Different Types of Steak Available
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.
The first one is the filet mignon steak. Filet mignon, also known as beef tenderloin is a slice of beef that feels as if it deliquesces in your 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 filet mignon is soft because it has little fat content and hence one has to be careful when cooking. 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. This is the fourth softest cut of steak and you can find it from the eye of chuck, located at the front 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.
The Flank steak. The flank steak crops up from the rear underneath the abdominal region, which is akin 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.
We also have the Porterhouse or T-Bone Steak. 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.
There’s also 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. You should be careful when cooking the sirloin since it doesn’t have too much marbling or fat.