Steak is a classic choice on any restaurant menu, offering a simple but delicious meal that perfectly satisfies the taste buds. Whether you’re looking for the best restaurants in Wembley to enjoy lunch before a show or sports game or heading out for a celebration meal in the city, steak will prove a filling and flavoursome option. For the uninitiated, however, the variety of cuts and cooking methods can seem a little daunting. Here’s our guide to the different kinds of steak.
Filet mignon
Filet mignon is a cut taken from the smaller end of the tenderloin and is the tenderest option for those who want a steak with a low fat content. It has a mild flavour and is delicious when paired with herb butter or a peppercorn sauce.
Sirloin
Also a lean cut taken from the rear part of the cow, sirloin is best when aged. It’s juicy and tender, making it a great cut for grilling or searing. It’s particularly delicious when paired with a rich sauce or smoky rub.
T-bone
The T-bone gets its name from the T shaped bone that separates two cuts: the strip and the filet mignon. While both are tasty in their own right, they are especially delicious when served together as a T-bone, with blue cheese sauce. This cut needs to be cooked carefully as the filet often cooks faster than the strip.
Ribeye
Taken from the rib section, ribeye is one of the most flavourful cuts thanks to its rich, fatty marbling. This is a thick cut is best enjoyed mildly seasoned and served with café de Paris butter. It’s rich, juicy and tender, and can be cooked a little longer for those who like their steak medium or medium-well done. You’ll find it on pub menus and in the best restaurants near Wembley alike.
Hanger
Also called ‘butcher’s steak’ (or ‘onglet’ in France), the hanger is a tender cut that’s packed with flavour. It’s often used in steak tacos as it takes on the flavour of marinades well. As a steak, it works best when combined with a wet rub and cooked rare or medium rare.
Skirt
A long, thin, lean cut taken from the muscular abdominal section of the cow, the skirt has some fatty marbling and a porous structure which absorbs marinades beautifully. It’s a naturally beefy cut, so can be paired with strong flavours.
Rump
As the name suggests, the rump steak is cut from the rear end of the cow. It has a deep, strong flavour but can be tough if not cooked properly. It’s best seared then finished in the oven for an even cook, and pairs well with béarnaise or red wine jus.
How to order
You can decide how your steak is cooked:
- Rare: Cooked the least amount of time with a 75% red centre
- Medium-rare: Cooked longer to give a thick brown crust and 50% red centre
- Medium: Retains a 25% red centre and is otherwise firm to the touch
- Medium-well: Cooked through, with only a slight hint of pink inside and a charred, brown crust
- Well-done: Cooked through with no pink inside
If you’re looking for the best places to eat in Wembley that serve a delicious steak, look no further than Studio Five. Join us for an evening of mouthwatering food and unforgettable music performances – book your table today.
