The Various Types of Steak
Whether you prefer your beef boiled or fried, steak is a favorite for a lot of people. There are many other kinds of steak aside from T-bone steak. You’ll learn here the different types of beef and how to prepare them correctly.
We’ll start with the 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. Since the beef tenderloin is tender, it’s more fitted for the grill, broil or bake. Don’t overcook this kind of steak since the beef will dry out.
The second type of steak we’ll look at is the Denver Steak. Denver steak is the fourth effete slice of steak and you can get this kind of beef from the eye of the lob, which is at the forepart of the shoulder. 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 best way to prepare the flank steak is by marinating because is meat is lean and fibrous. The flank steak is cheaper than other kinds of steak while issuing a considerable beef part.
We also have the Porterhouse or T-Bone Steak. Termed as the all-time special of a lot of meat lovers and it contains two kinds, the strip, and tenderloin. This class of steak is best for broiling, pan-frying, and grilling and you should keep the tenderloin far from high heat.
We have the ribeye steak, which is one of the most valued steaks since it’s the moistest 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. 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.
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. One thing about the sirloin is that it doesn’t have a lot of fat and hence one needs to be watchful when preparing it.