The Different Kinds of Steak Explained
Whether you prefer your beef boiled or fried, steak is a favorite for a lot of people. 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’ll start with 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. 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. This kind of steak is moist because of its little fat content and this means you have t be careful when preparing it. The filet mignon is more suitable to grill, pan-sear pr broil because of its tenderness. Don’t overcook this kind of steak since the beef 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 best way to prepare the flank steak is by marinating because is meat is lean and fibrous. 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. Termed as the all-time special of a lot of meat lovers and it contains two kinds, 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.
One of the mist prized beef is the ribeye steak and this is because it is the most blotched and succulent steak. The ribeye steak is a bit chewier and it has a lot of flavor than the filet mignon. The ribeye steak is simple to cook because it has vast intermuscular fat and even if slightly overcooked, it will still taste flavorful.
The next type of meat is 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. 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.