Planet of the Steak

There is nothing easier than preparing a steak. Simply place the steak on the hot BBQ or a pan and keep an eye on it, for a desired result cook accordingly, raw, medium or well done.

Some people can cook a steak without paying much attentin to it, while others stand over the BBQ or a pan, as it cooks and still, just can't get it right.

Unless specified differently, steak or fillet, in English language, almost always comes from beef. The only difference is whether it is from a young, middle aged or older cow.

For the rest of the steaks or fillets, it is necessary to state who they are from, as they could also be from tuna or marlen.

In order to prepare Bistecca a la fiorentina, a large steak with bones is needed, which should be about 3-4 cm thick and heavier than one kilo.

Today there is an abundance of steaks. Almost everywhere you go, someone is praising their own way of preparing a steak. Which is almost always, simply just placing the meat on the BBQ or a pan. But is that really, all there is to it!

In its own elementary simplicity, cooking of the meat has its own little secrets. Such as differences in the quality of the meat, preparation and even the quality of the coal or wood, on which it is cooked.

Steak definition varies from country to country. Mainly the steaks in question are from part of the animal where the ribs meet the spine.

The name of the steak is allocated according to the section of the animal it is taken from and the way of cutting.

In USA, the terminology changes from region to region. However they have all, one thing in common. The tradition of having huge steaks, which is obviously linked to the image of manliness and the cowboy movies.

World Steaks

Putting aside America, Argentina and the classic European steaks, two of the world class steaks can not be overlooked.

One of them is the classic fiorentina, which has been banned for a number of years now, due to the mad cow disease.

This disease, which many would say, was an exaggeration, had instantly removed one of the famous steaks, from many Italian restaurants, leaving so many dissapointed. There was even a specially organised funeral service, dedicated to the last steak of this kind.

Europe had recovered from the first wave of the mad cow disease. The ban which applied for the meat with bones, for cows older than 12 months, was lifted to 24 months. This meant that the steak which is at its best, when it comes from baby beef between 16-20 months, became legal once again.

To prepare Bistecca a la fiorentina you need a large steak with bones, rumpsteak or T-bone. It must be at least 3-4 cm thick and just over a kilo heavy. In restaurants they are usually between a kilo to a kilo and a half.

Preparation is simple, however even in the simplest preparations, there is always a hidden trick or two.

Some say that prior to placing the steak on to the BBQ, salt, pepper and other spices should be added. Forget this theory! Even one of the best chefs from 19th century, called Artusi, has infact written about this. He said, that if you prepare a steak this way, it will taste like snuff, in order words discusting.

So to prepare a steak, cook it on the hot BBQ plate or a pan, first and then season.

There are even various stories on how the coal or wood used, to prepare the heat for the BBQ (depending on the BBQ used) also have an effect on the flavour of the cooked meat.

This is disputable! But one thing is for sure, when the steak is placed on the BBQ plate it should be left to cook, obviously being turned once. When the steak is cooked, sprinkle it with salt and when the salt hardens it is ready to serve.

Serve with a pinch of butter. Bon appetite!

The second world class steak comes from Japan. This was once a country with very little meat, almost none. Today, however Japan produces by far the most expensive beef in the world.

The cows are cultivated on the outskirts of Kobea, and these become probably the most expensive beef in the world.

Wagyu cows are raised on the special rice, tare and beer diet. They are massaged daily, which makes the meat spotted with fat (distributed equally). It is important to know that the fat in the meat provides and creates that delicious taste and smell.

The prices of the "shimofuri" beef in restaurants and even at the butchers, are insanly expensive.