Getting Creative With Advice

November 22, 2020 @ 10:53 am

The Various Types of Steak

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 can read more about the different types of steak here and how to chef them correctly.

We’ll start with the filet mignon steak. The beef tenderloin or filet mignon is a slab of steak that feels as if it dissolves in one’s 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. The filet mignon is soft because it has little fat content and hence one has to be careful when cooking. Because the filet mignon is tender, it more fitting to pan-sear, grill or broil. 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.

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.

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. 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.

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.