There are many types of steaks:

1. Filet mignon (tender beef tenderloin, beef tenderloin) is the tenderest meat on the beef spine. Because the meat is tender, it can be fried to 3-rare, 5-rare or 7-rare.

2. Ribeye steak is a combination of lean meat and fatty meat. This kind of meat has a more fragrant flavor when grilled. Do not overcook it when using it. 3 is best.

3. Sirloin steak, the outer loin of beef, contains a certain amount of fat. There is a ring of white tendons on the outside of the meat. The overall taste is strong, hard and chewy. When eating, the meat should be cut with the tendons intact. Cut them together and don't overcook them. 5 Mature is best.

4. T-bone steak is T-shaped, which is the backbone meat on the back of the beef. One side of the T-shape is more and the other is less. The larger amount is the ribeye, and the smaller amount is the effort. This kind of steak is longer in American restaurants. Arrow, because French cuisine pays attention to exquisiteness, it is less used for T-bone steaks that are larger in quantity and rough in quality. 7 Mature is best.