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The Different Kinds of Steak Explained

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. 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. 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. 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.

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. The Denver steak is pleasantly marbled with no surplus fat having great beef flavors and its best cooked in a grill’s indirect side cook or on a hot grill.

The Flank steak. This meet comes from the rearmost bottom abdominal part, which is alike to the bavette steak. The best way to prepare the flank steak is by marinating because is meat is lean and fibrous. One thing about the steak cut is that it is cheaper than other types of meats while offering a sizeable beef slice.

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. 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. The ribeye steak is a bit chewier and it has a lot of flavor than the filet mignon. 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 kind of boneless meat comes from the sirloin segment close to the rear of the cow and one can choose between the top or bottom sirloin. You should be careful when cooking the sirloin since it doesn’t have too much marbling or fat.