What beef is suitable for steak? How to choose beef for steak? I recommend these methods to you for your reference when cooking steak.
1. What beef is suitable for steak?
Beef tenderloin, beef ribs, left and right sides of the chest, ribs are delicious. Beef ribs: little exercise, tender meat and even grease. It can be made into steak, steamed beef, hot pot slices or teppanyaki. Beef loin: Beef loin is tender and oily, suitable for steak. Philip: Beef tenderloin (that is, tenderloin) has less exercise and the most tender meat. It can be used to make steak or teppanyaki.
Second, the name and characteristics of each part of the steak
1. Rib-eye steak: This part is taken from the muscle near the back of beef rib ridge, and its meat quality is second only to Philip. Marbled oil flowers are more and evenly distributed, and there will be a significant oil flower in the center of rib eye steak. It is recommended to barbecue for 5-7 minutes. It is best to burn the oil thoroughly and smell butter. The meat is tender and chewy, which can be said to be the most anticipated and well-known steak part.
What beef is suitable for steak?
2. Gourmet steak/steak with top cover: Gourmet steak is the top cover cut along the rib eye beef fascia, which is the essence of rib eye steak. Its quantity is scarce, the marble oil stripes are evenly distributed, the meat tastes smooth and tender, very sweet, and the gravy overflows. The recommended maturity is 5-7 minutes.
3. filet mignon: filet mignon is taken from the waist of cattle. Only a few pounds of filet mignon can be cut from each cow with thousands of pounds. Filet mignon is the most tender part of beef and generally the most expensive steak. This part of the exercise is less, so the meat is tender as cream and the oil content is extremely low. It is a kind of steak that can be tasted. Filet mignon advocates medium rare. If it is overcooked, the meat will harden, and you will not be able to taste the fresh and juicy filet mignon and its delicate flavor.