Total number of steaks: 15

Mbth: STEAK

Category: Western food

Ingredients: steak, onion juice, eggs and potatoes.

Classification of steaks:

1, tenderloin (tender beef tenderloin, beef tenderloin), also called filet mignon, is the most tender meat in beef tenderloin, and contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying until it is 3, 5 and 7 ripe.

2, rib eye (naked eye steak), both lean and fat, because it contains a certain amount of fat, this meat is more fragrant. Don't overcook it when eating, three is the best.

3. Sirloin (sirloin steak, beef tenderloin) contains a certain amount of fat. Because it is beef tenderloin, there is a circle of white muscle 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 eating, cut the meat and tendons together, and don't overcook it.

4, T-bone (T-bone steak), T-shaped, is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. It is the naked eye that measures more, and Philip that measures less. This kind of steak is more common in American restaurants. Because French cuisine is exquisite, T-shaped steaks with large quantity and rough quality are rarely used.

beefsteak