Steaks have always been appetizing which explains its popularity not only in America but in the world. Indeed, everybody loves steaks and craves for one as well because of its flavorful, tender and juicy meat. In ponderosa wisconsin dells several steaks are offered in the menu. Surprisingly, not everyone is very knowledgeable about steaks particularly on the differences on the cuts.
However, although steakhouses have been around for years some people have yet to learn how to choose the right steak for them and have the best steak experience ever. An excellent knowledge about steak will not only improve your meal of choice but also a smart way to impress your date.
Steaks are simply beef cuts. What makes these cuts superior compared with the others is that steaks are prepared in various techniques to make sure that its flavor is superb. Cuts could be in a deli style, meaning in thing slices or ground.
For one to fully enjoy his steak, keeping tab on the following cuts could be of great help. Let's start this list with Filet Mignon or commonly known in the states as medallions. Filet mignon is a steak cut on the smaller end of the tenderloin. It is considered to be one of the most pricey cut due to its tenderness, hence expect to pay an extra price on this one.
Therefore it's highly essential for one to be quite knowledgeable about this. Choosing a steak does not only mean looking at the pictures and get the one that looks delish. But everyone has their own preferences so they say, and that does not exclude steaks. One may have heard about Filet Mignon or Rib eye steak and perhaps even seen it on the menu for a couple of times, but what does it actually imply?
Rib eye steak is certainly bigger than filet mignon. It usually comes from the primal rib therefore it may have a lot of marbling or fat amount. If you like to have some fat in your steak, then the rib eye steak would be the best cut for you. However, should you prefer a leaner meat for your steak then the new york strip, porterhouse, sirloin and filet are your choices.
Rib eye steak is way larger than the fillet or medallions, it's very popular among steakhouses and steak lovers and is often very flavorful and juicy as well. This cut has fair amount of fat or marbling which explains its flavorful taste. It can either be grilled, pan fried or broiled with equally remarkable results. Some steak lovers, find this one the best all around steak.
Lastly Porterhouse or T-bone steak are steak cuts from the strip loin and the tenderloin connected with a T-shaped bone. Also termed as the "King of Steaks'', because this cut is actually two steaks in one. On one side you have the strip loin and the other you have the filet or tenderloin. This cut is also very tender hence great for broiling or grilling.
Another factor to consider when dining in ponderosa wisconsin dells is to determine how do you like your steak to be cooked. There are usually three choices; medium, rare and well done. Rare meaning the outside portion of the steak is cooked but the inside is partially raw. Medium is where the outside is cooked thoroughly and the insides are cooked yet still, with a slightly red color. Well done steak, outside is charred and the insider is thoroughly cooked.
However, although steakhouses have been around for years some people have yet to learn how to choose the right steak for them and have the best steak experience ever. An excellent knowledge about steak will not only improve your meal of choice but also a smart way to impress your date.
Steaks are simply beef cuts. What makes these cuts superior compared with the others is that steaks are prepared in various techniques to make sure that its flavor is superb. Cuts could be in a deli style, meaning in thing slices or ground.
For one to fully enjoy his steak, keeping tab on the following cuts could be of great help. Let's start this list with Filet Mignon or commonly known in the states as medallions. Filet mignon is a steak cut on the smaller end of the tenderloin. It is considered to be one of the most pricey cut due to its tenderness, hence expect to pay an extra price on this one.
Therefore it's highly essential for one to be quite knowledgeable about this. Choosing a steak does not only mean looking at the pictures and get the one that looks delish. But everyone has their own preferences so they say, and that does not exclude steaks. One may have heard about Filet Mignon or Rib eye steak and perhaps even seen it on the menu for a couple of times, but what does it actually imply?
Rib eye steak is certainly bigger than filet mignon. It usually comes from the primal rib therefore it may have a lot of marbling or fat amount. If you like to have some fat in your steak, then the rib eye steak would be the best cut for you. However, should you prefer a leaner meat for your steak then the new york strip, porterhouse, sirloin and filet are your choices.
Rib eye steak is way larger than the fillet or medallions, it's very popular among steakhouses and steak lovers and is often very flavorful and juicy as well. This cut has fair amount of fat or marbling which explains its flavorful taste. It can either be grilled, pan fried or broiled with equally remarkable results. Some steak lovers, find this one the best all around steak.
Lastly Porterhouse or T-bone steak are steak cuts from the strip loin and the tenderloin connected with a T-shaped bone. Also termed as the "King of Steaks'', because this cut is actually two steaks in one. On one side you have the strip loin and the other you have the filet or tenderloin. This cut is also very tender hence great for broiling or grilling.
Another factor to consider when dining in ponderosa wisconsin dells is to determine how do you like your steak to be cooked. There are usually three choices; medium, rare and well done. Rare meaning the outside portion of the steak is cooked but the inside is partially raw. Medium is where the outside is cooked thoroughly and the insides are cooked yet still, with a slightly red color. Well done steak, outside is charred and the insider is thoroughly cooked.
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