Auteur: hernandez90nieves

Choosing a Perfect Steak - Know Your Steak Cuts Chefs are taught a whole lot about steak cooking, but you can still go to a restaurant and have a shocking experience.    At home, the game of serving a consistently tender and tasty steak gets even harder.    I'll follow having an article on cooking the perfect steak, but before we get to that, I'll address the most critical factor of choosing the right cut.    Here are some tips on selecting the right steak. Choosing the standard of meat will follow in another article.    Choose a great cut    Steak varies a whole lot in quality.    Firstly you need to choose the right cut for your needs, budget and appetite. Here is a quick set of beef cuts that people can that we will surely classify as 'steak' and also some typically common other names.     beef cutlet (fillet steak, tournedos, eye fillet)    It is the 'premium' cut and the most tender with minimal fat.    An excellent quality grain fed or Wagyu tenderloin could have many fat marbling through the meat, but this cut ought to be trimmed of most sinew and will have no fat externally. This is the priciest cut and probably the most tender, but Rib steaks have significantly more flavour.    Tenderloins are often smaller steaks aswell. Probably the smallest of all the cuts.    Restaurant portions average 180-250g and it's really boneless and fat free.    A double cut from the head of the tenderloin is named a Chateaubriand..    Seared Tenderloin can be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. This is called "Beef Wellington."     Rib Eye, Scotch fillet and Prime Rib    Rib steaks are really flavoursome and will be very tender.    The rib has a large piece of moist fat running right through the center. That is normal. Leave it there since it provides meat flavour and keeps it moist.    A rib eye is a fillet of rib - take off the bone. This is also known as Scotch fillet or 'cube roll'    The Prime rib or "O.P. Rib" is a rib-eye with the bone still on it. Like a huge lamb cutlet, but from beef instead.    Cooking on the bone always gives a lot more flavour, but it does take a little longer to cook.