Sirloin, Ribeye and Filet Mignon are three different steak parts, and their differences lie in the taste and texture of the meat, fat content, and price.

Sirloin Steak: The sirloin is located above the loin, between the loin muscle and the loin rib. Sirloin meat is dense and tender, but chewy. Sirloin steak contains a certain amount of fat, but not much, so it is more suitable for people who prefer a leaner texture. Sirloin steak is relatively affordable and is suitable for people who consume steak on a regular basis.

Sirloin Steak Directions:

Take the sirloin out of the refrigerator, wait for it to become room temperature and then rub some olive oil and saltpeter in a baking dish;

Preheat the oven to 200°C and bake the sirloin in the oven for 10-15 minutes depending on the degree of doneness that you want;

Take out the sirloin and let it rest for 5-10 minutes covered with tinfoil to allow the juices to be evenly distributed;

Slice and enjoy.

You can also add seasonings such as black pepper, rosemary, garlic or other herbs to add flavor before roasting. Remember to decide the roasting time according to your preference and taste.

Rib Eye Steak: Located around the rib cage, the rib eye is one of the most tender and fatty parts of the cow. Rib eye steak is tender and has a certain amount of fat, making it relatively juicy. Rib eye steak is relatively expensive and suitable for foodies who seek high quality.

How to make braised rib-eye steak:

Remove the rib-eye steak from the refrigerator and leave it at room temperature for about 30 minutes to allow it to warm up evenly.

Slice the scallions and ginger and set aside.

Heat a pan to high heat, add a little oil or butter and wait until the oil starts to smoke.

Place the rib eye steak in the pan and sear until golden brown on both sides, about 2-3 minutes. Remove the seared steak and set aside.

Add the oil to the pan and add the ginger and scallions.

Add the wine and cook until the alcohol evaporates.

Add soy sauce, rock sugar, star anise, allspice and broth (or water) and bring to a boil before adding the pan-fried steak.

Cover the pot and simmer over low heat for 20 minutes to 30 minutes, until the steak is cooked through.

Season with a pinch of salt, thicken with cornstarch and bring to a boil.

Filet Mignon: Filet Mignon is located near the spine and is one of the most tender parts of the cow. Filet Mignon is very tender and contains almost no fat, making it very tender but relatively tough. Filet mignon is more expensive and is a premium steak.

How to do it:

Prepare a skillet and heat it over high heat until smoking.

Coat both sides of the steak evenly with salt and black pepper.

Add the butter to the skillet and wait for the butter to melt and begin to smoke.

Place the steaks in the skillet and cook until golden brown and caramelized on one side, about 2-3 minutes.

Flip the steak over, using tongs, and continue to sear the other side for about 2-3 minutes, until the steak reaches the desired doneness. Generally, 2 minutes is medium-rare and 3 minutes is slightly rare.

If you want more flavor, you can add some butter, garlic and rosemary to cook while searing and pour over the filet mignon.

In conclusion, sirloin, ribeye and filet are all very popular steak parts, but everyone has different preferences and tastes in steak, so you can choose different parts according to your taste and budget.