There's always a reason to celebrate, and what other way to do it than dining in ponderosa wisconsin dells, one of the most popular steakhouses in the country. Steak has always been a part of the great American tradition, whether it's for a an engagement party, family reunion, graduation, anniversary or just a crazy night out with friends, one can never go wrong with a steak.
However, although steakhouses have been around for years some people have yet to learn how to choose the right steak for them and have the best steak experience ever. An excellent knowledge about steak will not only improve your meal of choice but also a smart way to impress your date.
Just to avoid any confusion, steaks are primarily beef cuts where each cut has its own specifications. There are several cuts that you might see in local stores however some of the most popular steaks available in steakhouses only includes, filet mignon, rib eye steak, sirloin steak, new york strip steak and lastly t bone steak.
Indeed, a fair knowledge about steaks will surely improve your choice as well as probably give you the best steak meal, by far. First things first, steaks are simply cuts of beef made popular by the way it is prepared, deli style or grounded. There are actually countless of steaks available in the local butcher however, only a few cuts actually makes it on the menu.
Therefore it's highly essential for one to be quite knowledgeable about this. Choosing a steak does not only mean looking at the pictures and get the one that looks delish. But everyone has their own preferences so they say, and that does not exclude steaks. One may have heard about Filet Mignon or Rib eye steak and perhaps even seen it on the menu for a couple of times, but what does it actually imply?
For starters, fillet mignon will not be named as such for nothing. This part is small cut on the end of the tenderloin as is the most tender cut from all the steaks. Its usually small, tender, juicy and if marinated and cooked well, could be really flavorful as well. Expect to pay a bigger price on this one as it could just melt into your mouth.
Rib eye steak is way larger than the fillet or medallions, it's very popular among steakhouses and steak lovers and is often very flavorful and juicy as well. This cut has fair amount of fat or marbling which explains its flavorful taste. It can either be grilled, pan fried or broiled with equally remarkable results. Some steak lovers, find this one the best all around steak.
Lastly Porterhouse or T-bone steak are steak cuts from the strip loin and the tenderloin connected with a T-shaped bone. Also termed as the "King of Steaks'', because this cut is actually two steaks in one. On one side you have the strip loin and the other you have the filet or tenderloin. This cut is also very tender hence great for broiling or grilling.
Another factor to consider when dining in ponderosa wisconsin dells is to determine how do you like your steak to be cooked. There are usually three choices; medium, rare and well done. Rare meaning the outside portion of the steak is cooked but the inside is partially raw. Medium is where the outside is cooked thoroughly and the insides are cooked yet still, with a slightly red color. Well done steak, outside is charred and the insider is thoroughly cooked.
However, although steakhouses have been around for years some people have yet to learn how to choose the right steak for them and have the best steak experience ever. An excellent knowledge about steak will not only improve your meal of choice but also a smart way to impress your date.
Just to avoid any confusion, steaks are primarily beef cuts where each cut has its own specifications. There are several cuts that you might see in local stores however some of the most popular steaks available in steakhouses only includes, filet mignon, rib eye steak, sirloin steak, new york strip steak and lastly t bone steak.
Indeed, a fair knowledge about steaks will surely improve your choice as well as probably give you the best steak meal, by far. First things first, steaks are simply cuts of beef made popular by the way it is prepared, deli style or grounded. There are actually countless of steaks available in the local butcher however, only a few cuts actually makes it on the menu.
Therefore it's highly essential for one to be quite knowledgeable about this. Choosing a steak does not only mean looking at the pictures and get the one that looks delish. But everyone has their own preferences so they say, and that does not exclude steaks. One may have heard about Filet Mignon or Rib eye steak and perhaps even seen it on the menu for a couple of times, but what does it actually imply?
For starters, fillet mignon will not be named as such for nothing. This part is small cut on the end of the tenderloin as is the most tender cut from all the steaks. Its usually small, tender, juicy and if marinated and cooked well, could be really flavorful as well. Expect to pay a bigger price on this one as it could just melt into your mouth.
Rib eye steak is way larger than the fillet or medallions, it's very popular among steakhouses and steak lovers and is often very flavorful and juicy as well. This cut has fair amount of fat or marbling which explains its flavorful taste. It can either be grilled, pan fried or broiled with equally remarkable results. Some steak lovers, find this one the best all around steak.
Lastly Porterhouse or T-bone steak are steak cuts from the strip loin and the tenderloin connected with a T-shaped bone. Also termed as the "King of Steaks'', because this cut is actually two steaks in one. On one side you have the strip loin and the other you have the filet or tenderloin. This cut is also very tender hence great for broiling or grilling.
Another factor to consider when dining in ponderosa wisconsin dells is to determine how do you like your steak to be cooked. There are usually three choices; medium, rare and well done. Rare meaning the outside portion of the steak is cooked but the inside is partially raw. Medium is where the outside is cooked thoroughly and the insides are cooked yet still, with a slightly red color. Well done steak, outside is charred and the insider is thoroughly cooked.
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