There are many levels of steak doneness. Each level will have different flavor and texture of meat. Medium and Medium rare are the best levels among all.
STEAK
A steak is a thick slice of meat, generally cut from the muscle fiber. Its thickness is normally about 3/4th of an inch (2 cm) to 2 inches (5 cm). Steak is mostly cooked by grilling and occasionally, it can also be pan-fried. It can also be cooked in sauce, like in steak and kidney pie, or minced and formed into patties, for example hamburgers. Steak is a popular dish in most of the places around the world. It is commonly cooked at homes and in professional kitchens. In restaurants, it is one the primary ingredients in a menu. Its larger amount is used as a main course of meal, while small amount can also be used in an hors d’oeuvre or appetisers.
Steak is cut by the special knife, known as steak knife, which is sharper than other ordinary knives. Steak knives often have serrated blades.
TYPES OF STEAK
BEEF STEAK
Beef steak is the most common type of steak. In restaurant single steak vary in sizes, from 120 to 600 grams, which is equals to 4 to 21 ounces. Most often, beef steak is grilled, it may be broiled or pan fried. It is sell cooked in most restaurants and can also be purchased uncooked from supermarkets or small good shops. In France, beef steak is known as “Bifteck”, and it is also served with fried potatoes and the combination is called “steak-frites”. In United States, a restaurant that has its speciality in beef steaks is a steak house. Restaurant serves steak with optionally topped with sauteed onions and mushrooms, along with a starchy side dish, usually mashed or baked potatoes, pasta, rice, chilli, beans, salad, asparagus, creamed spinach, tomatoes are also some common sides.
PORK STEAK
Pork steak is also known as Boston ■■■■ or pork blade steak. It is generally cut from the shoulder of the pig, but can also be cut from the leg of pig. Pork steak takes much time to cook then beef steak. It is commonly simmered or stewed in Barbecue sauce during cooking. China is the largest pork consumer of the World. In China, pork steak is consumed more than beef steak or any other type of steak.
FISH STEAK
A fish steak is cut perpendicular from spine and can also include the bones or can be boneless. It is also known as fish cutlet. Fish steak can be made with or without skin. It is generally made from fish larger than 4.5 kg or 10 lb, such as salmon, swordfish, tuna, mahi-mahi (common dolphin) and cord. Fish steak is prepared much quicker than beef steak. It can be grilled, broiled or pan fried. Fish steak is often baked in a sauce, court bouillon or wine.
CHICKEN STEAK
Chicken steak is a thick sliced or chopped boneless chicken. It is used to create traditional southern dishes. Meat is dipped in egg batter and dredged in flour, mixed with pepper, salt or some other spices, or bread crumbs. Chicken steak is then deep fried and is served with cream gravy, with optional onions, carrot and lemon. Vegetables, hash browns, cheese, Texas toast are also served on the side. Chicken steak is also known as country fried steak.
SUMMARY: Steak is a thick slice of meat, mostly beef, but it may also be fish steak, pork, lamb, or chicken steak. It is served with salad, sauces and seasonings. It is cut with the special steak knife.
DIFFERENT LEVELS OF STEAK DONENESS
We all cook our steak differently, whether it is rare and juicy or it is well done and tougher. Each level of steak doneness is based on temperature and time. The target temperature of each level of steak doneness can be measured using a meat thermometer. Temperature can be measured by inserting the thermometer in the thickest, boneless part of meat. What a steak tastes like largely depends on the levels of doneness, the sauces and the seasoning which are used to cook. Each level has different colour, texture and flavor. Steak is cooked on grill or is pan fried, mostly under high heat. It is better to wrap steak in aluminium foil, so the juice under the meat is reabsorbed, causing a tastier and more juicy cut of steak. Typically, there are six levels of steak doneness, they are defined below:
BLUE RARE
In French it is called “bleu”. This steak is also referred as “Black and Blue”, “Pittsburgh Rare”, “very rare” and “blood rare”. It is only seared on the outside, while the inside is almost uncooked or raw, and red. It takes very short time to be ready. Blue rare steak is cooked by placing cold meat on a grill or pan under high temperature for hardly a minute. It is often cool on the inside. Serve the blue steak with crunchy, baked French fries to enhance the flavor.
