For many of us, steak is a huge piece of grilled meat. In fact, this is a whole culinary art, which you can taste during a visit to restaurant “Valentino”.

Beef steak with a thickness of 2.5 cm is considered classic. However, it can be based on lamb, pork, chicken and even fish! The only requirement is that it must be made from a young and fresh meat, cut across the fibers, sometimes it may contain bone. The name of the steak depends on which part of the carcass it was cut from.

What are the degrees of frying meat?

The degree of frying depends on the cooking time and is determined by the temperature in the middle of the steak. That is, the longer it cooks, the more heat it receives, and therefore, the calcination will be stronger. According to the classical culinary ethics, there are four main degrees of frying (Blue, Rare, Medium, Well Done) and two auxiliary (Medium rare, Medium well).

For New York, Fillet Mignon, Tornedos and Chateaubriand steaks, medium roasting is recommended, for Ribeye steak – medium rare or medium, for Porterhouse and Tee Bone – medium or medium well.

In addition to meat, we offer our guests in restaurant “Valentino” classic and original dishes from poultry, fish and vegetables, grilled, steamed, baked, as well as a wide selection of salads, snacks, desserts and drinks.

Different degrees of frying are used for beef and lamb. Because pork contains a large number of microorganisms that die only at high heat treatment temperatures, it has only one degree of roasting – well done. Our sus-chefs note that if all kinds of roasting can be applied to a square of lamb, then the best option for a leg of lamb will be from medium to well done.

Basically, there is simply no “better” degree of steak frying, because it all depends on your taste preferences. The optimal degree of roasting is considered medium.