Proper way to cook filet mignon

Analyzing proper way to cook filet mignon meat section of your local grocer or the shelves at your nearby butcher shop can be confusing. Steak comes in a wide variety of different cuts, tenderness, flavors, required cooking methods, and price points. Steak can be an easily accessible option or more special once-in-a-while treat. There are steaks that are fit for one of those occasions and some that fit both.

The important thing is, you end up getting a quality steak that is the best bang for your buck. This ranking will help you determine the best cut of steak for you, your purpose, and your wallet. Round steak is taken from the upper rear of the cow. Round steaks can be sold as a top round cut, bottom round cut, or an eye of the round cut.

According to The Spruce Eats, round steaks tend to have the least fat marbling, making them very tough and less flavorful than steaks coming from other parts of the cow. Instead, they must be cooked on a very low heat setting for an extended amount of time. Plus, most round steak recipes call for the addition of other moisture. Subsequently, round steaks are also not a convenient option for a quick and easy weeknight dinner. Furthermore, any flavor of round steaks comes from foreign elements like seasonings or braising liquids, which makes them a poor choice when craving the hearty, meaty taste that most other cuts of steak can provide.