Steak

A steak (English steak [ steɪk ], Steik from Old Norse to steikja " roast ", " spit- roast "; cf. Icelandic Steik, " roast "; steikt, " fried " ), suitable for frying or grilling meat slice of beef. Steaks that come from other animals and meats, marked accordingly in their name (eg, veal steak, pork chops, turkey steak, venison steak, etc.). Also cut transverse to the spinal discs from the fillets of larger, festfleischigen fish such as swordfish, tuna, shark or salmon steaks are called ( eg salmon steak, tuna steak, etc.).

• 3.1 fish
• 3.2 Poultry meat
• 3.3 veal
• 3.4 horsemeat
• 3.5 pork

Steak types

Beef

A steak or beef steak can be cut from any suitable for frying muscle lot of cattle in principle. It, however, preferred lean, bindegewebsarme sections are used. The slice thickness of a steak is usually at least two inches, with a weight of about 200 g In general, contain no bone steaks. Exceptions are: T -bone steak, Porterhouse steak, rib steak, partly Club Steak and American forms of cut sirloin steaks (Pin Bone Sirloin Steak, Wedge Bone Sirloin Steak, etc.). Not all steaks is required, from which section they are cut, but terms such as gourmet steak, barbecue steak, grilling steak, steak councilors pure fantasy names. Most steak cuts, however, are defined by food law exactly, and their names clearly indicate the use of certain cuts of meat.

Suitable portions of the cow are:

A well-known steak is the T-bone steak, which consists of the flesh of the roast beef and the fillets and additionally contains an eponymous T-shaped lumbar bone. These steaks cuts of meat up to 700 gram discs. A beef medallion on the other hand consists of the flesh of the fillet lace or fillet center piece and weighs less than 150 g Generally, in boneless steaks, a blank of about 200 g per person ( 160-250 g ) are recommended. For smaller blanks ( tournedos, filet mignon, beef tenderloin medallion ) are possibly two pieces needed meat per person. Containing bone steaks are heavier due to their non-edible ingredients. Usually, the slice thickness of a steak is at least two inches.

The cooking times are based on well- hung meat of young cattle, and to the degree of cooking medium ( see below)

Variants

• After German Transport considers that the commonly held notions steak and steak are the same. The use of certain cuts is not mandatory. In Germany steaks are often cut out of the upper shell. In Austria, however, the term Beef steak is used strictly defined for a steak from the beef tenderloin.
• The term gap is closing in some areas of northern Germany (Schleswig -Holstein, Hamburg and in parts of Lower Saxony ) is not used for the entire leg, but only for the in- lobe upper shell. Accordingly gap steaks are mainly cut from the upper shell in these regions.
• T- bone steak and Porterhouse Steak are food not legally separated from each other. A T- bone steak may be offered under the name porterhouse steak ( and vice versa). However, the consumer expects a larger fillet portion and an overall thicker pane at Porterhouse steak. T-bone steak and Porterhouse steaks come from cattle whose age is under 24 months, as the back bone of older animals may not reach the market due to the BSE regulation.
• The adopted from the U.S. designation Prime Rib Steak is often described incorrectly as a steak from the area of ​​the first rib. In fact, this steak cut comes from the area of ​​the sixth to ninth thoracic vertebra and is thus largely identical to the rib-eye steak. The term "prime" itself derives from the quality standards of the U.S. Department of Agriculture ( USDA), which relate, inter alia, on the marbling and thus on the " juiciness " of the flesh. The quality level "Prime " here denotes meat with an intracellular fat content of at least 11 percent.
• Salisbury steak is not a steak in the true sense, but a shaped minced meat mass which is similar prepared and consumed in uncooked state.
• Steak tartare is made from spiced beef patty and eaten raw.

Meats

Fish

A fish steak is a cross-sectional slice the backbone of the fish compared to fish fillet, which is cut parallel to the backbone always. Thus, the steak does not fall apart during cooking, the fish meat must be quite firm. Suitable for cutting steak are eg salmon, swordfish, halibut, turbot and tuna. The larger fish produce boneless steaks, smaller fish ( such as salmon ) result steaks that contain skin, flesh, the backbone as well as smaller bones. Fish steaks are usually grilled, roasted, baked or fried (with or without breading ).

Poultry

Steaks poultry ( turkey steak, chicken steak) one usually wins out of the breast caused the animals.

Veal

Veal steaks are cut primarily from the fillet, the back and the hip. ( Small ) steak slices from the fillet of veal is called filet medallion. Medallion blanks from the fillet other animals carry supplementary information (eg beef medallion, venison fillet medallion or medallion of pork fillet, etc.).

Horsemeat

Horse steaks are mainly cut from the tenderloin, the rear and front back, the upper shell and the hip.

Pork

Pork steaks are from the neck ( pork neck steak, comb steak of pork ), the triggered cutlet ( pork steak, minute steak of pork, butterfly steak of pork ), the hip ( pork steak, rump steak of pork ) or the fillet ( pork medallion ). Lumberjack steaks of pork are from the crest (neck ) or shoulder cut and may contain bones.

Preparation

All steaks (except fish steaks ) are cooked by frying or grilling, rarely also by poaching. These different cooking stages can be distinguished.

The prepared in the pan steak should rest before serving in the preheated oven for about five to eight minutes. The reason for this is that the meat fibers are through the heated meat juice under high tension and thus when cut leaking a lot of juice. Due to the suspension reduces the pressure in the cells and thus the leakage of juice when cut.