Steak, a beloved dish on dining tables from Asia to Europe, hides a world of rich flavors that not everyone has fully explored. From premium beef cuts like Ribeye, Sirloin, Tenderloin to cooking secrets for achieving perfect doneness—from Rare to Well Done—every detail contributes to an exceptional experience.
In this article, we will provide detailed information about popular steak cuts, how to identify quality beef, and the various doneness levels so you can enjoy your steak perfectly. Let’s dive in!
Steak is cooked by grilling or pan-frying
I. What is Steak?
Steak is a thick slice of beef that is typically cooked in various ways, such as grilling, pan-searing, or baking. The beef used for steak is usually of high quality, with different cuts suitable for various tastes.
Steaks are commonly served with sauces like pepper sauce, red wine sauce, or garlic butter sauce, and side dishes such as mashed potatoes, salads, roasted vegetables, or bread. It is a popular dish in Western cuisine and is often considered a high-end dish, especially when using high-quality beef like Wagyu or Angus.
Ribeye at Red Sky
II. Popular Types of Steak
1.1 Ribeye
Characteristics:
– Ribeye is cut from the rib section of the cow, usually between the ribs.
– It has a beautiful, even marbling of fat, making it tender, rich, and flavorful when cooked. This fat melts during cooking, adding a distinct richness.
– The texture is soft, easy to eat, not tough, and retains moisture well.
– Ribeye stands out for its bold, rich, fatty flavor compared to other cuts.
– It is often cut thick, around 2.5 cm or more, to retain its juiciness while cooking.
– Perfect for those who love a strong, fatty, and tender taste.
How to Cook:
– Ideal for grilling, pan-searing, or over open flame.
– Typically cooked to medium-rare to preserve the tenderness and sweetness of the meat.
Striploin at Red Sky
1.2 Striploin
Characteristics:
– Cut from the loin of the cow, right below the rib cage.
– Contains moderate fat, not as thick as Ribeye but sufficient to keep the meat tender and flavorful, with fat concentrated around the edge for richness when cooked.
– The texture is firm, with a lot of lean meat, yet tender and not chewy, retaining moisture and natural sweetness when prepared correctly.
– It has a bolder taste than Tenderloin but is not as rich as Ribeye.
– The fat at the edge enhances the flavor when cooked.
– Ideal for those who prefer a balance between lean and fatty cuts, not as rich as Ribeye.
How to Cook:
– Best suited for grilling or pan-searing.
– Usually served medium or medium-rare to ensure moisture and sweetness.
1.3 Tenderloin
Characteristics:
– Tenderloin (or Filet Mignon) is cut from the tenderloin, located near the spine of the cow.
– This is the least active muscle in the cow, making the meat extremely tender.
– The softest part of the cow, with a smooth texture and minimal fat or sinew.
– Not chewy, perfect for those who enjoy tender and easy-to-eat meat.
– Lacks marbling, so it doesn’t have a rich fatty taste but instead offers a natural, delicate sweetness.
– The subtle flavor of Tenderloin appeals to those who enjoy more refined meats.
– Ideal for those who prefer steak that is soft, light, and not overly fatty.
– Often considered the most premium cut, making it popular for special occasions.
How to Cook:
– Often pan-seared or grilled quickly over high heat to seal in the juices.
– The ideal doneness is medium-rare or rare.
Tenderloin at Red Sky
1.4 Flank
Characteristics:
– Flank is cut from the lower belly area near the cow’s legs.
– This muscle is more active, making the meat tougher with a denser texture compared to other cuts.
– The meat has long, thick fibers that can be chewy if not prepared properly. When sliced against the grain after cooking, it becomes tender and easier to eat.
– Lean with very little fat, offering a strong beefy flavor and natural sweetness without being fatty.
– The meat’s flavor is rich and ideal for marinating or cooking with spices and sauces.
– Flank is popular in grilled, stir-fried dishes, or used as a filling in tacos.
– Perfect for those who enjoy beef with robust flavor and a firmer texture, and dishes that require thinly sliced beef, such as salads, sandwiches, or stir-fries.
How to Cook:
– Best when marinated and grilled or pan-seared.
– It should be sliced against the grain after cooking to reduce chewiness and improve tenderness.
Flank tại Red Sky
1.5 Other Types
– T-Bone: A combination of Tenderloin and Striploin on the same steak, with a T-shaped bone in the center. Ideal for grilling or pan-searing for a richer flavor.
– Tomahawk: A large Ribeye with a long bone left intact, often grilled over high heat and served as a dramatic, full-cut steak.
– Flat Iron: Cut from the shoulder of the cow, Flat Iron has moderate fat and a tender texture. It’s great for grilling or pan-searing.
III. Doneness Levels and How to Identify Them
Rare:
– The inside is still bright red, around 52-55°C.
– To test: It feels soft, similar to pressing the base of your thumb.
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Image 6: Rare steak
Medium Rare:
– The inside is light pink, around 55-60°C.
– To test: It feels slightly firm, with a little more bounce than rare.
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Image 7: Medium rare steak
Medium:
– The inside is pale pink, around 60-65°C.
– To test: It feels firm, with less bounce.
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Image 8: Medium steak
Medium Well:
– The inside is almost fully cooked, with just a hint of pink, around 65-70°C.
– To test: It feels firm, with minimal bounce.
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Image 9: Medium well steak
Well Done:
– The steak is fully cooked, with an even brown color, above 70°C.
– To test: It feels very firm, with no bounce.
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Image 10: Well done steak
IV. Red Sky – The Best Beefsteak Restaurant in Da Nang
If you love authentic steaks and imported beef from Western countries, ensuring freshness and top-notch quality, Red Sky Da Nang is the perfect place for you. The restaurant boasts premium beef, a luxurious atmosphere, and 5-star service that will not disappoint.
4.1 About Red Sky
Red Sky is a renowned restaurant in Da Nang, specializing in serving steaks and Western cuisine in a cozy, modern setting. Located in the heart of the city, on the prime street of Tran Phu, offering one of the best views in Da Nang.
4.2 Highlights
– Location & Atmosphere: Red Sky Steakhouse is located at 248 Tran Phu, Da Nang, just a short walk from the Dragon Bridge. The restaurant has a sophisticated design with a small bar and dining area on the first floor, plus a spacious and comfortable dining room on the second floor.
– Menu: The restaurant offers a wide range of dishes, especially high-quality steaks like tender, delicious Wagyu beef. Guests can also choose from soups, pasta, salads, and special side dishes. Additionally, there is an excellent collection of imported wines and various cocktails to enhance the dining experience.
– Reviews: The restaurant is highly rated for its food quality and service. Guests love the premium imported beef and the enthusiastic, professional staff who create a comfortable and pleasant dining environment.
V. Conclusion
We hope this article has provided you with valuable information about steak, from choosing the right cut to cooking it to the perfect doneness. If you’re ever in Da Nang, don’t forget to visit Red Sky for an unforgettable dining experience!
Contact Red Sky for your reservation today!
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REDSKY – BEST STEAK IN TOWN !!
Phone: 0236. 3894895 – 0905. 727576
Address: 248 Tran Phu, Da Nang City
Email: redskydanang@gmail.com
Facebook Page: https://www.facebook.com/redskysteakhouse
Website: https://redskydanang.com.vn
