The Different Kinds of Steak Explained

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

The first one is 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. It’s the slice of beef from the tenderloin, a circular muscle cruising along the spine and it is one of the most costly steak cut of steak, valuing at $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. Ensure you don’t over-prepare this type of beef as the meet will damp.

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.

Next, we’ll look at the Flank steak. This beef originates from the rear underneath the abdominal section, which is almost identical to the bavette steak. The beef is lean and fibrous, brands marinating the ideal way to prepare it. One thing about the steak cut is that it is cheaper than other types of meats while offering a sizeable beef slice.

We also have the Porterhouse or T-Bone Steak. Termed as the all-time special of a lot of meat lovers and it contains two kinds, 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 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. You should be careful when cooking the sirloin since it doesn’t have too much marbling or fat.