John Myers
When talking about a steak, a beef steak is usually meant. The fillet of beef, from the pelvic bone or from the loin vertebra, is considered the steak with the most tender meat. It is mainly used for pan frying or grilling. Steaks that come from other animal and meat species have a corresponding indication in their name (e.g. veal steak, pork steak, turkey steak, venison steak, etc.). A popular beef classic is also roast beef or the tomahawk steak cooked on the bone.
Origin
Beef steaks come in many different styles. These include, for example, the Tournedo, the chateaubride, the T-bone steak, the rump steak, the sirloin steak, the hip steak, the rib eye steak, the kluftsteak, the prime rib steak or the porterhouse steak. A minced steak or a beefsteak tartare, on the other hand, are not real steaks. Especially small steaks are also often referred to as mignons or nuts. These are offered with a weight of 60 to 80 grams.
Season
Beef steaks are commercially available all year round.
Taste
Beef steaks have a strong aroma. The fat content of the meat is decisive for this, since fat is a flavor carrier.
Use
Depending on your preference, the steak can be cooked to six different doneness levels, from a light pink hue to a strong red hue. A steak can be served raw, raw at the core (rare), raw at the core (English), medium cooked (pink), almost fully cooked (half pink), or even fully cooked (well done). These different cooking levels of the steaks are often also given in English, such as raw, rare, medium rare, medium, medium well or well done. A good beef steak should be at least 2 centimeters thick so that it stays juicy when roasting. In addition, a steak should be well hung before it goes into the pan. Traditionally, fried potatoes and a fresh leaf salad are served with the steak. The combination of a spicy herb butter underlines the fine aroma of the meat. Also try this rump steak recipe with delicious coffee butter! You can also bake it with a crust or marinate it before frying. Or quickly into the pan with the beef steak – and then serve in thin strips, as recommended in our roast beef steak with salad recipe. You can find more great ideas in our varied rump steak recipes. You should also try our T-bone steak with potatoes in gorgonzola butter and pepper and tomato salsa.
Storage/shelf life
If the beef is to be stored in the refrigerator for a few days after purchase, keep it well covered. If the meat is already in vacuum packaging when you buy it, it can be refrigerated in this way. However, the meat loses its aroma during storage. The beef should be kept covered in the coldest part of the fridge. The best storage temperature for beef is around zero to four degrees.
Nutritional value/active ingredients
The ingredients in beef contribute to a balanced diet. Because the meat provides valuable protein, valuable minerals such as iron, which supports the normal formation of red blood cells and the blood pigment haemoglobin, as well as zinc and phosphorus and B vitamins such as B12 and niacin. Zinc is responsible for maintaining normal skin, phosphorus and vitamin B12 for maintaining normal energy metabolism. Niacin supports the normal functioning of the nervous system. All these important nutrients are of course also contained in the beef fillet – and it’s delicious too. Especially if you make it using our Boeuf Stroganoff recipe.
