Steak

  My Favourite Food <(^-^)>

Steak

 
A steak is a cut of meat sliced perpendicular to the muscle fibers, potentially including a bone. 

 

When the word "steak" is used without qualification, it generally refers to a beefsteak.

 

 In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties. 

 

As a "top-quality ingredient", beef steaks "are perfect if properly grilled", but they can be pan-fried, or broiled.

 Grilling a steak often attempts to replicate the flavor of steak cooked over the glowing coals of an open fire. 

 

Steak can also be formed into patties, such as hamburgers.

 

 Steak has become a popular dish in many places around the world, cooked in domestic as well as professional kitchens, and is often a primary ingredient in a menu. 

 

It is used in small amounts in an hors d'oeuvre, in an entrée dish or more usually, in a larger amount as the main course.

 
 A steak knife is a specialized piece of cutlery to make cutting the steak easier. It is sharper than other knives and has a serrated edge. 

 

 When ordering steak at a restaurant, it is common practice to advise the chef or person taking orders of how you would like your steak cooked. The terms rare, medium-rare, medium, medium-well or well-done denote individual preferences.

I always like my steak medium rare.

 Why Medium rare?
It's guaranteed not to be overcooked, that's for sure.
Some people like me likes the fact that the steak is still juicy and not dry as compared to well done steaks. Medium rare steak contains more of the meat juices, so is more flavorful. There is also tolerance of cooking fault to consider. For instance, I order medium - But medium is different for every cook at every restaurant. So, sometimes I say medium but get medium rare or medium well based on what it would be for another restaurant. Guess it's kind of a convenience since they can't under cook the meat so it's almost guaranteed to be medium rare. And in most cases it's still warm in the middle. Also, the more you cook something, the more nutrients are removed from the meat. By not cooking it so much, you keep more nutrients. 
-Kaito





 What's so bad about cooking a steak well done?
 It all comes down to temperature. The longer you cook a steak, the hotter it gets, and as it heats up, the muscle fibers get firm and all the juices cook out.


 
 The result is that the interior of a well-done steak is a uniform gray color, and the steak itself is tough, chewy, flavorless and dry.