There are about a million ways to cook a cut of beef. You can slow roast it in a Dutch oven so it bastes in its own fat and juices. You can ground it up, smother it in ketchup, and bake it into a loaf. You can even pound it thin, batter it, and deep fry it. But a simple and well-prepared steak, the kind that has a nice crisp sear on the outside but is still juicy and tender all the way through, is one of the true joys of life. And, with a grill or a cast iron skillet, you can make one at home that’s pretty darn good – but somehow, even if it’s the exact same cut, a steakhouse prepared steak, like you’ll get at Elevation, will be better.

 

The Perfect Steak

When going to a steakhouse, the most predominantly shared opinion is that medium rare is the perfect temperature at which to cook a steak. A medium rare cook allows for that proper sear on the outside to seal in all the meat’s natural juices, warms the meat all the way through, but is so lightly cooked that the meat is still buttery tender. The less a steak is cooked, the more juicy and tender it is likely to be. So, since that’s the case, why don’t we eat steak raw?

 

Tartare

At high-quality restaurants, you can! Tartare and carpaccio are to red meat what sushi is to fish (though you can tartare fish too). Both tartare and carpaccio are raw preparations most commonly made with red meats like beef, lamb, or veal and are restaurant menu options generally found at high end or steak restaurants. Tartare is meat that has been diced, seasoned, often topped with a raw egg yolk, and served with toasted bread to scoop it all up. Carpaccio is much the same; it’s very thinly sliced and seasoned meat. Both tartare and carpaccio are known for being some of the best preparations for buttery soft, tender, flavorful meat but they are both preparations that seem relegated to restaurants only.

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Raw Meat Safety

The big question you may have is why it’s okay to eat raw meat at the restaurant when you’re told over and over again that you should always make sure your meat is thoroughly cooked at home. The truth is, it’s pretty comparable to eating blowfish, except maybe not quite as life threatening. It’s not the raw meat itself that’s inherently problematic, it’s actually the butcher. The reason raw meat is such a big health concern is the threat of E.Coli; however, the parasites and bacteria live in the animal’s intestines, not within the meat itself. So, theoretically, as long as the animal’s organs are not nicked during the butchering process, the meat will be safe to eat with no threat of E.Coli making you horribly sick. This is why raw meat preparations are most commonly relegated to the steakhouse or high end restaurant. Much of their butchering is done in-house or from well-trained professionals, so they can be sure their meat is the highest quality.

No matter how you like your steak cooked, Elevation Steakhouse in Kennesaw is here to satisfy your cravings. Reserve your table today!