More and more students will choose to study in the United States. American steaks are also favored by many students. So how do you order steak after studying in the United States? Let’s take a look together! Welcome to read.

How to order steak after studying in the United States

1. How to order steak and types of steak after studying in the United States

Filet Mignon

*Filet Mignon: It is a small piece of tenderloin from the loin of the cow, which is equivalent to the tenderloin of the pig. Filet Mignon is a French word, which means "small piece of tenderloin steak". The larger tenderloin steak is called Tenderloin Steak. Fillet is the cut of beef that receives the least amount of exercise, so its texture is extremely tender and relatively lean with very little oil. Many people think that filet is noble and not too fat. In fact, filet is "scarce and expensive" simply because each cow only has a small piece. The meat is too tender and thin, which also means that it lacks gravy and bite. Strong, and if overcooked, it will appear astringent, which is not suitable for local diners who value juicy and chewy texture. Therefore, it is mostly recommended to the elderly or children with bad teeth and weak digestion.

Rib's Eye Steak

*Rib's Eye Steak: Another cheap and large bowl of steak with a taste that is recognized by experts is the rib eye ( Rib Eye), as the name suggests, it is taken from the beef ribs. It may not be as tender as the loin, but the "bone-edge meat" is always delicious, and the rib eye has this taste, with oily and tender shredded meat. Sandwiched with strong and juicy fried tendons, it is chewier than sirloin and more flavorful than filet, and the oil is very rich. Please enjoy this flavor from young male diners, and it always gets good reviews. Rib-eye steak is the meat taken from the 6th to 12th ribs of the cow. It is characterized by juicy, tender meat, and a lot of fat. It is red and white like marble and is called (marbled steak). Rib-eye steaks are usually served already boneless.

T-bone steak (T-bone Steak)

*T-bone steak (T-bone Steak): T-bone steak is named after the meat at the back of the beef loin, when it is cut A T-shaped beef bone will be retained, so it is called T-bone steak. T-bone steaks usually have larger portions. American gourmets who have a big appetite and know their steaks can simply order T-bone or Porter House steaks. The large steak has a T-shaped bone sandwiched in the middle, with filet on one side and New Yorker on the other. , the meat can be either tender or rough, oily or juicy, you can eat them all with just one order.

New York Steak

*New York Steak: New York steak is also taken from the finest boneless tenderloin, also known as Top Loin Steak or Strip Steak. As for why it is called New York steak, there is no conclusion yet. There is a saying that in the early days of the eastern United States, all cattle were sent to butcher shops in New York to be cut up and sold before being frozen. The best tenderloins were of course reserved for New Yorkers to enjoy. Believe it or not.

Sirloin steak (sirloin steak)

*Sirloin steak: Just like pork, it needs a little fat to be delicious. Steak connoisseurs prefer it. The part with a little fat and tender tendons is generally called "Sirloin" for short. It is basically taken from the tenderest beef in the back of the cow, but each one has its own merits. For example, the New Yorker, which belongs to the same category as filet, is "front loin". Its meat fiber is thicker, slightly tender, and the oil distribution is not uniform and beautiful, but it is standard "tender and plump" and "sweet." "Juicy", with a meaty texture when chewed, very enjoyable, bold and unique flavor, and is the favorite of many connoisseurs. Authentic sirloin is taken from the "loin meat", which is also a part of the cow that receives very little exercise. The meat is tender and full of oil, as beautiful as marble patterns; compared to the leanness of the filet, a good sirloin It is so tender and juicy that it melts in your mouth, and diners will be surprised by the extreme sweetness of the beef at the first bite.

Beef short ribs (Short Rib/ Baby Ribs)

*Beef short ribs (Short Rib/ Baby Ribs): As for the beef short ribs taken from the left and right sides of the cow’s ribcage, It is bone-in, sinewy, and plump meat that is juicy and chewy. Especially the "Formosa Beef Short Ribs" made from the sixth and seventh ribs of the cow are tender but not astringent, and the meat is rich. The rich, well-cooked meat texture can be enjoyed even by local diners who are afraid of raw materials, and it also creates the alternative charm of beef short ribs.

It is thick, but it may be comparable to sirloin due to its rich oil content, or it may be lean and taste like filet after trimming the fat. The price is only one-third of high-end steaks, so it is often used as steak by business operators who are price-conscious.

If you go to a restaurant and pay a high price to eat a steak that is not worthy of the name, it will certainly be annoying, but if you buy it at home, frying thin slices of steak, making hot pot, and roasting meat, these types of meat are very good value for money.

2. Terms used when ordering steak when studying in the United States

The cooking methods of steak include grilling and roasting. Grill means grill. Putting the steak directly on the charcoal fire is called frying. Putting the steak in the oven and heating it is called roasting. The following is an introduction to the rareness of the fried steak:

Rare , Very Rare

* Rare, Very Rare: Very rare, grilled for no more than 3 minutes. There were signs of being grilled on the outside, but it was still so cold inside that it barely received any heat. There is still blood oozing out when cut, but the meat is extremely tender and juicy.

Rare

* Rare: raw, fried for no more than 4 minutes. There are burnt marks on the outside, and the meat inside is the original red color, but there is heat in the mouth. There is still blood oozing out when cut, but the meat is extremely tender and juicy.

Medium Rare

* Medium Rare: medium rare, frying time is 6 to 8 minutes. There are signs of barbecue on the outside, but it has been fully heated inside and you can feel quite a bit of heat, but the meat is still red. There is still a little blood oozing out when cut, but the meat is tender and juicy.

Medium

* Medium: Slightly cooked, usually 5-6 minutes cooked. Frying time is 8~10 minutes. The outside is dark brown when grilled, but inside, except for the middle part which is pink, the outer part is grilled tan brown. Brown gravy oozes out when cut open, and it takes several bites to swallow.

Medium Well

* Medium Well: medium rare, 7 minutes rare. Frying time is 10~12 minutes. The outside is dark brown when grilled, but the core part inside is a little red, and the outer part is grilled brown. Brown gravy oozes out when cut open, and it takes several bites to swallow.

Well Done

* Well Done: fully cooked, the frying time is 12 to 15 minutes. There are obvious burnt marks on the outside. The heat has penetrated into the whole piece of meat. The color of the meat inside is due to the high degree of heating. Appears dark brown. Bite hard enough to swallow.