Chefs are taught a lot about steak cooking, but one can still visit 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 the perfect steak, but before we get to that, I’ll address probably the most critical factor of choosing the right cut.

Here are some tips about selecting the right steak. Choosing the standard of meat will observe in another article.

Choose beef cutlet varies a lot in quality.

Firstly you need to select the right cut to your requirements, budget and appetite. Here is a quick list of beef cuts that we can that we can definitely classify as ‘steak’ together with some typically common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

This can be a ‘premium’ cut and the most tender with minimal fat.

beef gyukatsu fed or Wagyu tenderloin will have many fat marbling through the meat, but this cut ought to be trimmed of all sinew and will haven’t any fat externally. This is the most expensive cut and the most tender, but Rib steaks have more flavour.

Tenderloins are often smaller steaks as well. 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 called a Chateaubriand..

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

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are really flavoursome and may be very tender.

The rib has a large little bit of moist fat running right through the center. This is normal. Leave it there since it gives the meat flavour and keeps it moist.

A rib eye is really a fillet of rib – cut off the bone. This 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 on it. Like a huge lamb cutlet, but from beef instead.

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