Fillet steak (tenderloin, beef tenderloin)

It is the most tender meat on the spine of the cow, and contains almost no fat. Due to the tenderness of the meat, it is very popular with friends who love lean meat.

Tips for serving: Pan-fry at 3, 5 and 7 degrees.

Rib eye steak

The meat from the rib of beef is both lean and fatty, and because of its fat content, this meat tastes more flavorful when grilled.

Eating tips: do not overcook, 3 mature is best.

Sirloin steak, sirloin steak (beef spine)

The meat on the spine of the cow, containing a certain amount of fat, in the extension of the meat with a ring of white meat tendons, the overall taste of toughness, hard meat, chewy, suitable for young people and people with a good mouth to eat.

Eating tips: cut the meat with the tendon, and don't overcook it.

T-bone steak

Also known as T-bone, it is a T-shaped (or "d") steak from the spine of the cow's back, with a larger amount of sirloin on one side and a smaller amount of filet mignon on the other side of the T. It is separated by the rib cage. Note: This type of steak is more common in American restaurants, but because French cuisine is more sophisticated, the larger and rougher T-bone steak is less commonly used.

Expanded:

Black Pepper Steak Recipe

Ingredients ?

Steak, salt, black pepper, oil, butter, red wine.

1. buy better steak in the supermarket, pay attention not to buy leg meat or tendon. Recommended eye meat, a little fat delicious. Beginners also do not buy T-bone and so on with bone, not easy to do. Do not need too expensive, the United States side of the 5 knife a pound has been very good, 10 knives can be skilled and then buy.

2. Take the back of the knife to break the tendons of beef, just knock on it, this step is not the focus, knock thin easy to cook, and feel bigger.

3. Marinate: Sprinkle the steak with salt, black pepper, rub with oil and marinate for an hour or more. After marinating, the steak has a shiny, oily surface and is ready to go into the pan.

4. One side of the pan-fried to change one side, turn once is enough, do not need to flip around. Time to grasp their own, high heat for about 1 minute, or the surface of the charred black can turn.

Turn off the heat and add the final seasoning while the pan is still warm: a small spoonful of red wine, or a small piece of butter, pour a little soy sauce can also. Feel free to play around here.

Important: let it sit for 5 minutes and enjoy.

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