Filet mignon, rib eye steak and naked eye steak are all good choices, and you can choose according to your own preferences.

First, filet mignon

1, material selection: beef tenderloin with a certain thickness is used, which is called "eye filet mignon" and has tender meat and less oil.

2. Flavor characteristics: Although the meat of this steak is tender and lean, it lacks gravy and chewiness due to lack of exercise, which means that the taste is good but there is no chewing head. If it is cooked slightly, it will look old and the taste will become bad. Generally, it is suitable for people who are nursed back to health after operation and illness, and those who are suffering from stagnation of qi, shortness of breath, weakness of bones and muscles, anemia and long illness, and yellow and dizzy face.

3, recommended maturity: three to seven minutes cooked.

Second, sirloin steak

1, sampling location: mainly beef loin, sirloin steak can be divided into small pieces of sirloin steak (entrecte) and large pieces of sirloin steak (sirloin steak) according to different quality, with a circle of white meat ribs on the outer edge of the meat.

2, flavor characteristics: the meat is juicy and tender. The body tastes tough, the meat is hard and chewy. When you cut the meat, you can cut it with the tendons and the meat together, and you can't fry it too well. It is suitable for young people.

3, recommended maturity: five to seven minutes cooked.

Third, rib eye steak

1, where it was taken: This steak was taken from the rib muscle between the 6th and 2nd ribs in the rib ridge of cattle, that is, the meat on the side of the beef bone. Generally speaking, first frost beef refers to this place.

2. Flavor characteristics: Rib-eye steak may not be as tender as sirloin, but the bone-side meat has always been delicious. The tender and oily shredded pork contains Q-elastic oil tendons, which are more chewy than sirloin, more delicious than filet mignon, and rich in oil, which is very popular among young male and female diners.

3. Recommended cooked degree: medium cooked.

Four, naked eye steak

1, Material selection: The naked-eye steak is cut from a small part near the end of the rib, where the meat is tender and juicy (with snow patterns) and the taste is endless. Generally speaking, it refers to the boneless part taken from the middle of the cow, and [eye] refers to the circular cross section of the muscle. Because the muscles in this part don't move often, the meat is very soft and juicy, and it is evenly covered with snow-patterned fat.

2. Flavor characteristics: The combination of fat and thin steak with naked eyes makes the meat tender and chewy, and the butter emitted during the boiling process is also very delicious.

3, recommended maturity: five to seven minutes cooked.

V. T-bone steak

1, the location of the material: it is generally located at the upper waist of cattle, and it is a large steak composed of tenderloin, spine and tenderloin. American T-bone steak has the same shape as T-bone steak, but it is larger than T-bone steak, generally about 3 cm thick and weighs about 450 grams. T-bone steak is generally about 2 cm thick, weighs about 300 grams, 200 grams smaller, and has a thickness of 1.7 cm.

2, flavor characteristics: the meat is tender and not easy to loose, and the meat on the side of the beef bone has a strong aroma, which can not only taste the fresh filet mignon, but also change into the aroma of the west cold in the next bite.

3, recommended maturity: five to seven minutes cooked.

Extended data

Shopping skills

The beef cutting chart is very professional, which describes and distinguishes every part of the cow in detail. As a beef eater, you don't need to know all about it, you just need to know your preferred taste, and you can choose a few typical nouns calmly. For example, filet mignon is a piece of beef tenderloin taken from the hip and waist muscles, which is the softest part of the cow and is most suitable for frying or charcoal roasting.

T-bone is a New Yorker after boneless and filet-cut, and the meat is very soft. The rib eye is cut into 1.5 cm thick, which is the most suitable for frying. The most expensive part is not necessarily the most suitable part for you to choose, but also depends on the cooking method.

For example, beef tender shoulder meat is firm and elastic, with good thickness and taste. Besides steak, it can also be made into hot pot slices, or roasted or fried meat, especially after the mid-end. If handled well, the taste will not even be lost to the ribs.

One of the characteristics of the original cut steak is that it can't be tender and fragrant, and the chewy steak is more fragrant, and vice versa. You can weigh the steak you want to buy according to your own taste. A piece of beef is cooked by frying and roasting to be cooked externally and eaten internally, which can taste the original flavor different from other meat cooking, that is, steak.

This simplest method can highlight the highest nutritional value of beef. Beef is divided into three grades. According to the convention, the smaller the cow, the higher the grade of beef, and the more popular the cut steak is. Different parts of beef have different names, such as the most popular filet mignon, which is the softest and has a well-known and delicate taste.

In fact, there are many factors that affect the taste of steak, besides the age of cattle, there are also factors such as the distribution of oil flowers, feeding methods, types of cattle, cooking techniques, cutting reverse lines, tendon removal or broken tendons. Many domestic western restaurants even use special processing methods such as tender powder or soda to process steak, which will have a certain impact on the taste of steak.

People's Daily Online-How well-done steak is delicious? Common misconceptions about eating steak.

Baidu encyclopedia-filet mignon

Baidu encyclopedia-rib eye steak

Baidu encyclopedia-west cold beef steak

Baidu encyclopedia-naked eye steak

Baidu encyclopedia -T bone beef steak