T-Bone, Medium Rare
For gourmet steaks, the first important factor is the choice of beef.
Firstly, the cow, that will be used for the meat, must be bread specifically for beef. For primary beef, cow should be the fed with corn. Another important factor is the time when they are slaughtered. For true gourmet steaks, the cow should be from a year and a half to two years old.
There is a large variety of types of gourmet beef steaks to choose from.
- The Filet Mignon
The Filet Mignon is a cut from the small end of the tenderloin. This is the most tender as well as the most expensive cut. Its mild flavor makes it the favorite choice for many gourmets.
- Rib eye steak
Also known as Scotch fillet, Spencer steak or beauty steak, a rib eye steak comes from the primal rib. While prime rib is typically oven roasted, rib eye is typically grilled.
The Rib eye is full of juice and flavor, making it a true gourmet steak, that can be served with or without the bone.
- Round steak
Also known as rump steak or rumsteak (French) is a cut from the rump of the animal. Round steak is a true grilling steak. It is well known for its flavor, however it can be tough, if you do not cook it properly.
- Strip steak
Also known as New York strip, Entrecôte or Kansas City strip is steak cut from the strip loin. Strip loin muscle is very low in connective tissue, which makes the strip steak very tender.
- T-bone steak and Porterhouse
T-bone steak is a cut from the tenderloin and strip loin. It is connected with a T-shaped bone, from which T-bone steak gets it’s name.
The difference between the T-bone steak and Porterhouse is distinguished by the amount of the tenderloin.
Porterhouse has a larger tenderloin section, which makes it a favorite choice of gourmet steaks for many connoisseurs.
There are also several other foods that are also called “steak”, but these are not really steaks. A steak is a cut of meat, usually beef. The most common one is probably the Salisbury steak, more commonly known as the “Hamburger Steak”. It is the least expensive “cut” of steak, because it is made of lower grade meat.
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