Steak meat forms the major part of the menu for most restaurants as they capitalize on their client’s love for the meaty delicacy. It almost seems that meat taken at a favorite joint is sweeter than the one that you personally make at home. Interestingly, the delicacy will vary from a single chef to the next, depending on how the ingredients are handled. It is good to keep in mind that each restaurant will adopt a different preparation style that will suit their ideologies that will eventually promote their brand. Fortunately for some, they will make it so well that it’ll meet the expectations of their clients, while others might end up flopping in their craft which can send their clients to other restaurants. As a chef, it is advisable to understand what most of your clients prefer to avoid cooking in a style that does not suit their tastes.
Meat is usually an interesting meal due to the processes involved in making it, and there is a variety of methods used to prepare it. Before delving into a discussion, it’s good to have a solid background of the different delicacies that typical meat presents. Initially, meat origin from different animals forms a key role in determining how the final preparation will be done. Keep in mind that different animals usually produce meat that comes in varying properties. Some animals tend to produce softer meat than others, affecting how the preparation procedure is done. Broadly, meat can be categorized into two large classes that form the major meat classes. You might have heard about predominant white meat eaters or red meat eaters, and you probably wondered what they all entail.
Interestingly, these two names don’t necessarily imply that the color of meat is entirely red or white, but the naming is still borrowed from the same observation. Red meat contains high iron contents, which make it red because of the red blood cells that are responsible for the reddening of a product. With this broad understanding, it is now safe to delve into a serious discussion of steak and the dynamics involved in its preparation. Definitely, the steak will be obtained from red meat, and there are practically almost a thousand ways of approaching its preparation. The most interesting part is that every individual will describe to you how they prefer their steak to be.
Restaurants have a way of inclining towards steak cooking, and though most steak-lovers will prefer it to be rare, restaurants will prefer to cook it entirely. What is the difference between well-cooked steak and rare steak? Perhaps this is the confusing area that needs some light for people to get a better perspective. A rare steak is usually not completely cooked, and you will notice some traces of the original red in it. Well-cooked meat is usually entirely brown, and though some eaters prefer it, it’s usually not in the preference of a majority. A common occurrence is that restaurants don’t love leaving their steak as rare for several reasons that this piece will attempt to explore.
It is good to make a fact-based comparison of which variety tastes better between rare steak and the nicely cooked steak. This is a bit personal since tongue taste varies from a single person to another. It is up to you to make an informed judgment of which one appeals better to you. Generally, there seems to be an attraction towards rare steak since it allows the mouth to interact with the original taste, plus it can blend very well with fresh drinks like juices or a cold wine.
Chefs tend to present their perspective of why they don’t like the idea of rare steak, plus why you will highly unlikely not experience the rare steak in their restaurants. Top on their list is the fear that an attempt to make a rare steak may lead to an undercooked steak, which would be a far more serious mistake than presenting a cooked steak to a customer. Surprisingly, it requires more expertise to achieve the desired results. As the primary consumer, it’s highly advisable to be aware of the delicacy that works for you.