Cooking perfect steak is easy with the help of Chef Tips host Jason Hill. Hill explains how to tell when a steak is done by using a simple restaurant method. Now, you’ll always know the correct steak cooking temperature.

A steak is a slice of meat that is cut from the flesh of an animal or a large fish. Beef steaks are by far the most popular type of steak. However, steaks of chicken, turkey and lamb are also ordered in restaurants. Steaks may be cooked by grilling, roasting, pan-frying or broiling. Steaks take little time to cook and can be eaten both as an entrée and as a main course. They are eaten with rice, noodles, bread or pasta, usually with a vegetable or mushroom side-dish.

The best grade of steak (and the tenderest!) is the prime cut. Filet mignon is the best quality and the softest variety of steak, followed by the sirloin. Only about 2% of steak available in the market falls under the prime category and that too winds up in hotels and restaurants. After the prime cut, there is the choice cut. These cuts are what are generally available in the stores. A little tougher than the choice cut is the select cut. The other grades are standard, commercial, utility, cutter and canner in the decreasing order of their qualities.

The manner of cutting the steak from the flesh of the animal is of importance. Usually the steak is cut perpendicular to the striations on the muscle. This makes the steak tender and easy to chew. The tenderness of steak also depends on which part of beef the slice has been cut from. The sirloin, or the portion of the beef located in the mid portion of the hindquarters, and the filet mignon from the small end of the tenderloin are supposed to be the tenderest. The filet mignon is the most expensive beef cut.

Among steaks, the trend noted is that as the tenderness increases, the flavor reduces. Filet mignon is the tenderest steak, but it has the mildest flavor. Chuck steaks, flank steaks and rib steaks are tougher to chew, but they have more beefy flavors.

Steaks may have originated in France, but every country has developed several indigenous recipes to prepare steaks. King Henry VIII of England was a steak aficionado. In fact it has been supposed that the word ‘sirloin’ has been coined by him. In Asia and Africa, steak kebabs are popular and there are scores of methods of preparing these kebabs.

Raw steaks are available in butcher shops and grocery stores. While buying steak, the red hued ones must be preferred. Like all other meats, steaks need cold storage. Steaks that are aged for long times get an enhanced flavor.

The color and characteristic of a wine is derived from the grapes used. In this article, we take a quick look at the different types of white wine commonly enjoyed by wine enthusiasts.

When discussing white or red wines, it is always important to remember that much of the discussion falls into a bit of a fuzzy area. Why? Well, white wines are rarely white for the first thing. Second, many a winery actually mixes wines of all varieties together to produce a desired flavor and aroma. Thus, the “white” wine you are drinking may not be entirely white. Having said that, there is little reason to avoid discussing the different types of white wine.

The dominant grape of the white wines is undisputedly the Chardonnay. It is a rare day you can find any wine drinker who has not sipped more than a few Chardonnay whites. The wine is incredibly popular for a number of reasons. First, there is a lot of it because the vine can be grown practically anywhere and is! Second, the wine is known for an “oak” flavor, which is extremely popular with wine drinkers. Third, the wine is very flexible and can be produced with a wide variety of fruit aromas and flavors. Chardonnay white wines traditionally have been very dry and full bodied. With the wide range of wineries producing vintages, however, a wide variety of flavors and bodies are on the market.

Sauvignon Blanc should either be next or dead last on our list of different types of white wine. This is a take it or leave it grape. The taste is sharp and dry. This is a not a wine where you will find fruity mixes and such. It is a classic, traditional white that people either love or hate. Personally, I love it and it goes number two since I am writing this article!

Riesling is next on our list of types of white wine. This is a German wine that is excellent if you buy from a German winery. You can find French and American wineries producing it, but it simply isn’t the same. This is a light wine often described as “refreshing” although I must admit I have never understood that term. The Riesling whites take a beating by wine gurus, but you can find this dry, light white to be just the trick. It is markedly different than the Chardonnay, so give it a try.

There are a variety of other white grapes that are used to produce interesting vintages, but we are going to skip them to discuss a less-known grape that is up and coming. The Viognier grape is found in the Rhone Valley in France and is used to produce a flavorful, dry white that is excellent. It is typically a medium body wine with low acidity and often has a fruity aroma to it. It is a personal favorite that I suggest you try.

When it comes to the different types of white wine, there is no disputing Chardonnay is the king of the vine. Still, you should make an effort to move beyond the king to discover the interesting other vintages available

When discussing wines, it is important to remember there are many different vintages. Here is a quick guide to the different types of red wine you will run into.