RARE STEAK
For an inch steak, place it on a hot grill for 5 to 7 minutes, under the temperature of 120 to 130 F (49 to 55 C). The outside of steak is grey-brown coloured, while the centre is bright red and barely warm. The meat is soft to touch. Rare steak is an excellent choice for low-fat steaks, because steak’s fats have not had a chance to melt properly. Classic onion rings will make the flavor more delightful.
MEDIUM RARE STEAK
Grill the steak for about 7 minutes, 3.5 minute will be taken by each side, under the internal temperature of 130 to 135 F (55 to 57 C). Medium rare is the best level of steak doneness. At this temperature, steak’s fats are barely melt; making it buttery. Medium rare steak is very juicy, tender, full of flavor and delicious to eat. The top and bottom of steam is dark brown with grill marks on it, while the edges are light brown. Middle is warm and is red with various patches of pink. Medium rare steak is heavenly tasted, especially when served with fresh, roasted vegetables like peas, tomatoes, and beans.
MEDIUM STEAK
Medium steak is done under the temperature of 140 to 150 F or 60 to 66 C, for 4 to 5 minutes grilling on each side. The outside is grey-brown, slightly charred (but not black). Now, a steak no longer contains red centre, but it is completely pink coloured. Middle of the steak is hot. It is slightly less juicy and lost its some tenderness. It feel quite firm to touch.
MEDIUM WELL STEAK
Medium well done steak is obtained by grilling the meat for total 10 minutes, 5 for each side, under the temperature of 150 to 155 F. A steak will have a good charring top and bottom. The middle will be light brown coloured with a faint hint of pink colouring. It has a little moisture, less tender and may be a little drier. Outer surface will be very stiff, but have a little squish in the centre. Serve it with the mustard sauce; it will compliment the flavor of medium well steak.
WELL DONE STEAK
You will get well done steak under the higher temperature of 160 F (77 C) or above, for a total of 12 to 15 minutes. At this level of steak doneness, enough moisture and fat evaporated, and meat will be much drier and tougher. The steak is no longer pink, whole steak is dark brown or grey-brown coloured. It is slightly crispy from outside. Well done steak feels solid to touch.
STEAKHOUSES IN KARACHI
Steakhouse is a restaurant that specialises in steaks. Apart from steaks, it also contains other meals in its menu. The first steakhouse was developed in United States in the mid-19th century. The “Old Homestead Steakhouse”, in New York City, is the oldest operating steakhouse in United States. It was established in 1868.
If you are searching for best steakhouses in Karachi, then go for the few top steakhouses of Karachi, mentioned below:
- The Patio, at Clifton.
- Pompei, at McNiel road.
- Kolachi, Do Darya.
- The Grill House Restaurant, at Shaheed-e-Millat road.
- Steak CFU, at Phase 2 DHA.
- ■■■ Smoke, at Dolmen mall, Clifton.
- Jason’s Steak House, at Pearl Continental Hotel.
- Lava Grill, at Clifton.
- Bloomsbury, at DHA Phase 6.
- Arizona Grill, 2nd Commercial lane.
- Koffie Chalet, at Zamzama DHA.
- Maxim’s, at Clifton.
- Cave Restaurant, at Bahria Town.
ABSTRACT: Steak is cooked on different levels. Each level is full of taste, but medium rare steak is the best stage of steak doneness. There are many steak houses in Karachi.
FREQUENTLY ASKED QUESTION (FAQs)
Are rare and medium rare steak safe?
It is considered that, beef cooked under the temperature lower than 145 F causes the higher risk of harmful bacteria, multiplying into dangerous levels. So, rare and medium rare steak is not that much safe to eat.
Why is pork meat bad?
Pork is loaded with artery-clogging cholesterol and saturated fats. This increase the chances of many fatal disorders, for example; osteoporosis, heart attack, arthritis, diabetes, asthma, and Alzheimer’s .
CONCLUSION
Every level of steak doneness has its own flavor. Beef steak is the most common type among all. Every level of steak has different time to be grilled and temperature. Rare steaks are more juicy than others. Each stage of steak has mouth watering flavor. So, what are you waiting for? Treat yourself with the perfect home cooked steak with the above recipes.
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