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The Various Types of Steak

Whether you like your steak fried or boiled, beef is a fav of many persons. Are you aware that there are several other types of beef other than T-bone steak? You can read more about the different types of steak here and how to chef them correctly.

We’ll start with the filet mignon steak. This is a cut of steak that feels as if it liquefy in the 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. This kind of steak is moist because of its little fat content and this means you have t be careful when preparing it. Because the filet mignon is tender, it more fitting to pan-sear, grill or broil. Don’t overcook this kind of steak since the beef will dry out.

The second type of steak we’ll look at 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. 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.

Next, we’ll look at the Flank steak. This meet comes from the rearmost bottom abdominal part, which is alike 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 T-Bone Steak or Porterhouse. 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.

We have the ribeye steak, which is one of the most valued steaks since it’s the moistest and marbled 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.

There’s also 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.