HOW TO CHOOSE A STEAK?
All gourmets will agree on one thing – the answer to the question of how to choose a steak largely depends on your personal preferences. If you still have doubts, our blog post will introduce you to the different types of this specialty and help you indulge more easily in the unique gastronomic experience that awaits you at our Steak bar.
FOR AN UNPARALLELED ENJOYMENT: T-BONE STEAK
If you want a top-quality steak that is highly appreciated among its fans, then choose T-bone. It contains two different steaks on both sides of the bone: steak on one side and rump steak on the other, giving an ideal combination of flavors, accompanied by moderate fat and a juicy texture. It got its name from its appearance, i.e., the bone that resembles the letter T. We recommend choosing a medium-rare (54-60°C) roasting level so that it remains moderately soft and warm on the inside, and better browned on the top and bottom.
FOR LOVERS OF LARGE PORTIONS: PORTERHOUSE STEAK
A porterhouse is basically the same as a T-bone but is generally cut thicker and contains significantly more meat. Some call it “Porterhouse for two” because it is often ordered by couples. Its popularity is due to the combination of fillet and upper thigh, which give a strikingly complex, juicy taste of premium beef. The ideal temperature for grilling Porterhouse steak is medium rare (54-60°C).
FOR THOSE WITH REFINED TASTE: RIBEYE STEAK
As the name suggests, Ribeye steak comes from the rib area. It is a frequent favorite of steak lovers and is distinguished by its extremely tender texture and juiciness. That is why it is recommended to prepare it medium-well (65-68°C) to preserve its juices to the greatest extent. If you want a classic taste that will always pleasantly surprise you, you absolutely do not need to bypass it.
FOR ALL WHO WANT TENDER BITES: FILLET MIGNON
Due to its lower fat content, filet mignon does not have as strong a flavor as other cuts of steak. This tender steak, as its original French name is translated, is known for its specific softness, thanks to which it can only be cut with a fork. For Filet Mignon, the lowest roasting temperature is recommended, i.e., rare (51-54°C), which results in a texture that simply melts in your mouth.
FOR THOSE WHO STRIVE FOR THE IDEAL BALANCE: THE NEW YORK STRIP
The New York strip presents a nice balance of lean and fatty meat. This boneless steak is actually the larger side of the T-bone steak that is most responsible for its good taste. It is extremely juicy and soft, revealing the authentic aromas of beef in every bite. If you can’t choose between perfectly balanced tenderness and flavor, New York Strip gives you the best of both and is recommended to be prepared rare (51-54°C).