The steak is a little cooked, so you can choose different ways to eat it according to different materials. The degree of steak is between medium rare and medium rare; The naked eye steak is fully cooked; Filet mignon-rare, medium-rare and medium-rare; T-bone steak is well done; Angus is only half cooked.

1, sirloin steak

Beef tenderloin contains a certain amount of fat and oil, and there will be a circle of white tendons in the extension of the meat. The overall taste is super tough, the meat is hard, but it is chewy.

Mei Jian tip: This kind of meat must not be fried, and the degree between cooked and medium-cooked can best reflect its flavor.

2. Ribeier Steak

Selected from the ribs near the chest of cattle, because this part rarely moves, the meat is tender, with more marbles and even distribution, and both fat meat and lean meat are available.

Mei Jian Tip: It is very suitable for frying in a fully cooked state. Crispy gluten and chewy taste are enough to make people appetite.

3. tenderloin steak

This is the most tender meat on the tenderloin, with almost no fat and very tender and delicate taste.

Mei Jian tip: It has the highest affinity whether it is medium-rare, medium-rare or medium-rare.

4. T-shaped steak

As the name implies, it is a steak with a T-bone, which consists of sirloin and a small portion of filet mignon with a T-bone in the middle. At the same time, you can enjoy the steak characteristics of two different parts.

Mei Jian Tip: Barbecue is the best way to cook this steak. It is best not to add any sauce when you enjoy it, and even if you do, you should add as little as possible.

5, Angus (Angus)

World-famous beef cattle breed, made of tenderloin, the meat quality is close to the west cold, the marbles are evenly distributed, but the meat quality is slightly thicker.

Mei Jian tip: Only when it is not more than seven times cooked, can you fully enjoy the strong chewing feeling brought by it.

Extended data:

Cooked steak:

Raw steak: Raw beef completely uncooked, only used in certain dishes, such as beef tartar, Kitfo (Ethiopian cuisine) or raw beef salad.

Blue Steak: The front and back sides are respectively heated on a high-temperature iron plate for 30-60 seconds, so that the humidity inside the steak is locked, so that the taste of the external meat and the internal raw meat mouth is poor, the outer layer is easy to hang juice, and the original meat taste of the internal raw meat is maintained, and the visual effect will not be as hard as eating raw meat.

Medium-rare steak: the inside of the steak is blood red, with a certain temperature inside and a raw and cooked part.

Medium rare: most of the meat is permeated into the center by heat, but it doesn't change much. After cutting, the cooked meat on the upper and lower sides is brown, turns pink towards the center, and then the center is fresh meat color, accompanied by blood oozing from the knife. The layers of fresh beef and thick steak will be obvious, while frozen beef and thin steak are difficult to achieve this effect. )

Medium steak: the inside of the steak is pink and visible, with light gray and full brown mixed with cooked meat. The temperature and taste of the whole steak are well balanced.

Medium rare: the steak is mainly light gray brown with a little pink, which is thick and chewy.

Well-done: the steak is brown with cooked meat. The whole beef is cooked and tastes heavy.

Baidu encyclopedia-beef steak

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