The USDA's grading system for Montreal steak houses gives a good way to assess quality. The grading designations are largely determined by the amount of visible fat that's streaked throughout the muscle tissue, called marbling. Beef that's richly marbled gets a higher grade; it's more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking. Look for small, evenly distributed specks of fat rather than larger and sparser ones. This section will not only give an excellent choice of meats it will also give you an excellent choice of Montreal steak house restaurants.
Montreal Steak House Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets and is exported to upscale restaurants in foreign countries.
Montreal Steak House Choice - Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.
Montreal Steak House Select - Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks.
Montreal Steak House Restaurants:
Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.
Use a Meat Thermometer:
For best grilling results, cook steaks according to a Cooking or Meat Thermometer rather than a timetable. Remove steaks from the grill 5 degrees before your steak reaches the desired doneness. Let steaks rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce).
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.
What constitutes rare and medium-rare cooked meat?
Montreal steak restaurants tell all...
To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer. And I am sure Montreal steak restaurants do the same!
Montreal steak house restaurants Pan-Searing:
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. Use a meat thermometer to test for doneness.
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to any sauce you are making). Serve whole or slice thin and fan onto individual serving plates.
Montreal steak house restaurants Sear-Roasting techniques:
Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees F temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).
Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Use a meat thermometer to test for doneness.
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce). Serve whole or slice thin and fan onto individual serving plates.
Montreal steak house restaurants: Grilling or Barbecuing
Using dry heat from a grill is another great way to cook quality steaks. Remove steaks from refrigeration 1 hour before cooking and wipe any excess marinade (if used) off the steaks.
When you are ready to grill, preheat barbecue grill and coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Place steaks onto hot grill. Season the steaks liberally with coarse salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness.
When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Montreal steak house restaurants Types of Steaks
Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts. Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.
Filet Mignon or Tenderloin - The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture. They're the most tender steaks you can buy, though not the most flavorfulFillet Steak is considered by most chefs as the best steak. It’s also the most expensive cut of steak. Providing it’s been trimmed properly, the fillet steak has very little fat and perfect for the health conscious and is best suited cooking in a hot pan opposed to a char grill or BBQ. The ideal size for a fillet steak is between 180g - 200g (or 6oz to 8oz). The fillet steak is otherwise known as;
* Filet Mignon
* Beef Medallions
The T-bone steak is a steak that consists of a T shaped bone which has meat on either side of the bone. The larger side of the T-bone contains meat from the striploin and is relatively tender usually called New York strip. The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out. The smaller side contains meat from the tenderloin(Fillet Mignon) and is fare more tender than the larger side. Because the bone conducts heat the T-bone cooks slightly fast than others. The T-bone is an expensive cut many believe these to be the best of all steaks which features full flavoured meat and is best suited to being cooked on the BBQ. Other names for the T-bone include;
* Club Steak
Ribeye Steak - Ribeye steak is one of the most popular steaks available because it’s a naturally tender steak which is more marbled compared to other steak cuts. - Another classic cut, making it one of the juiciest cuts as well as very tender. When cooked, the marbling melts into the beef which results in a rich, authentic beef flavour. Because of this it’s the steak I choose. The ideal size of a ribeye steak is 300g (or 10z), but also worth trying is the bone-in ribeye steak sometimes referred to as ‘cowboy rib steak.’ A typical cowboy rib weighs in at 650g (or 23oz.) and by cooking the ribeye steak on the bone, the steak doesn’t dry out and keeps the steak juicier. The ribeye steak is otherwise known as;
* Scotch Fillet
* Prime Rib
* Delmonico Steak
Top Sirloin - The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. The top sirloin is a juicy cut taken from the center of the sirloin - the most tender part - and a great cut for grilling. It’s a very popular steak which is full flavoured. However, on occasions the sirloin steak can be a little tough, so I’d recommend either marinating or tenderising prior to cooking. A well aged and slowly cooked sirloin steak will prevent it from being tough.
Cooking the perfect steak isn’t rocket science. It’s a matter of choosing the right cut, marinating if you choose, having a hot grill or BBQ, not turning too much and resting the meat prior to serving. Sounds simple enough, well if you’re a Montreal steak house restaurant it is?
You first need to decide which cut of steak you prefer as each cut is vastly different in both taste and tenderness. Although there are different names, there’s really only five premium steaks worth considering. Doesn’t matter where you are in the world, every steak house will offer the rib-eye, tenderloin, sirloin, T-bone and rump. All these steaks can be cooked a number of ways such as grilled on a hot BBQ, char grill, broiler, or frying pan.
Considered the cheapest of all the premium steaks, the rump steak is a full flavoured steak which is sometimes called a round steak. As the rump steak is typically a lean cut, it definitely needs marinating or tenderising as it’s generally considered a tough steak. Please find below some sample recipes to enable the rump steak to be more palatable.
Once you’ve chosen your preferred steak to cook, you’ll need to determine if you need or want to marinate it. Marinating can be done 24 hours before cooking or could be a dry marinate using sea salt, black pepper and macadamia nut oil. Other steak marinate ideas include;
* Red wine, garlic and wildfire spice
* Chinese rice wine, soy and ginger
* Mountain Pepper Sauce
* Alpine Pepper with soy and garlic
* Hot mustard, herbs, sherry, garlic, olive oil, soy sauce, brown sugar
* Montreal streak spice
Cooking the perfect Montreal steak isn’t rocket science. It’s a matter of choosing the right cut, marinating if you choose, having a hot grill or BBQ, not turning too much and resting the your Montreal steak prior to serving. Sounds simple enough?
You first need to decide which cut of Montreal steak you prefer as each cut is vastly different in both taste and tenderness. Although there are different names, there’s really only five premium steaks worth considering. Doesn’t matter where you are in the world, every Montreal steak house will offer the rib-eye, tenderloin, sirloin, T-bone and rump. All these steaks can be cooked a number of ways such as grilled on a hot BBQ, char grill, broiler, or frying pan.
THE BEST ADVICE FROM MONTREAL STEAK HOUSES,
For best results, remove the steak from the refrigerator about an hour before cooking. This will allow the steak to get to room temperature. This is really important if you are going to cook the steak blue, the steak rare or the steak medium rare.
I’d recommend using a grill plate with bars for the steak, or a char grill on a BBQ heat as they will give you the best results. Turn the heat to high, as it enables the natural juices to be sealed inside the steak.
Season the steak with sea salt, black pepper and macadamia nut oil, then place on the hot grill. Leave for 3 minutes and then turn 90 degrees, this will give you the char grill marks or criss-cross effect on the steak. Cook for a further 3 minutes then turn the steak over and repeat on the other side. At that point remove the steak and finish in the oven.
A lot of Montreal steak house use this technique.
If you are able to finish the steak in an oven, do so, otherwise finish on the grill to the desired doneness. Steaks rare to medium rare will just be a few minutes longer on the grill, where as medium and medium steak well will see a small pool of juice come up out the top of the steak after a few minutes.
The key to the perfect steak, is allow the steak to rest after cooking. Simply remove the steak from the grill or oven, place on a plate in a warm place for a ¼ of the cooking time. The reason you need to rest the steak is because the meat is all tensed up from the heat of the cooking and you need to allow the meat to relax. This will allow the perfect steak experience to enfold. Giving you the perfect Montreal steak house experience.