Steaks are a cornerstone of multiple cuisines all across the world. Its origins can be found in the earliest civilizations and have a fascinating history. The delicious and traditionally carnivorous dish was first popularized due to the lack of refrigeration based technology. This absence of technology led to multiple hindrances in the transportation of meat over long distances. The meat would go rotten during the journey. As a result of this, the civilizations started to depend on the meat sources that were in their settlements’ immediate vicinity. The hunter-gather settlements started to cut steaks from the animals and purpose the said steaks as the primary meaty ingredient in their food. The Sami people, spread across Norden and Russia, used reindeer meat for their steaks. The Inuit people relied on sea mammal meat taken from hunted whales. The indigenous populations of Australia made steaks out of kangaroos while various tribes across North America ate steaks made out of Bison. In the Middle East, there was no one specific animal that the tribes depended upon and instead just denoted the ingredient in their recipes using the term meat. This implied that any animal’s meat could be utilized. The most common meats used were that of camel, gazelle, and kid.
Steaks are a historically significant dish that is considered humble as well as high-end. A steak’s status is decided based on the cut and the kind of animal the cut was taken from. Grass-fed Angus beef is considered one of the best sources in the world for steak.
Steaks come in many shapes and sizes. The most common cuts are,
- T-Bone: T-bones steaks are basically a 2 in 1 combination of two different steaks, tenderloin and New York strip. The buttery tenderloin and the bold and proudly beefy New York strip is a match made in heaven. For carinovers, T-Bone is a Godsend of a cut that is unmatched in its versatility and flavor.
- Porterhouse: Novice steak enthusiasts may confuse a porterhouse with a T-bone since the two cuts are indeed extremely similar and are cut from the same section of the source animal. Both steaks are also infamous for being difficult to cook to perfection. However, the difference between the two lies within the thickness of the steaks. Porterhouses are thicker than T-bone steaks. A porterhouse steak, in order to be considered a porterhouse, has to be at least 1.25 inches thick.
- Ribeye: Ribeyes are packed full of flavor and are one of the easiest cuts to cook perfectly due to the immense fat marbling. The marble protects the cut’s flavours while it is seared on high heat.
- Filet Mignon: Filet Mignons, also known as tenderloins, are the most expensive cut of steak in the world. Filet mignons are unbelievably tender and have a fine grain. The steaks are served as two to three inches thick circular portions. The mignons are ideally prepared through chargrilling or on high heat in a cast iron pan. The flavours of the steaks can be enhanced through seasoning.
- New York Strip: A New York strip, also referred to as a sirloin or top loin, offers bold flavours but are not as tender as a tenderloin or ribeye. They are a perfect combination of lean meat and fat. New York strips are difficult to cook. Since the steaks are cut from a muscular region of the source animal, the meat goes tough almost the second the cut is overcooked.
Each cut of steak has its pros and cons. Cuts like t-bone and porterhouse are considered too difficult to cook in non-commercial kitchens. The best steaks for home cooking are 1 or 1.5 inches thick boneless steaks, preferably New York strip cuts or ribeyes.
Steak enthusiasts who enjoy going around the world to try different countries’ interpretations of steak have been sworn by the following three restaurants as the best steak experiences in the world. The list has some variations in terms of ranking but the restaurants have remained consistent. Due to this fluctuation in ranking this list is in no particular order and will just be listing the best steak restaurants in the world. Steak is also best enjoyed with alcoholic drinks such as spirits.
Parador La Huella, Uruguay-
The South American nation boasts a population of cows that is stronger than its human population. As a result of this, cows are pampered and honoured in the best possible way. The dishes are prepared and cooked to perfection. Every single dish is freshly cooked. The beachside location of the restaurant coupled with the chefs’ dedication to respecting the produce by finessing dishes to perfection allows the patrons to have a fulfilling experience complete with the obligatory instagramable sunset.
Shanahan’s On The Green, Ireland-
The Irish steakhouse celebrates the dual nature of the restaurant by having a very American ambience in the main steakhouse and an Irish heavy interior in the oval office-Esque bar underneath the restaurant. The bar honours American presidents of the past who were of Irish descent with the centrepiece being dedicated to John f. Kennedy. The food does justice to the traditional art of steak cooking and the meat used is grass-fed Angus beef.
Located in Sydney, Porteño is a cornerstone of the Australian steakhouse culture. It is an extremely beloved steakhouse with world-renowned chefs such as Jamie Oliver and Anthony Bourdain signing praises of the establishment. Porteño is prepared by charcoal-grilling (la parrilla) and grilling over a wood fire in a fire pit (asado).
Steaks are an indispensable dish in world cuisine and have been interpreted and re-imaged since the dawn of modern cooking. However, nothing beats the classic preparations and sides. Merely reading about the dish does not do it justice, though. So, upgrade to unifi to browse steakhouses in your local city without any delays or interruptions. Apply unifi through Jom Pay today and enjoy the fastest internet connection in Malaysia!