1

One pan-fried steak

Please click to enter a picture description

2

Below is a picture of an overall split of a cow, the English STEAK is a collective term for the word steak, which is divided into four types.

Please click to enter a picture description

3

TENDERLOIN (Tenderloin): also known as Filet Mignon, it is the most tender meat on the spine of the cow and is pan-fried at 3, 5 and 7 degrees of doneness!

Please click to enter image description

4

RIB-EYE (Rib-eye Steak): both lean and fatty, tastes more flavorful as it contains some fat, best fried to 30%.

Please click to enter the picture description

5

SIRLOIN (sirloin steak): contains some fat oil, the outer extension with a circle of white meat tendon, taste tough, suitable for young people and good teeth, do not fry overcooked.

Please click to enter a picture description

6

T-BONE (T-bone steak): T-shaped, is the spine meat on the back of the cow, T-shaped side of the meat is more meat on the side of the meat is less meat, the amount of more eye, the amount of small amount of Fei.

Please click to enter image description