When in a faraway country, we find trying dishes of the local cuisine an interesting adventure – for some, the more exotic they are, the better. But we shouldn’t forget food is the main source of energy, and you will definitely need energy while traveling. Hunger can stand in the way of getting pleasure from things happening around and is often a big distraction. Not all foreign dishes that look fantastic are worth trying. However, a good and properly cooked beef steak (sorry, vegetarians) makes for a satisfying and one-size-fits-all main course option (except for the countries where a cow is considered a sacred animal).
There are many steak types, but we will talk about the premium ones because they:
- Have a more delicate flavor
- Are aromatic and juicy thanks to their marble texture
- Don’t demand adding extra oil during preparation
- Offer a bigger choice of doneness level
NEW YORK STEAK
We don’t mention the famous ribeye, and will discuss his “neighbor” instead. This slab of meat contains less fat than ribeye while having a richer flavor. Some people say it combines all important qualities of a steak. But it’s crucial that it doesn’t get dry, so the most appropriate level of readiness is medium rare. Another good idea is not to spoil its taste with spices and sauces limiting your choice to salt and ground pepper.
This small piece is notable for extraordinary tenderness and usually comprises a tiny part of the bucket – not more than 500 grams. It is prepared cut into small cylinders. The steak is very lean and doesn’t possess a “loud” meat taste or a pronounced flavor – and these are the reasons why it has been notionally named a “ladies’” steak. This is the exact steak that goes well with compound sauces. The degree of doneness recommended is medium.
A classic premium steak includes both the New York steak and filet mignon (divided by a t-shaped bone), which makes it tender and at the same time not lacking a distinct meat flavor. The recommended degree of doneness is medium rare. According to its name, this steak appeared in Italy and back home it is served without any spices and even enjoyed without garnish – accompanied only with bread and red wine.