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Choosing a Perfect Steak - Know Your Steak Cuts Chefs are taught a whole lot about steak cooking, but you can still visit a restaurant and have a shocking experience. At home, the game of serving a consistently tender and tasty steak gets even harder. I'll follow having an article on cooking the perfect steak, however before we get to that, I'll address probably the most critical factor of deciding on the best cut. Here are some tips about choosing the right steak. Choosing the grade of meat will observe in a future article. Select a great cut Steak varies a lot in quality. Firstly you need to choose the right cut for your needs, budget and appetite. Here's a quick list of beef cuts that people can that we will surely classify as 'steak' as well as some common other names. Tenderloin (fillet steak, tournedos, eye fillet) This can be the 'premium' cut and the most tender with minimal fat. beef gyukatsu fed or Wagyu tenderloin could have a lot of fat marbling through the meat, but this cut ought to be trimmed of most sinew and will have no fat on the outside. This is the most expensive cut and probably the most tender, but Rib steaks have more flavour. Tenderloins are usually smaller steaks aswell. Probably the smallest of all the cuts. Restaurant portions average 180-250g and it's boneless and fat free. A double cut from the top of the tenderloin is named a Chateaubriand.. Seared Tenderloin can be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. That is called "Beef Wellington." Rib Eye, Scotch fillet and Prime Rib Rib steaks are really flavoursome and will be very tender. The rib includes a large piece of moist fat running through the center. That is normal. Leave it there as it gives the meat flavour and keeps it moist. A rib eye is a fillet of rib - cut off the bone. This is also known as Scotch fillet or 'cube roll' The Prime rib or "O.P. Rib" is really a rib-eye with the bone still onto it. Such as a huge lamb cutlet, but from beef instead. Cooking on the bone always gives a lot more flavour, but it does have a little longer to cook.
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