Steak is premium beef cut from the hindquarters of the animal and is usually grilled or fried in thick slices. Animal muscles are used to produce meats like steak.
In tracing the origin of the “club steak,” you might come across the theory that the name developed because the cut was traditionally served at high-end establishments such as country clubs. Another asserts that the L-shaped bone has the appearance of a club. So how to cook club steak?
Club steaks are a hearty cut from the front of a sirloin that are excellent if you’re looking for a rich, delectable, high-quality piece of meat. Continue reading to learn about club steak, how to prepare it, and what it tastes like.
Table of Contents
What Is Club Steak?
Club steak is a triangular-shaped strip steak with an L-shaped bone that originates from the shorter front portion of the short loin closest to the rib. The juicy, well-marbled meat of a club steak is identical to the strip steak portion found on a T-bone or porterhouse, but the club steak does not include any tenderloin.
When creating a beef short loin, the butcher has two options: either leave the tenderloin in and create T-bone and porterhouse steaks, or remove it and create club steaks or strip steaks. Some butchers “french” the club steaks, which means they cut the meat away from the end of the bone, leaving an exposed “handle” of bone for a dramatic presentation. A tomahawk steak is one that has a particularly long exposed bone piece.
The last club steak or two cut from where the short loin turns into the sirloin may contain a section of the gluteus medius, or sirloin muscle. You might hear of a steak like this referred to as a “vein steak” because of the white vein of connective tissue between the gluteus and the main muscle of the strip steak, called the multifidus dorsi. In general, any steak cut from the short loin should be noticeably tender and flavorful, though the multifidus is more tender than the gluteus.
How To Cook Club Steak?
The best methods for preparing them include broiling, grilling, sautéing, deep fat frying, baking, spit roasting, roasting, sous-vide cooking, and smoking.
Make sure you’re cooking it the right way because it’s not inexpensive in Nigeria. It should not take long, but there are a few simple rules to follow if you’re going to get it just the way you like it.
Pan-Fried Club Steak Recipe
Ingredients
- 2 club steak
- Paprika
- Salt
- Pepper
- Flour
- 1 ½ tbsp. Butter
Sauce
- ¼ cup butter, melted
- 1 ½ tbsp. Parsley
- ½ tsp. Dried basil or tarragon
- 1 ½ tbsp. Vegetable oil
Instructions
- Steaks should first be seasoned on both sides with salt, pepper, and paprika.
- Sprinkle flour on top after that.
- Then, brown the steak in a skillet with the butter and oil over medium heat for about 3 minutes per side, depending on how you like your food cooked.
- Pour the sauce over the steaks after combining the sauce’s components.
Read More: How to Cook Frozen Carrots?
What Does Club Steak Taste Like?
A significant amount of the fat in club steak is marbling, which gives the meat a distinctly beefy flavor. It comes from the sparsely used muscles in the cow’s loin and is a tender cut as well. Interestingly, it typically costs a little bit less than the other two more well-known cuts. Some people compare the flavor to a rib-eye, while others claim it most closely resembles a New York cut.
Where To Buy Club Steak?
Club steaks may need to be requested from your butcher as the meat counter at the grocery store does not frequently have this cut on display. To get a crispy crust without overcooking the interior, request a thicker cut of at least 1.5 inches. Club steaks are frequently available in mail-order steak packages from online retailers. Cowboy rib-eye makes a great backup if you can’t find club steaks made from the short loin.
How To Store Club Steak?
For up to 48 hours in your refrigerator, club steaks can be kept in their original packaging. Raw steaks should be wrapped in plastic wrap individually and sealed tightly on all sides to prevent air from getting in. When storing steaks together in a sealed freezer bag for up to three months, if the bone is visible, wrap an additional layer around each steak completely.
Steak leftovers keep well for three to four days in the refrigerator when stored in an airtight container; cooked steak can also be frozen for several months. Use a vacuum sealer and let the steak defrost in the fridge or in a bowl of cool water over night for best results.
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