Chef's Corner
One of the questions I am routinely asked is what cut of steak do
you prefer. My answer can change daily depending on several
factors. By definition all steaks are considered to be quick cooking
and don't require a lengthy cooking time. Three of the main steak
cuts that I want to review this month are the ribeye, NY strip, and
the tenderloin.
The Ribeye
The ribeye steak comes from the rib primal cut on the steer. The
steak is rounded with a swath of fat in the center. The meat
surrounding the fat is highly marbled and the meat closer to the
center will have a smooth texture and is slightly firm. The ribeye is
considered to be one of the richest cuts due to the high marbling
and texture of the meat.
The Strip
The strip can be found in the rear portion of the short loin primal
cut on a steer. The strip can also be called the NY Strip and is
often considered a favorite in steakhouses and boasts a large
beefy flavor. The strip has a tight texture with definitive graining,
meaning it will be moderately tender, but still offer a decent
amount of chew. There is also a decent amount of marbling
throughout the strip, but there are no larger pockets of fat making
it very easy to eat.
The Tenderloin
The tenderloin, also known as the filet mignon can be found in the
short loin primal cut. Tenderloins are extremely tender as the
name suggests and are buttery in texture and flavor. The
tenderloin has very little little marbling,into it and generally
requires butter in order to ensure the richness.
While there are many cuts of steaks available, these three are the
most commonly found in steakhouses across the country,
including Capital Prime. While there are differences between the
three, each one is delicious. Join us. Let us prepare one for you.
Happy eating,
Lisa Ackerson
Executive Chef
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In Defense of Lager
CJ Davis, Capital Prime's Sommelier
It's July. That means its time for beer to rule... and by beer, I
mean Lager and Pilsners.
In my 30 years in the restaurant business, beer offerings have
expanded from a list of 5 choices (with Michelob your top choice)
to a list which allows me travel the world in my glass. A trip that
will never end!
So it used to be "Ill take a draft". Now it's "I'll take the quadruple
hopped bourbon barrel aged, maderia infused and scotch
barrel finished Gigantor Stout please."
I get it. There are a ton of bold flavors out there and they should
be explored. There are hundreds of choices in beer styles and a
majority are relatively new. You have been able to drink wine for
centuries but the craft beer movement is the product of NOW. It
is still in its youth and youth is bold, strong and powerful. It takes
time to learn finesse, subtle nuance and nostalgia. So as the
craft beer brewers mature, you see more and more of them
exploring lager style beer.
I for one am overjoyed! Pilsners and lagers have been kicked to
the curb in our current bigger-is-better, over-hopped world of
micro-brews. I say there is nothing wrong with a crisp, full
flavored pilsner like Pilsner Urquel, which is one of the oldest
breweries in the world. Warsteiner Lager is round and full when
compared to the flavorless macro brew lagers. If you drink Bud,
Miller, Busch, etc. try a German lager, it is what your beer is
pretending to be.
Lagers must be "lagered" or aged. This is the main reason you
have seen so few of them. Something that is aging is not
making money so it is hard for a small brewery to have the
space and patience to lager.
Lagers and Pilners are made for July. Nothing is more
refreshing on a hot summer day. Grab a German lager, or try
one of our great Michigan pilsners. They are session beers that
will go with anything you eat and still stimulate your taste buds.
Here's to our "land of lakes" and the best craft brews in the
country!!
Cheers,
CJ
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