What we do
Steaks are pretty easy to cook and difficult to mess up unless of course, they are overcooked. A great way to avoid overcooking a steak is by using a quality digital, instant-read thermometer. The fact is, anyone can cook a great, steakhouse quality steak at home when they have a few “tricks of the trade” to use.
The Cut of Meat
The best cuts of meat all come from the loin and rib area. These are going to be the tenderest cuts of meat, as well as the most flavorful. However, these are also the most expensive and include strip steaks, T-bones, porterhouse, and ribeyes. While a person can make tasty meals with chuck, flank, round and sirloin cuts too, they aren’t as tender.
The Grades of Meat
A prime steakhouse is the very best available. This is because prime is considered the top grade of meat that isn't available at discount steakhouses. Prime beef it usually used by steakhouses in San Antonio because it has quite a bit of marbling, which is thin hairline fat grains that weave through the fibers of the protein.
There are a number of steakhouses that also serve aged meat, which is another commodity that is available to people at the grocery store. This is something that is only available at restaurants, but it doesn’t mean that individuals still can’t get great flavor.
Prepping the Meat
It is necessary to trim away any excess hunks of fat to around just 1/8 of an inch thick. If there is too much fat on the meat, it can melt and result in flare-ups. There are some steakhouses that use a secret mix of spices and herbs to season their meat, however, most people can find quality spices to use at home, as well.
Taking the time to find out the secrets used at a quality steakhouse can help anyone cook a great steak at home. Don’t underestimate the benefits of using the right process. However, for those who want to have a true steakhouse experience, they can visit the Prime Steakhouse San Antonio. Being informed can lead to a delicious meal out, or at home.
This project was last updated 1 month ago