There are many kinds of side dishes of steak. The most common side dishes are potatoes, mushrooms and various vegetables. It can be paired with vegetables that are rich in vitamins, greasy and refreshing, and potatoes can be used instead of rice, which can also bring a dense taste. According to the taste difference of beef, it is very important to choose the appropriate side dishes. In addition to the above, there are many choices for the side dishes of steak, such as roasted artichokes, creamy spinach, fennel root, peas, corn, water melon willow, arugula, chicory, curved beans, boiled eggs and various seasonal fruits.

Steak, or steak, is flaky beef and one of the common foods in western food. The cooking methods of steak are mainly frying and roasting. There are many kinds of steaks, including the following four kinds and a special top steak variety (dry cooked steak):

TENDERLOIN (filet mignon)

(tender beef tenderloin, beef tenderloin)

TENDERLOIN, also known as FILLET, is the most tender meat on the beef tenderloin, with almost no fat. Because the meat is tender, it is very popular with friends who like to eat lean meat.

Edible Skills: Fry it to 3, 5 and 7 ripe.

RIB-EYE (naked eye steak)

Beef ribs have both lean meat and fat meat. Because they contain a certain amount of fat, this kind of meat tastes better when fried and roasted.

Edible skill: Don't fry it too well, 3 ripe is the best.

SIRLOIN (sirloin steak, sirloin steak)

(outer ridge of cattle)

The meat on the outer ridge of cattle contains a certain amount of fat and oil, and there is a circle of white meat tendons on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.

Cooking skills: when cutting meat, cut it with tendons and meat, and don't fry it too well.

T-BONE(T bone steak)

Also known as T-bone, it is T-shaped (or T-shaped) and is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more while the other side measures less. The one that measures more is west cold, and the one that measures less is Philip, separated by ribs. Note: This kind of steak is more common in American restaurants. Because French food pays attention to exquisite production, it is seldom used for large and rough T-bone steak.