Many people love steak, and when you take a break from the stresses of daily life for a vacation at a great, high-class resort near Las Vegas, you want only the best. If you want to become a true connoisseur of steak, however, there’s a few basic facts you need to know. Here’s a look at a few steakhouse steak facts that will not only improve your knowledge of the meat, but enhance your enjoyment of a great resort meal.
Porterhouse vs. T-Bone
One common misconception about steak is that porterhouse and T-Bone are the same. Nothing could be further from the truth. While they look similar and both are part filet mignon, part sirloin and double-cut, there is a lot more meat and much less bone on a porterhouse than there is on a T-Bone. So if it’s the amount of meat you’re looking for, go for the porterhouse!
Aging Filet Mignon
Everyone talks about the age of their filet mignon. Connoisseurs of steakhouse steak facts, however, know that mignon is one of the leanest cuts of meat out there. The reason to age a steak is to allow fat to break down and become tenderer. Since filet mignon is so lean, this is entirely unnecessary. A new one is almost as good as an aged one!
Many people discount rump steak because it tends to be tough. What they ignore, however, is that it also has of excellent, rich flavor. In fact, it costs about a third of the price of filet mignon and has a lot more flavor!
People are very cautious about over-seasoning their steak. This isn’t a concern, especially if the steak is made on a grill. Most of the excess is going to fall off the meat, and it’s much better to have more flavor than less. So when it comes to seasoning, go for it with gusto!
Hot and Fast
Many people believe that all meat should be cooked low and slow. Not necessarily the case with steak, which is often best enjoyed rare. In this case, hot and fast is a better way to cook it — sear the outsides for a couple minutes a side over high heat and the middle will remain red and tender.
45 Minutes of Salt
Most steakhouses put a lot of salt on their steak, and there’s a good reason for this. Salting the steak for 45 minutes before cooking gives it a nice, charred exterior which seals in the juices and flavor. It also draws moisture to the surface which dissolves the salt and in turn draws the juices back into the meat. Salting for 45 minutes seasons the steak and creates a supremely juicy and tasty cut of meat.
These are just a few steakhouse steak facts that will improve your appreciation of this delicious feast. When you’re in the Henderson, Nevada area and enjoying a stay at the Railroad Pass, be sure to visit our first-class steakhouse for a meal that you’ll never forget!