A steak is a heavenly dish for all the non-vegan folks out there. The taste and smell of a juicy steak off the grill is unlike anything. The quality of a steak depends on age, marbling, and how it is cut. The entire BBQ revolves around the cut. Each steak cut boasts different qualities.
A steak can not be good unless it’s cut with precision. People visit butchers, online stores and supermarkets to find the best meaty cuts. But how can you get your hands on the best steak if you lack the knowledge of steak cuts? Below are the best steak cuts you should definitely try.
Contents
Porterhouse
This specific steak is known as the king of steaks. This is because it contains two steaks in one piece. On one side, there is a huge filet mignon; on the other, you have a New York Strip. This is the thickest cut of steak and boasts more tenderloin than loin. Porterhouse is best when it is grilled. However, you can fry it in a pan, broil it, or sautèe it.
T-Bone
The name of this steak refers to its shape of T-Bone. It resembles a porterhouse but has a smaller part of filet mignon. This steak cuts close to the front, with less tenderloin component. Most people like it broiled or grilled at medium rare temperature. The meat closer to the bone cooks more slowly than other parts of the steak.
Sirloin
Sirloin is derived from the cow’s tenderloin strip area, which is a very muscular portion. This is why sirloin is usually tough. However, people love eating it even without the tenderness. Even though the fat content is low, sirloin steak offers rich flavors.
When it comes to cooking, it is advised to serve it medium rare because this temperature boasts the best taste and tenderness. To prepare sirloin steak, brush it with olive oil and season it with your desired spices before grilling it.
Top sirloin
Top sirloin is a lean cut. It differs from the sirloin steak because it excludes bottom round muscles, tenderloin and bone. To make it tender, people usually marinate it. Top sirloin steak can be cut into cubes and skewered with veggies.
Tri-tip
This steak is usually called Santa Maria steak. Tri-tip is mostly popular in Central Valley areas of California and the Central Coast. But it is surely very famous worldwide, too, due to its low-fat percentage, intense flavor and comparatively affordable price. This steak is delicious due to its superior marbling, and it remains tender. Tri-tip should not be overcooked. It is best eaten after marinating and grilling.
Flank
This is a very popular beef cut. Flank offers many connective tissues that boost the taste. However, these tissues make it less tender, too. Flank is typically marinated and either grilled or boiled afterward. Flank is always presented cut across the grain in thin slices.
New York Strip
No matter what steakhouse you go to, it will definitely offer this classic and staple steak cut. The New York Strip boasts a lot of marbling, taste and tenderness. Most people eat it with the rare or blue cooking style. This displays the light flavor and the natural tenderness.
It is known as the club steak internationally. However, the people of Canada and the US call it Kansas City strip steak, strip loin, New York Strip, or shell steak. This steak is best for grilling.
Filet Mignon
Filet mignon is the most tender steak. Since no bone is involved in the filet mignon, it does not boast that punch of flavor. However, you can serve it with bacon or cook it with spices and sauces.
The French people call this steak ‘filet de boeuf’, which means beef filet. It is best to grill or broil filet mignon. However, it should be cooked faster to retain its taste.
Rib-Eye
This steak has always been loved by people all over the world. This is mainly because Rib-Eye boasts superior marbling, making the beef extremely juicy and tender. This steak is a boneless cut. If the bone is attached to the steak, it is called rib steak. These steaks are cooked quickly through broiling or grilling.
Flat iron
This exquisite blade steak is taken from the soft blade roast. Flat iron steak is known as butler’s steak and oyster blade steak in the UK, New Zealand and Australia. This steak boasts a lot of marbling and is hailed as one of the best steak cuts. It is best cooked by broiling or grilling.
Hangar
This might not be the most tender steak on this list, but it fills this gap by offering high flavors. Hangar steak should be cooked quickly after marination on high heat, either by broiling or grilling. It is presented as medium rare to rare to prevent toughness.
Skirt
The skirt steak resembles a flank, but only expert chefs know the difference. This steak is derived from the cow’s diaphragm muscles. A skirt is a long and thin piece of meat with clear muscle fibers throughout the steak. This steak has a better taste than the flank.
It gets even better with marination so that you can play around with spices and sauces. Some popular ingredients in marination are red wine vinegar, balsamic vinegar, Worcestershire sauce and orange juice. The best way to cook skirt steak is by searing or grilling.
Prime Rib
Many people get confused by the similar names Rib-Eye and Prime Rib. These two steaks are derived from the cow’s rib portion. But the prime rib is a bigger steak. This steak includes large areas of rib bone. It packs more flavor than the Rib-Eye due to the excess fat, tissues and bones.
Prime Rib should be cooked at a low temperature for a long time. This is a perfect steak if you want slow-cooked meat. When it cooks, you can easily prepare the other side dishes.
FAQs
Why is Prime beef so expensive?
Is it necessary to let the steak rest after cooking?
What’s the best way to season a steak?
How can I tell if my steak is done without cutting into it?
Conclusion
If you want beefed up with the best steak cuts, consider some of the leanest and most protein-packed options. From top sirloin to flank steak, plenty of great choices can help you achieve your muscle-building goals.
Also, Explore here about major components for a healthy lifestyle.
