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Selecting 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 overall game of serving a consistently tender and tasty steak gets even harder.
gyu katsu 'll follow having an article on cooking the perfect steak, however before we reach that, I'll address probably the most critical factor of deciding on the best cut.
Here are some tips on selecting the right steak. Choosing the standard of meat will observe in a future article.
Choose a great cut
Steak varies a lot in quality.
Firstly you need to choose the right cut for your needs, budget and appetite. Here's a quick set of beef cuts that people can that we will surely classify as 'steak' and also some typically common other names.
Tenderloin (fillet steak, tournedos, eye fillet)
Here is the 'premium' cut and the most tender with minimal fat.
gyu katsu fed or Wagyu tenderloin could have plenty of fat marbling through the meat, but this cut ought to be trimmed of most sinew and will have no fat externally. This is the most expensive cut and the most tender, but Rib steaks have significantly more flavour.
Tenderloins are often smaller steaks as well. Probably the smallest of all the cuts.
Restaurant portions average 180-250g and it's boneless and fat free.
A double cut from the top of the tenderloin is called a Chateaubriand..
Seared Tenderloin could 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 can be very tender.
The rib includes 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 really a fillet of rib - cut off the bone. This is also known as Scotch fillet or 'cube roll'
The Prime rib or "O.P. Rib" is really a rib-eye with the bone still on it. Such as 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.