What’s the Best Way to Order Different Types of Steak
Ordering a steak from a restaurant may seem easy, but the simplicity fades when the waitstaff delves into the specifics: the cut, the size, the degree of doneness. However, the best fine dining spots in Jakarta will definitely ask you those questions to make sure that your steak is exactly how you want it. Fear not, dear reader, this guide is here to steer you towards a steak ordered to perfection and every nuance of your liking!
How to Order Different Types of Steak
We’ve delved into the world of steak cuts, exploring their textures and flavors. However, ordering the perfect steak goes beyond just the cuts.
1. Bone-in or Boneless Steak?
Let’s talk about bones—specifically, the choice between boneless and bone-in steaks. Bone-in varieties have richer flavors, thanks to the marrow infusing the meat with its savory essence. The bone can act as a natural tenderizer, resulting in a juicier texture. On the other hand, boneless steaks are a fuss-free option, ideal for those who prefer to skip the bone-cutting maneuver, especially if you’re on a date in a romantic evening.
2. Wet-aged vs Dry-aged Meat
Often you’ll find in restaurants the options to choose between wet-aged versus dry-aged meat. This refers to the process of aging where the meat is left to hang and dry before it hits the grill, all in the name of tenderness and flavor. Wet aging involves vacuum-sealing the meat, keeping its moisture locked tight and its weight intact. While dry aging sends the beef to chill in an open-air facility, allowing it to lose a bit of moisture but lock in all that natural flavor.
3. Cooking Temperature
Ordering the ideal steak comes down to matching the cooking temperature with the cut. Typically, there are five standard options: rare, medium-rare, medium, medium-well, and well-done. While there’s no incorrect temperature for enjoying a steak, opting for well-done may not deliver the most satisfying experience. Many chefs seem to think that a well-done steak is a disservice to the quality of the meat due to its significant loss of fat and juiciness, resulting in a tough, dry texture once the steak is cooked beyond approximately 140 degrees. Primal cuts such as flank, rib, brisket, loin, or chuck are usually best served at medium-rare doneness, as this is when the steak reaches peak tenderness and flavor.
4. Steak Size
At last, it is time to consider the size. When ordering steak, there’s a range to choose from, mostly starting at 200 grams and going up, with some restaurants even providing larger portions for sharing. The top-tier dining spots will cater to all appetites, offering smaller cuts for lighter eaters and larger cuts for group dining, as exemplified by Lawry’s menu. Here, you can opt for the classic individual portion in Lawry’s Cut or the Jakarta’s Cut, which is smaller yet equally satisfying. Looking for a feast? There’s the Diamond Jim Brady Cut or the Beef Bowl Double Cut, weighing around 650 grams and 800 grams respectively. The ultimate sharing size, guaranteed to keep everyone at the table happy and full.
FAQ
1. What’s the difference between bone-in and boneless steak?
Bone-in steaks have a richer flavor due to the bone marrow infusing the meat, while boneless steaks are easier to eat and ideal for those who prefer a fuss-free dining experience.
2. What is the difference between wet-aged and dry-aged steak?
Wet-aged steak is vacuum-sealed, keeping moisture intact, while dry-aged steak is hung in open air, losing some moisture but intensifying its natural flavors.
3. What cooking temperature is best for steak?
Most chefs recommend medium-rare for optimal tenderness and flavor, especially for cuts like ribeye, flank, and loin. Well-done steaks tend to lose fat and juiciness, resulting in a tougher texture.
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