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 The knowledge points about steak, how to choose, how to fry, you will know everything after reading this

Steak is a well-known delicacy in Western cuisine, and many Chinese can't help but fall in love with this delicacy. There are many knowledge points about steak, such as how to choose steak? How far should different steaks be fried?

Today I will share with you some knowledge points about steak, so that you can choose a good steak you like in the future when buying and eating.
There are many types of steaks, but they are generally divided into the following four categories.
1. TENDERLOIN (Tenderloin) (Tenderloin, Beef Tenderloin)

TENDERLOIN又叫FILLET(Philip), is the tender meat on the sirloin, almost free of fat. Because the meat is tender, it is very popular among friends who love to eat lean meat
Eating skills: It is suitable for frying to 3 mature, 5 mature and 7 mature.
Do not fry the steak until it is very cooked, because it is not the steak but the beef. When frying steak, choosing this imported Italian non-stick pan is a very good choice, non-stick allows you to better retain the wonderful taste of steak.

2, RIB-EYE (rib-eye steak)

Beef rib meat is a combination of lean and fatty meat. Because it contains a certain amount of fat, this meat has a more fragrant flavour.
Eating Tips: Don't cook too much, 3 mature.
Rib-eye steak is a favorite choice of many people. It is fat and thin, and it is more comfortable to eat. Of course, you must have a matching western tableware to eat western food. German Zwilling selects materials and exquisite craftsmanship to make the tableware more high-end.

3, SIRLOIN (sirloin steak, sirloin steak)

The meat on the outer spine of beef contains a certain amount of fat, and there is a circle of white muscle tendons on the extension of the meat. The overall taste is strong. The meat is hard and chewy, suitable for young people and people with good teeth.
Eating skills: When cutting the meat, cut the ribs and the meat together, and don't overfry them.
Sirloin steak is chewy, which is very good for young people. However, it is not recommended for some teeth that are not very good. In addition to western tableware, of course, you must have a suitable western plate for eating western food. Le Meiya pure white tableware, simple and stylish, tempered glass material, more impact resistance, not afraid of cutting scratches.

4, T-BONE (T-bone steak)

Also used as T-bone, it is T-shaped (or "T"-shaped), which is the spine of beef on the back. The quantity on both sides of the T-shape is more and the other is less. The more quantity is sirloin, and the smaller quantity is Philippe, separated by ribs in the middle.
For this kind of T-bone steak, it is generally not recommended for novices. Because it has bones, it is more troublesome to handle, so it is not recommended for beginners.
Note: This type of steak is more common in American restaurants. Because French cuisine is exquisite, it is less used for T-bone steaks that are larger in quantity and coarser in quality.

The steak is ready, of course, a glass of red wine is indispensable. There is a saying in the matching of red wine, red wine with red meat, white wine with white meat. So for a delicious steak, a glass of red wine is better.
Make a delicious steak, pour a glass of intoxicating red wine, and have a romantic relationship with your loved one.