by N. A. Hernandez

Created on: May 17, 2007   Last Updated: May 21, 2007

I worked in the restaurant business for 8 years and I learned a thing or two about ordering a steak along the way. When I first started working in the restaurant I did not know how a steak could be cooked so many ways. I just remember my mother always cooking hers rare and I would make fun of her saying her steak was still mowing. I always liked it cooked well done because I like the burnt taste and don't want to see any red inside my steak.

Here is the ways that I learned about different ways a chef can prepare a steak...

Very Rare ~ Hot on the outside and very cold inside and completely raw with a slippery soft texture.

Rare ~ Red inside cool to warm center and it will be soft and spongy.

Medium Rare ~ Red inside and will be warm and have a springy firmness to it.

Medium ~ Pink inside and be less springy inside then the medium rare and will be hot throughout.

Medium Well ~ slight color, may be a bit pink inside still and it will be firm.

Well Done ~ No color at all left inside, and will feel very firm.

Of course you need to know what cut of meat that you prefer as well so here is a guide to the different cuts of meat that most restaurants will serve...

Sirloin ~ It is somewhat tender and there are different cuts of it that come primarily from the cuts of meat by the upper hip and butt area, it is flavorful.

Rib Eye ~ ( my personal favorite) It is a cut from the rib-eye roast, and is usually tender and flavorful and fairly expensive.

Porterhouse ~ It is a crosscut steak containing part of the tenderloin and part of the top loin, it is usually pretty big and a thick cut of meat.

T-bone ~ Similar to the porterhouse, just contains less of the tenderloin, distinctive with the T shaped bone

Tri-Tip ~ Triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank meats. Can be used as a roast or cut into steaks, can become very tough when cooked to much.

Flank Steak ~ Very lean and full of flavor, becomes very tough when cooked to long as well.

Skirt Steak ~ Usually comes very marbly which makes it juicy and very flavorful

Tenderloin Steak ~ Also known as Filet Mignon as is very tender and soft, it is the most desired cut of steak in terms of tenderness.

There are many more cuts of steaks, but these are the most common ones served in Steakhouses. I hope that this helped you a little bit to understand the steak cuts and cooking methods. Now I am hungry. steak anyone?

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