medium rare. Fry it for a couple of minutes on each side on a charcoal grill - or in a frying pan with a small amount of vegetable oil (at the end, add a piece of butter, a couple of cloves of garlic and a sprig of rosemary to the frying pan). If you are grilling on a contact grill, just press the button and wait for the desired degree of doneness. And be sure to let the steak rest after cooking.
Ramp steak
A steak from the butt, with fairly tough meat: the muscles in this part of the animal are constantly working during its life. The main advantages of ramp are its low price compared to premium steaks and its bright, rich beef taste. Before frying this steak, it is better to marinate it thoroughly (4-8 hours) (the bases are traditional, to your taste: citrus fruits, wine, good vinegar, it turns out very well with teriyaki). Fry over moderate heat for 2-3 minutes on each side, and then let rest - it will be medium rare. If the steaks are not marinated, cook for 4-5 minutes on each side, turning regularly, also over moderate heat.
There is an opinion that steak is the national American dish, but history shows that it first appeared in ancient Rome, after which people learned about it in England. And years later, when the recipe became known in America, the inhabitants of the country decided that this cooking masterpiece created just for them.
Although there is another version that the birthplace of steak is really America. The indigenous people, the Indians, cooked meat over a fire using wooden grates made from branches.
Over time, the steak recipe became known throughout the world.
What it is?
Ramp steak is a piece of meat from a young bull, cut from the thigh part of the rump in the transverse direction with a thickness of 3-5 cm. Compared to other meat, this is quite tough meat, which requires a special approach. But if you stick to culinary tips, the end result will be a soft and tasty ramp steak.
At first glance, the steak simple dish, just a piece of beef roasted over a fire. But if you look at it, there is a whole culture around its preparation, from choosing meat to creating festive atmosphere and a special mood during the cooking period.
Meat selection
Choosing the right meat is the key to success in preparing a delicious, juicy steak. Most often, imported beef is used. When purchasing sliced meat, you need to pay attention to the thickness of the piece, the standard thickness for a steak is 2.5 cm, as well as the even distribution of fat throughout its entire part. During frying, the fat melts, making the steak more tender.
How to cook ramp steak
Frozen meat should be removed from the freezer in the evening and defrosted in the refrigerator overnight. Before cooking (20 minutes before), remove from the refrigerator to dry and warm to room temperature. If you follow these rules, the steak will fry until fully cooked in 10-12 minutes.
In order for the steak to be juicy and soft, it must first be marinated in soy or lemon sauce with herbs and spices; If desired, add a little garlic, although many people add only salt and pepper. The meat is marinated for 1-2 hours.
When frying a steak, no oil is added. The exception is that when frying in a grill pan, it is the piece of meat itself that is coated with oil.
The pan should be as hot as possible. To determine if it is hot enough, you can drop a drop of water on it. If a drop starts to run across the heated surface, it means the frying pan is heated to the desired temperature.
Cook each side of the steak for 4 minutes. Frequently turning the meat will dry it out. The result will be a seared and firm steak.
If the ramp steak recipe calls for grilling, then you need to make sure that the fat does not drip onto the coals to avoid fire. The flame dries the dish. Place another plate nearby so that you have somewhere to put it in case a flame appears.
You can determine whether a steak is done by lightly pressing on a piece of meat. If done correctly, the steak will be pliable and soft.
The finished steak should be allowed to rest a little. After which it can be served.
An excellent side dish would be baked potatoes or vegetable stew. You can add sauce, and a glass of red wine is suitable for alcoholic drinks.
- It is advisable to salt the ramp steak at the end of cooking.
- It is not recommended to turn the steak frequently during frying, otherwise the dish will turn out dry.
- To avoid damaging the crust, do not cool the hot coals with water while grilling to avoid a sudden drop in temperature.
- It is not advisable to check the readiness of the steak by cutting it - the steak may lose its juiciness.
Cook with love!
We think that each of us, meat lovers, can name all the more or less decent meat establishments in our city - we have visited each of them more than once, trying the menu items and roasts, savoring the sauces and studying the preferences of the chefs. In our eternal desire to learn more about meat, the Steak at Home team travels the world learning how to cook different types steaks in one or another corner of the planet. This time we went to old England to find out what part of the beef goes into steak, how butchers and chefs of the Old World prepare steaks.
