The stuff of meat lovers’ dreams is beef cuts. There are countless options, like juicy ribeye steak and luscious filet mignon steak. Stay calm if you are new to cooking steak. We’ve got you covered with this helpful guide. Even if you’re a seasoned steak fan, you’ll still pick up some practical advice. So let’s start with the definitive beef-cut guide for meat lovers.
The Top 3 Methods for Cooking Filet Mignon Steak
The soft, melt-in-your-mouth filet mignon steak, commonly called the “king of steaks,” is a delectable cut that should be enjoyed slowly. The following three techniques are the best for perfectly preparing filet mignon steak:
Searing
Season the steak with salt and pepper before grilling it. Add some oil to a skillet that is already quite hot. The steak should be seared on each side for two to three minutes before being placed in an oven set to 400°F (200°C) to finish cooking. This technique makes the exterior nicely charred while the interior remains moist and delicate.
Grilling
Turn the heat up on your grill. The meat is seasoned and placed on the grill. For medium-rare doneness, cook for about four to five minutes per side. Prior to slicing and serving, remember to let the steak rest for a few minutes.
Sous vide
This cooking technique includes vacuum-sealing the steak in a bag and preparing it at a precisely set temperature in a water bath. Using sous vide ensures a consistently cooked steak and allows for exact doneness measurements. After cooking, give the steak a short sear on a hot skillet or grill to create a delicious crust.
Ribeye Steak Cooking for Beginners
A traditional favourite among lovers of steak is ribeye. Many meat enthusiasts appreciate it because of its marbling and flavour. Here is a quick guide to cooking ribeye steak if you’re a beginner:
Getting the steak ready
Remove the ribeye steak from the refrigerator and allow it to warm up. Use your preferred steak rub or generously season it with salt and pepper for flavour.
Using a hob to cook
Preheat a skillet or cast-iron pan over medium-high heat. Small amounts of butter or oil should be added to the pan and allowed to melt. Place the steak in the pan for medium-rare and cook for four to five minutes on each side. Based on the level of doneness you choose, adjust the cooking time.
Grilling
Turn the heat up on your grill. Place the ribeye steak on the grill for medium-rare and cook for four to five minutes on each side. To verify that the interior temperature reaches the desired level of doneness, use a meat thermometer.
Always let your ribeye steak rest before slicing; this is the secret to a perfectly cooked steak. A more delicious and tender steak is produced as a result of the redistribution of the liquids throughout the flesh.
Explaining Canadian Beef Cuts
You can count on Canadian beef to be of the highest quality and flavour. Canadian beef is a favourite among meat enthusiasts worldwide because of its softness, juiciness, and rich marbling. Let’s look at some of the most well-known cuts of beef from Canada: filet mignon steak, recognised for its fantastic tenderness and buttery smoothness. It comes from the tenderloin and is frequently regarded as the most tender beef cut and is ideally suited for special events when you want to treat yourself to a great meal.
Ribeye Steak
The ribeye steak is appreciated for its robust flavour and juiciness and is known for its superb marbling. It originates from the cow’s rib region and is prized for its remarkable flavour and softness. Even when cooked to perfection, the marbling guarantees the steak will remain juicy and tasty.
We take pleasure in providing excellent Canadian beef cuts from the top 2% of the herd at Chop House. Our dry-aged Chophouse Prime Ribeye and Chophouse Prime Striploin steaks are proof of the superior flavour and quality of Canadian cattle. Our skilled butchers hand-cut and trim these steaks, guaranteeing a great dining experience every time.
What is Japanese Wagyu Beef, exactly?
Let’s focus on the renowned Japanese Wagyu beef right now. Japanese Wagyu is regarded as the pinnacle of fine dining due to its unrivalled softness and strong marbling. Wagyu cattle are meticulously raised and bred in Japan, producing meat unmatched anywhere else in the world. Here are some salient facts regarding this exceptional beef:
- Outstanding Marbling: Its exquisite marbling, which gives the meat a buttery texture and a rich, opulent flavour, makes Japanese Wagyu famous worldwide.
- Japanese Wagyu is rated using a unique system that considers its marbling, colour, hardness, and texture. The highest rating, A5, denotes the highest degree of tenderness and marbling.
- Strict Guidelines: Japanese Wagyu’s rearing and feeding practices are tightly managed to ensure its extraordinary quality and flavour. To keep their muscles toned, the cattle are given a special diet that contains premium grains. They also get frequent massages.
