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A Read-Through Guide when Visiting a Steakhouse in Montreal 

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Do your taste buds often start drooling everytime you think about steaks? If that’s the case, then this ultimate guide about the 3 best steak varieties is just the right treat for you. We have also tagged alongside an informative guide about selecting the right steakhouse when in Montreal. So, let’s get started! 

Selecting a Steakhouse? Here’s all you Need to Know About 

Steakhouses like the Montreal’s Rib’N Reef restaurant are the classic examples of steak havens that you should be visiting. A combination of many factors, listed below, make the dining experience at this steakhouse quite exciting. 

  • It is situated at a prime location that’s well connected via roads. Hence, easy to find out. 
  • It has a separate cigar room and lounge at the disposal of customers. 
  • Its staff is Phenomenally experienced and polite. 

That said, it’s time we take you through the 3 types of steaks that make a scrumptious meal. 

  1. Filet Mignon Steak

An absolute delight for people who love tender and leaner cuts, Filet Mignon that comes from the tender muscles of a cow – the tenderloin muscles from the back – is the best option. Besides, it has a buttery taste. 

The best methods to cook it are:

  • Grilling
  • Broiling
  • Pan searing
  1. Ribeye Steak

A perfect piece of the ribeye steak is taken from the upper rib cage muscles of the cow. It is an extremely popular choice since it isn’t just buttery and creamy, it’s juicy and flavoursome at the same time. It has a tempting marbled surface that tastes best when:

  • Grilled
  • Broiled
  • Pan fried

Remember, this is quite an expensive steak option. 

  1. Porterhouse Steak

This steak is known for its double delight – it is cut with such precision that one side of the beef comes from the tenderloin and the other side from top loin muscles. It is also known as the ‘t-bone steak’. 

Since the cut is taken from 2 different muscles, the texture differs. The side from the tenderloin is leaner and buttery and the side from top loin is juicy. 

The best way to cook is by well regulating the heat. Since tenderloin tends to cook faster it should be kept slightly away from heat and it is the other side that should be kept closer to the heat source. 

Lastly, it can be grilled, broiled, as well as pan fried. 

To sum up, when visiting an upscale restaurant like Rib n reef, we certainly recommend that you taste the specialty steaks we have listed above for a wonderful experience. 

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