February 06, 2012Until recently, I always thought I knew a lot about steak. Well, I did but now that I am the Executive Chef at Rays Killer Creek I know a lot more. Most of the restaurants I have worked at in the past always featured at least one steak. Here at Killer Creek we have a minimum of 6 on our menu everyday.
As you may imagine, over the past year I have had ample opportunity to taste a lot of steak. Certainly, enough to give you an educated overview and opinion of some common steaks you may find yourself deciding over on a menu or in a store.
There really is no wrong steak. But, if you are like I was and order the same steak over and over you may find it exciting to branch out depending on the mood for.
Our number one seller is the FILET MIGNON. This steak is friendly and familiar. This steak is a really tender cut. No marbling and no fat, which to some could mean no flavor. The filet is very expensive and is regarded as a high end cut. When ordering this cut remember how little fat it has and try to order it as rare as you like to eat it. The longer you cook it the dryer it will become because of the lack of fat to keep it juicy.
A steak that does not lack marbling is the RIBEYE. This is the cut I go for when I really need a little flavor in my life. Let me be clear the amazing marbling does not mean grizzle. While this steak is cooking the fat melts throughout keeping it moist and delicious. I would never recommend ordering a steak beyond medium but if you feel you must then this is the steak for that.
The NY STRIP is another great choice. If you still want a lean steak with just a bit more flavor and texture then this is the steak for you. This particular steak is a great middle ground between the filet and the ribeye. I suggest this steak medium rare. Keep in mind it is much tougher than a filet and some find that to its appeal.
There are many other great steaks out here but, these are those most common and my three favorites. Of course if you have any questions on other cuts of meat and how to cook them I would be happy to help you with that.
Some Steak Sides:
Roasted Potato, Onion and Spinach (yield 3 to 4 servings)
1pound small potatoes (parboil and cool and cut)
1 onion julienne (red or white)
2 pounds of clean fresh spinach
2 TBS of EVO
1 TBS of butter
Salt and pepper to taste
Method: in sauté pan warm oil. When oil is hot enough to make a sound then put onions and potatoes in to get color. When desired color is reached turn heat off and put in bowl with butter and spinach. Spinach should only slightly wilt. Now season and serve.
Crispy Onions (yields 3 to 4 servings)
1 ea yellow onions (slice in rounds as thick or thin as desired)
1 cup buttermilk
1 cup of AP flour (add a pinch of cayenne for kick)
4 cup of heated oil for frying
Salt and pepper to taste
Method: Soak onions rings in buttermilk for 15 minutes. Then, drip dry and toss in flour. Immediately fry till golden brown. Season and serve hot.
Ray's at Killer Creek's Executive Chef, Tracey Bloom
Tracey began working in the restaurant industry as a way to earn extra money, but soon found she had a true talent and passion for the culinary arts. A graduate of the Culinary Institute of America, Bloom has worked in several of the Atlanta area's finest restaurants. She served as the opening pastry chef at Sia's Restaurant in Duluth and then joined the Buckhead Life Restaurant Group to work at 103 West under Chef Gary Donlick. Tracey has also held sous chef positions at Asher in Roswell, Oscar's in College Park and Luma in Winter Park, Florida. She was the executive chef at Table 1280 in Atlanta before becoming a contestant on the seventh season of Bravo's "Top Chef" in 2010.
Tracey's goal is to give each guest a truly enjoyable dining experience. She finds it of the upmost importance to produce high-quality cuisine, as well as maintain strong relationships with both her staff and restaurant guests.
Tracey currently resides in Atlanta. In her spare time, she enjoys camping, boating and spending time with her family.