The way to hold a knife and fork when eating steak is very particular. Most people don't hold a knife and fork when eating steak for the first time. When eating with a knife and fork, they take a knife and fork from the outside to the inside, holding a fork in their left hand and a knife in their right hand. When eating, press the left end of the food with a fork and fix it. After cutting the food about the size of a bite with a knife along the side of the fork, send it into the mouth with a fork. Note that you should not use force when pulling back the knife, but use force when pressing forward, so as to cut the food neatly.
After eating a dish, put the knife and fork together on the plate. If you are talking, you can hold the knife and fork without putting it down. When you don't use the knife, you can also hold the fork with your right hand. Remember, at any time, one end of the knife and fork should not be placed on the plate and the other end on the table. Steak is a special food of western food, and many people lack the relevant knowledge of western food. Western culture pays great attention to etiquette and rules, so it is very important to know something about western food.
Common types of steaks
1, filet mignon
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. Pan-fried 3 medium, 5 medium and 7 medium is suitable.
2, 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. Don't over-fry, 3 is the best.
3, sirloin steak, sirloin steak
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. When cutting the meat, cut it with the tendons and the meat, and don't fry it too well.
4. 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.