Almost everyone in St. Louis loves a good steak. But given the wide selection of steaks out there, how does one choose the type that is exactly right for them? With this article we hope to provide you with useful information on the various types of steaks served at steakhouses and restaurants as well as how they differ from one another in taste, texture and other details. Let’s start with filet mignon. Filet mignon is considered by many meat experts to be the leanest and most tender beef cut. It is taken from a muscle of the cow that is never used and this is why its tenderness is unparalleled. Essentially, filet mignon melts in your mouth. It’s a pleasure to marinate and grilling time is short. It is important not to overcook filet mignon as this will strip the steak of its sumptuous juices.
What are some of the most popular steaks served at local steakhouses in St. Louis? Boneless strip steak is another type of steak that is exceptionally tender. Its size makes it easy to work with and it is a breeze to marinate. The abundant flavour of boneless strip steak also makes it a favourite among many Americans. It is important to choose a doneness that is rare to medium for this cut as not to strip it of moisture. Boneless strip streak is very affordable and is a great choice for everyday meals.
Steakhouses St. Louis
|St. Louis Steaks||Phone||Attributes||Location|
|The Best Steakhouse||314-535-6033||Steaks||Downtown|
|Bissell Mansion||314-533-9830||American – Dinner Theater||Downtown|
|Charcoal House||314-968-4842||Steakhouse||Rock Hill|
|Clayton’s Restaurant||636-272-7474||American||St. Charles|
| Doc’s Smokehouse
| BBQ, Steaks, Burgers
|Gamlin Whiskey House||314-875-9500||American||Central West End|
|Iron Barley||314-351-4500||American, Smoked Meats||South St.Louis|
|Jilly’s Cafe & Steakhouse||636-449-4500||American, Steaks||Jefferson County|
|Kenrick’s Meats & Catering||314-631-2440||Meats, Sandwiches, Catering||South County|
|Kobe Steakhouse of Japan||314-469-3900||Japanese, Steakhouse||Maryland Heights|
|Kyoto Steakhouse of Japan||636-685-0018||Japanese||St. Peters|
|Mansion Steakhouse||618-624-0619||Steaks||O’Fallon, Illinois|
|Morton’s The Steakhouse||314-725-4008||Steaks||Clayton|
|Oishi Steak & Sushi||636-530-1198||Steak, Sushi||West County|
|Olive & Oak||314-736-1370||American||Webster Groves|
|Ruth’s Chris Steakhouse||314-783-9900||Steaks||Clayton|
|Sam’s Steakhouse||314-849-3033||Steaks||South County|
|Schneithorst’s||314-993-4100||German, Steaks||West County|
|Tenderloin Room||314-361-0900||Steaks||Central West End|
|Tucker’s Place||Multiple||Steaks & Seafood||Multiple Locations|
|Twisted Tree Steakhouse||314-394-3366||Steaks & American||West County|
Let’s go to two of the most popular steaks found at restaurants —the T-Bone and the porterhouse. The T-Bone is a combination of the filet mignon and the boneless strip steak. Throw in more parts of filet and what you have is a porterhouse. The main difference between these two types of steak is the size of the tenderloin. It is important to note that during the grilling process, the strip will take more time to cook than the tenderloin.
Rib-eye steak is not as lean as other types of steak but it is more marbled. This causes it to have more flavour and juice. As the name denotes, it is cut from the beef rib of cattle. Many steak connoisseurs in St. Louis claim that rib-eye is their steak of choice. Rib-eye works great on the grill as it can be grilled to medium without losing its flavour and juiciness. Save this type of steak for a special occasion.
Lastly, the sirloin is the king of bold flavours and one of the most popular entrees served at STL restaurants and steak houses. Cattle tend to use this muscle more than any other muscle in their body. Because of this, it is less tender than other steaks. However, top sirloin is still an excellent choice. Prices are moderate but worth every cent as flavour and tenderness are highly retained by his cut. Sirloin can be grilled from rare to medium. Allow this to sit in the marinade for a couple of hours in order to increase flavor.
How to have your steak cooked in St. Louis
Chefs are trained considerably on steak food preparation. However, one can go to a restaurant and still have an upsetting experience. Steak is genuinely one of the most convenient and also customizable meat options available. Considering the variety of cut types and doneness degrees to opt for, restaurant can serve specially made steaks to gratify every meat-lover’s palette. Although different cuts of steak provide you with several tastes and textures, the doneness level of the steak decides the flavor, texture, warmth, as well as color of the beef-steak.
Many people are often uncertain on what level of steak doneness suits their preference for color and texture. It occurs on a regular basis at the restaurant – someone orders an average rare steak, then cuts into it and observes that it is redder than they had expected. In other cases, the steak may appear to meet your preferences until you get to the center, which might be rarer than your flavor. If you have ever experienced this, it may well point out that you are not positively ordering your steak the manner that you would want it to appear on your meal.
Steak is sort of a statement food, having with it associations of power, preference, and desire, and also for a good reason. But there is however much more to steak than a stereotype and a price tag, moreover treating every steak the same would be a silly disservice. Hence next time you consider it wise to eat a steak in a restaurant, halt before you merely order for a grilled steak, stay on because there are for sure several ways to flawlessly cook a steak.
Pan frying a steak is not different from grilling unless of course, it doesn’t require a barbeque grill. Just like the grill, you would want to make sure your pan is hot.
The butter steak is a modification of the pan fry approach, just simply with more butter which means more deliciousness
If perhaps your primary goal is evenly cooked steaks that will be thick and juicy, in that case, this approach is worth the time and investment. A tried-and-true procedure for preparing your preferred lump of cow is to simply toss it right onto the hottest part of the grill. A general variation on this technique for thicker steaks kicks in the same way, on a very hot grill, nonetheless quickly moves to an oven for an even more gentle finish
Many people see the steak tar tare as totally odd; this is so because of the lack of heat during preparation. It is also unique considering the idea that the steak is chopped up before serving. However if all the exquisite diners in France had to gnaw on whole raw steak, the food perhaps wouldn’t have been quite so productive.
In conclusion, trying steak cooked differently can indeed open your mind to other delicious ways of taking your steak in a restaurant; one cannot fully know how these various methods of cooking steak could go, not until you are tired of going through or getting a particular taste from steak.