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

We begin with the fillet mignon steak. This is a cut of steak that feels as if it liquefy in the 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 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. Don’t overcook this kind of steak since the beef will dry out.

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. 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.

Third is the flank steak. This meet comes from the rearmost bottom abdominal part, which is alike to the bavette steak. The meat being coarse and lean, makes soaking the best way to cook it. This kind of meat slice is affordable than other types of beef while giving a bigger beef size.

The other one is the T-Bone Steak. The porterhouse is an all-time special of many and it constitutes of two types: the strip and tenderloin. This class of steak is best for broiling, pan-frying, and grilling and you should keep the tenderloin far 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. Proper keenness should be observed when cooking the sirloin steak since it doesn’t have too much fat or marbling.