How To Choose The Right Meat For A Steak And How To Fry A Steak

A beautiful juicy fragrant piece of beef will always be appropriate on your table.

A beautiful juicy fragrant piece of beef will always be appropriate on your table. Cooking it should be learned both by men, because it is considered a truly masculine food, and by women who seek to conquer guests or their chosen one. So what is the difference between a rib-eye steak and a tenderloin? How to choose and cook meat? In this article, we will talk about the four most popular types of steak. So, let's begin.

Tenderloin

Tenderloin, otherwise called filet mignon, has an oblong shape, it is cut from the sirloin along the spine. Tenderloin has practically no connective tissue, so the meat is very tender, with almost no fat. The price for this steak is quite high, because from one bull you can get only half a kilo of such tenderloin. The disadvantages of the tenderloin include a not very presentable appearance.

 

Before frying, the meat should be prepared. It is usually cut across the fibers into several pieces (medallions). The subtle film from the meat must be removed. If you are preparing a whole piece, then pay attention to the fact that one part of it is slightly thinner than the other, so it will have to be bent and tied with a thread. The meat itself should be rubbed with salt, olive oil and left for 40 minutes.

Tenderloin is a very tender meat, it is important not to spoil it. Firstly, you should not overcook, otherwise that delicate creamy taste for which it is valued will disappear. So, it is better to choose the degree of roasting medium rare, i.e., medium roast: fry for 2 minutes on each side in butter, then send it to the oven for a few minutes, then keep it in foil for another 10 minutes. Tenderloin is best served with creamy sauces.

 

new york strip

Otherwise, it is also called a quick steak, striploin. This is a tenderloin from a thin edge of marbled beef. It has little fat, but this meat has a strong aroma. It is better to choose a cut on the bone. The New York strip should have a fat layer around the edges.

 

The meat must be brought to room temperature before cooking. Excess moisture should be removed with a napkin, season the meat with spices, lightly with vegetable oil. Fry in a very hot pan for 3-4 minutes on each side. Serve hot with a dollop of butter on top. You can decorate with greenery.

 

Steak on a T-Bone

This type of steak is also called tibon. Many consider this meat to be the best option for a steak, because it combines the tenderness of a tenderloin and the richness of a strip. The meat is cut from the lumbar region, passing along the rib. The bone is separated so that it has the shape of the letter "T". Choose a steak that is at least 2.5 cm wide and no more than 4 cm wide, otherwise it will be difficult to cook it well. The color of the meat should be dark red, and the veins should be bright white.

 

Depending on the degree of doneness of the steak, you will get different flavors, but they are all good for teebone in their own way. Before cooking, the meat should lie down so that excess moisture is gone. It is then rubbed with salt, black pepper and olive oil. On the grill, it cooks for 8 to 12 minutes. Turn over carefully, using special tongs. It is recommended to add a few unpeeled garlic cloves, bell pepper, corn in butter to the meat in the middle of roasting.

In a preheated pan, the steak is fried for about 4 minutes on each side over high heat. After heat treatment, the meat should be allowed to "rest" under a lid or foil for 5-10 minutes.

 

ribeye steak

This is a classic steak. The meat is taken in the section between the 5th and 12th ribs. Hence the name "rib" - rib, "eye" - eye, probably due to the shape of the steak, resembling eyes.

Rib-eye goes on sale without a bone, on a small bone, as well as on a fragment of a rib. The latter type is also called cowboy steak, it is better to cook it on the grill. There is a larger option - a tomahawk steak, whose weight can reach up to a kilogram.

 

Ribeye should be cooked on a special cast-iron grill pan with a grid or strips, or directly on the grill and in the oven.

Also, as in previous cases, the meat is first heated to room temperature, excess liquid is removed from it, rubbed with spices and oil. Grill the ribeye for 4-8 minutes on each side, depending on how done you want the meat to be. Ribeye is a steak that is difficult to overcook. After cooking, put the meat on a warm plate and cover with a lid or foil for 5-10 minutes.