Rib Eye Steak

Rib eye Steak: If you are looking for one of juiciest, tender steak with lot of fat content, rib eye steak is the most appropriate choice. Rib eye steak is from the rib section of the beef. Rib roast, rib eye roast, back ribs are also from the rib section. Rib eye boneless or bone-in taste equally good especially when dry heat-cooking methods such as roasting, baking, pan-frying, broiling and grilling are adopted.

Club steak: Triangular in shape, club steak is cut from the short loin, located just behind the ribs. Top loin, T-bone steak, porterhouse steak is also from the short loin. Take a look at the small 'eye' section. It should be fine in texture with delicate marbling. Dry cooking method is best suited for cooking cuts from the short loin.

Tenderloin steak: Most preferred for its outstanding taste, the tenderloin is the most tender and juicy steak. The king of steaks is found in the middle of the back between the sirloin and the rib. Though lightly marbled, it tastes great, as it is extremely tender. Tenderloin steak tastes best when a dry cooking method is adopted.

Mignon steaks: Fillet mignon steaks are cuts from the small end of tenderloin steaks. Boneless mignon steaks are most tender and boneless. (targetwoman)


See also :
Dim Sum
Sour Sally