Cooking the perfect steak isn’t rocket science
May 26, 2011
Cooking the perfect steak isn’t rocket science. It’s a matter of choosing the right cut, marinating if you choose, having a hot grill or BBQ, not turning too much and resting the meat prior to serving. Sounds simple enough?
You first need to decide which cut of steak you prefer as each cut is vastly different in both taste and tenderness. Although there are different names, there’s really only five premium steaks worth considering. Doesn’t matter where you are in the world, every steak house will offer the rib-eye, tenderloin, sirloin, T-bone and rump. All these steaks can be cooked a number of ways such as grilled on a hot BBQ, char grill, broiler, or frying pan. Any local quality butcher will be able to supply you with some great Australian Beef.
Ribeye Steak
Ribeye steak is one of the most popular steaks available because it’s a naturally tender steak which is more marbled compared to other steak cuts. When cooked, the marbling melts into the beef which results in a rich, authentic beef flavour. Because of this it’s the steak I choose. The ideal size of a ribeye steak is 300g (or 10z), but also worth trying is the bone-in ribeye steak sometimes referred to as ‘cowboy rib steak.’ A typical cowboy rib weighs in at 650g (or 23oz.) and by cooking the ribeye steak on the bone, the steak doesn’t dry out and keeps the steak juicier. The ribeye steak is otherwise known as;
• Scotch Fillet
• Prime Rib
• Delmonico Steak
Fillet Steak
Fillet Steak is considered by most chefs as the best steak because it’s the most tender cut of beef. It’s also the most expensive cut of steak. Providing it’s been trimmed properly, the fillet steak has very little fat and perfect for the health conscious and is best suited cooking in a hot pan opposed to a char grill or BBQ. The ideal size for a fillet steak is between 180g – 200g (or 6oz to 8oz). The fillet steak is otherwise known as;
• Filet Mignon
• Tenderloin
• Tournedos
• Chateaubriand
• Beef Medallions
Sirloin Steak
Considered one of the cheaper of the premium steaks, the sirloin is easily identified as a long steak with a strip of fat across the top. It’s a very popular steak which is full flavoured. However, on occasions the sirloin steak can be a little tough, so I’d recommend either marinating or tenderising prior to cooking. A well aged and slowly cooked sirloin steak will prevent it from being tough.
T-bone Steak
The T-bone steak is a steak that consists of a T shaped bone which has meat on either side of the bone. The larger side of the T-bone contains meat from the striploin and is relatively tender. The smaller side contains meat from the tenderloin and is fare more tender than the larger side. Because the bone conducts heat the T-bone cooks slightly fast than others. The T-bone is an expensive cut which features full flavoured meat and is best suited to being cooked on the BBQ. Other names for the T-bone include;
• Shortloin
• Porterhouse
• Club Steak
Rump Steak
Considered the cheapest of all the premium steaks, the rump steak is a full flavoured steak which is sometimes called a round steak. As the rump steak is typically a lean cut, it definitely needs marinating or tenderising as it’s generally considered a tough steak.
Marinating
Once you’ve chosen your preferred steak to cook, you’ll need to determine if you need or want to marinate it. Marinating can be done 24 hours before cooking or could be a dry marinate using sea salt, black pepper and macadamia nut oil. Other steak marinate ideas include;
* Red wine, garlic and wildfire spice
* Chinese rice wine, soy and ginger
* Mountain Pepper Sauce
* Alpine Pepper with soy and garlic
Cooking the Perfect Steak
For best results, remove the steak from the refrigerator about an hour before cooking. This will allow the steak to get to room temperature. This is really important if you are going to cook the steak blue, rare or medium rare.
I’d recommend using a grill plate with bars, or a char grill on a BBQ heat as they will give you the best results. Turn the heat to high, as it enables the natural juices to be sealed inside the steak.
Season the steak with sea salt, black pepper and macadamia nut oil, then place on the hot grill. Leave for 3 minutes and then turn 90 degrees, this will give you the char grill marks or criss-cross effect. Cook for a further 3 minutes then turn the steak over and repeat on the other side. At that point remove the steak and finish in the oven.
If you are able to finish the steak in an oven, do so, otherwise finish on the grill to the desired doneness. Rare to medium rare will just be a few minutes longer on the grill, where as medium and medium well will see a small pool of juice come up out the top of the steak after a few minutes.
The key to the perfect steak, is allow the steak to rest after cooking. Simply remove the steak from the grill or oven, place on a plate in a warm place for a ¼ of the cooking time. The reason you need to rest the steak is because the meat is all tensed up from the heat of the cooking and you need to allow the meat to relax.
Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar. Frequent travelers laud Yats Restaurant as the best place to eat, drink and unwind after work or golf in Clark Pampanga. It is generally regarded as the best restaurant in Clark Pampanga.
Over the holidays, travelers from Manila going to the north for a getaway destination choose Pampanga Angeles City and Clark Philippines as a popular holiday location. Aside from day-time sports and other activities, visitors look for a good restaurant in Clark to wine and dine, some bringing their families with children along. Yats Restaurant is one of the most famous fine dining restaurants outside of Manila, located in Mimosa Leisure Estate inside Clark Airbase or Clark Freeport Zone as it is now called. This popular restaurant has become a tourist attraction, a place to visit for those who are in Pampanga, Subic, Angeles City and of course, Clark Philippines.
This fine dining restaurant in Clark Pampanga is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.
In Clark Pampanga, favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass. This is one of the best place to drink, relax and unwind with friends in Angeles City, Clark Pampanga.
Guide to best restaurant in Angeles City, Pampanga, Philippines is out and one of the categories in this report is for the best place in Clark for residents and tourist to hang out, drink, relax and unwind after a game of golf or a hectic day at work. Business executives, tourist and those visiting Clark Pampanga for holidays and vacations expressed their comments. The report laud Yats Restaurant and Wine Lounge as the best place to wine and dine, to hang out and also a good night out destination. All in all, the report states that Yats Restaurant and its Magnum Room Wine Bar is a cool place with good atmosphere, relaxing and cozy ambience.
Inquiries and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Http://www.YatsRestaurant.com
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
For assistance in hotel and resort booking in Clark, Philippines, log on to http://www.HotelClarkPhilippines.com
For assistance in locating a suitable venue for wedding reception, log on to
http://www.PhilippinesWeddingVenue.com
