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. This article will highlight the various kinds of steak and how to cook them rightly.
We begin with the fillet mignon steak. This is a cut of steak that feels as if it liquefy in the 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. Because the filet mignon is tender, it more fitting to pan-sear, grill or broil. The filet mignon shouldn’t be overcooked because its meat will dry out.
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. 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. One thing about the steak cut is that it is cheaper than other types of meats while offering a sizeable beef slice.
The other one is the T-Bone Steak. The porterhouse is an all-time special of many and it constitutes of two types: 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.
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. 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 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. Proper keenness should be observed when cooking the sirloin steak since it doesn’t have too much fat or marbling.