As a culinary expert with a passion for the perfect pan-fry, I can say that the art of cooking a steak is as much about the cut as it is about the technique. When it comes to pan-frying, you want a cut that is tender and rich in flavor, yet firm enough to hold up to the high heat and quick cooking time.

Rib-eye Steak: Known for its marbling and tenderness, the rib-eye is a classic choice for pan-frying. The marbling, or the fine white streaks of fat within the meat, melts during cooking, adding to the steak's flavor and juiciness.

Tenderloin: Also known as filet mignon, this cut comes from the tenderloin muscle, which is one of the least exercised parts of the cow. It's incredibly tender, but it lacks the marbling of a rib-eye, so it's not as rich. It's best cooked quickly to medium-rare to preserve its tenderness.

Porterhouse: A large, T-shaped cut that includes both the tenderloin and the strip steak, the porterhouse offers a combination of tender and flavorful meat in one cut.

T-bone: Similar to the porterhouse but with a smaller tenderloin portion, the T-bone comes from the short loin and includes a piece of the T-shaped bone. It's a great choice for those who want a balance of tender and more flavorful meat.

Skirt Steak: This cut comes from the diaphragm muscles and is known for its rich flavor and long, flat shape. It's not as tender as some other cuts, but it's perfect for high-heat cooking like pan-frying because of its ability to develop a nice crust.

Top Sirloin: A lean and tender cut from the sirloin section, the top sirloin is a great choice for pan-frying. It's less marbled than a rib-eye or strip steak, but it's still flavorful and tender.

Filet Mignon: Essentially a smaller, more tender version of the tenderloin, the filet mignon is another excellent option for pan-frying. It's lean and tender, making it a favorite among many steak lovers.

When choosing a cut for pan-frying, consider the balance of tenderness, flavor, and marbling. Each cut has its own characteristics and will respond differently to the cooking process. For the best results, choose a cut that is fresh and of high quality, and don't be afraid to experiment with different cuts to find your personal favorite.

Now, let's move on to the translation.

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Well, here it is. The best cuts to pick to pan fry steak are the most tender ones -- they usually come from the rib or loin sections of the animal. Some good cuts are a rib-eye steak, tenderloin, porterhouse, T-bone, skirt steak, top sirloin, or filet mignon.read more >>