STUPID''S MAG

Steaks are used to be well known  British classical kitchen's offer. 

Being made of the finest and fresh beef they are more than just piece of the animal meat fryer. 

It has an extreme wide philosophy in English spoken countries, which are mostly the only consumers of their own way to steak. 

Lately, in past many years, such tradition had been withdrawn and rather being subsititued with Fish and Chips or Burgers at most public places, taking it's base in U.S.A. excluding pieces of grilled or fried beef. 

Such dining are considered to be rather heavy and had been moved to Sunday dinners. 

To better understand the steak it needs to identify what is steak?

"Steaks are cut from animals including cattle, bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin."-source Wikipedia.

Beef Stakes are well known in English culture as: 

Well Done - is cooked steak brownish, dry 

Well - cooked all the way, fully brownish colour, no blood

Medium Well - deeper cooked no blood included

Medium Rare -  more cooked on the edges contains less blood

Rare - is slightly cooked must contain significant blood

Cooking process varies on the steak requirements somewhere between 8-11 minutes.  Depending on the time the stake is being exposed to the heat at high temperatures, between 125F - 160F (55-70C), it reflects the level of readiness for consumption. The method of checking the readiness level is to press with the fork on top of the steak in order to check if blood is present. Based on such technique the readiness of Beef steak is being valued for consumption.​

The best place to have steaks in London? 

Is our favourite Sam & Steak.