Steak, this meat-based food is included in the Western Food category which has now spread throughout the world. The most common type of steak is beef, but along with the current development, many restaurants are improving by serving steaks from chicken and even fish, you know.
So those who can’t eat beef but want steak can just use the chicken/fish steak type. The steak itself is eaten using sauce, to add flavor. The sauce itself also has many variants. There are Bearnaise, Mushroom, Barbeque, Rattlesnake, Pesto, Chimichurri, Diane, Salsa Verde, Blackpapper to Teriyaki.
For its history, steak is believed to have existed from the mid-15th century, judging from the existence of steak recipes in cookbooks that existed at that time. Meanwhile, the word steak comes from the Scandinavian language ‘Steik’, which in The Oxford English Dictionary means ‘thick-sliced grilled meat’.
In the past, the steak was made from venison, but because in the past, deer was hard to find, so it was confused with cow or buffalo. The use of cows for steaks began in the 18th century, cattle production increased and became a symbol of American prosperity. Over time, the steak was given additional carbohydrates such as mashed potatoes, vegetables such as carrots, beans, peas, etc., then usually accompanied by wine.
Now in Indonesia, the steak was introduced to the Dutch during the colonial era. But it used to be known as ‘Bistik’. The difference is, this steak is made using a thin sauce that is similar to a stew, maybe so that it is more suitable for Indonesian tongues, using the sauce. So yes, this steak is arguably the ‘Indonesian version of steak’, given the sauce hahaha…
Okay, talking about steak, in steak restaurants now there are many steaks with various cuts of meat. There is Sirloin, Tenderloin, Rib Eye and so on. Are you confused? Especially for those who want to eat steak for the first time, but are afraid not to understand like this. Okay, calm down, here are 10 types of steak and 5 levels of maturity.
1. Sirloin Steak
This is one of the famous types of steak in Indonesia. The sirloin in the market is called ‘Has Luar’, it is a cut of meat from the bottom of the rib to the outside of the inside. The texture is a bit chewy but tasty, then there is a little bit of tough and tough taste from the muscles. But the meat fibers are smooth, tender. This sirloin has a lot of layers of fat (Fat Marbling), which makes the meat juicier when it is made into a steak. This sirloin is usually served in large chunks, but it’s also cheaper.
2. Tenderloin Steak
Now, this is the second place that is famous in Indonesia. This is from the middle of the cow’s body. So can you imagine how dense the meat is? That’s why in each restaurant the price is more expensive than Sirloin (CMIIW). The texture is soft because this is the softest meat. After all, the muscles are rarely used for the cow’s activities. If you want meat that is soft in the mouth, less fat, and a little more expensive, this type of Tenderloin steak is a perfect choice. It is also suitable for those who are on a diet but want steak because it is the lowest in fat.
3. Rib Eye Steak
It is also quite well known in Indonesia especially. Ribeye or Fillet Scotch Steak is the meat in beef ribs, the texture is juicy and if I’m not mistaken, the price is a little more expensive than the tenderloin. It has a lot of fat, but this is what makes it juicy and appetizing, and it also has a strong aroma.
4. Ribs Steak
If the Rib Eye is served with ribs, it’s called Ribs Steak. In Indonesia, we call this beef ribs, and this part is often used as steak. The origin of this meat is definitely from the ribs, the presentation is usually doused with ‘au jus’ (the juice that comes out of the meat when it is grilled). Ribs are high in fat, so they taste tasty and juicy, and tender. The layer of fat also makes these Ribs even more tempting.
5. T-Bone Steak
The price is above Sirloin, but below Tenderloin. This distinctive feature is there is a T-shaped bone in the meat, separating the Tenderloin and Striploin meat. Yes, so T-Bone is a combination of Tenderloin and Striploin. The origin of this meat is from cuts of the beef short loin, then some chef’s recommendations are most suitable for cooking by grilling or not broiling.
6. Striploin Steak
So Striploin or commonly called Top Loin is the meat that covers the tenderloin. The striploin meat is soft and the juicy texture of the fat is also quite crispy, although not as much fat as Sirloin. This type of steak, which first existed in 1873, was sold for the first time at the Delmonico restaurant in Manhattan, then the meat was given the name Delmonico Steak. When he arrived in New York, his name was known as New York Cuts.
7. Porterhouse Steak
The point is, Porterhouse is the meat of T-Bone that is cut horizontally, so the Tenderloin part is more than the Striploin part. This is one of the best parts of beef, and the price is quite high too. The texture is soft, usually served in large pieces, then cooking is best suited for fast cooking techniques like frying or grilling.
