1, different parts of the material. Sirloin steak is the meat above the spine of the back of the cow, also known as the second half of the large loin; rib eye steak is the meat near the rib cage of the cow, also known as the rib eye or the first half of the large loin; filet mignon is the meat on the inside of the spine of the back of the cow, also known as the small tenderloin or fillet mignon.

2

- The meat characteristics are different. Sirloin steak meat is lean, there is a tendon in the middle, chewy texture, suitable for people who like to eat lean meat; meat eye steak meat oil flower distribution is uniform, the taste of fresh and juicy, suitable for people who like to eat a little bit of grease; filet mignon meat is the most tender and smooth, almost no fat and sinew, the taste of tender and soft, suitable for people who like to eat tender meat.

3

- Cooking methods are different. Sirloin steak is suitable for high-temperature rapid frying or grilling to keep the outside charred and tender; rib eye steak is suitable for slow frying over medium heat or low-temperature slow grilling to allow the oil flower to fully dissolve out; filet mignon is suitable for low-temperature first dealt with a little and then high-temperature rapid frying or grilling, to avoid excessive loss of water to become old.

Which type of steak do you prefer?