At Chop House, we take pleasure in providing 100% genuine Japanese Wagyu beef and being the only local supplier of Brant Lake Canadian Wagyu. Our Brant Lake Wagyu Striploin Steaks and Ribeye Steaks are proof of the unrivalled flavour and quality of Wagyu beef. Experience the authentic taste of luxury by indulging in these outstanding cuts.
What is and how is Brant Lake Wagyu meat prepared?
Brant Lake Wagyu beef is one of the centerpieces of our steak selection. Premium Canadian beef, called Brant Lake Wagyu is renowned for its outstanding marbling and softness. The beef is of the highest caliber and flavor because it comes from the top 2% of the herd. Cooking Brant Lake Wagyu steak effectively means bringing out its inherent richness and melt-in-your-mouth quality.
Let the Brant Lake Wagyu beef come to room temperature before cooking. This makes sure that everything cooks evenly. Add salt and pepper or your preferred steak seasoning to the meat to season it. Heat your skillet or grill to high. The steak should be placed on a hot grill or skillet and seared for a few minutes on each side or until the crust is golden brown. Once the appropriate degree of doneness is obtained, lower the heat to medium and continue to cook. Let the steak rest for a few minutes before serving to guarantee optimum flavor and allow the liquids to redistribute.
Informative T-bone steak facts
A traditional favourite among lovers of steak is the T-bone. The T-shaped bone that separates the steak into the tenderloin and the striploin gives the dish its name. While the striploin side has a hearty meaty flavour, the tenderloin side has a soft, buttery texture.
T-bone steak is frequently regarded as the finest of both worlds, did you know that? It blends the deep flavour of a strip steak with the suppleness of a fillet mignon. A T-bone steak offers a delectable balance when perfectly cooked, satisfying all meat enthusiasts.
What makes dry-aged beef so well-liked?
In recent years, dry-aged beef has experienced tremendous growth in popularity and status among sophisticated foodies and meat lovers. However, what precisely is dry-aged beef, and why is it so coveted? Let’s explore the causes of its appeal.
Dry aging is a time-honored method of preserving meat that requires keeping cattle for an extended length of time—usually from weeks to months—in a precise environment with controlled temperature, humidity, and air circulation. Natural enzymes in the meat break down muscle fibres during this process, improving softness and intensifying flavours.
The exceptional suppleness of dry-aged beef is one of the main factors contributing to its widespread popularity. The enzymes break down the connective tissues as they do their magic, creating a buttery, melt-in-your-mouth feel. Every mouthful is an exquisite experience since the meat gets wonderfully soft.
Additionally, dry ageing improves the beef’s flavours. Moisture from the meat evaporates while ageing, enhancing its natural flavour. The concentrated flavours have a depth of flavour that is difficult to equal and are frequently described as rich, nutty, and earthy.
The emergence of a distinctive umami flavour is another draw of dry-aged beef. Umami, often known as the fifth taste, is a savoury, meaty feeling that gives beef its own unique flavour. Culinary enthusiasts who value the complexity and richness it adds to their foods strongly appreciate this depth of flavour.
Beef that has been dry-aged is also prized for its increased juiciness. While the moisture content of the meat is kept, the flavours become more concentrated as moisture evaporates from it. This makes food taste juicier and more succulent, making every bite a treat for the senses.
Chop House offers a variety of premium dry-aged steaks for you to enjoy since we recognise the appeal of dry-aged beef. Our dry-aged beef is meticulously sourced and matured to perfection for the best flavour and quality. To enhance your culinary experience, browse our succulent selection of dry-aged steaks at our online butcher shop.
Finally, the appeal of dry-aged beef can be attributed to its unrivalled tenderness, improved juiciness, and amplified flavours. These elements work together to produce a genuinely remarkable eating experience. Therefore, buying dry-aged beef is a decision that will satisfy your demand for more food, whether you’re a meat lover, a food enthusiast, or simply appreciate the highest quality beef.
Chop House takes pride in providing hand-cut, dry-aged beef that our skilled butchers have butchered. Our in-house dry ageing process properly ages every steak to get the best flavour and tenderness.
You have access to a world of culinary perfection when you choose Chop House as your source for beef cuts. You also receive access to steaks of the highest quality. You may taste the best steaks in your home because we are the only local source for Brant Lake Canadian Wagyu and 100% authentic Japanese Wagyu. Please browse our online butcher shop and choose your preferred beef cuts to place an order with Chop House.
