Tip 1: How Experts Choose Steak: Select by Cut and Preference
Filet, Sirloin, Ribeye, New York Strip, T-Bone, Porterhouse, Rib Steak, Short Ribs... These common terms on steakhouse menus all refer to the part of the cow the steak is cut from. Ah, thinking of ordering the Filet again? True steak experts, however, choose their steak based on their preferred texture and mouthfeel, and it's usually not the Filet.
The Filet steak comes from the long "tenderloin," equivalent to the pork tenderloin. It's the part of the cow with the least movement, making its texture exceptionally tender. It's also very lean with very little marbling. Many people consider the Filet noble and not too fatty. In reality, its high price is due to its scarcity—only a small strip per cow. Its tenderness and leanness also mean it lacks in juices and chewiness, and overcooking it slightly makes it tough and dry, which doesn't quite suit local diners who prefer juicy, flavorful meat. Therefore, it's often recommended for the elderly or children who have trouble chewing or digesting.
Just like pork needs a bit of fat to be delicious, steak experts actually prefer cuts with some marbling and tender sinew, commonly known as "Sirloin." These are generally taken from the most tender parts along the cow's backbone, but each has its own unique characteristics. For example, the New York Strip, which also belongs to the "short loin" (the same primal cut as the Filet), has a coarser muscle fiber, slightly tender sinew, and a less evenly distributed marbling. However, it is the classic "tender yet rich," "sweet and juicy," offering a full, satisfying mouthfeel with a bold, individualistic flavor that many experts love.
For American steak connoisseurs with large appetites who know their steaks, they simply order a T-Bone or Porterhouse steak. This large cut features a T-shaped bone in the middle, with Filet on one side and New York Strip on the other. You get both textures—one fine and tender, the other coarse and robust; one rich with fat, the other clean and sharp—all in one order.
Another affordable, large-sized steak that experts approve of is the Ribeye. As the name suggests, it's cut from the rib section. It might not be as tender as the loin cuts, but "meat next to the bone" is always delicious, and the Ribeye has that quality. Its juicy, tender muscle fibers are interspersed with springy, flavorful sinew. It's more chewy than a Sirloin but more flavorful than a Filet, and its marbling is exceptionally abundant. Young male diners who enjoy this cut always give it high praise.
The authentic Sirloin, on the other hand, comes from the "sirloin" section (the rear of the short loin), another part of the cow with very little movement. Its meat is tender and covered in marbling, beautifully patterned like marble. Compared to the leanness of the Filet, a good Sirloin is so tender and rich that it melts in your mouth, leaving diners amazed by the ultimate freshness and sweetness of the beef from the very first bite.
As for the Short Ribs, taken from the sides of the cow's chest, their bone-in, sinewy, and fatty meat is naturally juicy and chewy. In particular, the "Taisun Short Ribs," made from the sixth and seventh ribs, are tender without being astringent, and the well-done meat is so abundant that even local diners who prefer their meat well-done can enjoy it comfortably, creating a unique charm for Short Ribs.
In addition to the cuts mentioned above, there are others like the Oyster Blade from the shoulder, the Shoulder Clod, the Plate from the belly, and the Top Round from the hind leg. Although these cuts have a coarser muscle fiber, they are sometimes used as steaks because they are either as rich in marbling as a Sirloin or, after trimming the fat, have a lean texture similar to a Filet. At only one-third the price of premium steaks, they are often used by businesses targeting cost-conscious customers. If you pay a high price at a restaurant and get a steak that doesn't live up to its name, it's infuriating. However, if you buy it for home use, slicing it thin for pan-frying, hot pot, or grilling, these cuts are excellent value for money. Tip 2: The Trendiest Doneness: Savoring the Essence of Steak Flavor
Medium-rare makes you think of bloody juice, so you'd better just order your steak "well-done"... If you think this way, it means you haven't truly experienced the essence of steak flavor.
A truly qualified, high-quality medium-rare steak doesn't arrive with bloody juice. What you see is a beautifully seared brown surface, with sweet juices seeping out, looking temptingly moist. Even when you cut into it, you won't see a shocking, bright red raw meat, but a tender, pink flesh like a baby's cheek. When you put it in your mouth, it only needs a gentle chew to melt away, leaving a lingering fresh sweetness. This is what "medium-rare" truly is.
