Gourmet Steak
Juicy, Tender and Satisfying
Sometimes nothing is better than a tender, juicy, mouthwatering steak, unless, of course, it is a gourmet steak.
There are several different cuts of gourmet steak available. When buying steaks, you'll notice that your choices are porterhouse, T-bone, rib eye, round, New York strip, top sirloin, tenderloin, and filet mignon.
When cooking a gourmet steak, it is your personal taste that decides whether you want it rare, a tasty medium, or even well done. Finer cuts of meat, such as New York strip are considered to taste best when cooked to rare or even medium. Fine quality filet mignon, is so tender that it should at least be cooked medium rare. Fattier varieties, such as T-bone or porterhouse, are tasty cuts of meats and can be cooked rare to well done.
It has been said that finest beef around is produced in the United States, although Japan's Kobe meat variety is also sought after by steak aficionados and is considered the most expensive beef in the world. You may have heard of Black Angus steak. Black Angus is considered to be another popular variety.
Grading beef is a way to award those ranchers who practice their trade with high standards. If you aren't familiar with these grades, they start at standard, which is the lowest, and then move to choice and select. Prime is the highest grade available.
When meat inspectors and chefs look for quality meat, they often look for something called marbling. Marbling in a piece of meat is the thin fat lines that run through a cut of meat. Marbling does not include the hard cartilage called gristle.
Any steak lover knows that filet mignon is one of the best cuts available. Cut from the tenderloin, you usually see this plump steak wrapped in succulent bacon before it is cooked. Don't expect a large cut of meat with filet mignon. You will usually find it in smaller portions around 6 ounces, or sometimes even slightly higher.
When talking about gourmet steaks, it is a must to include aged beef. This variety is created by hanging the meat in either a refrigerator or a cooler for anywhere from 21 days to 28 days. This process works to naturally tenderize the meat, which those who love gourmet steaks definitely enjoy.
If you've heard the term chateaubriand, but don't know what it is, it is the tenderloin that has been aged to perfection. It is quite costly but worth every bite.
Gourmet steaks are often available in local markets and specialty shops. But, you can also find several mail order outlets that carry the gourmet treat. Through this service, you can either order steaks for yourself, or as a wonderful gift.