TENDERLOIN, also known as fillet, is the most tender meat on the spine of a cow and contains almost no fat. Therefore, it is very popular among those who love to eat lean meat. Because of the tenderness of the meat, it can be cooked to 3, 5 and 7.

2. RIB-EYE

The meat is both lean and fatty, and because of its fat content, this meat tastes more flavorful when grilled.

Eating tips: don't overcook, 3 mature is best.

3. SIRLOIN (sirloin steak, beef tenderloin).

Contains a certain amount of fat, because it is the outer spine of the cow, in the outer extension of the meat with a circle of white meat tendons, the overall taste of toughness, hard meat, chewy, suitable for young people and people with good teeth to eat.

Eating tips: cut the meat with the tendon, and don't overcook it.

4. T-BONE (T-bone steak)

T-shaped, is the backbone of the meat of the cow's back. T-shaped sides of the amount of one side of the amount of the other side of the amount of less, the amount of more is the sirloin, the amount is a little less is the filet mignon. Note: This type of steak is more common in American restaurants, but because French cuisine is more sophisticated, the larger and rougher T-bone steak is less commonly used.

Fillet steak, sirloin steak, T-bone steak; these names are translated from English, they have their own characteristics, fillet steak (FILET), also known as beef tenderloin, waist meat, characterized by more lean meat, high protein, low-fat, more suitable for those who like to lose weight and slimming, to maintain the body of the woman; sirloin steak (SIRLOIN), also known as the Shalang steak, is the outside of the spine meat, the cow's backside Meat, containing a certain amount of fat, especially the extension of a ring of white meat tendons, mouth compared to the filet mignon more toughness, stirring, suitable for young people and good teeth. T-bone steak (T-BONE), is the back of the spine of the meat of the cow, T-shaped, both sides of the side of the filet mignon, the other side of the sirloin, you can taste the filet mignon of the tenderness can feel the sirloin steak of the aroma, two birds with one stone.

5. Dry aged steak (Dry aged steak) is generally used to store top quality rib eye steak for at least 7 to 24 days to air dry, this process makes the beef darker, the beef knotted tissue softening, but also due to some of the evaporation of water to make the beef meat flavor more mellow. The constant temperature room is designed with a slanting surface, so that when air-drying, the part with a lot of oil is placed on the top, and the fat melts and flows down the slanting surface into the beef, ensuring that all the valuable meat juices are sealed in the beef. The steaks are made from grain-fed beef that is about 120-140 days old, with only the rib eye, sirloin, and filet parts selected, which are usually less than one-tenth of a cow's portion.

This is how you eat steak.

French steak

Steak: 3 pieces (each the size of a palm)

Shallots: 3 (sliced, it's a small red onion, very punchy, be careful when you slice it)

Small mushrooms (10oz)

White wine: 1/2 cup

Butter: 1 tablespoon

Crushed parsley: 1 tablespoon

Small mushrooms: 1 tablespoon

Small mushrooms: 1 tablespoon

Minimal mushrooms. A tablespoon of grated parsley

Salt and pepper

1. Melt the butter in the Cast Iron Grill and sear the steaks over high heat. Many domestic friends can not bear to fry the steak is too tender, you can turn the fire a little lower frying to 5-8 mature, but just under the pan is sure to be a little higher temperature, so that can lock the juice, frying until the surface of the browned, put on a plate for spare.

2. In the same pan, sauté the onions, then the mushrooms, stirring. Pour in the white wine and cook over high heat until the mushrooms are cooked through, then add the parsley,

Add a pinch of salt and pepper.

3. Pour the mushroom sauce over each steak.

Seared steak

1 steak (300g), 3 tablespoons (45ml) of the finished steak sauce, 2 teaspoons (10ml) of olive oil, 1 teaspoon (5g) of brandy or whisky (white wine with rosewater is fine)

Pour the olive oil into a frying pan, put the steak in it, sear it for 30 seconds on each side and then back and forth a few times, searing for a while longer to let the grease seep out. Add brandy or whiskey to the pan when it's ready.

Serve the steak on a plate with mashed potatoes and pour over the ready-made steak sauce.

Butter is better, but if you don't have olive oil, you can use cooked peanut oil. Oil temperature should be high

Beef slices, a little thicker

2. Slices of meat with a steak hammer to crack

3. Steak, onions, a cup of red wine and all the seasoning marinade for more than 4 hours

4. broccoli blanch

5. marinated meat in a pot of oil and frying

6. Into the pot gently simmer

7. Soup thickens when pouring a little light cream

8. Bowl filled with rice and pour the soup, add broccoli and fried beef