The best kind of steak Grilled steak meal is one of the favorite foods of many people, especially those who follow a diet to lose excess weight from the body, and are looking for meals that can be easily implemented at home and do not take much time. What is steak? Sliced meat, known as steak, is a cut of sliced meat, for eating. Mostly beef, and others may be red or white fish and chicken. Most steaks are cut perpendicular to the muscle tissue, to improve the tenderness of the meat. Grilling steaks is common, although frying is also common. Because steaks cook quickly, using dry heat, and are served whole, the softest animal meat is used to make steaks. Therefore, in steaks, the price is high and concentrated, as the common idea is that eating steak is a sign of the rich. The best kind of steak The types (nomenclature) of steak differ according to the part of the cow from which the meat was cut. 1- Rib-Eye Steak The rib-eye steak comes from the upper front rib. This piece is considered one of the best, most demanded and valuable pieces of beef, due to its abundance of muscle fat that gives it a marbled shape, which makes it present a lot of juice when cooked, which makes it have a wonderful, rich taste and great tenderness. The piece is also called "Scotch", but there may be a slight difference between scotch and rib eye, as the scotch is cooked by removing the bone from it, while the rib eye is cooked with the bone remaining, and the bone remaining provides a more fatty, tender and delicious flavor and texture to the meat, which makes It makes rib-eye everyone's favourite, and the best type of rib-eye cut is Kobe, and it comes from the Tajima breed of cattle that originates in Hyogo, Japan 2- Tenderloin Steak This steak is known as the fillet, as it is given the following names "Eye Fillet" and "Fillet Mignon", and it is considered one of the best and most expensive cuts of beef, as it comes from the muscle above the short loin of the cow and below the spine, which is devoid of hard and connective tissue, nor is it This muscle is considered a lot of work in the animal’s body, which gives it softness and suppleness that surpasses all other pieces of meat, and it always comes free from bones, but it has a mild taste due to the lack of meat containing fatty threads, but on the other hand this piece is distinguished With its versatility, it is ideal when cooked with spices, added to appetizer dishes, or fried in butter on its own. 3- Strip Steak Known as New York steak, this steak is also called "Top Sirloin/Top Loin" as it comes from the "Short Loin" which is just behind the ribs, plus it has a great beef flavor due to the combination of meat and fat in it Which gives it a delicious taste, as the best pieces of this type are marbled, i.e. full of veins of fat with the shape of marble veins. It should also be noted that the strip pieces must be cooked on a moderate, medium heat on the grill, as they can become very tough if grilled. Overcooked. 4- Hanger Steak Known as an "Onglet", these cuts are not as popular as rib-eye or filet-tenderloin, which makes them less expensive, perhaps because butchers used to keep them for themselves rather than sell them, which prompted them to be called steak. Butchers Steak, because it is characterized by a very delicious flavor and tremendous softness, as it is extracted from the “Short Plate” section located below the ribs on the lower side of the cow, and it comes from muscles that do not work very much, and this is what makes it very soft Its tenderness allows the piece to be cooked more easily compared to other cuts of beef, but unfortunately it is in short supply because more than one piece can be extracted from each animal. 5- T-Bone Steak This piece is taken from a transverse section of the "short loin" of the body of a cow or bull, and one piece comes with two luxurious types of meat, the first type is a strip of meat from the top of the loin called "Strip", and the second type is "Tenderloin" meat, which It forms the other half of the T-Bone, which makes one piece rich in the flavors of both types of meat, except that the tenderloin side cooks a little faster than the strip meat side, and the name suggests that it always contains the bone, and its distinctive bone shape is in the letter T. 6- Porterhouse Steak This type is known as "Sirloin" or "New York Steak", and the porterhouse steak is similar in shape to the T-bone piece to a large extent, except that the percentage of tenderloin is greater, and the porterhouse steak comes thicker and in a larger size, which made this cut From the meat it is called the "King of T-bones", as the classification of the T-bone cuts into porterhouse cuts is required to have a thickness of not less than 1.25 inches according to the US Department of Agriculture, and it also comes with a wonderful and distinctive flavor. 7- Flat Iron Steak Also called "Chuck Steak", this piece comes as a flat piece of iron in the upper shoulder area of the cow and the lower part of the neck. The nerve and benefit from it, as this meat is characterized by tremendous tenderness because it contains a large percentage of the juice, and it is similar in its flavor to more expensive cuts of meat such as a piece of fillet, and this meat comes in the form of small pieces and must be cooked at a medium temperature, and dishes can be made from it Roasts and Steaks.
