On restaurant menus across the globe, the top of the bill is most often reserved for steak. It is not unusual for there to be several cuts on offer to satisfy the wants and needs of every palette, especially at a steakhouse. You can read more on the various cuts here. Our focus today, however, is on the different dishes of delight that you may find on your next foodie adventure. Perhaps your adventure will be in your own kitchen, cooking for friends and family. Either way, without further ado, here are 5 of the best steak dishes.
Origins unconfirmed, Steak Diane is believed to originate from the US or the UK. Its name perhaps suggests different, coming from the Roman goddess of the hunt and moon, Diane or Diana.
After panfrying the steak, the juices in the pan are utilised to create a sauce. Adding Dijon mustard, Worcestershire sauce, cream and peach, pair or apricot juice, the resulting dark, yellow and delicious liquid is then poured out over the steak.
One of the prime cuts served up here at Arcadian is the Wagyu Ribeye. Wagyu comes from Japanese Wagyu cow. Known for their heavy marbling that produces a rich buttery flavour, Wagyu beef is known as the best steak in the world.
Served with new potatoes and sautéed chili garlic broccoli, with a choice of green peppercorn, mushroom, chimichurri or béarnaise sauce.
We could not exclude the fan favourite. Steak Frites, or to bring the dish back to earth, Steak & Chips, is about as traditional as it gets. As simple as the dish may be, steak and chips go together like cheese and crackers.
The simplicity of the dish does leave room for imagination and creativity. With a little extra room on the plate, you might fill the gap with roasted asparagus, mac & cheese, mushrooms or an egg. You might just be happy with the steak & chips. Nobody would have the authority to judge.
Florentine Style Steak
Taking a cut on the bone, usually a T-Bone, the Florentine style refers to the method that the steak is cooked. Using the embers of a charcoal grill, the thick cut T-Bone is grilled for 3-4 minutes either side, then turned to stand on the bone and cooked for another 5-7 minutes.
Using steak aged for at least two weeks, this delightful Italian dish is one of the most popular in Tuscan culture. The traditions stem from the Festa di San Lorenzo when large bonfires were lit around the city, and veal roasted then distributed amongst the population.