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Different Types of Steak Available

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 can read more about the different types of steak here and how to chef them correctly.

We’ll start with 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. This kind of steak is moist because of its little fat content and this means you have t be careful when preparing it. Since the beef tenderloin is tender, it’s more fitted for the grill, broil or bake. 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. 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.

Next, we’ll look at 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. 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. This is the all-time special of many beef lovers and this kind of steak has two types: the tenderloin and strip. These kinds of beef are suitable for pan-frying, grilling, and broiling and ensure you keep the tenderloin isolated from high heat.

One of the mist prized beef is the ribeye steak and this is because it is the most blotched and succulent steak. The ribeye teak has a lot of flavor than the filet mignon, but it’s a bit crumbly. 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 boneless steak originates from the sirloin part near the rear of the cow and you can select between the bottom sirloin and the top sirloin. You should be careful when cooking the sirloin since it doesn’t have too much marbling or fat.

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