Lessons Learned from Years with
Different Types of Steak Available
Whether you prefer your beef boiled or fried, steak is a favorite for a lot of people. Are you aware that there are several other types of beef other than T-bone steak? This article will highlight the various kinds of steak and how to cook them rightly.
The first one is the filet mignon steak. Filet mignon, also known as beef tenderloin is a slice of beef that feels as if it deliquesces in your mouth. It’s the slice of beef from the tenderloin, a circular muscle cruising along the spine and it is one of the most costly steak cut of steak, valuing at $25 to $50 per pound. The filet mignon is soft because it has little fat content and hence one has to be careful when cooking. The filet mignon is more suitable to grill, pan-sear pr broil because of its tenderness. Don’t overcook this kind of steak since the beef will dry out.
Next is the Denver steak. You can get this kind of beef from the eye of chuck, found at the front shoulder, and it is the fourth tenderest slab of steak. This beef is well marbled with no extra fat and it’s best prepared on a hot grill on in the grill’s winding side heat.
Third is the flank steak. The flank steak crops up from the rear underneath the abdominal region, which is akin to the bavette steak. The meat being coarse and lean, makes soaking the best way to cook it. One thing about the steak cut is that it is cheaper than other types of meats while offering a sizeable beef slice.
The other one is the T-Bone Steak. Termed as the all-time special of a lot of meat lovers and it contains two kinds, the strip, and tenderloin. These kinds of beef are suitable for pan-frying, grilling, and broiling and ensure you keep the tenderloin isolated from high heat.
We have the ribeye steak, which is one of the most valued steaks since it’s the moistest and marbled steak. The ribeye teak has a lot of flavor than the filet mignon, but it’s a bit crumbly. The cooking technique of the ribeye steak is quite easy since it has plenty f intermuscular fat and you can slightly overcook it and it will still taste good.
The sirloin steak. This is a boneless steak that transpires from the sirloin region near the back of the cow and you can pick between the top sirloin or the bottom sirloin. Proper keenness should be observed when cooking the sirloin steak since it doesn’t have too much fat or marbling.
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