Enjoy Pretty Much Tasty Steak in Sydney's Steak RestaurantPosted by District Brasserie on November 14th, 2019 You always eat well in this iconic city, but where do you go to find the best steaks in Sydney? The steak that you could never cook at home for yourself? When visiting a top, high-end steak restaurant in Sydney, your palette relishes the most delicious, juiciest and tender of steaks. Taste is subjective to the diner, but juiciness and tenderness is what diners expect at the best restaurants in Sydney. Usually, the most famous steaks for grilling or broiling (dry heat) will be those from the short loin, tenderloin and rib sections of beef. Taste involves individual preference, but tenderness and juiciness is basic to steak enjoyment. A hunk of beef, cut into an ideal portion, seasoned, and seared on a ripping hot grill or a cast-iron pan is one of the most delicious things you will ever eat, anywhere. But why, exactly, is steak so tasty? Here are some reasons: The texture of a perfectly-cooked steak in your mouth is nearly impossible to describe. The slight chew, the juiciness, the tenderness… everything combines into a mouthful unlike any other.
Crosscut from the forward section of the short loin on a steer's middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own. The T-bone is made for grilling. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavourful. The intact bone gives a sturdy handle to grab the steak and flip it without puncturing the meat, and losing flavourful juice or sparking a flare-up. The steak needs little enhancement and should be lightly oiled, properly seasoned, and cooked hot and fast. It is important to note that the slowest cooking portion of this cut sits right in the bend of the bone near the base. Like it? Share it!More by this author |