We met a lot of interesting people, documented everything and now we are pleased to present to you full guide on steaks according to the masters of Foggy Albion. Enjoy reading!
Types of steaks
Ribeye
Oh, this is the biggest star of the steak world. Even as people learn more about meat, this rich and vibrant cut shows no sign of falling out of favor. “Our customers’ favorite cut,” says Richard Turner, head butcher at London’s Hawksmoor, “it’s rich in marbled layers of aromatic fat, which gives this cut the lion’s share of its uniqueness.” Slice it no thinner than two fingers thick and cook it a little longer than other steaks, until medium or medium rare, to render the fat.
This type of steak should be served with a salad to compensate for its calorie content; the British, for example, serve it with tomato salad. For a 250 gram steak, spend 4-6 minutes for medium rare and 6-8 for medium. The notorious marbling fat is a key element of the ribeye's appeal. Cut from the front ribs, it typically has no bone or fat around it, instead the fat forms a marbled mesh within it. Michael Gale, head butcher at Allens of Mayfair, says this is the first thing to look for: “Look for good marbling and make sure the meat has been aged for at least 21 and no more than 35 days. In general, this rule is true for any piece, except for tenderloin.”
Wine: Sommelier Gaspard Corbett suggests something fruity to offset the richness of the ribeye, such as an Australian cabernet sauvignon.
Prime rib (ribeye on the bone)
For this type of steak, part of the beef from the back cut of the carcass is used. Different butchers call it differently (it’s good that this is not practiced among surgeons). Prime rib can be cut from the rib portion and is also called bone-in rib eye. “With this cut you get a larger piece of meat than a ribeye,” says Turner, “often weighing between 800g and a kilogram. Its flavor is richer because anything cooked on the bone is always better. Also, I let it rest a little longer after frying and serve it with the same side dish as the ribeye.” “I think this cut of beef that goes into steak is better than sirloin,” says Gale. “Again, look at the marbling. True, you will also have to pay for the bone, remember that.”
Wine. Corbett suggests something refreshing: "Try Barbera d'Alba from Italy's Piedmont region, 2008 or older—floral and fruity aromas with a cherry finish."
Sirloin
“With sirloin, look for thinner pieces,” advises Gale. This cut is definitely a good choice for those looking for a lower calorie cut, and the fat around the edges is easy to trim.”
Situated between the ribs and the fillet, sirloin is a steak with a perfectly balanced balance of tenderness and richness. “Grill it the same way you would a ribeye, just a couple minutes longer,” recommends Turner. “And show your imagination with the side dish - you can serve something richer than vegetables with the lean sirloin.” “I love sirloin with a side of potato chips and béarnaise sauce,” says Francois O'Neill, owner and chef of Brompton Bar & Grill. “Make a sauce with egg yolks, vinegar, melted butter, cayenne pepper and chopped fresh tarragon.”
Wine: “Stick with shiraz,” suggests Corbett, “Chateaneuf du Pape, 2005 or older, is ideal. An alternative is the New Zealand Villa Maria.”
Filet and chateaubriand
“I think these clippings are way overrated,” Gail says sternly. “This is the part of the ox that is not used much during its life, so yes, it is very tender, but it has very little flavor, which, for me, is not the best characteristic.”
Our chefs do not agree with him, believing that the fillet and chateaubriand (the impressive and most expensive part of the beef fillet that goes into steak, usually served as a portion for two) are unique in their tenderness. In addition, their lean structure does not require much aging. “These types of steaks are so lean that you can add a little fat,” Turner rubs his hands, “a good cream sauce, for example. Cook until cooked medium or medium rare, 8 to 10 minutes. Be careful: they are easy to dry out.
There is one more great option- eat steak raw, that is, cook tartare. “What a wonderfully baked fillet,” O’Neill clicks his tongue. - Brown it on the sides and grate it sea salt and pepper, and then place in an oven preheated to 200°C for 12–16 minutes to obtain a medium rare roast.”
Wine: "Fillet is a meat with a lot of texture," says Corbett, "so let's go for a St Emilion or Pomerol Bordeaux, 2006 or older."
