TAMPA, Fla. (RFD-TV) — Beef is a familiar topic on Market Day Report, but this time the focus is on the steak. A new survey shows just 41 percent of Americans say they are confident in their knowledge of different steak cuts.
Chef Efrem Cutler, chief steak officer for Outback Steakhouse, joined us on Tuesday’s program to break down popular cuts, preparation, and what goes into serving a great steak.
What Makes a Good Steak?
In his conversation with RFD-TV, Cutler says quality starts well before the steak reaches the kitchen.
“It’s the quality that we command with our butchers as well as our farms, and we get great steaks coming into the restaurant,” Cutler said.
From there, steak experts in the kitchen follow specific seasoning and cooking methods.
“When you take that care and attention to detail, you’re guaranteed to get a great one when you come in to Outback Steakhouse,” he said.
Understanding Different Beef Cuts
Cutler broke down several steaks, including the New York strip, barrel-cut filet, center-cut sirloin, and Delmonico.
The barrel-cut filet is described as the most tender steak, while the Delmonico is a 15-ounce cut from the chuck end of the ribeye.
Cutler said the Delmonico features three different muscles, creating different textures and flavors.
For leaner cuts such as center-cut sirloin and barrel-cut filet, Cutler said Outback uses its traditional seasoning before searing the steak and cooking it to the proper temperature. The steak then rests, is brushed with butter, and is served.
Cutler said the sirloin is particularly tender and has been part of the restaurant’s “best ever” campaign.
The Delmonico is chargrilled with a special seasoning, while the New York strip balances marbling and leanness.
“You’ve got a nice marbling similar to the ribeye, but it’s a lot leaner, and you get a little bit firmer taste,” Cutler said.
What Does Hand-Selected and Hand-Trimmed Mean?
Cutler said chefs play an important role in selecting and preparing individual steaks because cuts can vary in thickness.
The kitchen staff is trained to choose the appropriate steak for the desired cooking temperature.
“A thicker, one-and-a-half-inch New York strip would be more rare to mid-rare,” Cutler said. “We’re a little bit thinner, maybe an inch; three-fourths would be more well.”
That attention to detail helps ensure the steak is cooked to the temperature the customer ordered.
Ordering Steak Does Not Need to be Intimidating
For diners who are unsure what cut to order, Cutler said restaurant staff can help.
Outback offers a variety of steaks, including sirloin, filet, ribeye, bone-in ribeye, Delmonico and New York strip.
Cutler said servers and front-of-house staff are trained to understand the different steaks, seasonings, and cooking methods.
“If you’re unsure about the steak you should order, we literally have highly trained servers and front-of-the-house staff that taste all of these steaks,” Cutler said.
He said servers can ask diners whether they prefer a tender, soft steak or something more marbled and firmer, then use that information to make a recommendation.
“Once you’ve had that conversation and the acknowledgment, they can get you to ensure that you get the greatest steak ever,” Cutler said.
LEARN MORE: KNOW YOUR CUT - BEEF