Ask a wine aficionado what type of wine they like and they almost always will pick red or white. Rarely will they proclaim a love for both. This is somewhat ironic given the fact that each goes with particular dishes, but who am I to quibble? Here’s a quick introduction to the various common types of red wine one will run across.

Cabernet Sauvignon is the standard bearer when it comes to the different types of red wine. If you are just getting into the wine experience, it is pretty hard to go wrong with a “cab”. This wine has undergone a unique expansion wherein it was originally associated with Bordeaux, France wineries, but is not produced from California to Australia. The wine is either medium or bold in taste and often is noted for its black currants aroma and flavor.

Quickly gaining on cabs in popularity is the Merlot red wine. Merlot is a traditional wine produced in Bordeaux, but has also found popularity in vineyards in California and Chile. This a full blooded red wine with a lot of taste and higher alcohol content than a cab. It is also much smoother than a cab, which may make it a better choice if you are just starting out with the wine experience.

Pinot Noir is the next of the well-known types of red wine in our cellar. This is a hit and miss wine for most wineries and most wine drinkers. Whereas producing an acceptable Cabernet Sauvignon can be relatively simple, the same cannot be said for Pinot Noir. The vintages are noticeably different and some can be awful. On the other hand, many a wine expert has opined that Pinot Noir done right is the finest wine possible. Unlike cabs and Merlots, this wine is not produced in mass quantities due to its temperament. The best comes from Burgundy, France, but acceptable vintages are produced by wineries in California and Oregon.

There are a variety of other red wines that are also produced by wineries around the world. To the surprise of many, zinfandels come in a red in addition to the far more popular white vintages. Regardless, the three reds mentioned above make up a majority of the different types of red wine on the market and are a good place to start your wine tasting experience.

This video is from a guy named Gary Vaynerchuk. He produces an online video show called Wine Library TV. He produces wine videos five times every week. Some of his videos are quite long, but the one below is only about 10 minutes and talks about the process he uses to taste wine. Enjoy.

Some people like to use salt and pepper on their steaks to give it some flavor and other people prefer to use a steak marinade recipe. The great thing about using a steak marinade is that there are plenty of easy steak marinades you can choose from. Some steak marinade recipes are sweet, some are spicy, some are mustard or horseradish based, and others are soft and fruity. The sky is the limit when it comes to steak marinades.

The only real limit on how to season steak is your imagination. Marinating steak can be preferable to using a steak rub, especially if you are using a tough cut of steak, because a steak marinade breaks down the fibers in the meat, making it tender and soft. The best steak marinade is one that tenderizes your steak to perfection as well as adding exactly the right amount of flavor.

Basic Steak Seasoning Tips

You should start off with a good cut of steak like rib-eye or New York strip. Coat the steak lightly with oil and pick an oil with a high smoke point so you do not get too much smoke. Coat the steak all over with the oil because the lubrication helps to conduct the heat into the steak. Season the oiled steak with coarsely ground sea salt or kosher salt and coarsely ground black pepper. The oil will hold your seasonings in place.

You can also add dried herbs such as parsley. Do not go overboard with the herbs because you want to maximize the flavor of the steak, not overpower it with herbs. If you do not want herbs or pepper you will still need the salt because it reacts with the surface of the steak and brings out the flavor.

Handy Hints for the Best Steak Marinade Recipes

A marinade is a seasoned mixture used to add flavor and tenderize steak. If you are using tender beef cuts, you will only need to marinate the meat for fifteen minutes to two hours because it will not require tenderizing. Chuck, flank, round and skirt steak is tough to begin with so you might need to leave it marinating for several hours or overnight for the best results. Never marinate a steak for over twenty-four hours else it might go mushy.

Marinate steak in a non-reactive stainless steel or glass dish or in a food-safe plastic bag, turning the steaks occasionally to give them even exposure to the marinade. Always marinade in the refrigerator and never at room temperature where bacteria could grow on the meat.

If you are going to use the marinade later for making a sauce or for basting, reserve some of it before adding the beef to the rest so the sauce or basting juice will not have been in contact with the raw meat. If it has been in contact with the meat, you will have to bring it to a rolling boil before using it. Never save and reuse a marinade.

