Did you know the word ‘steak’ is rumoured to have come from an old Saxon or Norse word, “steik”? It means meat on a stick. Whilst the name has stuck, at Sage Cafe Restaurant, we won’t be serving you meat on a stick. Steak today is a slice of meat cut for roasting, grilling or frying.
Overcooked steak not only tastes bad, but is bad for you! When we overcook meat the fat, protein, and sugars in the meat get fused together. This makes your meat tough, hard to cut, difficult to chew and digest. On a more serious note, overcooked meat at high temperatures has been linked to cancer, especially prostate cancer for men.
If you have ever felt squeamish at the thought of blood seeping out of your rare steak, there is no need to worry. It’s not blood. The juice that you see is mostly water, with a little fat and some proteins called myoglobin. It’s what gives your meat the red or pinkish colour and it’s safe to eat.
Different steaks need to be cooked at different temperatures. Perhaps most obviously, thick steaks need to be cooked at lower temperatures than thin steaks, as the thicker steak can easily burn on the outside if the temperature is too hot. Also, the rarer the steak – a lower cooking temperature should be used.
Did you know there are sixteen different primary cuts of steak? These range from Sirloin to Rib, or Blade, as well as many variations, which are a combination or mixture of primary cuts, such as Porterhouse or T-bone made from Top Loin and Tenderloin. If you have had one steak, then you have certainly not had them all! There is plenty of choice when it comes to steak.
At Sage Café Restaurant we take steak seriously and offer a great selection, cooked to perfection, complimented with confit garlic mash, vegetables and a wide selection of sauces. We also pride ourselves, in the fact that we are the highest rated steak restaurant in Broadbeach according to Trip Advisor!
Why not join us for lunch or dinner, and enjoy steak cooked the way it should be!