There are many kinds of steaks, including the following four kinds and a special top steak variety (dry cooked steak):
1, tenderloin (tender beef tenderloin, beef tenderloin is also called filet mignon), which is the most tender meat in beef tenderloin and contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender. The eating skills are: stir-fry 3, 5 and 7 until ripe;
2. Rib eye (naked eye steak) is the meat on the ribs of cattle, which has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. The eating skills are: don't overcook, 3 ripe is the best;
3. sirloin (sirloin steak, sirloin steak, sirloin pork) is the meat on the outer ridge of cattle and contains a certain amount of fat oil. There is a circle of white muscle on the extension line of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. The skill of eating is: when cutting meat, cut the tendons together with the meat, and don't overcook it;
4. T-bone (T-bone steak) is also a T-bone, which is T-shaped (or T-shaped) and is the back meat of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xi Leng, and the one with less quantity is Philip, separated by ribs. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks.
5. Dry-cooked steaks are usually stored with top-grade naked-eye steaks for at least 7-24 days to dry. This process darkens the color of beef, softens the connective tissue of beef, and at the same time, due to evaporation of some water, the meat taste of beef is more mellow. The design of the thermostatic chamber has an inclined plane. After air drying, put the oily part on it. After the oil melts, it will flow into the beef along the inclined plane, ensuring that all valuable gravy will be sealed in the beef. When cooking steak, the beef you choose is about 120- 140 days. Only naked eyes, sirloin and tenderloin are selected, and the weight of these parts is usually less than one tenth of that of a cow. It is often the favorite food of politicians from all over the world, such as Buffett's favorite dry cooked steak in a restaurant in new york.