Steakhouse Savvy

Lucky you! Someone has invited you out to dinner at the steakhouse! You will want to eat a light lunch, as you ponder what you will order tonight.

Two issues are at stake here. What cut of meat do you wish, and how do you want it cooked?

What is a steak?

First, the word "steak" generally refers to beef, which comes from cattle. Steaks may be obtained from deer (venison), lambs (mutton), buffalos, bison, moose, and other animals. Even exotic creatures, such as lions and tigers may be sources for steaks. However, menus will generally label these exceptions as such.

For our purposes here, let's consider beef steaks.

A steak is a cut of meat. Simply stated, it is a thick slice, cut cross-wise across a muscled area of a bovine. Depending on the cut you select, a steak may or may not contain a bone. Retaining the bone can add flavor. Marbling also varies from one steak to another, and this can greatly affect juiciness.

Various cuts of beef

A club steak is cut from the top loin and includes the bone. It looks a bit like a t-bone, but it is somewhat less tender.

A New York strip steak is cut from the top loin of beef. This boneless steak may be called a Kansas City strip steak as well. This is one of the most popular steaks of all, particularly for grilling.

A rib steak, also called an entrecote, is taken from the rib roast. These are somewhat less juicy than rib-eyes, but can be tasty basic steaks.

A rib-eye steak, also known as a Spencer or Delmonico, is a well-marbled, tender steak, taken from the top loin. These boneless beauties tend to be expensive.

A t-bone steak comes from the center of the short loin. On either side of the bone, the top loinsteak and the smaller tenderloin can be found. The best t-bones are cut quite thick for optimum flavoring. (If you order this steak, you will want to request a doggy bag for an animal friend!)

The porterhouse steak is for the heartiest appetite! Cut from the center of the short loin, this includes the t-shaped bone (like the t-bone steak). However, this is a much larger version.

A tenderloin steak is cut from the short loin. This may include both the filet mignon and the tournedo.

A tournedo steak is taken from the larger end of the tenderloin. Optimum flavor is retained by serving this as a thicker cut (at least 1" in depth). These lean meats are often served with a bacon wrap. French chefs like to add bearnaise sauce and serve tournedos de boeuf sur le pain (atop toasted bread).

Filet mignon is the fanciest, most expensive cut of all. This tender boneless meat is taken from the small end of the tenderloin. It is best served thick (at least 1 ½") and may be only 2" in diameter. In some regions, this is considered the ultimate ladies' steak, as it appears dainty and contains nearly no marbling.

Various levels of doneness

Steaks are usually prepared individually by cooking rapidly over a grill, under a broiler, or in a flat pan.

These may be prepared to a variety of levels of doneness. Each restaurant's standards may differ somewhat, but these are the generally accepted guidelines.

Very rare meat will have an internal temperature of 125 130 (F). The center will be bright red, bloody and shiny.

Rare meat will have an internal temperature of 130 - 140 (F). The inside will be red and juicy.

Medium rare meat will have an internal temperature of 140 - 150 (F). The inside will be bright pink and fairly juicy.

Medium meat will have an internal temperature of 150 - 160 (F). The inside will be light pink and less juicy.

Medium well meat will have an internal temperature of 160 - 170 (F). The inside will be pinkish brown and slightly moist.

Well done meat will have an internal temperature of 170 - 180 (F) or more. The inside will be brown and fairly dry.

An inside tip

A savvy diner will opt for a slightly rarer order, if unsure of a particular restaurant's cooking standards. It is always possible to request a bit more heating, if needed, rather than to sacrifice your entire steak by ordering it overcooked!

Many chefs are somewhat insulted by diners who order quality meats to be well done. Certainly, those who are concerned about E.coli and other potential contaminants will want to be sure their meats are sufficiently cooked to their satisfaction.

Of course, the level of doneness of meat must be the individual diner's own choice.

What about roast beef?

Often, steakhouses will also offer roast beef, which may be called prime rib. A roast is a larger cut of beef, which is cooked in an oven before slicing and serving to multiple people. Several types of roasts are available. Here are a few of the most popular.

A rib-eye roast is often the most expensive choice, but it is also the tenderest, most marbled, and juiciest one of all. This may also be called a Delmonico roast.

A rolled-rib roast is a smaller, boneless cut of beef, which tends to be less juicy or flavorful than the bone-in varieties. These roasts are usually rolled tightly and tied before sale.

A standing rib roast includes at least three of seven ribs. These may or may not be fastened together with string. The meat is cooked standing up, balanced atop the ribs, so its juices will self-baste the roast. A prime rib roast is really a standing rib roast, which has been highly graded by the United States Department of Agriculture (USDA).

Round roasts and sirloin tip roasts tend to be tougher, but they are considerably less expensive. If meat is to be marinated before cooking for your own family, then these may be sufficient. However, in a pricey restaurant, they are not the best choice.

Levels of doneness in roasts correspond closely to the standards for steaks.

Enjoy your meal!

Once you discover your favorite steak or roast, you will eagerly await your next steakhouse outing! Or, if you prefer, you can simply head for the butcher shop yourself, and fire up the grill at home.