Food, fun and festivities always go hand in hand. Any Christmas celebration is just incomplete without fine dining in Oklahoma City enjoyed with the family. All celebrations involving food start with the festivities and stay in our hearts. The trending concept in which members of the family take time out of their busy schedules during the holidays is gaining excessive admiration all over the world. Oklahoma City, being located in the Great Plains, has one of the largest livestock markets in the world, which affects food habits and cooking styles in the region.
With Christmas bells ringing around the corner, fine dining in Oklahoma City irresistibly calls for steaks on the menu. Steak, as is well known, refers to a chunk of meat cut across a muscle fiber, preferably with a bone inside it. On one hand, the word generally means beefsteak, while that on the other it encompasses all sorts of steaks from all sorts of animals like deer, turkey, goats and pigs. A specially cured meat known as gammon is also served as steak. It thus becomes indispensable as well as unavoidable for us to know about the most popular steak cuts so that we can make an apt choice while shopping.
There are four different ways in which steaks are generally sliced and sold. As there are variations in the corresponding cuts, there are also variations related to the methods adopted for cooking them and that contribute to their respective rarity in the meat market. Although all four steak cuts belong to the same general area of the animal’s body, but they vary enormously in texture and taste. The steak cuts explained in detail below will help you choose the best cut to suit your taste preferences for fine dining in Oklahoma City.
Tenderloin, commonly known as filet mignon or simply a filet, is boneless and the most expensive type of steak. It is cut from the area under the ribs, which implies a smooth grained texture with a lot of mass. Since this steak cut is comparatively thicker, the best way to cook it is with a long, slow and moist heat method like braising, boiling or stewing.
The New York strip steak cut is also known as the top loin strip or contra filet. It is a large chunk of meat cut from the shorter loin area behind the ribs and is thus boneless. Fat clinging to the edges of the steak is among its characteristic features, but the meat texture is finely grained. Due to its medium fat content and an amazing beefy flavor, it is best cooked with dry heat cooking methods like pan-searing, broiling or grilling.
T-Bone is the steak cut in which a piece of bone holds a tenderloin as well as a New York strip on either side. It is, in fact, a cross-section of unfiltered short loin. Porterhouse is the common name for a T-bone cut, which has a buttery and juicy taste on account of the extensive amount of fat.
This steak cut employs the most versatile method of cooking in which both dry and moist methods of heating can work wonders. However, being patient and attentive throughout the process of cooking this particular steak cut is very important, since the tenderloin half of the cut will cook faster than the New York cut.
Delmonico, scotch fillet, Spencer and beauty—these are the names by which the rib eye cut of steak is commonly known. It is a boneless cut of steak from the upper portion of the ribcage. The foremost feature of rib eye steak is the middle area with finely grained meat and a comparatively loose and thick outer section. This enhances the steak’s super juicy and absolutely beefy flavor.
Cooking rib eye steak needs no special mechanism except a high heating technique like that of grilling or broiling. With its fat marbling, this cut of steak should be watched carefully to avoid any chances of sputtering.