Steak meat includes butternut bone, red house, ribeye, etc. Steak meat can be cooked to rare, medium rare, medium rare or even well done. Steak meat is rich in protein and amino acids. It is a good tonic, but also a classic in Western food culture.

Chinese name

Steak meat

Meaning

It is a good tonic

Significance

It is a classic in the western food culture.

Main ingredient

Beef

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Categories

Fillet, sirloin, rib-eye, New Yorker, butternut bone, red-house, ribeye, veal chop ......These words, which are commonly found on the menus of the Western restaurants, all refer to the part of the steak meat that the steak is taken from. The classification of steaks is also based on the part of the steak from which the meat is taken. The following is a detailed description of several of the more common steak varieties:

1, filet mignon steak from the material part: filet mignon from the cow's ribs (i.e., loin meat), the movement is less, and the most tender meat, and less oil flower, due to a small strip of each head of cattle and appear to be "rare and expensive".

Special flavor: Filet mignon is tender and lean, but lacks juice and bite, which means it tastes good but is not chewy, and when it is overcooked, it looks old and astringent, so it is mostly recommended for the elderly or children who have poor teeth and weak digestion.

Recommended heat: three to seven minutes cooked

2, sirloin steak

The material part: sirloin steak is generally referred to as tender meat and tender tendons of beef, basically from the back of the cow along the most tender beef, the specific position of the different, the flavor is also different. The more authentic sirloin comes from the "back loin," but specialty varieties, such as the New Yorker, come from the front loin, which is similar to the filet mignon.

Characteristic flavor: The sirloin steak is tender, sweet, juicy and flavorful, and is preferred by entry-level steak connoisseurs. For example, authentic sirloin is the part of the cow that has very little movement, the meat is tender and full of oil, like marbling like beautiful, compared to the leanness of filet mignon, a good sirloin is ultra-tender and succulent to the point of melting in the mouth, so that diners are amazed at the first mouthful of the beef's ultimate sweetness. New Yorker meat fiber is coarse, slightly with tender tendons, oil distribution is not so uniform and beautiful, but the standard "tender with fat", "sweet and juicy", chewing full of meat, quite addictive, and its bold and personalized flavor, people will remember.

Recommended heat: four to six minutes rare

3, rib eye steak

The part of the material: rib eye (Rib Eye), as the name implies, from the rib spine part of the cow, that is, the meat on the side of the cow bone.

Featured flavor: rib eye steak may not be as tender as the loin meat, but "bone side meat" has always been delicious, rib eye has this flavor, the oil tender shredded meat sandwiched between Q and strong oil tendon, chewy than the sirloin, than the Philip enough flavor, and the oil flower is very rich, it is a young male diners continue to be praised, but also connoisseurs of the affirmative! It is a steak that has been highly praised by young male diners and recognized by connoisseurs.

Recommended heat: four to six minutes rare

4, T Bone Steak (T Bone)

Specialty flavor: T Bone or red house (Porter House) steak, a large chunk of meat in the middle of the steak sandwiched between the big bone in the shape of a T, on one side of the filet, on the other side of the New Yorker, the meat a tender and rugged, or fat or smooth, point of a guest to eat them all.

Recommended heat: five to eight minutes

5, beef short ribs

Source: beef short ribs from the left and right sides of the chest cavity of the cow, including the rib section.

Featured flavor: Beef short ribs with bones and sinews are fatty and tasty, juicy and chewy, with marbling, especially "Formosa Beef Short Ribs" cooked using the sixth and seventh ribs of the cow, tender but not astringent, with rich and rich fully-cooked meat, which can be enjoyed by diners who are afraid of raw meat, and creates an alternative charm to beef short ribs.

Recommended

Recommended heat: fully cooked

In addition to the above varieties, the table is also commonly found in beef scapula parts of the plate tendon, upper scapula rib eye heart, tripe parts of the abdominal coils of meat, the upper thigh meat, etc., these parts of the meat fibers are thicker, can not be comparable to the above varieties.

So choose the type of meat according to their own taste.

Fire

When you hear medium rare, you associate it with a bloody cutlet, so that means you still have a misconception about steak.

Authentic three-quarter-rare steak, you can't see the blood, you can only see the same beautiful charred brown color, the surface of the sweet gravy, the tenderness is absolutely very attractive. Under the knife after cutting, see will not be scared of the bright red, but the dark red ham sausage-like, taste up, the entrance only need to gently chewing will be warm that melt, leaving a mouth full of sweet residual flavor, so, is "three-percent cooked"!

Discerning the doneness of beef

3-minute-rare: dark red blood

5-minute-rare: light red blood

7-minute-rare: pink blood

Full-rare: clear-colored juices

The steakhouse terminology is a few minutes of doneness in Chinese, and the following in English:

Raw, almost raw, is a rare meat, but not a rare beef.

Raw: Almost raw (but never rare, but cooked on the outside and warm on the inside)

Rare: Medium rare

Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-rare: Medium-well