These past few months, especially the Fourth of July, have been the perfect opportunity for most people to bring out their grills to their backyards and hold a barbeque party for their family and friends. In fact, the summer season has almost been made synonymous to outdoor barbeque parties, and everyone just can’t get enough of the taste of grilled hamburgers and steaks.
From tenderloins to flank steaks, everyone’s mouths will start to water just thinking about the way meat sizzles on the grill and the aroma it gives off as it slowly cooks above burning wood. Everyone is definitely in love with steaks, but what exactly is it about grilled steaks that make them so delicious and mouthwatering? Wonder no more, for the American Chemical Society (ACS) has provided an in-depth look into the things that make grilled steaks a truly extraordinary culinary masterpiece.
Planning a party is hard enough, but what more if you need to host an executive event like a company dinner or a fund-raising activity for investors?
With these types of events, you need to aim for as close to perfection as possible. Everything from the lighting to the food must be spot-on and faultless. You need to know every detail of the event, and must be as involved as you can with the preparations, in order to immediately address any issue that may arise. Here are some steps that you can follow when planning such an event:
Before anything else, finalize the guest list. This will let you know the number of people who will be attending, and allow you to make arrangements for the appropriate venue. You need to consider not only the number of attendees but also the purpose of the event. Getting a room that is too small is considered a disaster, while a room that’s too big is not cost-effective, and could lead to distractions.
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.
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.
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.