Chefs are taught a lot about steak cooking, but you can still go to a restaurant and have a shocking experience.

At home, the overall game of serving a consistently tender and tasty steak gets even harder.

I’ll follow having an article on cooking an ideal steak, however before we reach that, I’ll address the most critical factor of deciding on the best cut.

Here are some tips on choosing the right steak. Choosing the standard of meat will follow in another article.

Select a great cut

Steak varies a whole lot in quality.

Firstly you need to select the right cut to your requirements, budget and appetite. Here’s a quick set of beef cuts that we can that we will surely classify as ‘steak’ along with some common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

This is the ‘premium’ cut and the most tender with the least fat.

A good quality grain fed or Wagyu tenderloin could have plenty of fat marbling through the meat, but this cut ought to be trimmed of most sinew and will haven’t any fat on the outside. gyukatsu restaurant is the priciest cut and probably the most tender, but Rib steaks have significantly more flavour.

Tenderloins are often smaller steaks aswell. Probably the smallest of all cuts.

Restaurant portions average 180-250g and it’s boneless and fat free.

A double cut from the head of the tenderloin is named a Chateaubriand..

Seared Tenderloin could be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. This is called “Beef Wellington.”

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are extremely flavoursome and will be very tender.

gyukatsu includes a large piece of moist fat running right through the center. This is normal. Leave it there since it provides meat flavour and keeps it moist.

A rib eye is really a fillet of rib – cut off the bone. That is also known as Scotch fillet or ‘cube roll’

The Prime rib or “O.P. Rib” is really a rib-eye with the bone still onto it. Just like a huge lamb cutlet, but from beef instead.

Cooking on the bone always provides lot more flavour, but it does take a little longer to cook.