Filipino Beef Steak Recipe

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Learn how khổng lồ cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven.


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What cut of steak should I use?

What cut of steak you make depends on what you like in a steak. There are 5 main steak options, each a little bit different in their texture và tenderness.

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Porterhouse & T-Bone Steaks

What is it? Porterhouse & T-Bone steaks are similar cuts of beef that come from the short loin. These cuts both have a T-shaped bone in the middle and contain two different pieces of meat: tenderloin & strip steak. Porterhouse steaks are cut from the rear over of the short loin và contain a larger portion of the tenderloin, while T-Bone steaks are cut from the front end và contain a smaller portion of the tenderloin.

Why use it? This steak gives you two different steaks in one! One side is super meaty, the other tender. The bone in the middle keeps things cooking evenly.

Ribeye Steak

What is it? Ribeye is a beef steak that is cut from the rib area, between ribs six through twelve. It is a flavorful, marbled piece of beef that yields a very tender result when cooked hot & fast. You can buy both bone-in and boneless ribeye steak.

Why use it? The marbling of fat in this steak yields a melt-in-your-mouth steak when cooked correctly. The bone-in variety will help the steak cook more evenly. This is a fattier cut of steak that pickier eaters might not appreciate.

New York Strip Steak

What is it? thủ đô new york Strip steak is a lean cut of beef from the short loin area. It is one side of the porterhouse or T-bone steak and is always served boneless.

Why use it? This is a lean cut of beef steak with little fat. It is an excellent choice for mass appeal.

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Top Sirloin Steak

What is it? vị trí cao nhất Sirloin comes from the back area continuing off the short loin area. đứng top sirloin has bones & the bottom round muscles removed.

Why use it? This is a less expensive cut of steak that can still yield a tender & flavorful result. This cut of steak is best suited for marinating & is a more budget conscious steak option.

Filet Mignon

What is it? Filet mignon comes from the small tip portion of the tenderloin.

Why use it? This is the most tender piece of beef steak & is still quite lean. It is a pricey option, but the resulting melt-in-your-mouth tenderness is unparalleled.



Bone-in vs Boneless Steaks

There is an endless debate amongst foodies about whether steaks are better bone-in or boneless, or whether or not it matters at all. Those who advocate for bone-in say that the flavorful marrow from the bone will seep into your meat while cooking, giving you a more flavorful result.

Bone-in DOES impact the cooking time of your steak. The bone changes the way the heat is distributed while cooking. It actually helps your steak cook more evenly and gives you a little more leeway with overcooking. Bone-in steaks will require a longer cooking time because the bone insulates the meat surrounding it. It takes a little more time for the heat lớn penetrate the interior, but once it does it spreads out evenly.

If you liked this recipe you may be interested in these other steak options, from beef lớn pork to seafood:

Watch the clip belowwhere Rachel will walk you through every step of this recipe. Sometimes it helps to lớn have a visual, & we’ve always got you covered with our cooking show. You can find the complete collection of recipes onYouTube,Facebook Watch,or ourFacebook Page, or right here on our website with their corresponding recipes.