Practically, when cooking stick at home comes to mind, you are actually going to buy steak from the market. Therefore, whether you buy steak for your home preparation or preserve the same for some other occasion, the focus is on buying good steak from the market. You must know which steak to buy and how to determine the right steak for you. In order to get the taste of steak to get into Rib’N Reef and experience the best flavour, tenderness and delicious test of steak you ever had.
By definition, the steak is a slice of meat cut from one of the best and fleshy portions of a beef carcass. You can get pork chops which are cooked and served exactly in the processes and style of steak and at the same time fish steaks. Most beef steaks are brought from three basic portions of the beef carcass, they are tenderloin, short loin and the ribs. Since these portion of a cow does not work much or not exercised heavily they are naturally tender in comparison to other parts and muscles of the carcass. Besides extra tender, these portions of beef are also fast cooking which eventually provides a brown colour to the outer parts of the steak. Above all, these steak beef are comprised with a lot of marbling which makes the steak delicious and juicy.
Since these premium cuts are expensive you need to know how each cut is different from the other along with the prices so that you can choose the right cut for your steak. The tenderloin which is also popularly known in other names like filet mignon, filet, filet, chateaubriand, are normally sold boneless and are the most expensive steak cuts. The short loin and the sirloin come from the ribs. A full tenderloin is wide in the beginning and then narrows towards the end. The filet mignon comes from the narrower portion. On the other hand, the chateaubriand comes from the thickest portion.
The tenderloin is normally small and compact, particularly when trimmed of gristle and fat and silver skin. The meat is very fine-grained in texture and lean. Since the tenderloin steaks are smaller in shape, they are generally cut thick in comparison to other steaks. In order to cook tenderloin is to sear the external or outside until it gets brown. You have to do necessarily do this because the cuts of tenderloin are thick. After it becomes brown finish the cooking gentle.