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maltatoday, SUNDAY, 22 MAY 2011 37 Choosing a sizzling steak There's nothing like a good steak for comfort food. However choos- ing your steak is not as easy as it used to be. In the past the only de- cent cut of meat used for steak was a fillet. Simple as that. Anything else that was available was simply inferior. Today however a range of steaks is available both at local butchers and at restaurants, each offering subtle differences in f la- vour and tenderness. Fillet steak The most tender cut of beef, and the most expensive. The fil- let comes from the tenderloin, which runs along both sides of the spine. When harvested, it comes in two snake-shaped cuts. It is not a weight-bearing muscle, therefore has very little connective tissue, which makes the meat so tender. It has very little fat however, and is therefore less tasty than some other, fattier cuts. Preparation tips: A fillet steak is best cooked in 1 – 2 inch thick por- tions and grilled, barbequed or pan fried on high heat on each side. Fil- let steaks are often served in a co- gnac cream sauce, au poivre or in a red wine reduction. Due to the limited marbling, ba- con is often wrapped around the fillet and secured with a toothpick. This adds f lavour and stops the steak from drying out. A fillet steak should be served rarer than other meats. Other names: Tenderloin steak, filet mignon, filet de boeuf. Rib eye steak The rib eye comes from the rib section of the cow and spans from the sixth rib through to the twelfth. Though this cut of steak is tougher than its fillet counterpart due to larger amounts of connective tissue and intramuscular fat, however it is tastier and less likely to dry out. Preparation tips: Like a fillet, this steak is best grilled, barbequed or pan-fried. Due to the higher fat content of the cut the meat needs to be cooked a little longer than a fillet to soften the fat and allow the meat to absorb the f lavours. It is recommended to cook this steak until it is medium. Other names: Scotch fillet, en- trecôte Sirloin steak This comes from the rear part of the animal and can be divided into several types of steaks. The top sir- loin is the most tender as the mus- cles from this area are least used. The top loin muscle is the largest with the tenderloin being the small- est. It generally produces a tender and tasty steak. The T-bone steak also comes from this area. Preparation tips: As this is a prime cut of meat, it does not require moist cooking as its tougher coun- terparts and can be successfully grilled, barbequed or pan fried. Other names: Strip steak T-bone steak The T-bone also comes from the rear of the animal and includes a T-shaped bone with meat on each side – the larger portion is a sirloin steak while the smaller portion is a fillet. T-bone steaks with a large tenderloin is referred to as a Por- terhouse steak and must be at least 1.25 inches thick. They are generally quite expen- sive due to the two varieties of prime cut beef. Preparation tips: Dry heat cooking is best for this type of steak such as grilling, barbequing or pan-frying. Due to their relative lack of colla- gen, longer cooking times are not necessary to tenderise the meat. The Bistecca Fiorentina is prize steak coming from the Chianina or Maremmana breeds of cattle. This Florentine style steak is seasoned with salt, pepper and olive oil and cooked over a wood or charcoal fire. Due to the size of the steak it is often shared by two people. Other names: Porterhouse steak Whatever your choice of meat, be sure that it is not overcooked to ensure a juicy dish that is full of its natural f lavours. RECIPE OF THE WEEK maltatoday, SUNDAY, 26 OCTOBER 2014 FINE FOOD OF THE WEEK Choosing a sizzling steak FOOD Simply seasoned with salt, pepper and olive oil, and just a few minutes on the barbecue, a T-bone steak makes a fabulous meaty treat. Café de Paris butter Ingredients 250g unsalted butter, at room temperature • 1 tbsp tomato ketchup • 1 tsp Dijon mustard • 1 tsp capers in brine, rinsed and chopped • 30g shallots, finely diced • 2 tsp parsley, finely chopped • 2 tsp chives, finely chopped • pinch of dried marjoram • pinch of dried dill • pinch of dried thyme leaves • pinch of dried tarragon (or use fresh if you have it – about ½ tsp max) • ½ garlic clove, crushed • 1 anchovy fillet, rinsed and finely chopped • 2 tsp brandy • ¼ tsp Worcestershire sauce • pinch of sweet paprika • pinch of curry powder • pinch of cayenne pepper • freshly ground black pepper • pinch of finely grated lemon zest • 1 ½ tbsp lemon juice • pinch of orange zest • Method 1. Mix all of the ingredients apart from the butter in a small bowl. 2. Stir well then add the softened butter. 3. Fork the mixture together so it is evenly mixed then spoon onto a piece of cling film 4. Gently roll the cling film up to form a log then tightly twist both ends and shape it so it is evenly sized. 5. Pop into the fridge for at least 1 hour then when ready to use slice into pieces and top as needed. You can put in the freezer and slice as required. 6. Serve on a juicy steak or melt and use as dipping sauce for lobster.