What’s Your Beef?

What’s Your Beef?

Sure, you love a good steak, but are you a true connoisseur? We grilled our head chefs (see what we did there?) to get the facts, do you know your T-Bone from your Porterhouse for instance? Well though they look almost identical, both are part sirloin and filet mignon, and both are double-cut, you get more bone and less meat with a T-bone.

Salt steaks 45 minutes before you sear them. Most people know that steakhouses slather their steak in salt to get that charred, crusty exterior that seals in all the juices and flavour, but give yourself enough time for it to properly set because besides the salt adding flavour, it also draws moisture, which causes the salt to dissolve, letting the salted steaks sit for at least 45 minutes allows the moisture to return into the meat.

Don’t be afraid of over seasoning, especially if you’re grilling. Most of the heavy seasoning will fall off onto the fire anyway. Better to have more flavour than less flavour, right?

Make sure your heat source is hot enough. Give your grill or pan plenty of time to preheat and test the heat before putting your meat on. If it’s hot enough, you shouldn’t be able to hold your hand over the grates for more than two seconds.

And if you are grilling your steak, don’t touch it if it’s sticking to the grill — that means it’s not ready to be turned. Be patient and touch your steak as little as possible to keep all the juices inside.

Sear both sides of steak on high heat first before cooking. Place your steak directly over a flame for two minutes on each side, and then cook the steak off the flame until it’s done. This will seal in the moisture and make steaks extra juicy.

Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.

Love steak, but not sure what to order? Follow this guide from The Moody Cow: If you want melt-in-your-mouth tender, order fillet; tender but slightly chewy, try a sirloin; extremely juicy and flavourful, order a rib eye; can’t make up your mind, order the T-bone.

The rump is underrated and supremely flavourful. Just because the rump is a tougher kind of meat doesn’t mean you shouldn’t order it. It’s more flavourful than filet mignon and one-third the price. Lucky it’s just £29 for two rump steaks with sides and sauces plus a bottle of wine here at The Moody Cow on steak night, currently running Monday to Thursday.

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