Choosing the Cut
So many scary terms for a cut of beef, right? Some say that ribeye steak is the best, but many also lean more towards porterhouse. But to be honest, both are great in their own ways.
Ribeye feels more tender and complex than porterhouse, but the former is a combination of two cuts of meat – strip steak and tenderloin – which gives it the best of both worlds in terms of flavor and texture. Either of the two is great; so whichever you choose, you’ll have a superb steak-sperience.
Steak Doneness
More scary terms, right? Steak doneness just refers to how cooked your steak is. It varies from Rare, or when meat is almost still raw, to Well Done, a.k.a. "ruined steak".
If you want a genuine experience, most steak lovers opt to have their steaks cooked Medium Rare which is when it's pinkish in the middle with some hints of red. But if you’re squeamish with color on your meat, Medium or, at most, Medium Well will still be tasty and enjoyable.
Sides, Sauces, and Spirits
Choosing what to pair up with your steak? Purists would like to have their steak just as it is: to keep the flavor and appreciate the complexity of the meat. But it is not bad to have your steak with some sauces and dips to complement your cut. Potatoes or rice (I mean, you’re in the Philippines) would go well with your steak as well as corn and mixed vegetables. As for the drinks, red wine is a staple drink to enjoy with your steak, but you could never go wrong with a glass of bourbon or whiskey.
Now that you know the basics, why not head over to a steakhouse and enjoy yourself a prime cut? Check out Johnny’s Steak and Grill located in B Hotel Quezon City at 14 Scout Rallos Street, Barangay Laging Handa, South Triangle.