Pohostinec Monarch

Pohostinec Monarch

Grand Cru Restaurant a Bar

pohostinec Karlín

Pohostinec Karlín

Eshop s víny a destiláty

Eshop s víny a destiláty

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Steaks

 

Do you want to find out more about how choose good meat for steak and how to cook steak?

You are on right place! Here we would like to tell you everything about how we make it – from where our meat comes from and how we hold with meat before it comes on your table.

Meat, we choose, is certificated by USDA that means, meat has to comply with 8 standards and the most important are following:
  • meat must have mild to conspicuous level of marbling, only 30 % from slaughtered cattle meets this standard;
  • meat must be in "A" category, what is the youngest stage of maturity and guarantees better coulour of meat, texture, strenght and tenderness;
  • productivity of cattle can´t exceed grade no. 3 (grade no. 1 is the leanest and grade no. 5 is the fattest cattle) - that means meat doesn´t contain excessive amount of subcutaneous fat;
  • meat is with lightly to medium marble texture, this affects tenderness and palatability of meat.
USDA is certification of Ministry of Agriculture and meat is eligible for distribution in another countries. Meat comes from cattle called ANGUS and is strictly sorted – that means meat with USDA certification is the best quality meat on market and has the best flavour.

Immediately after delivery meat from supplier, is necessary to choose how we will store it. In case that we want to “age” meat we have to decide which type of “aging” of meat we want 
to use – “dry-aging” or “wet-aging”.

Dry-aging – for this type must be meat in special “dry-aging fridge” with steady temperature 0-1˚C and ambient humidity 75 %. The humidity comes from blocks of Himalayan salt, 
placed in the bottom of fridge. Our meat we age 30 days and thanks to that the meat becomes tenderer, gets more delicate taste and frees of excess water. 

Wet-aging – meat is left in vacuum wrapping and stored in boxes with temperature around 2˚C. This way could meat be aging 2 months from delivery.

Base is to choose good quality meat!

Don´t be afraid and take instead of ordinary chicken or pork meat the beef. Beef meat is healthy and nutritional, high-protein and the best meat for steaks. If you really want quality, 
don´t be thrifty - especially in buying beef for steaks.

The quality of meat we can measure in several views. Pay attention to freshness, but also to part of meat, which you want to choose. Give preference to over-the-counter sale instead purchase of wrapped products. In good butcher´s shop they will help you with choice meat.

If possible, choose meat which comes from favourable conditions of farming – access to pasture, quality food, regular veterinary inspection etc.

Age is important!

Meat you would like to grill should be delicate primarily. The delicateness depends on several factors – convenient breed, farming and food, over slaughter up to processing and mainly on time of aging. More longer is meat aging in suitable temperature and humidity conditions, then it is more delicate. After slaughter comes stiffness in meat, commonly after 4 days, 
so you can eat the meat immediately after slaughter or then after aging. To abate the stiffness, whole half of cattle are hanged out ca. 1-2 weeks. Please notice colour of meat, it is 
very important for aging.

Ideal age of cattle for slaughter is between 12 – 14 months of life. Meat from younger animal you recognize with lighter colour of meat and lighter muscle fibres on cut. This type of meat is mostly tough and not suitable for steak. The high-quality Butcher´s shops would offer mature meat, so you can enjoy its specific taste and tenderness. The maturity of chosen meat you can determine only with single touch – if you press finger into meat, in place where you pressed must stay dent in meat. Don´t be afraid of marks of fat in muscle. The marbled meat is the best choice. The fat ensures juiciness and delicious taste. 

After you finish with shopping, don´t forget about right storing. Very important thing is, immediately after buying meat to keep it in cold. Ideal temperature in fridge is between 0-3˚C. 
For keeping freshness and taste is better to vacuum meat. Unless you can´t vacuum meat, put it in reclosable box.

Which part of beef we recommend for steak?

The beef meat is usually divided in forequarter and hindquarter cuts. Take quality into consideration the best steaks are made from hindquarter, where are bigger muscles and thanks 
for it, meat has its delicious tenderness. By contrast the forequarter is part with less muscles. Based on chosen part of meat you can find various of names for steaks.

Fillet Mignon – lean and succulent part of beef tenderloin. It is a strip of muscle under spinal, the most delicious and so the most expensive part of beef. 

Rib Eye steak – steak from front part of back (from neck to half of animal). The Rib Eye is after Fillet Mignon the tenderest part of beef. Because meat is marbled with fat, Rib Eye is 
the juiciest part of beef.

Striploin steak – steak from back part (from back to tail). The meat is lean and juicy, which could be cut in bigger fillets. 

