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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 visit a restaurant and also 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 deciding on the best cut. Here are some tips about selecting the right steak. Choosing the grade of meat will follow in another article. Select a great cut Steak varies a lot in quality. Firstly you need to select the right cut to your requirements, budget and appetite. Here's a quick list of beef cuts that we can that we can definitely classify as 'steak' and also some typically common other names. Tenderloin (fillet steak, tournedos, eye fillet) This can be a 'premium' cut and the most tender with the least fat. A good quality grain fed or Wagyu tenderloin could have many fat marbling through the meat, but this cut ought to be trimmed of all sinew and will have no fat externally. This is the most expensive cut and the most tender, but Rib steaks have more flavour. Tenderloins are usually 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 named a Chateaubriand.. Seared Tenderloin can be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. That 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. This is normal. Leave it there since it gives the meat flavour and keeps it moist. A rib eye is a fillet of rib - cut off the bone. gyukatsu restaurant 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 onto it. Like a huge lamb cutlet, but from beef instead. Cooking on the bone always provides lot more flavour, nonetheless it does have a little longer to cook.
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