STEAK

Steak ในมหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตกำแพงแสน ที่ Texas Steak KU Beef


นานมาแล้ว คิดเองว่า สเต็กทำให้สุกมีแค่ 3 ชนิดคือ rare อ่านว่า แรร์ นะครับ คือไม่สุก ต่อไปคือ medium rare อ่านว่า มีเดียมแรร์ คือกึ่งสุกกึ่งดิบ อันสุดท้ายคือ well done อ่านว่า เวล ดัน แปลว่าสุกแบบเกรียม แต่เมื่ออ่านข้อมูลสเต็กแล้ว อ้าวในต่างประเทศมีการแบ่งเนื้อสเต็กในการทำให้สุกหลายแบบมากๆๆ
Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.

Blue rare or very rare - (110°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.

Rare - (120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.

Medium rare - (145°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.

Medium - (150°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.

Medium Plus - (155°F degrees core temp) More than medium, but not quite medium well.

Medium well done - (160°F degrees core temp) The meat is light pink surrounding the center.

Well done - (170°F degrees core temp) The meat is gray-brown throughout and slightly charred.

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American cuts of beef.

• Filet mignon — A small, choice cut from the small end of the tenderloin; the most tender and most expensive cut by weight.

• Flank steak — From the underside. Not as tender as steaks cut from the rib or loin.
• Flat iron steak — A cut from under the shoulder blade.
• Hanger steak or (French) onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.
• Popeseye steak — thinly sliced Rump steak, originating in Scotland and available in the UK.

• Rib eye steak — A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.
• Round steak, rump steak, or (French) rumsteak — A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly.
• Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
• Outside Skirt steak — A steak made from the diaphragm. Very flavorful, but also rather tough.
• Inside skirt steak - A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
• Strip steak — (also known as Delmonico, Kansas City strip, New York strip, and Entrecôte), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.

• T-bone steak and Porterhouse - A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.

ขอขอบคุณ/Thanks to (from) ขจิต ฝอยทอง ,wikipedia,buddhasdrivein.blogspot.com