filet mignon, rib eye steak and naked eye steak are all good choices, and you can choose according to your own preferences.

1. filet mignon

1. Material selection: Beef tenderloin with a certain thickness is called "eye filet mignon", which is tender and less oily.

2. Flavor characteristics: Although this steak is tender and lean, it lacks gravy and chewiness due to lack of exercise, that is to say, it tastes good but has no chewing head. If it is cooked slightly, it will look old and astringent, and the taste will become bad. Generally, it is suitable for people who are nursed back to health after operation and illness, and those who are suffering from stagnation of qi, shortness of breath, weakness of bones and muscles, anemia and long illness, and yellow and dizzy face.

3. Recommended cooked degree: three to seven minutes.

2. sirloin steak

1. The material is mainly the beef tenderloin. According to the quality, sirloin steak can be divided into small entrecte steak and large sirloin steak with a circle of white meat ribs on the outer edge of the meat.

2. Flavor characteristics: the meat is juicy and tender. The body tastes tough, the meat is hard and chewy. When you cut the meat, you can cut it with the tendons and the meat together, and you can't fry it too well. It is suitable for young people.

3. Recommended cooked degree: five to seven minutes.

3. Rib-eye steak

1. Location: This steak is taken from the rib muscle between the 6th and 12th ribs in the rib ridge of cattle, that is, the meat on the side of the beef bone. Generally speaking, first frost beef refers to this place.

2. Flavor characteristics: Rib-eye steak may not be as tender as sirloin, but the meat at the bone side is always delicious. The tender and oily shredded pork is chewy and tasty than sirloin, and the oily flowers are very rich, which is very popular among young male and female diners.

3. Recommended maturity: medium rare.

4. naked eye steak

1. Material selection: naked eye steak is cut from a small part near the end of ribs, where the meat is tender and juicy (with snow patterns) and the taste is endless. Generally speaking, it refers to the boneless part taken from the middle of the cow, and [eye] refers to the circular cross section of the muscle. Because the muscles in this part don't move often, the meat is very soft and juicy, and it is evenly covered with snow-patterned fat.

2. Flavor characteristics: The combination of fat and thin steak with naked eyes makes the meat tender and chewy, and the butter emitted during the boiling process is also very delicious.

3. Recommended cooked degree: five to seven minutes.

5. T-bone steak

1. Material-taking part: It is generally located at the upper waist of cattle, and it is a large steak composed of tenderloin, spine and tenderloin. American T-bone steak has the same shape as T-bone steak, but it is larger than T-bone steak, generally about 3 cm thick and weighs about 45 grams. T-bone steak is generally about 2 cm thick, weighs about 3 grams, 2 grams smaller, and has a thickness of 1.7 cm.

2. Flavor characteristics: the meat is tender and not easy to loosen. The meat on the side of the beef bone has a strong aroma, which can not only taste the fresh filet mignon, but also change into the aroma of the west cold in the next bite.

3. Recommended cooked degree: five to seven minutes.

Extended information

Shopping skills

The beef cutting map is very professional, which describes and distinguishes every part of the cow in detail. As a beef eater, you don't need to know all about it, you just need to know your preferred taste, and you can choose a few typical nouns calmly. For example, filet mignon is a piece of beef tenderloin taken from the hip and waist muscles, which is the softest part of the cow and is most suitable for frying or charcoal roasting.

T-bone is a New Yorker with very soft meat after boneless and filet-cut. The rib eye is cut into 1.5 cm thick, which is the most suitable for frying. The most expensive part is not necessarily the most suitable part for you to choose, but also depends on the cooking method.

For example, beef tenderloin is firm and elastic, with good thickness and taste. Besides steak, it can also be made into hot pot slices, or roasted or fried meat, especially after the mid-end, some oil flowers are the most, and if handled well, the taste will not even be lost to the ribs.

One of the characteristics of the original cut steak is that you can't have both tenderness and fragrance, and the chewy steak is more fragrant, and vice versa. You can weigh the steak you want to buy according to your own taste. A piece of beef is cooked by frying and roasting to be cooked externally and eaten internally, which can taste the original flavor different from other meat cooking, that is, steak.

This simple method can highlight the highest nutritional value of beef. Beef is divided into three grades. According to the convention, the smaller the cow, the higher the grade of beef, and the more popular the cut steak is. Different parts of beef have different names, such as the most popular filet mignon, which is the softest and has a well-known and delicate taste.

In fact, there are many factors that affect the taste of steak, besides the age of cattle, there are also factors such as the distribution of oil flowers, feeding methods, types of cattle, cooking techniques, reverse grain cutting, tendon removal or broken tendons. Many domestic western restaurants even use special processing methods such as tender powder or soda to process steak, which will have a certain impact on the taste of steak.

People's Daily Online-How well-done is the steak? Common misunderstandings in eating steak

Baidu Encyclopedia-filet mignon

Baidu Encyclopedia-Rib Eye Steak

Baidu Encyclopedia-Sirloin Steak

Baidu Encyclopedia-naked eye steak

Baidu Encyclopedia -T-bone steak.