The Different Kinds of Steak Explained

Whether you prefer your beef boiled or fried, steak is a favorite for a lot of people. There are many other kinds of steak aside from T-bone steak. You’ll learn here the different types of beef and how to prepare them correctly.

Filet Mignon Steak. The beef tenderloin or filet mignon is a slab of steak that feels as if it dissolves in one’s 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. This kind of steak is moist because of its little fat content and this means you have t be careful when preparing it. 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. 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. 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. This is the all-time special of many beef lovers and this kind of steak has two types: the tenderloin and strip. These kinds of beef are suitable for pan-frying, grilling, and broiling and ensure you keep the tenderloin isolated from high 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. The ribeye steak is simple to cook because it has vast intermuscular fat and even if slightly overcooked, it will still taste flavorful.

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. Proper keenness should be observed when cooking the sirloin steak since it doesn’t have too much fat or marbling.