Steak is one of the most popular main dishes during festive meals. But did you know? American and European styles of steak preparation differ significantly. American steaks are usually served as a single main course, thick and hearty, often grilled directly over fire to bring out the meat aroma while European steaks are often part of a full-course meal, with smaller portions, making steak only a part of the overall dish.

The most common steak cuts each have their own unique traits:

Sirloin &ndash leaner with a firm texture, classic and aromatic, best served medium rare to medium
Ribeye &ndash rich in marbling, full of flavor and tenderness, medium doneness best enhances its taste
Tenderloin &ndash the most tender cut, low fat and no tendons, ideal at rare doneness overcooking makes it tough
Strip Steak (New York Strip) &ndash moderately marbled, slightly chewy, recommended medium doneness
T-bone &ndash combines the texture of tenderloin and strip, best served rare to medium.Filet steak comes from the tenderloin part of the cow it has a tender texture and a mild flavor.

Each cut shines at its ideal doneness. Knowing how to choose makes every bite satisfying. Next time you look at a steak menu, you'll confidently order your perfect flavor.