1, sirloin steak
Recommended heat: four to six minutes cooked. Also called sirloin steak, refers to the tender meat and with oil flower tender tendon of beef, basically from the back of the cow along the most tender beef, the specific location is different, the flavor is also different.
2, filet mignon
Recommended heat: three to seven minutes cooked. Also known as tenderloin, beef tenderloin taken from the cow's tenderloin, less movement, and the most tender and lean meat, less grease, because each cow on a small strip and appear to be "rare and expensive".
3, but bone steak
Recommended heat: five to eight minutes cooked. It is the spine meat on the back of the cow, large chunks of meat in the middle of the steak sandwiched between the T-shaped big bone, the meat is tender and rough, or fat or smooth.
4, rib eye steak
Recommended heat: four to six minutes rare. Taken from the rib spine part of the cow, rib eye steak may not be as tender as the loin meat, but the bone side of the meat has always been delicious, oily tender shredded meat sandwiched between the oil tendons, is favored by young male diners.