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18#
發表於 2005-6-8 04:29 AM
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Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:( p3 h) N( g; p# X$ n5 d& u: n
成太, 我想問如何挑選一塊靚既牛扒?2 Z' R% W! x4 q& a
有何秘訣?
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thanks in advance
9 r7 N( J! ^4 O% E& T# PI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)) {% n: |! o, ? g
Most expensive, most tender,boneless, medium fat, medium favor.( f( W$ Y" g- |7 K
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2) rib steak (with bone) and rib eye (boneless)
) y, }, o0 R& ~/ f: Q4 XHigh fat, soft, highest favor (because of the fat)& g/ A; ~" ]( I9 {6 k' n, ?5 h" ~
1 ~" @7 j; D- t5 O" b3 C1 F3)Strip\New York Steak
* T# U7 R/ T8 ~Strong favor, boneless, medium fat, less tendor than the two above( f2 K! B. ~$ f1 q e
% V7 I/ {6 Z+ W- S, e8 f1 w% r0 W4)sirloin
* _8 D. {! r: G% g7 yLean, tougher, cheaper
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5) T-bone
6 Q, U8 Y8 ]1 n e8 KT-bone is a special cut that has the T shape bone: { |2 f% k, |7 S* f7 \: v& {) {
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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I personally like Filet Mognon or Rib eye the best because they are the most tender. And I perfer Rib eye over filet because of the better favor.
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Steak is best grill on open fire or special high tempature oven. |
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