There are many different parts of steaks, and the texture and taste of each part are different. Therefore, when cooking cattle steak, it is important to understand the characteristics of different parts and the corresponding cooking methods. Here are some brief introduction and recommended cooking methods of some common steak sites:

Ribeye: This is a very popular steak area, because its texture is relatively soft and the fat distribution is uniform. Eye steak is suitable for fried, grilled or stewed. It is recommended to fry quickly with medium high heat, seal the gravy, and then turn to low heat and cook until the required maturity.

Sirloin: The west cold steak is located on the waist of the beef. The meat is more firm and the taste is delicious. This steak is suitable for fried, grilled or stewed. You can fry slowly with medium heat to make it tender and juicy.

Filet Mignon: This is a very tender steak site, which comes from both sides of the bull's spine. Fili steak is suitable for fried, grilled or stewed. It is recommended to fry with medium high heat to quickly seal the gravy, and then turn to medium heat and cook until the required maturity.

T-bone steak (T-Bone): T-bone steak includes two kinds of meat, one on one side is Fili, and on the other is west-cold. This steak is suitable for fried, grilled or stewed. You can fry over medium heat, pay attention to the number of times the times to maintain the tenderness and taste of the meat.

STRIP Steak: Also known as New York steak, located on the waist of the cattle. This part of the meat is relatively tight, suitable for fried, grilled or stewed. It is recommended to use medium high heat and fry, so that the surface can form a delicious caramelizer, and then turn to medium heat to cook until the required maturity.

Creaty (Chuck): Located in the front of the beef, the meat is rough, suitable for slow cooking, stewing or barbecue. When stewing, it is recommended to cut the beef into pieces first, and then stew slowly to keep the meat tenderness and taste.

Burisket: This part of the meat is rough, rich in collagen, suitable for slow cooking, stewing or smoking. When cooking, you need to cook slowly for a long time to soften the meat to make it more delicious.

Round: The meat of the beef legs is relatively tight, suitable for slow cooking, stewing or barbecue. When cooking, you can fry with medium high heat to make the surface caramel, and then turn to medium heat and cook until the required maturity.

Tenderloin: This is a very tender steak site, which is derived from the sides of the cow's spine. Niu Liu is suitable for fried, grilled or stewed. It is recommended to fry with medium high heat to quickly seal the gravy, and then turn to medium heat and cook until the required maturity.

Shoulder: The shoulder meat is rough, suitable for slow cooking, stewing or barbecue. When cooking, you can first fry with medium high heat to make the surface caramel, and then turn to medium heat and cook until the flesh becomes soft.

In short, when cooking cattle steak, choose appropriate cooking methods according to the characteristics of different parts. At the same time, pay attention to heat and time to keep the tenderness and taste of steak. Finally, you can match different seasonings and condiments according to personal taste, so that the steak is more delicious.