What kind of steak should I order?

Question

I'm going to a steak house and I don't know what to order... I do like steak but I'm a "beginner" at ordering steaks at restaurants. I don't know what cut or how "done" I should order it. I want a tender juicy cut of meat but not too rare. Please help, thanks!

Answer 1

There are different cuts of beef and different prices, of course, go along with it. Assuming price isn't an object for you, I'll run through some good ones here...

Rib Eye Steak - Very tender and usually served medium rare. This is a great cut for the beginner because it is usually boneless.

Prime Rib - Sometimes expensive but exceptionally good, tender and tasty, served with au jus (beef juices) or sometimes horseradish. this is similar to the rib eye, but often larger in size (about 8 inches in diameter and up to 1 inch thick). Don't be afraid of the size because it contains alot of fat which you can cut away. The fat is necessary during cooking to ensure the steak stays tender. Another good cut for the beginner or veteran steak lover.

T-Bone - This is a good steak, but easy to overcook and can sometimes be tough. It is best when fairly rare. One side of the "T" contains a tougher piece of beef and the other side (smaller) contains a very tender piece of tenderloin.

Filet Mignon - Excellent cut of beef. It is a small cylinder of beef tenderloin surrounded by bacon (3 or 4 inches in diameter and about 2 inches tall). It is best served medium rare. This is boneless and often very expensive.

London Broil - This is made from a skirt steak or flank steak and is a good cut of beef. However it can be tough if not cooked correctly. It should be sliced thin, and against the grain for tenderness. You should expect this cut to be medium rare.

Beef Ribs - Excellent and often served boneless. These are very tender, thick cut, juicy and NOT expensive at all. Excellent with a little A1 sauce or worcestershire. Served medium rare.

Fajitas - A Texas/Mexican dish that has become popular nationwide through the Chili's restaurant chains. This is thin slices of flank steak, usually a little overdone (medium/well) with grilled peppers and onions served with flour tortillas which you load with the beef and pepper mixture, a little salsa and sour cream. Then you eat it like a hot dog. Excellent.

Answer 2

This is a very difficult question and a lot of it depends on where you are going to eat, what you like in steak and how much you are willing to spend. Traditionally, medium rare is the only answer to how done you would like it. Rare will have a nearly raw center, Medium Rare will be pink in the center buy not raw, medium is usually fully cooked through the center and beyond that it is just a guess. Medium rare will definitely get you the tender juicy perfection.
As for cut, if you like steak leaner, something like a sirloin or tenderloin are good options. You can add more flavor by adding fat to the cut but for some people it gets to be too much of a good thing, for others too much is never enough!!! Porterhouse, T-Bone and the like will have that fattier steakier (are those even words?!?) flavor at the expense of calories. Prime Rib is even fattier still.
When you get to the steakhouse, be sure to ask the server!!!! They will be able to offer more advice on what cuts happen to look good and are popular. There may be additional preparations before cooking that impact the outcome, depending on the restaurant.
In general, for your first time out, if you don't know what level of fat you like or dislike think about your current diet, if you love fatty foods (McDonalds...) go heavier. If you normally eat more lean things (grilled chicken and vegetables) you will probably prefer a leaner cut.
ENJOY THE STEAK!!!

Answer 3

Whatever type of steak you decide on, order it medium rare. Check the doneness as soon as it is served to you. If it is too rare for your liking let the server know you'd like it cooked a bit more.
Keep in mind, you can always have it cooked a little more but if it's overcooked, it can't be undone.

Answer 4

FILLET MIGNON IT SHOULD BE COOKED MEDIUM, THIS IS BY FAR THE BEST CUT OF MEAT FOR NATURAL TENDERNESS AND FLAVOR, IT IS ALSO THE MOST EXPENSIVE ,BEHIND KOBE BEEF WHICH IS ONLY SERVED AT SPECIALTY RESTAURANTS. NEXT CHOICE IS PORTERHOUSE, THEN T-BONE OR RIB-EYE.
LAST ON THE LIST IS ANY TYPE OF SIRLOIN UNLESS YOU LIKE TO CHEW. THE MOST IMPORTANT INGREDIENT TO ANY STEAK IN A GOOD BROILER CHEF. OTHERWISE A BAD COOK CAN RUIN A GOOD STEAK IN A NEW YORK MINUTE.

Answer 5

Medium Rare!! You want juicy and mouth watering... not chewing. If your on a date, you don't want to chew one piece for hours. Because....if she finishes her meal first, there may be a chance she'll feel like a pig.

Try mash patotoes with the medium rare steak...or salad.
If your order any wine, STAY AWAY FROM THE MERLOT!!

All you can do is try and try again. You'll find what your looking for.

Cheers!

Answer 6

I usualy get medium well because it has just a little pink in the center. If you don't want blood in your steak I suggest not to get any rare. Hope this helps. :) Have a great New Year!

Answer 7

Just make sure you get it medium rare. It never makes any sense to buy a nice steak and overcook it (like many people do). All steaks are great, just make sure you keep the yummy blood around.
:)

Answer 8

T-bone steak, cooked medium rare served with baked beans, corn on the cob, and a baked potato.

Answer 9

Fillet Mignon.

Answer 10

rib eye medium rare