Filet mignon is, quite simply, a high quality cut of steak. It’s an extra thick cut, coming from the tenderloin, which is very delectable, very lean and typically probably the most tender cut on the market. Filet mignon is normally lower in fat when compared to other cuts of meat due to the fact it provides a lesser amount of marbling and fat that is visible to the eye.
A New York Strip Steak is the large half of a T-Bone or Porterhouse steak. The other side from the bone is the filet mignon. The NY Strip Steak is a large steak for hearty appetites. They are two steaks you will not fail with. Just about all they need is a touch salt and pepper as well as a hot barbecue grill.
The Rib Eye Steak, or Ribeye, is steak from the smaller part from the rib roast. When the Rib Eye portion of the beef is cut into steaks, it is among the most well-liked, tender and juiciest steaks out there. If you love a Prime Rib dinner, it’s easy to find on a wedding party menu, you’ll love the steak version.
The Porterhouse Steak is really a satisfying steak made up of the main tenderloin and the top loin, which are separated from one another with a “T” shaped bone. It is very similar to some T-bone, except it’s thicker, and larger. A lot of dining places serve a Porterhouse dinner for just two.
Flat Iron Steaks are generally to become only a little less tender than a filet mignon. The Flat Iron Steak comes from the blade roast from the beef shoulder or chuck. This may be barbequed or broiled, and is so easy to cut that marinating is not really required, even though it will quickly toughen if it is overcooked. It gets its name from its shape, which is commonly much less pricey, but with the flavor of the traditional gourmet steaks.