The Best Steaks for the Perfect Dining Experience in Restaurants in Southampton NY
Posted by Louie Drake on Wednesday, July 29, 2015 Under: Travel
Heading to Southampton, NY this summer? Food-tripping here with friends is a great idea, as this locale is home to some of the best restaurants in New York. Many especially serve high quality steaks, which are a perfect summer fare.
Before looking for the best steak in town, familiarize yourself with the most common top steak cuts to consider for your sumptuous dining experience.
Top sirloin. One of the most common types of steak, top sirloin is a lean big-portion steak that’s filled with flavor. Unlike other steaks, this cut is more affordable and is typically served in big functions. Top sirloin is also more tender than other meat cuts, and thus needs to be broiled slowly to reach the perfect texture. This beef part is best cooked grilled or boiled to medium-rare with a brush of olive oil and some herbs and spices.
Tenderloin. Mostly known as fillet, filet mignon, or tournedo, the tenderloin is one of the most flavorful meat cuts for making steak. Its buttery texture makes it the favorite of meat-lovers. But this meat is also a health-buff’s choice as it has very low fat. Tenderloin tastes best when grilled or pan-fried, because it cooks faster than other meat cuts (which is a function of its low fat content). A spoonful of brush on top, and this slab of meat is ready to serve.
New York strip. Sold as the strip or Kansas City strip, this meat cut from the Longissimus dorsi muscle has a very tight texture and is moderately tender like the Top Sirloin. Similar to Tenderloin, the Strips are best served when grilled or pan-fried, because it has less fat which makes it less prone to burning and flare-ups.
Rib-eye. The front end of the Longissimus dorsi, the rib-eye is a true favorite of all steak enthusiasts because of its marbling, which makes it drip with juice. This high-fat portion is also considered as the tastiest choice for preparing steak dishes. Aside from its rich flavors, rib-eye steaks are easy to cook because of its tenderness. A dash of salt, pepper and rosemary on top, makes the rib-eye grill-ready.
T-bone. Finally, the T-bone, which is more popularly known as porterhouse, is the cut from the tenderloin section with a piece of strip separated by a t-shaped bone. With two types of meat in one cut, T-bone is a bit tricky to cook, as the tenderloin part tends to cook faster than the strip. The solution, chefs explain, is to cook the tenderloin area far from the heat.
Make sure to order one or two steaks on this list for the most satisfying dining experience in Southampton, NY.
Before looking for the best steak in town, familiarize yourself with the most common top steak cuts to consider for your sumptuous dining experience.
Top sirloin. One of the most common types of steak, top sirloin is a lean big-portion steak that’s filled with flavor. Unlike other steaks, this cut is more affordable and is typically served in big functions. Top sirloin is also more tender than other meat cuts, and thus needs to be broiled slowly to reach the perfect texture. This beef part is best cooked grilled or boiled to medium-rare with a brush of olive oil and some herbs and spices.
Tenderloin. Mostly known as fillet, filet mignon, or tournedo, the tenderloin is one of the most flavorful meat cuts for making steak. Its buttery texture makes it the favorite of meat-lovers. But this meat is also a health-buff’s choice as it has very low fat. Tenderloin tastes best when grilled or pan-fried, because it cooks faster than other meat cuts (which is a function of its low fat content). A spoonful of brush on top, and this slab of meat is ready to serve.
New York strip. Sold as the strip or Kansas City strip, this meat cut from the Longissimus dorsi muscle has a very tight texture and is moderately tender like the Top Sirloin. Similar to Tenderloin, the Strips are best served when grilled or pan-fried, because it has less fat which makes it less prone to burning and flare-ups.
Rib-eye. The front end of the Longissimus dorsi, the rib-eye is a true favorite of all steak enthusiasts because of its marbling, which makes it drip with juice. This high-fat portion is also considered as the tastiest choice for preparing steak dishes. Aside from its rich flavors, rib-eye steaks are easy to cook because of its tenderness. A dash of salt, pepper and rosemary on top, makes the rib-eye grill-ready.
T-bone. Finally, the T-bone, which is more popularly known as porterhouse, is the cut from the tenderloin section with a piece of strip separated by a t-shaped bone. With two types of meat in one cut, T-bone is a bit tricky to cook, as the tenderloin part tends to cook faster than the strip. The solution, chefs explain, is to cook the tenderloin area far from the heat.
Make sure to order one or two steaks on this list for the most satisfying dining experience in Southampton, NY.
In : Travel
