Three steaks everyone should try at least once

Every type of steak is special but there are some steaks that are more special than others. Every cut can be made into something amazing but when you’re dealing with the best of the best, few types of steam can outdo these three.

Whether it’s a special occasion, you’re treating yourself or someone else, a steak is definitely a way to impress. The Stone Grill in Blackpool is full of people celebrating an occasion, treating themselves or just enjoying a steak on the stone experience. If you want that goodness at home, you could do a lot worse than a cut of those steaks below!

Any steak can have the desired effect but if you really want to make an impression, try one of these.

Wagyu steak

There’s a lot of talk of Wagyu beef around. I tend not to believe the hype but in this case, the hype is well earned. Wagyu beef really is something special and when you can have a steak cut using it, that is elevated into artform. You do pay for the privilege but it is well worth the expense!

A Wagyu sirloin or rump is the pinnacle of meat and everyone should try it once. The marbling is amazing and when rendered offers exceptional flavour. Aged usually for 28 days or more, if you think you have tasted great steak, try this one for size.

Filet Mignon

I added a recipe for filet mignon a while back and for good reason. This is the most tender steak around and makes for fantastic eating. Cooked well and left pink in the middle, this cut of steak melts in the mouth and is a real treat for the senses. It looks amazing, smells fantastic and offers all the juicy flavour you could wish for in a steak.

If you can sous vide it or have it prepared by a chef, that experience is increased exponentially. It is a lovely but delicate meat that gives a different kind of satisfaction.

T-bone steak

T-bone steak isn’t as popular here in Blackpool as it is in the US but if you can get it, you really should try it. You certainly don’t need a giant 48oz steak like they have over there but it should be big enough to include lots of meat and as much of the bone as possible. Cooked properly, the fat around the outside renders well and adds a depth of flavour few other cuts can match.

It does look like a lot on the plate but if you’re hungry, nothing is going to hit the spot like a good quality T-bone steak.

Do you have a favourite steak to eat when you’re celebrating? Tell us about it if you do!

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