8. Salisbury Steak
Well, if this is the type of steak from beef that has been processed. If you eat a burger, you must have processed beef, right? Now that’s Salisbury, and this is one of the dishes of meat on the steak too, you know. They say this is another name for ‘Hamburger Steak’. This Salisbury has a savory texture, the meat is chopped and then mixed with other spices and then formed in bullets. Due to low effort, it is common for this restaurant to sell Salisbury at a friendly price.
9. Flat Iron Steak
This type of steak has a flat elongated shape, also known as the Top Blade Steak, and is taken from the shoulder of a cow. Because it is located on the shoulder, the meat and muscle fibers are quite hard, because the shoulder is one of the parts of the body that cows actively use for activities. This is also a challenge for the cook, it takes a special technique to produce a flat iron that is soft and chewy. Grill the best cooking method for Flat Iron, marinade using olive oil, then the acid from apple cider vinegar and lemon/orange juice makes this meat softer.
10. Wagyu Steak
Yes, this Wagyu must be familiar to my ears. So Wagyu comes from the genetic process of cows with high-quality care. Anyway, the cows are well cared for, made healthy, and the result is that the meat is soft and then the color is whiter than other cows. There is a lot of Wagyu’s unsaturated fat, the quality of the meat is classy, so the price of Wagyu is usually really high because it was created for consumption.
5 Levels of Doneness Steak
The steak cuts already know. Then some of you may still be confused about what is steak cooked rare, medium rare, medium, etc.? So that’s all the level of maturity of the steak you ordered. At least it’s rare, it’s still a bit raw. And most importantly, it’s called well done. Everything is according to taste, even though the Indonesian tongue rarely seems to like it, it’s rare.
Okay, just go straight, these are 5 levels of steak maturity.
Want to eat beef that is still a little raw, really soft, and super juicy? That means you have to try this rare steak. The rare steak meat is cooked only 1-2 minutes on each side 80% of the meat is not yet cooked. So the color is still a little red, but soft and comes out a lot of liquid when cut. In Indonesia, maybe it is rare for those who like this rare, yes, but if abroad, you are fond of you.
2. Medium Rare
If this is on top it is rare, 60% of the inside of the meat is not cooked yet but the outside is a little bit like it is cooked. The texture is the same as rare, still soft and juicy. At most, the red color is a little paler than rare, then the outside is also slightly brownish. Cooked 2 – 3 minutes on each side, they say this is the most perfect level of doneness for a steak. Not overcooked, not too raw either.
One level more mature than medium-rare. This medium meat inside is still slightly pink, but most of the meat is cooked. The remaining liquid is just a little bit because it’s cooked for 5 – 6 minutes on each side. The raw part is only 40%, the color is brown and starts to be a lot and this medium seems to fit the Indonesian tongue the best, even though the texture is not as juicy rare, or medium-rare anymore.
4. Medium Well
This is one of the levels of maturity that is also popular in Indonesia, medium well. I also like medium-well, it fits on my tongue hehe… At this level, the raw steak is only 20%, even though it’s quite cooked but the texture of the meat is still soft and still feels a little juicy. The outside is a perfect brown color, inside is a little pink. Medium well is cooked and baked at a hot temperature for 1 minute on each side, then on medium heat for 5 – 6 minutes on each side.
5. Well Done
So if you don’t want to take the risk of having a part of the meat that is still raw, you can just try it well done. It’s cooked perfectly thoroughly, from the inside to the outside. There is no red color in the meat, but the texture of the meat is tougher and it’s not juicy anymore because all the fat has been roasted. Because they are cooked for a long time, well-done steaks are denser when sliced and chewed.
There are 10 types of steak meat and 5 levels of maturity, yes, actually there are still not many types of steak in the world, but at least the most common or often encountered are these 10 types. The same is true for the level of maturity, apart from that there is also ‘Blue Rare’ (before rare) and ‘Well’ (before well done). Well, but the most common, there are only 5 of the above.
For the sauce, this is just according to taste. If I like most mushrooms or not pesto. The most common in Indonesia is the most mushroom, BBQ, and black pepper. But if you’ve been in a 5-star steakhouse, on average, their sauce is complete. Like Bearnaise I’ve tried, the taste is heavenly, but I prefer creamy mushrooms. Then for those who want a tingling sensation on the tongue, you can try black pepper. Just try the steak sauce one by one, then you will find the one that fits your tongue the most.
Okay, especially for those of you who have never eaten steak because you are confused about what kind of meat is and what level of maturity, I hope this article can help. So don’t hesitate to bookmark this article or share it with your friends, then let’s eat steak with them! I recommend Joni Steak, Waroeng Steak & Shake, and Fiesta Steak. For those above, you can go to Holycow, Abuba Steak, Steak 21, Potato Head, Angus House, Cutt & Grill, Holy Smokes, Wolfgang’s, etc.