Tips for The Average Joe

Different Types of Steak Available

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 begin with the fillet mignon steak. This is a cut of steak that feels as if it liquefy in the 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. The filet mignon is soft because it has little fat content and hence one has to be careful when cooking. 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.

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 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. Termed as the all-time special of a lot of meat lovers and it contains two kinds, the strip, and tenderloin. 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. One thing about the ribeye steak is that it has excess taste than the filet mignon, but it’s a bit crusty. 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 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. You should be careful when cooking the sirloin since it doesn’t have too much marbling or fat.