The tastiest of all steak types come from cattle beef. However, all of them differ in taste and texture. The primary reasons that result in such a variation are listed below.
- Though from cattle, the steak texture depends upon the part where the beef is cut from
- The cooking method – broiled or grilled – and heating extent – high, medium-high, medium, medium-rare, or rare
- Anyone can cook steaks by reading a recipe guide even at home. But the taste by professional chefs at restaurants like Rib n reef is something that requires expert hands and years of cooking experience
So, if you want to try the tastiest steaks in Montreal, you must try the following 4 types that are extremely flavorful.
- Rib-eye Steaks
A fan of creamy and buttery soft textures? If yes, rib-eye steaks from the rib area of the cattle are the right choice for you. These steaks are mostly fat and they are quite affordable as well. They offer a melt-in-mouth kind of experience and taste best when grilled.
- Rib Steaks
Rib steaks too come from the rib area of the cattle, however, the difference being, unlike the boneless rib-eye cuts, these are bone-in pieces.
Rib steaks are the most natural tasting juicy steak types since they are cooked in a way that most of the marrow is retained within the muscles of the beef. Thus, they are a perfect option for people who like their steaks well cooked and yet want them to taste natural and remain juicy and creamy.
- Porterhouse And T-bone Steaks
These are both one and the same steak types that are cut from the short loin. The only difference between the 2 types is their size (T-bone steaks are smaller than porterhouse). These are one of the most flavorful and expensive steak cuts since both their ends come from a different part of the cattle. One end of these steaks is crispier than the other end. Which is why they are also called as 2-in-1 steaks.
- Filet Mignon
Filet mignon steaks are cut from the tenderloin muscles of the cattle. These are the meatiest steaks that contain very less fat. Hence, they are also the healthiest ones. Thus, they are priced accordingly and are counted amongst the most expensive types of steak cuts in the world.
However, the cooking method requires precision. It is because the filet is the least juicy steak section. Only professional chefs at quality restaurants like RibnReef are able to cook them in a way that they can retain whatever juice they have so that they do not go completely dry.
