Steak lovers who can’t cook their own steaks (yet) behold! Learned more about the best meat and how to prepare it. Midtown Grill in Amsterdam invited me to visit their kitchen, to learn about steak and talk about the new menu. Now it’s time to share.
As a flexitarian I barely eat meat, but if I really want to enjoy good meat I rather go to a steak restaurant and order a piece I can identify as a sirloin, rib eye or T-Bone steak. Skipping sausages and minced meat. If you’re going bad, better make it good!
I’ve learned the following from a passionate butcher Mikel Pouw from Nice to Meat :
Preparing your steak is an art which needs a lot of practice.
01 Make sure your meat is ripen a.k.a. relaxed. Sounds weird huh? There are two riping techniques. The old technique by vacuuming your meat, which is called wet-aging or the dry-aging method (see the picture below) by riping chunks of meat for 35 days. Making sure the meat doesn’t absorb fluids and lose its weight, so it gets a better concentrated flavor.
02 Allow the meat to reach room temperature before you grill it. Grill each side twice for 3 minutes, with its fats on it until it caramelized.
03 Let the grilled meat rest on a plate and remove the fat if you don’t like it. While the meat rests it will absorb all it’s juices (the fat). Season then serve. Good meat doesn’t need sauce.
Midtown Grill has two dry age fridge where you can see beautiful pieces of meats.
Another thing is…how to eat your steak. Rare, Medium or Well done?
First there’s a difference in the kind of meat. European cows are fed on a grass diet and don’t have a lot of fat. This diet is introduced 5 decades ago adjusted to our life style, since we didn’t move much. Driving cars and working behind the desk lead to the conclusion that one didn’t need a lot of fats to burn. So why not make our cows less fatty?!
That’s why European beef is lean, therefore ideal to serve it rare or medium rare to prevent it to get tough. While fatty meat from American cows fed on a diet of corn, like the Black Angus, stay moist even when it’s medium grilled or well done.
I’ve left out the whole discussion about whats good for you or not. Since you can question the whole meat industry and it’s cows living on a corn diet. I don’t promote you to eat a lot of meat, but if you do make sure you make a decision which fit your idea of eating responsible including less meat or at least know where your product is coming from.
I was happy to hear that Midtown Grill being very transparent in telling where their meat comes from and on which reason their choice for using different kinds of meat is based on. Mainly on the well being of the animal, which also has influence on the quality of the meat too. And I can agree on that after the tasting of my Midtown favorites: the stew, the rib-eye and t-bone steak with herb butter and sautéed onions!
A valuable tip when you go to a restaurant, try to have a good chat with the staff and the kitchen. Learn about what you eat and the staff will appreciate it too! This leads to a better experience and eventually a better quality of the restaurant. I hear win-win!