Steak classification

(tender beef fillet, beef fillet)

Tenderloin, also known as tenderloin, is the most tender meat in beef tenderloin, with almost no fat. Because the meat is fresh and tender, it is very popular with friends who like to eat lean meat.

Edible skill: fry until 3, 5 and 7 are ripe.

Rib eye steak (naked eye steak)

Beef ribs have both lean meat and fat meat. Because they contain a certain amount of fat, this kind of meat tastes better when fried and baked.

Edible skill: Don't fry it too well, 3 is the best.

Sirloin meat (sirloin steak, sirloin steak)

(outer ridge of cattle)

The meat on the outer ridge of cattle contains certain fat and grease, and there is a circle of white meat tendon on the extension 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.

Cooking skills: when cutting meat, cut it with tendons and don't fry it too well.

T-shaped steak

Also known as T-bone, it is T-shaped (or T-shaped) and is the backbone meat on the back 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.

Filet mignon, naked eye steak, sirloin steak (sirloin steak), T-shaped steak ... These names are all translated from English, and all have their own characteristics: filet mignon, also known as sirloin steak, is characterized by more lean meat, high protein and low fat, which is more suitable for women who like to lose weight and keep fit; Sirloin steak, also called sirloin steak, is the loin and tenderloin of cattle, which contains a certain amount of fat, especially with a circle of white tendons. Its mouth is more tough and chewy than filet mignon, which is suitable for young people and people with good teeth. T-bone steak (T-bone) is the backbone meat on the back of cattle. It's T-shaped, with filet mignon on one side and sirloin on the other. You can taste the tender and smooth filet mignon and feel the aroma of sirloin steak, killing two birds with one stone.

Dry cooked steak

Dry-cooked steaks are usually stored with top-grade naked-eye steaks for at least 7 to 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 the naked eye, 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. He once joked at dinner: "If I don't eat on Friday, maybe I can't predict the future economic trend."

Steak cooking editor

Shicaixian beef steak real shot

Shicaixian beef steak real shot (5 pieces)

Steak is different from most other cooked foods. Steaks are usually not well-done, because well-done steaks test the chef's skill and can be adjusted to a more tender degree according to personal preferences. The degree of raw and cooked is distinguished by odd numbers, which are mainly divided into:

Raw steak: Raw beef completely uncooked, only used in certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.

Blue Steak: The front and back sides are respectively heated on a high-temperature iron plate for 30-60 seconds, so that the humidity inside the steak is locked, so that the taste of the external meat and the internal raw meat mouth is poor, the outer layer is easy to hang juice, and the original meat taste of the internal raw meat is maintained, and the visual effect will not be as hard as eating raw meat.

Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.

Medium rare: most of the meat is permeated into the center by heat, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. )

Medium steak: the inside of the steak is pink and visible, with light gray and full brown mixed with cooked meat. The temperature and taste of the whole steak are well balanced.

Medium-rare: The steak is mainly light grayish brown with a little pink, which is thick and chewy.

Well-done: the steak is brown with cooked meat. The whole beef is cooked and tastes heavy.