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    Essential Guide to Steak
    Essential Guide to Steak
    Essential Guide to Steak
    Ebook101 pages56 minutes

    Essential Guide to Steak

    By Gerard O'Driscoll

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    About this ebook

    This is an e-book for steak lovers and steak novices everywhere!

    Whether you’re a steak connoisseur looking to round out your knowledge or a complete beginner looking to learn, this guide will help you understand different kinds of steak, how to buy it, cook it and innovative ideas for what to serve it with. Gerard the steak expert share his knowledge and years of experience with you, taking you on a guided tour of all things steak!

    Who is This Book For?
    This ebook is intended to be read by the following people:
    - Steak enthusiasts looking to expand their knowledge
    - Keen cooks looking for new ideas and expert techniques
    - Steak novices who want help exploring steak
    - Anyone who’s ever been nervous about buying steak or unsure of what they are doing with steak and would like to get comfortable

    What’s Inside the Essential Guide to Steak?
    Here’s what you can find in our comprehensive and approachable guide for anyone with an interest in steak: 

    Understanding Steak - We walk you through the different cuts of steaks, looking at what the differences are, what to use when and how to find your favorite. We cover all the popular cuts as well as a series of new and unusual cuts that even the seasoned steak lover may not have discovered!
    We look at steak and health, exposing myths and sharing valuable knowledge that will help you take good care of yourself and those you care about, including nutrition information, details on organic beef production and the difference your cattle’s diet makes to the meat. 
    Finally in this section we look at ageing, exploring different techniques and helping you to decide what’ll suit you best.

    Buying Steak - In this section we give you the expert butcher’s guide to buying great steak, including a step by step guide, details on common mistakes to avoid and cut specific tips for tricky buys like rib-eye steaks.

    Cooking Steak- Here we lay out all the top chef’s steak secrets, sharing everything you need to know to achieve restaurant standard steak in your own home. We’ll teach you different methods to tenderise cheaper cuts for quality meals on a budget and provide step by step guides for cooking the most popular cuts of steak to perfection.

    Steak Recipes & Meal Ideas- Now you’ve perfected your steak cooking techniques and achieved professional standard grill skills, we show you how to liven up meal times with a huge variety of suggestions for delicious rubs and marinades. 

    You’ll also learn the right way to cook all the traditional sauces and side dishes that accompany steak, from perfect chips to crisp golden onion rings. 
    We find it hard to imagine getting bored of steak but in case you need fresh ideas to wake up a jaded palate we have a great selection of new serving suggestions and unusual recipes to make your steak sensational once more.

    LanguageEnglish
    Publishergerardod
    Release dateMay 15, 2015
    ISBN9781513060194
    Essential Guide to Steak

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      Book preview

      Essential Guide to Steak - Gerard O'Driscoll

      Cuts of Steaks: What’s The Difference? How to Choose Between Steak Cuts

      "Not understanding cuts of steaks can lead to people not enjoying their meat to the full or they are put off buying it altogether because they are scared of making the wrong decision."

      In this section, we’ll explain where different steak cuts come from on the cow, what characteristics the steaks have and what that makes the steak good for in your cooking.

      Here’s a diagram of a cow, illustrating where the different cuts of steaks come from:

      Common cuts of steaks:

      Fillet Steak or Tenderloin Steak

      Fillet steak is the most highly prized of all the steak cuts; it comes from the tenderloin area (you’ll see this labelled on our diagram) and is a muscle that isn’t worked very hard when the animal moves about so it remains very tender and is also a very lean cut of meat. It’s more expensive than many other cuts of steak and so tends to be served in smaller portions.

      The classic way to cook a fillet steak is to fry or grill it, with professional kitchens preferring to use a very hot pan or griddle; check out our tips on cooking perfect fillet steaks later in this e-book. Steak aficionados will tell you that it is a waste to stew or roast fillet, although many restaurants do offer the second option and tail end fillet is sometimes used in dishes such as beef stroganoff that require a very tender cut.

      Sirloin Steak

      Just above the tenderloin you’ll find the sirloin, another delicious cut of steak that is tender and pretty lean. One of the differences between the fillet and the sirloin is that the sirloin is covered with a layer of fat that, when cooked properly, melts into the meat making it juicy, tender and delicious.

      The muscle tissue that makes up sirloin steaks is used slightly more than the tenderloin, meaning the meat isn’t quite as melt in the mouth (although it’s still pretty tender) and this is reflected in the price and therefore often in the serving size. There is a distinction between top and bottom sirloin, with the former cut of steak being considered more desirable (it will usually be marked up as top sirloin if that’s where it is from).

      Rib Eye Steak

      Rib-eye steak comes, as you might guess, from the rib of the animal. Usually the rib bone is removed although it is also popular to serve this cut of steak bone in, especially in the US. Rib eye has a dizzying number of alternative names, being referred to also as Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Filet de la Thistle and Entrecôte in France.

      Rib eye steaks are marbled with tiny veins of fat, which far from being unpleasant, melt during the cooking process to give an absolutely delicious, rich and juicy flavour to the meat. Often described as the beefiest tasting of all the cuts of steaks available due to the muscle getting a lot of exercise during its life, rib eye is great grilled, fried or slow roasted to release all of its flavour.

      T Bone & Porterhouse Steak

      T-Bone and Porterhouse cuts of steaks are prepared in a similar way, involving a vertical cut that encompasses elements of both the fillet and front of the sirloin (what the Americans call the short loin) on either side of a distinctive T shaped bone.

      The difference between the two is that Porterhouse steaks are cut from further back on the sirloin and therefore contains a bit more of the tenderloin or fillet than T-Bone steaks and there’s a corresponding price difference. Both sit between fillet and sirloin cuts of steak price wise, however if you find a comparatively cheap Porterhouse (approx. the same price as sirloin) it is likely to be just the short loin or front of the sirloin, without the bone.

      These steaks are suited to being cooked hot and quickly on a grill or fried; the bone conducts heat so this cut of steak tends to cook very evenly and it has the added bonus of preventing the meat shrinking of drying out during cooking. Price wise these steaks are similar.

      Rump Steak

      Rump steak is the most economical of all the cuts of steaks, lean meat that comes from the powerful hindquarters of the animal. Because the muscle tissue that makes up these cuts of steak is used all the time by the animal, they build long, wiry connective tissues and sinews that can give toughness to the meat when cooked.

      Rump steak can still be delicious; often by marinating or tenderizing the meat (check out our section on aged steak which covers tenderizing steak through ageing and our at home tenderizing tips). With careful cooking it can be nice grilled, however there are many other ways to cook rump steak such as stews, stir fries and mince dishes.

      Unusual Cuts of Steak

      "New and less common cuts of steak are not only often cheaper than their more mainstream rivals, they also taste better too!"

      Check out our guide below to lesser known cuts of steaks:

      Bistro, Prime and Picanha cuts of steak

      These three steak cuts provide a tasty and equally purse friendly alternative to your regular rump steak. They are produced by smart butchers who figured out that using the 3 separate

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