There are numerous types of steaks. For instance, there are the 3 piece filet medallions associated with filet mignon. Have you ever heard about the filet mignon, and if yes, how much do you know about it? If you haven’t heard about it or doesn’t know much about these steaks, keep reading. We will be discussing it in detail. Equally important, we will discuss other types of steaks and how they differ. So, without further ado, let’s get started.
- Filet Mignon
This stake comes from the beef tenderloin. This is a muscle running along the spine and happens to be long and cylindrical. When it comes to price, it is relatively expensive. That’s because of its immense massive thus doesn’t require a lot of work. The filet mignon is also the source of the famous filet medallions. As a matter of fact, there is not much difference other than the way the butcher chooses to cut the steak. Filet mignon is regarded widely as the most excellent steak selection that you can buy. The steak is usually cut out of the extreme point of the tenderloin. For many people, filet mignon is one of the most desirable and is also the most expensive type of steak.
- T-Bone
It is also often referred to as porterhouse, and its primary sources are the tenderloin and the strip loin. That’s probably because the two are almost identical. As a matter of fact, the only difference between the two is the distribution of the two components. The T-bone has more strip loin than tenderloin and vice versa. This type of steak is a staple offering at statehouses because it offers two types of steak textures and flavours to give the palate a excellent feeling.
- Ribeye
This steak is also quite expensive, and it is best known for its fantastic roast. Its other name is the Delmonico steaks. You can expect much flavour due to the marbling. It explains why it is considered the steak that tastes the best. Ribeye are known to have a supper flavour and can be very tender if it is properly cooked. One of the most popular reasons that ribeye steaks are fancied is because they can be cooked with intense grill flames and would still retain their juicy flavour. They get their intense flavour from their generous fat content. This is why they are highly tender.
- Hanger Steak
The source of this steak is the upper belly, also called the plate of the cow. Its loose texture makes it a fantastic choice for marinating. Its popularity among the Mexican cuisine is indisputable, not forgetting its tenderness. The hangar steak has an extreme beef flavour and produces the best results when cooked with acidic marinade. To get the best results from the hanger steak, it can be cooked with a high heat that is not allowed to go beyond medium. It should be sliced against its grains to produce the best texture.
- Strip Steak
Its source is a cow, usually the short loin. It’s loved for its average marbling and beefy flavour. It has several names, and one of them is the Top Sirloin. Others include Kansan City Strip if bone-in and New York Strip if boneless. Expect an easy time when cooking the steak, and its chew never go away completely. Compared to other ribeye, filet mignon, T-Bone, and other types of steak, the strip steak is a cut that offers more affordability. They are known to be very versatile cuts because they cook equally well regardless of the type of cooking process. Whether you use a grill, a pan, or an oven, you get similar results with the strip steak. People fancy grilled steaks since they can be cooked to perfection with a simple grilling technique.
- Skirt Steak
This steak comes from the plate region, and it is associated with fajitas. It is long, thin and relatively fatty. It requires you to cook it extensively due to the connective tissue that makes it quite challenging. One must mention its fat, responsible for its buttery and rich taste.
- Flank Steak
The stick has many similarities with the skirt steak. As a matter of fact, the differences including coming to the rear end of the belly. Additionally, its edges are cut clean, and they are pretty wide and thick. It is tenderer than its skirt steak counterpart. You can go for it if looking for a mild flavour or planning to marinate. You get the best use for Flank steak along with marinades which is used to tenderise the muscle of the meat. This adds a slight flavour and gives it a naturally strong texture.
Conclusion
The list of your options for steaks is quite long. The difference can be many things, including the source, shape and amount of fat, just but to mention a few. At the end of the day, it narrows down to your preference and the taste you are looking for.
