Getting the most out of a visit to a steak restaurant near me is hard to do without some knowledge about the different options one has. For first-time visitors to a genuine steakhouse, the array of choices for cuts and degrees of cooking may be a bit daunting. Some might even just choose steaks according to price rather than by the cut. Learning even a little about the difference in cuts then can help enrich a visit to the steakhouse.
One of the most common listings on a steakhouse menu is the Filet Mignon. French for “cute fillet” or “dainty fillet”, this steak cut is wholly taken from the tenderloin part of a steer or heifer. Because of this, the meat is perhaps the most tender available and thus one of the most expensive choices on a menu.
The Porterhouse or T-bone steak also makes use of the loin meat. Consisting of a T-shaped bone with meat on both sides of it, this contains meat from both the tenderloin and the short loin. The difference between them depends on the amount of tenderloin included.
Not all great steaks are taken from the loin parts, though. The rib eye steak uses meat taken from the rib section. The meat in this section is “marbled” with fat, making it more tender and flavorful. It might be something that those looking for lean meat would want to avoid, though.
Knowing about these three common cuts available at a steak restaurant can help a lot on one’s next visit. That way one can enjoy his meal more, knowing exactly what’s on the plate.