IT IS NEVER TOO LATE TO GO DEEPER INTO UNDERSTANDING THE DIFFERENT TYPES OF STEAKS, PARTICULARITIES OF THE COOKING, AND CHOOSING THE RIGHT STEAK FOR YOU.

STEAK: IT IS COMMON TO THINK OF A STEAK ONLY AS A FILET MIGNON CUT, BUT, IN A LARGER SENSE, ANY MEAT OR FISH CUT CAN BE CALLED A STEAK.

FILET MIGNON: A STEAK CUT TAKEN FROM THE SMALLER END OF THE TENDERLOIN, THE MOST TENDER CUT OF BEEF, AND THEREFORE THE MOST EXPENSIVE ONE. ALTHOUGH, IT IS NOT AS FLAVOURFUL AS SOME OTHER CUTS OF BEEF, THAT IS WHY LOVERS OF MORE DISTINCTLY TASTING STEAK TEND TO CHOOSE IT LESS OFTEN. REGULAR SERVING SIZE: ABOUT 200 G.

THE LARGER MIDDLE PORTION OF THE CUT IS BAKED LIKE A JUICY CHATEAUBRIAND ROAST FOR SHARING. WEIGHT ABOUT 500 G.

NEW YORK STRIP: A STEAK OF A QUITE SIMILAR STRUCTURE AS A FILET MIGNON CUT, ONLY WITH A SLICE OF FAT ON ITS SIDE AND MARBLING, WHICH MELTS AS THE STEAK IS COOKING, NATURALLY TENDERIZING THE MEAT AND BUILDING IN FLAVOUR. ALTHOUGH, IT IS NOT THE MOST TENDER, BUT RICH IN TASTE CUT FOR SURE. THE NEW YORK STRIP IS ONE OF THE MOST POPULAR STEAKS, AND TRUE LOVERS USUALLY HAVE IT MEDIUM-RARE. REGULAR SERVING SIZE: ABOUT 300 G.

RIB EYE: UNLIKE THE LOIN, RIB-EYE STEAKS HAVE A RICH MARBLING OF FAT, WHICH SPREADS SMOOTHLY GIVING FLAVOUR AND SUCCULENCE WHILE GRILLING. CONSIDERED ONE OF THE TASTIEST AND MOST ELEGANTLY FLAVOURED OF STEAKS, INTERESTING, BUT STILL TENDER. WE RECOMMEND ENJOYING THEM WITH A SLIGHT TOUCH OF SAUCE NOT TO OVERWHELM THE TASTE OF THE BEEF. REGULAR SERVING SIZE: ABOUT 300-350 G.

SHOULDER STEAK: A SMALL SHOULDER CUT, ONE OF THE MOST POPULAR BEEF CUTS FOR THE LUNCH MENU. IT IS VERY TENDER AND RICHLY FLAVOURED, WITH A LINE OF GRISTLE. REGULAR SERVING SIZE: ABOUT 180 G.

T-BONE: THIS IS A T-BONE T-BONE PORTION OF THE T-BONE. BRIGHT FLAVOR AND TENDERNESS OF MEAT COMES IN ONE ROAST. IT'S A LARGER STEAK FOR SEVERAL SHARING, EVEN WEIGHING UP TO 1 KG.

OUR CHEF ELIJAS SHARES SOME MAIN TIPS FOR MAKING A MEDIUM-WELL STEAK AT HOME:

FILET MIGNON STEAK WILL NEED 10-12 MINUTES: EACH SIDE TAKES 4-5 MINUTES ON A PAN, OR ABOUT 7 MINUTES IN A PREHEATED OVEN.

RIB EYE WILL TAKE 10-12 MINUTES: PRESS A BIT EACH SIDE ON A WELL PREHEATED PAN WITH A TOUCH OF BUTTER FOR ABOUT 2 MINUTES, AND 6-8 MINUTES MORE IN A 180°C OVEN.

NEW YORK STRIP WILL ASK FOR 12-15 MINUTES: 2 MINUTES FOR EACH SIDE ON A PAN, AND 8-10 MINUTES MORE IN AN OVEN.

T-BONE IS COOKED FOR AROUND 15-45 MINUTES.: 7 MINUTES FOR ONE SIDE ON A PAN, AND THEN 5 MINUTES MORE FOR THE OTHER. PLACE THE STEAK ONTO A CLEAN SURFACE AND COVER IT IN A TENT OF ALUMINUM FOIL. LET THE T-BONE STEAK REST FOR FIVE MINUTES. OTHERWISE, YOU CAN ROAST IT IN AN OVEN AFTERWARDS FOR AROUND 30 MINUTES FOR SOME SLOW COOKING.

IMPORTANT! AFTER TAKING OUT OF A FRIDGE, MEAT SHOULD SIT IN A ROOM TEMPERATURE FOR AT LEAST 30 MINUTES. IF YOU USE FROZEN STEAKS – UNFREEZE THEM IN A FRIDGE BEFORE TURNING YOUR STOVE ON. AND DO NOT REMEMBER TO PAT YOUR PRECOOKED STEAK DOWN WITH A PAPER TOWEL BEFORE SEASONING IT!