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The Various Types of Steak

Beef is a special of many people whether fried or boiled. There are many other kinds of steak aside from T-bone steak. This article will highlight the various kinds of steak and how to cook them rightly.

Filet Mignon Steak. The beef tenderloin or filet mignon is a slab of steak that feels as if it dissolves in one’s mouth. The filet mignon is the cut of meat from the tenderloin, a cylindrical brawn running along the backbone, and is one of the most expensive steak slices of beef pricing $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. The filet mignon shouldn’t be overcooked because its meat will dry out.

The second type of steak we’ll look at is the Denver Steak. This is the fourth softest cut of steak and you can find it from the eye of chuck, located at the front shoulder. The meat is blotchy with no overabundant fat and it’s best to prepare it on a hot grill or on the roasts indirect 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. This kind of meat slice is affordable than other types of beef while giving a bigger beef size.

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.

The ribeye steak is one of the coveted steaks because it’s the mist juiciest and marbled steak. One thing about the ribeye steak is that it has excess taste than the filet mignon, but it’s a bit crusty. This type of steak is easier to prepare since it has a lot of intermuscular fat and you can slightly over prepare it and it will still taste juicy.

There’s also 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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