The Ultimate Guide to

The Various Types of Steak

Beef is a special of many people whether fried or boiled. 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.

Filet 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 reason this type of steak is soft is because of the minimal fat content and hence one has to be prudent when cooking it. The filet mignon is more suitable to grill, pan-sear pr broil because of its tenderness. Ensure you don’t over-prepare this type of beef as the meet will damp.

The second type of steak we’ll look at is the Denver Steak. You can get this kind of beef from the eye of chuck, found at the front shoulder, and it is the fourth tenderest slab of steak. 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. 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. 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. This class of steak is best for broiling, pan-frying, and grilling and you should keep the tenderloin far from high heat.

The ribeye steak is one of the coveted steaks because it’s the mist juiciest and marbled steak. The ribeye teak has a lot of flavor than the filet mignon, but it’s a bit crumbly. The ribeye steak is simple to cook because it has vast intermuscular fat and even if slightly overcooked, it will still taste flavorful.

The sirloin steak. This is a boneless steak that transpires from the sirloin region near the back of the cow and you can pick between the top sirloin or the 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.