If such a wonderful texture is cooked well-done, it might be drier and tougher than the beef in noodle soup. Therefore, most professional chefs recommend that steaks be cooked between medium-rare and medium-well. However, different cuts have their ideal doneness. Wu Qiuheng, director of the U.S. Meat Export Federation, suggests: Lean Filet, medium-rare to medium-well; Richly marbled Sirloin, Ribeye, and New York Strip, medium to medium-well; Bone-in T-Bone and Porterhouse, medium to well-done; Short Ribs, well-done.
The terms for ordering are: Raw (almost raw, but never completely; seared on the outside, warm on the inside), Rare (medium-rare), Medium-rare (three to four doneness), Medium (medium), Medium-well (seven to eight doneness), Well-done (well-done). Unless you are at a very familiar restaurant, it's advisable to order a less cooked doneness first. If it's not to your liking when it arrives, you can ask the chef to cook it more. However, when a customer dares to order "Raw" or "Rare," the chef might be a little apprehensive, as it's simple to cook meat, but achieving the perfect level of doneness for a medium-rare steak is a real challenge of skill and experience. Tip 3: Choosing Quality: What is the Most Premium Steak?
Just like with fish, as long as it's fresh, it's absolutely delicious. The same goes for steak. More and more restaurants are using chilled beef, which means from the factory, during transportation, and until it's cut and cooked, the entire process is monitored at a low temperature of 0 to 2 degrees to preserve its fresh and tender flavor. Beef is the most sensitive and delicate of red meats. A steak carefully handled and then grilled is more vibrant, tender, juicy, and delicious than one from frozen beef. The difference is noticeable after just one bite, although the cost can be several times higher.
Origin and grade also affect the flavor and quality of steak. Local steak mainly comes from the United States, with other sources including Canada, New Zealand, Australia, Japan, and Argentina. According to experienced butchers, cattle from New Zealand and Australia are grass-fed, resulting in leaner meat with more chew. Cattle from the U.S. and Canada are grain-fed, raised in scientifically managed feedlots with low exercise levels, making them naturally tender, fatty, juicy, and sweet. And then there's the Japanese cattle, famous for "drinking beer, listening to music, and enjoying massages," which has extremely rich marbling and an exceptionally fine texture. However, it can be cloying after a few pieces, and the actual import volume is very small. Some restaurants claim to serve Japanese beef but are actually substituting American beef.
As for meat grading, taking American beef, the most common for premium steaks, as an example, the U.S. Department of Agriculture (USDA) evaluates beef into eight grades based on its maturity and the amount of marbling (intramuscular fat). Only the top two grades are suitable for steaks: Prime and Choice. Prime means the finest marbling pattern, the least excess fat, and the most tender muscle fiber. Currently, only a few five-star hotels and high-end Western restaurants use Prime-grade steaks.
Also popular in some high-end steak houses is "American Angus Beef." This refers to purebred Angus cattle, which have drooping ears and no dairy cattle bloodline. The U.S. has a special association that raises these premium beef cattle, supplying only high-quality beef from cattle aged 16 to 30 months that meets the Prime and Choice grades. The key point is that restaurants authorized to sell Angus Beef are not allowed to sell any other beef products, making it a truly "noble" steak.
Fats are extremely rich, the meat is extremely delicate, but it is easy to get tired after eating a few pieces, and the actual import volume is very small. Some restaurants claim to be Japanese beef, but actually use American beef instead.
As for meat grading, taking American beef, the most common for premium steaks, as an example, the U.S. Department of Agriculture (USDA) evaluates beef into eight grades based on its maturity and the amount of marbling (intramuscular fat). Only the top two grades are suitable for steaks: Prime and Choice. Prime means the finest marbling pattern, the least excess fat, and the most tender muscle fiber. Currently, only a few five-star hotels and high-end Western restaurants use Prime-grade steaks.
Also popular in some high-end steak houses is "American Angus Beef." This refers to purebred Angus cattle, which have drooping ears and no dairy cattle bloodline. The U.S. has a special association that raises these premium beef cattle, supplying only high-quality beef from cattle aged 16 to 30 months that meets the Prime and Choice grades. The key point is that restaurants authorized to sell Angus Beef are not allowed to sell any other beef products, making it a truly "noble" steak.