Ramp
“Three the flavor of fillet at a third of the price,” says Gale, “it's best view steak for every day. What cut of beef goes into this steak? Make sure your ramp is cut from the middle of the piece.” Rump is a true “man's steak”, loved by chefs as much as by butchers. Cut from the hindquarters of the cow, which does a lot of work during the animal's life, it is a little tougher, but also much more flavorful than other cuts. “The rump should always be cut against the grain,” says O'Neill, “and I suggest grilling it and cutting it yourself before serving so that the guest has the opportunity to taste the steak cut correctly. Serve cooked to medium or medium rare, with roasted vegetables and salsa verde.”
Wine: "Ramp pairs wonderfully with a full-bodied, rich California Zinfandel wine made from large black grapes," advises Corbett.
Porterhouse and T-bone
The difference between such types of steaks as porterhouse and T-bone is insignificant. Both are half sirloin and half fillet. The T-bone gets smaller towards the end of the spine, which means that the closer you get to the tail, the more bone and less meat you get (which is one of the reasons Gale "wouldn't sell him to his mother"). Nevertheless, this steak is popular among chefs and many meat eaters.
“These steaks combine the best of both cuts,” Turner believes, “you get a little less fillet on the T-bone, but it's still an amazing cut of meat. Since the fillet takes longer to cook, it will be less done than sirloin, which is just fine. Fry, turning constantly. Serve with salad." O'Neill adds, "Start these steaks on the grill or skillet and finish in the oven. This type of steak is ideal for the oven. If you cook it entirely over an open fire or frying pan, you will dry it out on the outside. Serve with potato chips, salad and sauce to taste.”
Wine: These powerful steaks require something that can reliably refresh. “I suggest Chateau Beaumont 2004 or 2005, aged in oak barrels cabernet sauvignon,” says Corbett.
Ask the butcher a question
Ask the butcher a question
Ramp steak is very popular in French cuisine. Local butchers cut the cut in such a way that they get three varieties of Rampa with different taste characteristics:
— coeur de romsteck (meat cut from the center of the rump, used to prepare a classic self-serve steak);
- filet de romsteck (“round steak fillet” is cylindrical in shape, about 30 cm long and somewhat reminiscent of tenderloin);
- pavé de romsteck (long sirloin cut into individual steak portions).
Ramp steak also called “biker” or “bachelor” steak. It is prepared quite quickly and, at first glance, simple. However, in this case, the line between a juicy steak and a dry, overcooked cut is very thin. For this reason, we recommend that you adhere to the correct temperature regime. Read more about it.
It will take no more than 7 minutes to prepare a ramp steak. Please note that the cut is suitable for cooking both on the grill and in the oven. In addition, the lean meat from the back of the carcass is excellent for preparing beef steaks. You will find their recipes.
What is ramp steak and how to cook it
Although Ramp Steak is classified as a tough cut, wet aging the meat helps make it softer and more tender. In order for budget cuts to be soft and juicy, it is recommended to pre-marinate them. For example, in pepper, spices, lemon juice or soy sauce. For added spice, you can add garlic and smoked paprika.
The approximate marinating time for steak is 40-60 minutes, but more is possible. But it’s better to salt the Ramp Steak at the very end, since salt “pulls” moisture from the muscle fibers. Because of this, the finished meat turns out tough and tasteless.
While frying the steak, do not turn it too often, as all the spices will burn and the pattern will be damaged. Frequent turning is recommended for thin and tough steaks - this ensures they cook quickly and evenly. In our case, fry the steak for 4 minutes on each side. For rear steaks beef carcass(the so-called “back”), the optimal degree of roasting is considered medium rare.
If you are grilling Ramp Steak, be careful not to let the fat drip onto the coals. Otherwise, fire cannot be avoided. You want heat, not fire. It is contraindicated for lean steaks because it turns them into “sole”.
You should always have a spare surface where you can transfer the meat if the coals suddenly get too hot. To do this, two heat zones are formed in the grill (high and moderate). It is not recommended to cool lit coals with water, as this will cause the temperature of the working surface to drop sharply and then you can forget about a beautiful crust and proper frying.
Ready Ramp steak You need to remove it from the grill or frying pan and give it a few minutes to “rest.” During this time, the internal temperature of the meat will rise a few more degrees - you need to remove the meat from the grill when its internal temperature is 2-3 degrees lower than what you need.
The ideal side dish for such a steak would be potatoes baked in slices in the oven, or stewed vegetables. They will successfully complement the taste of meat. Lunch will be very filling and tasty. If you wish, you can add sauce - hot or sweet and sour - depending on your taste preferences.
Bon appetit! 
