KOMPAS.com – Choose the right cut of beef before making steak to make the cooking process easier.
Because, each cut has a different percentage of meat and fat content. The cooking duration is not the same.
Gustaf Djaja, Corporate Executive Chef of Justus Steakhouse, said that there are three best cuts of beef to make steak, namely tenderloin, sirloin, and rib eye.
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“The most tender is definitely the tenderloin. If so rib eye, “You could say half of it is sirloin, the other half is tenderloin,” said Gustaf when met Kompas.com at Justus Steakhouse Asthana Kemang, Tuesday (7/1/2025).
Sirloin is a cut of meat that comes from the back of a cow. Sirloin fat is found on the top of the meat.
“If the tenderloin has no fat at all, it is pure meat,” continued Gustaf.
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Even though tenderloin is most recommended for making steaks, this cut actually takes the longest cooking time compared to sirloin and rib eye.
According to Gustaf, tenderloin needs to be cooked for 12 minutes for a steak with a medium level of doneness.
illustration of sirloin or outer has, the part of beef that is suitable for processing into rawon. “If sirloin and rib eye it definitely cooks faster because of its flat shape. “Tenderloin is tube-shaped, it takes a long time because it is thick,” he explained.
Meanwhile sirloin and rib eye just cook for eight minutes to make steak.
Cooking duration steak This applies to beef at room temperature, not cold in the refrigerator or frozen because it is stored in freezer.
This is because frozen beef still needs a long time to thaw before being cooked steak.
Also read:
If you force frozen beef to make a steak, the juices and blood will mix and create a red liquid when the steak is cooked.
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