Monday, November 20, 2017

                              STEAKS

A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including bone. The meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones.

SKIRT AND FLANK STEAK
WHERE STEAKS COME FROM






COOKING
       Beef steaks are commonly grilled, broiled or occasionally fried.
       Grilled beef steaks can be cooked at different temperatures, or for different lengths of time.
       Rare130 to 135°F130 to 140°F
       Medium Rare140°F145°F
       Well Done165°F170°F 

DINING
       Steak has become a popular dish in many places around the world, cooked in domestic as well as professional kitchens
        It is used in small amounts in an hors d'oeuvre, in an entrée dish or more usually, in a larger amount as the main course.
       A steak knife is a specialized piece of cutlery to make cutting the steak easier. It is sharper than other knives and has a serrated edge.

STEAK HOUSES
       A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat.
       Chophouses started in London in the 1690s, and served individual portions of meat, known as chops

SAUCES AND CONDIMENTS

       Béarnaise sauce
       Café de Paris sauce
       Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter
       Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini
       Mustard
       Fresh Rosemary
       Pepper
       Peppercorn sauce
       Sautéed mushrooms[37]
       Worcestershire sauce, a traditional commercial condiment

Steak au poivre prepared with filet mignon and peppercorn sauce
TYPES
       BEEF STEAK
       FISH STEAK
       LAMB STEAK
       PORK STEAK
       CHICKEN STEAK
       VEGETARIAN STEAK

BEEF STEAK
Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done.


FISH STEAK
Fish steaks are cut perpendicular to the spine and include bones
steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. 
Fish steaks may also be poached or baked using a wine or sauce or cooked

PORK STEAK

Pork steaks are generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig.pork shoulder steaks are often cooked slower than a typical beef steak, and may be stewed or simmered in barbecue sauce during cooking.
LAMB STEAK
Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It can be served warm or cold and is commonly found sliced into salads.
CHICKEN STEAK

Thick sliced or chopped and formed chicken used to create mainly traditional southern dishes such as chicken fried chicken or chicken cube steak.

VEGETARIAN STEAK
Sliced vegetables can be used as vegetarian "steaks", such as cauliflower, portobello mushrooms, and eggplant. Beans and    legumes (such as soybeans) have also been used to form steak-like foods. Watermelon steaks are sliced and cooked pieces of watermelon.



MARKETING AND SALES

In Asian countries, such as China and South Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish.