The best cuts of steak include ribeye (rich and tender), filet mignon (melt-in-your-mouth tenderness), New York strip (flavorful and balanced), T-bone/porterhouse (combination of tender and flavorful cuts), and sirloin (affordable and tasty). Ideal cooking temperatures vary by doneness, with medium rare (130°F-135°F) often considered the best for tenderness and flavor. Use a meat thermometer for accuracy and let the steak rest before serving.
The best cuts of steak include ribeye (rich and tender), filet mignon (melt-in-your-mouth tenderness), New York strip (flavorful and balanced), T-bone/porterhouse (combination of tender and flavorful cuts), and sirloin (affordable and tasty). Ideal cooking temperatures vary by doneness, with medium rare (130°F-135°F) often considered the best for tenderness and flavor. Use a meat thermometer for accuracy and let the steak rest before serving.
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