"How do you like your steak?" ...quickly, please.
Apparently 'well done' isn't always the right answer when you're ordering a steak – whoops! Masters of all things steak and sushi, the people at One Oak have gone through this a few too many times, so we figured we'd ask the pros and put together The Ultimate Steak Guide – with everything from picking your cut to the mastering the optimal steak/sauce combinations. First thing's first, you have to know which part of the cow you're eating and what in the world it's called – or if you're even eating a cow, because there's also lamb chops.
Now that you've got your meat, how do you want it cooked? What does medium-rare even look like?In case you're wondering which words coincide with how much redness is left in your meat...Now, choose your weapon! No, your teeth don't count as a weapon, and neither does a pansy little butter knife.
Next on our list of guides: The Ultimate Guide to All Those Forks on Your Table at a Restaurant That You Have No Idea How to Use. Maybe.
Ground rule: no food is to be eaten without sauce.
At this point you've learned how to pick your steak, how to cut your steak, and how to cook it to perfection. But can you do it like the masters can? Watch and learn...
Wagyu Beef Ribeye
Wagyu is “Japanese cow,” which is best paired with a side of sautéed greens and beetroot sauce.
Wagyu Beef Striploin
Same cattle, different cut. We suggest a classic knife for this one.
Lean and flavourful, the top sirloin cut comes from the working muscle section of the cow, which means it has very little fat and is succulent and juicy. We suggest getting it done at a perfect medium-well and pairing it with a side of sweet and sour exquisite blueberry sauce.
Flat Iron Steak
This is the only shoulder we don’t want to cry on, but that's because we’ll be too busy eating it. The flat iron steak, or the oyster blade, is the second most tender beef muscle after tenderloin. We suggest you go for it cooked at medium, and using one heck of a shredder knife to cut smoothly through it, dipping it into a delectable beetroot or horseradish sauce.
There are festivals around the world dedicated to this miraculous rib cut. We’re not surprised, these chunks of delectable goodness are juicy with tons of sauces (of your choice) glazing every bit. There's no messy way to eat ribs, though, so get comfortable, grab it, and rib it apart with your teeth you carnivorous monster, you. We ain’t judging.
The fillet tenderloin cut is infamous for its unmatchable tenderness and buttery texture. Served at medium, it’ll get you reaching for their heavenly Cafe de Paris or herb sauce on the side.
T-bones are classic, cut from both the striploin and tenderloin in a T-shape to form the most sumptuous dinner or lunch platter ever known to humanity. W
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Photography by Moataz Mohamed
Food Styling and Art Direction by Mostafa Abu Nabut