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The Different Kinds of Steak Explained

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’ll learn here the different types of beef and how to prepare them correctly.

We begin with the fillet 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 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. The filet mignon shouldn’t be overcooked because its meat will dry out.

Next 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. The Denver steak is pleasantly marbled with no surplus fat having great beef flavors and its best cooked in a grill’s indirect side cook or on a hot grill.

Next, we’ll look at 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. The flank steak is cheaper than other kinds of steak while issuing a considerable beef part.

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.

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. 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.