JB Summer Grilling Series: Steak

Steak. The word itself is enough to send some people into dreams of savoury fantasy. There aren’t too many foods that elicit such passion. Of course, there are many myths surrounding red meat so to put the carnivore’s mind at ease, let’s highlight some of the many advantages of beef and steak found in even the lowest-fat cuts. 

One ounce of beef offers approximately seven grams of protein which is used by the body to maintain cellular functions and provides the body with long-lasting energy. High in iron – essential for pregnant women – it helps to stave of anemia, and vitamins crucial for many bodily functions such as B12, folate, thiamine and riboflavin are in every piece of beef. So with the recent increase in non-carb diets, there is no reason to feel guilty about enjoying steak in moderation as part of a balanced diet.

However, as with anything of value, we at Jawny Bakers know that all steak is not created equal. We are very particular about the selections we make when purchasing food for the restaurant, not only to ensure the best quality for our valued guests, but that we can offer the healthiest options. And people can taste the difference! When it comes to our steaks, we buy all of them from The Butcher Shoppe  and only buy AAA or better cuts.

So what about choice? We’ve made it a little easier for you by distilling the differences between the types of steak we serve:

Porterhouse: Also known as the T-Bone (a "T-shaped" bone with meat on each side), these are steaks of beef cut from the rear end of the short loin thereby including both tenderloin steak and a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. Due to their large size and the fact that they contain meat from two of the most prized cuts of beef (the larger short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks.

The Rib Eye: With or without the bone attached, this is often considered the most flavourful cuts of beef. It comes from the upper rib cage area, which does not support much of the cow's weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree.

Sirloin: A steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak." The bottom sirloin in turn connects to the sirloin tip roast.

Tenderloin: This steak is cut from the beef tenderloin, part of the short loin. It is greatly desired for being the most tender cut of beef. Several steaks are actually cut from this region including the Filet Mignon, Chateaubriand, and Tournedos. Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. 

Striploin: Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not quite as tender as the nearby rib eye or tenderloin. The short loin is a sizable muscle which allows it to be cut into larger pieces. The strip steak may be sold with or without the bone. It is one of the most popular steaks because of its combination of tenderness, flavour, leanness and generous size. 

So as the weather gets hotter, stop by Jawny Bakers to enjoy your choice of steak, cooked to perfection. Accompany it with a wide selection of side dishes and a drink on our patio and the summer is yours. 

Stay tuned, we’ll be sharing some of our grilling tips for home use in an upcoming post.