From steaks to kebabs: about meat for the May holidays

2-05-2017, 12:00
The main dish of the May holidays is meat on an open fire.
From steaks to kebabs: about meat for the May holidays
Barbecues or grilled meat on the May holidays have long become our national fun. If you decide to maintain the tradition, while going to cut through the canals of Venice or the streets of New York, then the easiest way to do it in some local steakhouse. How to find really worthwhile, we learned from the chefs and restaurant owners.
From steaks to kebabs: about meat for the May holidays

1. Steak menu does not have to be large
“The meat restaurant can be varied, the steakhouse is not,” says Alexander Panov, the owner of the Bison steak house chain. “Even 5-7 kinds of steaks are acceptable.” “With a large assortment, there is a risk that personnel may, for example, confuse cuts, this also happens,” says the head chef of the El Gaucho meat restaurant at Paveletskaya Igor Dovgelya. “The steak menu should include several premium cuts, a thick and thin edge, tenderloin, and several alternative cuts, such as a diaphragm, for example.”
From steaks to kebabs: about meat for the May holidays
2Whether the place earns your trust can be determined without ordering a steak
“If the restaurant has an open kitchen, then there should be a grill, a grilled steak is the key to success,” says the head chef of the Karlson restaurant and Butcher’s co-owner Carlo Grecu. “They will never refuse a good steakhouse if you ask to show the meat raw and want to see where it is stored and how it is stored,” says Alexander Panov. Brand Chef Steak It Easy Sabbie Canyon advises to listen to the recommendations of the waiters. “Their knowledge of meat will let you know what's going on in the kitchen,” he says. “If the waiter doesn’t know very much, then it’s all the same in the kitchen.” The region of origin of meat is also important: according to Igor Dovgeli, one can almost always trust America, Australia and New Zealand, Argentina and Uruguay are at risk, but Brazilian meat may not justify the trust of a guest at all.
From steaks to kebabs: about meat for the May holidays
3. Is there a “correct” steak thickness?
“The norm is 2-2.5 cm. It is unacceptable - half a centimeter or, on the contrary, 5 cm - with such thickness the steak should be brought, it will not roast on the grill,” says Igor Dovgelya.
How at the moment of steak delivery do you understand that the professionals worked on it? In no case should it be sliced ​​or poured with sauce, say the chef. Exception - if you asked for it yourself.Still, the steak should not be served on the roaster, because this changes the degree of roasting - again, if you yourself have not ordered such a feed.
From steaks to kebabs: about meat for the May holidays
4. Do you really need a sauce for steak?
For a good steak sauce is not required - in this all the chefs we interviewed agree. As well as the fact that taste does not argue about tastes, and ordering this additive is the sacred right of every guest. “One of the sauces that kills the taste of meat is barbecue sauce. But it’s very tasty! ”, Says Carlo Grecu. “Fatty steaks are perfectly combined with sauces that have a pronounced taste, and creamy ones can be recommended for more lean ones,” advises Alexander Panov.
From steaks to kebabs: about meat for the May holidays
5. What to do if the steakhouse does not inspire confidence in you, but the others insist on it?
Order a rib - it's almost impossible to spoil it. Porterhouse and filet mignon are considered difficult steaks. “Porterhouse combines cutting and thin edge - strip-strip, and when preparing it is difficult to get into the roast. Either the tenderloin will be roasted and the thin edge is damp, or, conversely, the strip layer will be ready, and the tenderloin will be overcooked, ”explains Carlo Grecu. A lean filet mignon is easy to spoil because it quickly roasts.
From steaks to kebabs: about meat for the May holidays
6The most controversial degree of roasting is well done, according to chefs
“I personally don’t accept well done for any steak. In my opinion, such roasting kills the real taste of meat, ”says Igor Dovgelya. But if you like completely roasted meat, then order a grain-fed steak with fatty splashes. “The blotches give juiciness, and the taste of unmelted beef tallow is not very pleasant. The higher the gradation of marbling, the more you can fry the steak, and it will still remain juicy and fragrant, ”explains Alexander Panov.
A popular myth about steak that I would like to dispel is that steaks are not suitable for kebabs. “You can make a great kebab from alternative cuts, as they have a special structure of the fibers,” said Alexander Panov.

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