We have the choice
If you like it to be tender, you should rather ask your butcher to choose it from the tenderloin or the rump steak. But pear and whiting lend themselves quite well too. Although when I think about it there is also the sirloin
If you like it rich in taste, then you should rather indulge yourself with a flank steak or flank steak. Firm but with a lot of juice. Lamb’s lettuce to release more flavor in the mouth.
If you like more marbled meats, there is the scoter or the twin steak or, of course, the queen: the rib steak.
A few butcher tips.
First, always take your steak out of the fridge a few minutes before cooking it, so that the meat relaxes. Then, take a pan with a thick bottom that holds the heat better.
To cook you have to mix a little butter and a little oil, not just one or only the other. Feed it by passing the cooking juices over the top, and above all, move it! Make it move, “dance” even in the pan. You can also do it on the barbecue, but above all you don’t prick it as the cooking contains the juices inside.
Health side
Steak is beef, rich in zinc, copper and selenium. It is also a great source of assimilable iron for the body.
Cooking is done with a lot of dishes, like a good steak, but it is also done with the heart.