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. You’ll learn here the different types of beef and how to prepare them correctly.
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. 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. The filet mignon is soft because it has little fat content and hence one has to be careful when cooking. 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.
Next is the 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. 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.
Third is the flank steak. This meet comes from the rearmost bottom abdominal part, which is alike to the bavette steak. The beef is lean and fibrous, brands marinating the ideal way to prepare it. The flank steak is cheaper than other kinds of steak while issuing a considerable beef part.
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. The T-Bone steak is good for pan-frying, broiling, and grilling and the tenderloin should be kept away from peak 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.
The next type of meat is 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.
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