Different Types of Steak Available
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. This article will highlight the various kinds of steak and how to cook them rightly.
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. 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. 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 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.
The Flank steak. This meet comes from the rearmost bottom abdominal part, which is alike to the bavette steak. The beef is lean and fibrous, brands marinating the ideal way to prepare it. 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. 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 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.