Steak guide: the most popular cuts.

The taste of the steak is formed long before you put it in the pan. In General, the rule is that the less muscle is involved in the work, the more tender the meat will be. However, these "male" cuts have a more expressive taste. We understand what to cook and how to cook.

Filet Mignon (Fillet/ Tenderloin).
Fillet is rightfully the most tender of all cuts, which secured him the title of "ladies ' steak", although this division is quite conditional. Practically does not contain adipose tissue. Easy to prepare, but has a weak taste and aroma.

Strip Steak (Kansas City Steak, New York Steak, Strip Loin)
Steak from the lumbar region. It has a concentrated meat taste, which is why it is considered a true "male". Can be either boneless or on the bone. Meat with an average fat content. New York steak differs from Striploin in that when cooking a strip of fat is cut, getting almost lean steak.

T - Bone.
Do not know which of the above steaks to give preference to? Try both. T-bone is a Tenderloin and Strip Steak, separated by a bone in the shape of the letter T. the weight of the piece can reach 450 grams.

Porterhouse.
Increased T-bone, in which clippings more than in the previous. As its name porterhouse is bound by Martin Morrison, which in the 19th century, beer was served with honey's signature dish - steak from the choicest beef.
Because of its size, this steak is often taken for two.

Ribeye (Delmonico Steak, Entrecote)
From rib-rib, eye-eye. For this steak, a part of the carcass between 5 and 12 ribs is used. "Eye" denotes the shape of the cross-section. Without exaggeration, the most popular steak, quite easy to prepare. The meat is juicy and fragrant, with a high fat content.

Tomahawk Steak. (Ribeye on the bone. The Cote du Boeuf)
This is a version of the previous steak, but with a whole rib bone. Stripped of meat and fat, it does resemble the handle of an Indian axe, whereas meat is a blade. The size depends on the thickness of the bone and can reach 1.5 kg.

Flat Iron Steak (Book Steak, Butler Steak, Spatula Steak).
Tender and juicy meat, with marble veins.

Prime Rib (roast on ribs. Baked Ribeye)
Usually meat cut from the ribs cooked with the bones. Juicy and fragrant, with a high degree of marbling.

Chateaubriand.
Meat from the thick edge of the Central part of the tenderloin. In fact, it is the same filet Mignon, but large in size. Cooking steak is complicated by its thickness and irregular shape. Its name derives from the French of Vicomte de Chateaubriand, whose chef prepared the steak. The most expensive cut, because of one carcass they get only two

Skirt Steak (flank Steak)
The meat is cut from the abdominal part closer to the ribs (which distinguishes it from the Flank steak). Meat is not tender, but has a bright taste and aroma. Skert is also called "butcher's steak", and they know exactly which part is the most delicious.

Flank Steak
It is cut from the abdominal part closer to the leg. The cut is quite hard, with long longitudinal fibers.