Whether you like your steak fried or boiled, beef is a fav of many persons. 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 begin with the fillet 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 reason this type of steak is soft is because of the minimal fat content and hence one has to be prudent when cooking it. Since the beef tenderloin is tender, it’s more fitted for the grill, broil or bake. Ensure you don’t over-prepare this type of beef as the meet will damp.
The second type of steak we’ll look at 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.
Next, we’ll look at the Flank steak. This beef originates from the rear underneath the abdominal section, which is almost identical 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. This is the all-time special of many beef lovers and this kind of steak has two types: the tenderloin and strip. This class of steak is best for broiling, pan-frying, and grilling and you should keep the tenderloin far 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. 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 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. Proper keenness should be observed when cooking the sirloin steak since it doesn’t have too much fat or marbling.
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