- Glossary
- Steak - American premium grilled beef
Steak - American premium grilled beef
American steak represents the pinnacle of grilling and is synonymous with quality beef. The most prized cuts include ribeye with rich marbling, T-bone combining tenderloin and strip, and New York strip with a bold beef flavour. Proper preparation requires meat at room temperature, a searing-hot grill surface, and precise timing according to the desired level of doneness.
- Dry-aged beef matures for 21-45 days under controlled conditions, intensifying flavor and tenderizing the meat.
- Rare doneness corresponds to an internal temperature of 50-52 °C (122-126 °F), medium rare 55-57 °C, and medium 60-63 °C.
- Marbling (intramuscular fat) is a key indicator of steak quality and is graded on the USDA scale.
- After removing from the grill, steak should rest for 5-10 minutes to allow juices to redistribute evenly.
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