What is sirloin steak?

Sirloin is the inner and outer part of the steak. Steak is divided into sirloin, fillet, T-bone and ribeye. Sirloin is connected with the ribs.

Why is it called "Sirloin Steak"?

RIB-EYE (rib-eye steak) is a combination of lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when grilled and eaten. Don't overcook it, 3 is the best. SIRLOIN (Sirloin Steak, Beef Tenderloin), contains a certain amount of fat. Since it is beef tenderloin, there is a ring of white tendons on the outside of the meat. The overall taste is strong, hard and chewy, suitable for young people. It is suitable for people with good teeth. When eating, cut the meat with the tendons and meat together, and do not fry it overcooked. T-BONE (T-bone steak) is T-shaped, which is the backbone meat on the back of the beef. One side of the T-shape has a larger amount and the other a smaller amount. The larger amount is the ribeye, and the smaller amount is the fillet. This type Steak is more common in American restaurants. Since French cuisine is exquisite, T-bone steaks that are larger in quantity and rougher in quality are less commonly used. The degree of rareness of steak is called "how mature" in Western food. 3 Ripe (RARE): When the steak is cut, only the upper and lower layers are grey-brown, and 70% of the meat is red with a lot of blood. 5 Mature (MEDIUM): When the steak is cut, 50% of the meat in the center of the section is red, with a small amount of blood. 7 Mature to well-done (WELLDONE): Cut the steak and you will see that there is only a narrow red line in the center of the section, and the blood in the meat is almost dry. Westerners like to eat steak that is relatively rare. Because this steak has moderate oil content and is slightly bloody, it tastes very delicious. Orientals prefer 7-mature because they are afraid of seeing blood in the meat, so they think the less blood the better. There are many factors that affect the taste of steak, such as eating speed. When the steak is served, the speed at which you enjoy the steak can determine whether the steak is delicious. Because steak contains both butter and blood, if the temperature is slightly lower, the flavor of the steak will be reduced. It is a common way to eat steak by cutting it into small pieces, chewing it roughly a few times, and then swallowing it. When eating steak, you pay attention to the heat, rather than enjoying the crispy texture. This is also the difference between stewed beef and fried steak in Western food. In addition, tableware will also affect the taste of steak. The knife you use to eat steak must be sharp. Sometimes the knife is not sharp enough, which directly causes you to doubt the quality of the meat. Therefore, before eating steak, you must first check whether the knife teeth are clear and clear. In addition, the sauce also has a great impact on the taste of steak. Steak in French cuisine pays attention to the sauces, such as cream sauce, pepper sauce, red wine sauce, butter white wine sauce, mushroom sauce, fennel sauce, etc.

What is filet mignon? What is sirloin steak?

Sirloin steak (Sirloin) is a very good piece of beef tenderloin. It is located near the waist and buttocks. Filet mignon should be called Filet Mignon. It is a very large piece of meat at the tip of the beef tenderloin (Tenderloin). It is the tenderest steak and probably the most expensive among steaks

What is the name of sirloin steak?

The New Yorker

Sirloin steak and filet What is the difference in the taste of steak?

I have been working overtime for half a month, and I am planning to reward myself with some meatballs in the evening. Let me answer the question by the way.

Sirloin and filet are exactly two extremes, one is the toughest. , you can obviously chew it when you eat it, one is the tenderest, and it feels like it melts in your mouth when you eat it medium-rare or medium-rare.

Sirloin is the outer rib of beef, which is easy to identify from its appearance and taste. From the appearance point of view, there is a circle of white tendons on the outside of the meat. From the taste point of view, it will be hard and chewy, and because the fat content is relatively high (but it does not mean that you can see the white fat), it is difficult to chew after cooling. You can clearly feel the oil in the meat. I think it’s best not to eat it more than medium rare, because it is very tough. If it is over cooked, your cheeks will cramp up.

Fillet is the tenderest meat on the beef spine, with almost no fat and a great taste. Because the meat is the tenderest, medium-rare or medium-rare is fine. If you don’t eat steak often, you can start with medium-rare filet.

If you want to carefully appreciate the difference between the two, there is a super simple way, that is to directly order a T-bone steak (there is a T-shaped bone in the middle). The meat of the T-bone steak is distributed on both sides of the bone. There is more on one side and less on the other. The side with more is sirloin and the side with less is fillet, so you can eat both parts at the same time.

The difference between sirloin steak and sirloin steak

Both steaks have a certain amount of fat. Sirloin steak is the outer rib of the beef. There are tendons on the side of the meat and it is chewier. head. Sirloin steak is made from the tender back part of the meat. It tastes soft and has a fragrant taste. It has tender tendons and is not difficult to chew.

