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The Different Kinds of Steak Explained

Beef is a special of many people whether fried or boiled. Are you aware that there are several other types of beef other than T-bone steak? You’ll learn here the different types of beef and how to prepare them correctly.

We begin with the fillet mignon steak. Filet mignon, also known as beef tenderloin is a slice of beef that feels as if it deliquesces in your mouth. This the gash of beef from the tenderloin, a round muscle running along the back, and is one of the most costly cuts of steak costing $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 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.

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. One thing about the ribeye steak is that it has excess taste than the filet mignon, but it’s a bit crusty. 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.

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.