Rump steak – steak from back part of beef. It is lean, but not so juicy.

Ball Tip steak –the part of front rump. It is composed from 3 parts of muscle. If meat is perfectly matured, it is also suitable for steak.

Flank steak – long, flat and lean (from bottom abdominal muscles). It is alternative for Hanger steak. The best Flank steaks have clearly red colour.

Hanger steak – delicious part of beef favoured for grilling, coming from muscle insertion “diaphragm”.

T-bone steak – it is from 2 part of meat – sirloin and tenderloin, which are attached separately to back bone. It is the best part of meat generally.

Chuck Roll steak – front part of beef, it is optimally marbled with fat and offers board range of kitchen processing. In last time is favoured for grilling. 

Unless you are not sure about how to choose meat for your home cooking, try steaks first in our restaurant and after you will know, what you want.

How to cook steak in right way?

Before you start, it is important to think of following rules. We must keep fresh meat, especially in hot days, in fridge or in similar cold place with constant temperature. But this changes before processing/cooking of meat – the best is to leave rest the meat ca. 1 hour in room temperature, so temperature contrast will be not so strong intervention for meat.

Individual portions of meat in “raw” state have to weigh ca 200 g. Almost everybody asks, if it is good to marinate meat. If you want to keep a natural taste of meat, it is not necessary 
to marinated it. Other spices drown the taste of meat. Before processing dry a bit meat and salt it abundantly. If you want to pepper steak, we recommend it in final stage, 
otherwise pepper gets burnt and becomes bitter.

The easiest way how to cook steak at home it´s on pan. We recommend to use solid steak cast iron pan with grooves – it keeps better temperature. Before cooking prepare all utensils with which you want to turn steak to cook it on both sides properly. Select preferred oil – quality of selected oil could have big influence at final result. Don´t use olive oil, because it is 
not suitable for warm cooking. Different oils have different temperature stability – that means temperature, when they start to burn. Try for example rapeseed, peanut, avocado or ghí oil. Oils impart to meat also their unique taste. Before you start, don´t forget to think about how well roasted steak do you want.

Steak “doneness”

Mentioned times are relevant for ca. 1,5 cm fillet/cut of meat.

As in every good restaurant you are asked, how much well done you want your steak, it is good to think of it, when you cook steak at home. What term of doneness does mean?

Rare – bloody, very tender steak, time of roasting ca. 2 minutes on both sides. Temperature inside steak 51˚C.

Medium rare – medium bloody, tender, roast ca. 3 minutes on both sides. Temperature inside steak 54-56˚C.

Medium – medium well done, pliable, time of roasting ca. 4 minutes on both sides. Temperature inside 61˚C.

Medium well – almost quit well done, resilient, roast ca. 4,5 minutes on both sides. Temperature inside 64-65˚C.

Well done – very resilient to tough, time of roasting ca. 5 minutes on both sides. Temperature is over 70˚C. This way of cooking destroys all tenderness and juice from meat and steak 
is without taste.

We recommend to prepare steak in Medium rare. Meat keeps its natural taste and juice.

Ways of cooking steaks

Cooking on pan
 
If you are ready, you can start. First heat up pan in medium temperature. To know if pan is ready, you can try it with oil – put oil in pan and if it starts lightly burn, pan is ready for cooking. Put salted meat and roast it on both sides until preferred doneness. If steak is prepared as you want, you can check with touch. But definitely don´t cut in steak on pan! Very important 
is to leave rest steak - juice will be absorbed and meat will tender and stays juicy. Cooking of steak you can divide in 2 stages. Rest takes ideally 15-20 minutes. Put steak somewhere 
in hotter place of kitchen. Then put steak again in pan or in oven (temperature over 200˚C) to warm up steak in consume temperature. If you want you can salt or pepper steak at the end.
 
Combination of pan and oven
 
Warm your oven on 180˚C. Other steps will be similar as with cooking on pan, only with one difference – meat roast on both sides sharply (ca. 2 minutes) and then put it in beforehand warmed oven. Continuously check steak with touch to reach desired result. It takes ca. 4-11 minutes.

Steak on grill
 
If you want to grill meat, start with sharply roasting on both sides (ca. 1-1,5 minute). If you can unstick meat from grill, it is time to reduce fire. By lower temperature grill steak 
ca. 15-20 minutes.

We are very proud on our Josper grill, where we cook steaks for you. We heat the grill with coal and temperature comes up to 350˚C. It is made from special steel alloy and unique technologies, contained in this grill, enable to prepare meals with really delicious taste!