help a Brit decifer menus please.........

[lisaj]

Can anyone tell me the difference in your steaks on the menus please? Obviously you don't use the same terms for them as we do and I really can't tell which is which. We have fillet, sirloin, rump, ribeye and T bone but what on earth is NY strip? I dread to think.

all help greatly appreciated including how to ask for a steak cooked all the way through with no pink (my DD will only eat it like this) is that 'well-done' in the USa as well?

Thank you.

 

[mtemm]

http://allrecipes.com/HowTo/New-York-steak/Detail.aspx

New York steak

Also known as New York strip steak and shell steak, this cut of meat comes from the most tender section of BEEF, the SHORT LOIN. It's the boneless top loin muscle and is equivalent to a PORTERHOUSE steak minus tenderloin and bone. Depending on the region, it's also marketed as Delmonico steak, Kansas City (strip) steak, shell steak, sirloin club steak and strip steak. This tender cut may be broiled, grilled or sautéed.


and yeah, no pink is well done

 

[ntsammy5]

but what on earth is NY strip?

It's very good!

AKA in the UK -- Porterhouse!

 

[CJ]

Actually a Porterhouse here in N.A. is a very large T-Bone with both the strip steak (the New York, if you will) and the tenderloin combined.

I believe a Delmonico is another name for a Rib Eye steak, not a New York (but I stand corrected, if I am mistaken)

Either way the N.Y. strip is an excellent cut of meat, and tends to be a decent size as well.

 

[traveladdiction]

including how to ask for a steak cooked all the way through with no pink (my DD will only eat it like this) is that 'well-done' in the USa as well?

Thank you.

yes, 'well done' here too. rare/medium/well done are the terms we use!

 

[pj-atsea]

If you get a T-Bone and remove the bone and the tenderloin, what you are left with is a boneless piece of meat, called a New York Strip steak. I personally would order a steak medium-well, if I wanted something well cooked. I find if you order well-done, sometimes it is cooked till it's dry. But then again I guess if depends on where you order it.. Cheers.pj

 

[TxRabbit]

http://www.goodcooking.com/steak/doneness.htm

As a child that didn't want pink meat, Mom ordered medium-well for me, because well done would often be very tough...

 

[Amyrlin]

From a fellow brit

Filet is still filet (sometimes refered to as tenderloin)
Ribeye is still ribeye
NY Strip is a good sirloin cut
Porterhouse is simiar to a T-bone, but slightly better as it is from further up the animal and so instead of rump on one side of the bone (cartlidge) and filet on the other, it is sirloin on one side and filet on the other.

There is not really any rump sold widely

In the US steaks tend to be rarer than here, no pink is well done

 

[jenelope]

I believe a Delmonico is another name for a Rib Eye steak, not a New York (but I stand corrected, if I am mistaken)

Where I live, a Delmonico is closer to a ribeye. However, my favorite butcher counter sells both Delmonico and ribeye, so it gets confusing. I tend to think of a Delmonico being a smaller portion of a ribeye. New York Strip is a rectangular steak with little marbling and a thick piece of fat running along one side.

Rare is seared with a cool red center. Medium-rare, warm red center. Medium, pink in the middle. Medium-well, no pink, cooked all the way through. Well, no color, dry. If she wants her steak with no pink, medium-well should suffice. Well done is too much, IMO.

 

[lisaj]

Thank you all for that, just writing down your explanations. Who says we all speak the same language? LOL

 

[lisaj]

Great an addition to make, I am reliably informed by my DD (all of 5 years old) that we only need to remember fillet as she prefers this anyway and it doesn't matter if it is more expensive Mummy as we are all on holiday!!!! Not going to get a lot of boyfriends taking her out for meals in the future if that is what she chooses. LOL

 

[TheRustyScupper]

Relating to meat preparation:

1) The terms rare, med-rare, medium, med-well, and well are not interchangeable
2) I travel A LOT between USA, Asia and Europe.
3) Each area seems to have its own name for done-ness.
4) It is easier to describe the cooking result
. . . use meat temperature (ie.130ºf or 54.4ºc, 140ºf or 60ºc, etc)
. . . describe center (ie. red, a little pink, no pink)

NOTE: For beef temperatures, the accepted standards are
120-125ºF (50ºC), Rare
130-135ºF (55ºC), Medium Rare
140-145ºF (61ºC), Medium
150-155 (66ºC), Medium Well
160ºF (71ºC) and above, Well

 

[rolshuk]

Wow...this is excatly the question I want to ask!
I love steak (no pnk !) but was finding it confusing...I was just going to order the most expensive.....probly still will as we are on free dinning

 

[TigerKat]

Great an addition to make, I am reliably informed by my DD (all of 5 years old) that we only need to remember fillet as she prefers this anyway and it doesn't matter if it is more expensive Mummy as we are all on holiday!!!! Not going to get a lot of boyfriends taking her out for meals in the future if that is what she chooses. LOL

Too funny!!!

 

[paulh]

from the uk and have been going for years,always had a problem with prime rib,untill i found out its same joint as our roast beef but cooked for about 1/2 the time we cook it.While at bomas last week foond an nice burnt piece just like our rost beef just neaded some mint to make it perfect
Paulh

 

[richard_andmel]

from the uk and have been going for years,always had a problem with prime rib,untill i found out its same joint as our roast beef but cooked for about 1/2 the time we cook it.While at bomas last week foond an nice burnt piece just like our rost beef just neaded some mint to make it perfect
Paulh

As an american who lives in the UK, it took me a long time to get the hang of getting what I wanted from my local butcher. If you order "choin" that is what you would get from an American butcher when you asked for prime rib.

 

[butters26]

Great info we've always wanted to know which steaks were the uk equivalent makes choosing much easier now.

 

[english rose 47]

As a born and raise dBrit who has been in the states for over 30 years. I know how the language barrier can get you into trouble!! Oh Lord my first year here did I raise some eyebrows!! My sister visited several years ago and we went out to a nice restaurant. BIL ordered the Fillet , she looking at the prices ordered Prime Rib thinking it would be the smalest , when it came out her eyes popped she thought they'd given her the whole Sunday roast!!

 

[PrincessBelle39]

I struggle with some of the menu items as well and I'm here Australia. From the sound of it, our cuts of meat are the same as the UK.

The one that gets me is shrimp. To me shrimp are tiny little watering things. I was wondering if they are the same as we would call prawns. I read on one menu peel and eat shrimp. I can't imagine having to sit and peel what we call shrimp.

On previous trips we did get caught out with lemonade. Learnt quickly that I should be ordering Sprite. And no one knew what we were talking about when we ordered a salad roll.

 

[richard_andmel]

The one that gets me is shrimp. To me shrimp are tiny little watering things. I was wondering if they are the same as we would call prawns. I read on one menu peel and eat shrimp. I can't imagine having to sit and peel what we call shrimp.

Peel & eat shrimp aren't the small ones. But shrimp in the states are something that varies regionally quite a bit. In Maine, where I am originally from the shrimp are small (maybe 1 1/2 to 2 inches long) and sweet.