Jersey Shore is a place that offers a lot of fun and excitement. From sandy beaches to fine restaurants, there is something in the Jersey Shore area for locals and travelers alike of all backgrounds and interests.
Located on the coast in eastern New Jersey, Jersey Shore is a prime vacation spot filled with restaurants, beach towns, amusement parks, and various tourist attractions. Some of the most popular tourist attractions of Jersey Shore include the Cape May Zoo, the Ocean City Boardwalk, the Cape May Lighthouse, and Long Beach Island. With so much to do, finding the right place to enjoy a vacation by the water can seem overwhelming. By selecting an area that provides the kind of attractions a traveler would want to see—including some well-known Jersey Shore restaurants—all the great things that the area offers can be enjoyed without any worries.
Are you planning to bring a special someone or a handful of friends out to dinner in one of the restaurants in Monmouth County, NJ? If you’ve decided on steak, remember that a good dinner doesn’t end with a perfectly cooked and juicy steak. Your dinner can be an explosion of flavors built around your steak dish. Here are some side dishes you can order that would go with your main course:
Potatoes – A proven perfect partner for steak is potato. You can have it fried, but if your dinner companions are health-conscious, baked is the best way to go. Steakhouses offer baked potatoes with sour cream, butter, and herbs like chives—a plate of delicious success.
You enter one of the best restaurants in Ocean County, NJ. The waiter approaches and you order steak. Somehow, you’re expecting the next question – but deciding what to answer got you confused, as you struggled to weigh the pros and cons of each option.
Here are a few things to quickly consider the next time you are asked, “How would you like your steak?”
Red meat consumed in moderation has its health benefits. Quality steaks are packed with protein that is vital for muscle growth and recovery, as well as high amounts of vitamin B-12 and iron which keeps red blood cells healthy and boosts the immune system. Knowing the different cuts of steaks can help when ordering at a restaurant.
Before anything else, it’s important to note that the American Heart Association has recommended limiting the consumption of lean meat, poultry, and seafood consumption to six ounces per day. A lean cut of beef is defined as a 3.5-ounce serving that contains less than 10 grams total fat, 4.5 grams saturated fat, and 95 milligrams cholesterol. An extra-lean cut as a 3.5-ounce serving contains less than 5 grams total fat, 2 grams saturated fat, and 95 milligrams of cholesterol. The extra lean cuts are eye of round roast, sirloin tip side, top round roast, bottom round roast, and top sirloin steak.
Steak enthusiasts and non-enthusiasts alike have both heard the saying that steak is best paired with red wine. This is not just speculation; it’s been proven to be true and even science backs it up. Wine experts credit the fermentation process and chemicals used in making wines, together with the different compounds present in the meat.
The science behind it is that the molecules in red wine called tannins soften the fat in the meat and release its flavor. The fat then tones down the wine’s astringency, thereby releasing more fruity flavors. According to Federico Lleonart of Graffigna Wines, “What you end up with is the tannin in the wine softening the steak and the fat in the steak softening the wine. A win-win situation for both,” and rightfully so.
A great steak starts from good raw materials—in this case, it’s the meat. Restaurant owners don’t just go to the butcher and pile up in the shopping cart any slab of meat they can get their hands on. They’ll want meat of the highest grade and quality. A piece of meat’s grade is based on its marbling and the age of the cut. In the United States, the USDA divides meat into three grades: prime, choice, and select. Prime cuts are what usually end up on your plate in restaurants. What makes these prime is the amount of marbling in the cut; the white streaks of fat are what provide the juicy flavor to steak when it’s cooked.
Another factor in meat choice is what part of the cow it comes from. There are three types determined by their location starting from the upper back down to the mid-back: the ribs, the short loin, and the sirloin, which includes the tenderloin. The ribs provide the least tender meat, with the loins increasing in tenderness.
There is a lot more that goes into a delicious steak than just laying it on top of a wood fire and watching it cook. The right grilling technique can do a lot to unleash the flavor of a steak and other meat products.
There are several reasons why this is so. One is that a fire fueled by wood is often a lot hotter than flame produced by gas or charcoal; higher temperature cooks the meat more thoroughly, searing the steak so that the juices get locked in. Another reason is that smoke contributes to the flavor. Hickory and other woods lend their aroma to the meat, sometimes even making marinades and rubs unnecessary; when marinades are present, however, the taste becomes even more memorable.