Steak

There is an opinion that classic steak is an exclusively American national dish and is almost the only valuable US contribution to world cuisine. It is worth noting that it is no coincidence that it is in this country that there is a real cult of steak, which has become an integral part of the culture of this nation.

Steaks are popular all over the world for their excellent taste characteristics and attractive appearance. Based on what meat they make, you can distinguish not only the most common beef steak, but also steak from pork, poultry (in particular turkey) or fish (salmon, trout, pink salmon and even sharks). Therefore, the calorie content of steak primarily depends on this factor.

Types of steaks

In modern gastronomy, it is customary to distinguish types of steaks, the name of which depends on which part of the animal carcass the meat was cut from:



The steak club has a small rib bone and is taken from the part of the back of the longest muscle in the area of ​ ​ the thick edge.

Rib steak is distinguished by a large number of fat veins, and they cut it out of the sub-scapular part of the carcass.

Tibone steak, as a rule, consists of two varieties of steak meat at once - a bone called New York and a tender filet mignon.

Striploin steak is cut in the area of the head part of the tenderloin from the lumbar part of the back.

The porterhouse steak is cut into the area of the thick edge of the tenderloin from the lumbar part of the back.

The roundramb steak is cut from the hip (top piece).

Filet mignon is never "with blood, " is considered the most lean and very tender meat, while it is a transverse thin section of the tenderloin of the filamentous central part.

Chateaubriand is essentially the same large filet mignon, but it is customary to serve it not standing, but laying it out on a dish in length.

Tornedos is used to make medallions. These are small-sized pieces from the thin edge of the central region of the tenderloin.

Skirt steak is a rather delicious piece of poached meat that is not particularly gentle.



According to the American classification system, it is customary to distinguish between 7 types of steak, based on the degree of its roasting.



BLUE or EXTRA-RARE - raw but not cold (warmed to 49C and quickly "sealed" on the grill).

RARE (with blood) is non-roasted meat with blood (red inside and fried outside).

MEDIUM RARE (weak rare) is distinguished by meat brought only to a state of lack of blood. Meat juice can be described as pronounced pink.

MEDIUM (medium rare) - inside the medium fried meat contains juice of light pink color.

MEDIUM WELL is practically roasted meat, which is distinguished by the presence of clear juice.

WELL DONE is a perfectly roasted meat with almost no meat juice.

TOO WELL DONE or Overcooked is heavily roasted meat with a total lack of juice.