When it comes to cigars, few things go better than a steak. In fact, some restaurants even have steak and cigar nights, nights where meat eaters and cigar smokers pair up two of their greatest loves. People lucky enough to have a cigar smoker's palate will attest that there is just something about a good smoke and a good slice of meat: move over mashed potatoes, beef belongs with a side of Montecristo.
As much as cigar lovers may agree with the above assertion, many may not be aware of the vast variety of steak offered. From cube to T-Bone, there is more to steak than meets the (rib) eye. The following is our first lesson on this subject… my sincere apologies to all the cattle.
Chateaubriand: A Chateaubriand steak is a thick cut from the tenderloin. According to Larousse Gastronomique, a French encyclopedia of gastronomy, this type of steak was originally cut for Francois Rene de Chateaubriand, a diplomat and author who acted as an ambassador to Napoleon. A Chateaubriand steak, because of its size, typically serves two.
Chuck steak: A chuck steak - perhaps called a Charles steak by some - is cut from the neck to the ribs and is usually rectangular in shape. With a thickness of an inch, a chuck steak contains parts of the shoulder bone and is sometimes known as a 7-bone steak. This name is not, however, dictated by the amount of bones a chuck steak contains, it is simply called so because chuck steak bones make the shape of a seven. This type of meat is often broiled, grilled, or used as a pot roast.
Cube steak: Sometimes referred to as a minute steak (a nickname that does not help improve its reputation with the ladies), cube steak is typically top sirloin or top round made tender through manual pounding (such as with a meat mallet) or through an electric tenderizer. Many chefs use specialized techniques, believing that simply pounding the meat ruins the flavor. Cube steak has made a name for itself through chicken fried steak, the dish it is used for most often.