What is sirloin steak? Is it filet mignon? Is it to be eaten cold? Why is it called sirloin?

According to a tradition, Henry VIII knighted the steak after tasting its deliciousness, that is, Sir+loin, which is translated as sirloin steak in Chinese.

In fact, Sirloin is the French word Sur (top) and Loin (loin), which is the meat on the top of the beef fillet.

Sirloin steak, also known as sirloin steak, is mainly composed of the ridge meat of the upper waist. Sirloin steak can be divided into small pieces of sirloin steak (entrecte) according to quality, and block sirloin steak (entrecte). sirloin steak), each portion is about 250-300 grams.

Edit this paragraph

How to make sirloin steak

NewYorkStrip, New Yorker, also known as Sirloin, sirloin steak (or sirloin), can It is considered a classic among steaks. Because it is beef rib, there is a ring of white tendons on the outer edge of the meat. The overall taste is strong, hard and chewy. When cutting the meat, cut the meat with the tendons and cannot be fried. Must be overripe, suitable for young people.

First, cut the steak into slices about 1cm thick. I cut 4 slices at a time, about 500g. Beat repeatedly with the back of a knife. It would be great if you have a meat mallet.

Secondly, marinate the loose steak with salt, baking soda, garlic powder, etc. (Generally marinating for 2-3 hours is best. Just put a little salt, because the marinating time is long, otherwise it will be very salty. Oh! )

Then, put a little oil in the pan, heat it up, add the steak, and fry on both sides for 2 minutes. (It must be high, so that the gravy can be collected inside)

Again, wrap the fried steak in tin foil, put it in the preheated oven and bake it at 220 degrees for 2 minutes, until it is about 7 degrees cooked. If you like 50-60%, just bake for one minute.

The last thing is the sauce above. I like the black pepper sauce I made, it is simple and delicious!

Edit this paragraph

Ingredients

Include: black pepper (granules are better), sugar, chicken essence, salt, cornstarch, gravy (leftover from frying steak) Just download it).

Mix black pepper, sugar, chicken essence, salt, cornstarch, add an appropriate amount of water and mix thoroughly, pour it into the pan where you just fried the steak, cook it over medium-low heat to the required consistency, and pour it on the steak!

The original meaty aroma overflows in the mouth

Edit this paragraph

Part anatomy

: Sir loin (Sir loin) Tenderloin, also known as New Yorker, is beef tenderloin because it undergoes more exercise than filet sirloin, so the meat in this part is thicker.

Factory editor this section

Taste characteristics

: The meat is juicy and tender. There are also many things to pay attention to when frying steak. It must be able to quickly heat the surface of the beef to produce a large number of spice molecules, but not rupture their cell walls, so that more aroma will burst in the guests' mouths. This requires the experience and skills of the chef.

A piece of fried sirloin steak will exude a faint aroma. The vinegar and acid sauce is poured around the steak. The steak will show a very unique dark golden color. Cut the steak with a table knife and see inside. The beef is beautifully pink and juicy.

Picking up a small piece of steak and throwing it into your mouth, you can clearly feel the juice overflowing as your teeth chew. The aroma of the barbecue is well conveyed to every taste bud in your mouth. It swirls around and brings out the original taste of beef to its fullest.

Edit this paragraph

Special pairing wine

: Suitable to be paired with Merlot, Cabernet wine, French Saint-Estefe red wine, strong The taste can best bring out the delicate taste of steak.

1. Cut into about 1cm thickness

2. Use the back of a knife to fluff it repeatedly, then marinate for 2-3 hours

3. Use large slices on both sides. Rocket for 2 minutes

4. Fry everything

5. Wrap in foil and put in the oven for 2 minutes

What is the difference between sirloin steak and filet mignon? Is there a difference

Sirloin steak is a beef tenderloin, which is a good piece of meat near the waist and buttocks

Filet mignon should be called Filet Mignon, which is beef tenderloin. (Tenderloin) The tip of a piece of meat with very little meat is the most tender of the steaks and probably the most expensive of the steaks

What is the difference between sirloin steak and sirloin steak?

Both steaks have a certain amount of fat. Sirloin steak is the outer rib of the beef. It has tendons on the edges and is chewier. Sirloin steak is made from the tender back part of the meat. It tastes soft and has a fragrant taste. It has tender tendons and is not difficult to chew. I recommend you to try these two kinds of steaks made by Haoyijia.