Marinades for Tenderizing Steak

Acidic ingredients for tenderizing include lemon juice, limejuice, Italian dressing, yogurt, wine, salsa, and vinegar. Tenderizing enzymes are found in pineapple, honeydew melon, mango, papaya, fresh ginger, figs, and kiwi fruit. A tenderizing marinade will penetrate about a fourth of an inch into the steak over the course of the marinating time.

How Much Marinade for How Much Beef?

You should allow a fourth to a half a cup of marinade for every one to two pounds of beef. If you want to know how to season an unmediated steak with dry ingredients, use enough oil to coat the steak then give it a good, even sprinkling of salt and pepper on both sides before you cook it.

Cabernet Sauvignon Wine is a bold red wine that is best paired with red meat. Cabernet wines were created several years ago from an older grape variety – Cabernet Franc.

The way of serving both Cabernet Franc and Cabernet Sauvignon is pretty much the same.

1. Cabernet wines are best to served when chilled. So, they should be properly chilled. The most appropriate chilling temperature should be around 60 degrees.

2. Make sure to decant the wine and allow it to breathe by letting it rest for about 20 minutes in a decanter.

3. Choose the best pairings for wine. Apart from red meat, pasta with red sauce and pork roasted leg of lamb or steaks go along well with Cabernet wines.

4. The wine may lose its flavor due to oxidation, so it is recommended to consume it within 3 days.

Raising the steaks? Well yes, that’s what we do for a living, and then some.  With its classic, unpretentious, relaxed charm The Butcher Shop & Grill is where good food, wine and lots of laughter meet in a blend of what has become a South African institution. In the heart of Sandton, The Butcher Shop & Grill on Nelson Mandela Square is more than a ‘steak place’. Look closely, as many regulars do, at the unmatched quality of the produce and outstanding value for money, as well as at the menu where meat is as much a delight as fish, poultry and wine.

The Butcher Shop & Grill is the only steak restaurant to have received a coveted maximum of three stars in the Rossouw’s Restaurants 2009 and 2010. The restaurant is now also expanding to the Middle East.

Well hung and aged to perfection

The Butchery at The Butcher Shop & Grill is renowned for its customised butchering. It’s like the old fashioned butcher rooted in traditions that run deep, where specialist blockmen cut and prepare your meat as you like it.

Our lamb is hung and aged to perfection, chosen from an abundance of lamb legs, rosemary-wrapped deboned legs, juicy thick sliced leg chops, not to mention the beef, and our famous biltong. Come in and discover why discerning customers would prefer to keep secret the quality and surprising value for money – together with a passion for perfection.

The Butcher Shop & Grill uses “Aged Meat”. Our meat is hung in carcass for up to 3 days, thereafter the Rump, Sirloin, Fillet, Rib-Eye, T-Bone and Prime Rib are “Wet Aged” for approximately 21 days.

Any special requests for larger cuts will be individually cut at our in-house butchery (meat counter), weighed and charged pro rata to the menu price.

Wine Cellar

Pick’s Pick presents a portfolio of outstanding value wines to be enjoyed at the table or at home. The result of many years of co-operation and friendship with some of the finest winemakers in the country, which have been bottled on the estates exclusively for The Butcher Shop & Grill.

While it is true that Pick’s Pick wines offer outstanding value for money and acclaimed lineage, the Limited Edition Collection is somewhat different and a little more exclusive. These wines are once-off barrels which have been made exclusively available for The Butcher Shop & Grill from some of the most acclaimed South African winemakers.

Vintage Cellar

There is something special about something that will never be available again. The wine cellar at The Butcher Shop & Grill is alive with a variety of rare South African wines. For professional advice on wine investment and portfolio planning, Mark and Patrick will gladly assist.

Here, discerning shoppers have a choice of some of the finest quality meat and our skilled artisanal block men are only too happy to cut steak, and chops and legs of lamb to your order. You won’t find polystyrene or plastic packaging and lonely unloved meat sighing forlornly from behind nondescript chillers, but dry aged and well hung beef and lamb which has built the reputation of The Butcher Shop & Grill.

Consider speaking to the staff at the butchery when next you’re planning to entertain at home – compare our prices which are guaranteed to bring you back for more, particularly when you see the impact they have on that stretched budget. Call us ahead of time and we’ll arrange and pack your order.

Private Dining

At the heart of the restaurant lies a small, intimate private dining room – very much part of the mainstream, but behind closed doors, becomes a sanctuary of quiet intimacy, business privacy, or private celebration.

The private dining room comfortably seats ten people and booking can be arranged at the front desk or by request, when making your reservation. We also offer a tailor made menu for groups of 10 and more.