The Various Types of Steak
Whether you like your steak fried or boiled, beef is a fav of many persons. One fact you’ll find surprising is that there are many other kinds of steak apart from the T-bone steak. You’ll learn here the different types of beef and how to prepare them correctly.
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 reason this type of steak is soft is because of the minimal fat content and hence one has to be prudent when cooking it. Since the beef tenderloin is tender, it’s more fitted for the grill, broil or bake. Ensure you don’t over-prepare this type of beef as the meet will damp.
The second type of steak we’ll look at is the Denver Steak. Denver steak is the fourth effete slice of steak and you can get this kind of beef from the eye of the lob, which is at the forepart of the 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.
The Flank steak. The flank steak crops up from the rear underneath the abdominal region, which is akin 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.
The other one is the 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. 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.