If you are not a frequent visitor to a steakhouse it is often confusion about the steak menu particularly in choosing the most tender steak on the menu. If you are looking for the most flavourful cut order the ribeye but if you prefer the most tender steak, go for the filet. However, the ribeye is not only full of flavourful fat but also highly marbled. If you like neither the ribeye nor the filet, then go for the strip. Get your order from Rib n reef in order to get the best and flavourful ribeye, filet, strip as well as a porterhouse.
The long-bone ribeye happens to be the most expensive steak in almost all steakhouses but truthfully because of its cost never misunderstand it as the best. Some of the experts say that when you wish to taste the simplest and cheapest steak, you can still fulfil your expectation and get the best from the strip which will provide you with unmistakable juicy flavour.
The original Japanese beef comes with a slip which says about the place of origin of the animal, slaughter date, and the grade of quality. The quality grade is crucial for the steakhouses. The highest grade is A-5 for your information but you should also look for its BMS or the Beef Marble Score which has the number from 3 to 12. If you pick a 10+ you will get quite very marbled steak and on 12 would be as marble as you will ever see but very expensive.
While determining a steakhouse, remember that a good steakhouse has nothing to hide. You will see raw meat in a glass cooler displayed by the front door of a steakhouse or its waiters roaming around with uncooked meats on the tray. In fact, this open display of cuts proves the quality of meat ultimately showing the bright red colour, outstanding marble with spectacular size and thickness.
However, the medium-rare is the appropriate and best temperature for steak for providing the extra red and well-cooked flavour. Eventually, the medium-rare is actually when the steak is at its best in terms of most flavourful, juicy and tender steak. When a steakhouse claims that they are dray-ageing-in-house, be sceptical because dry-ageing is red-hot in the world of steakhouses. The dry-ageing adds wonderful texture and magnificent flavour to the beef. As per the opinion of experts, the dry-ageing draws the natural sweetness in meat and further breaks it and then turns it softer and tastier.
