The Most Popular Steak Cuts for your Dinner Party
Steaks are available in a variety of cuts and sizes. Tenderness, marbling, and price ranges vary, yet each cut manages to have its own distinct flavor and characteristics. Some cuts go better on the grill, while others do well on the burner, but each cut has something delicious to give when cooked properly. The term "steak" comes from the Saxons, a Germanic tribe that used the phrase "steik" to signify "meat on a stick." However, with so many different sorts of steak—not to mention all the different types of steak cuts—it may be daunting when you're in the mood for steak but can't decide which one to prepare.
Top 10 Must-Know Types of Steak
The plate area of the belly contains this long, thin, and very fatty cut of beef. It's tough because it contains so much connective tissue, but if cooked properly, it may become soft. Because of all the fat, skirt steak tastes rich and buttery. The plate area of the belly contains this long, thin, and very fatty cut of beef. It's tough because it contains so much connective tissue, but if cooked properly, it may become soft. Because of all the fat, skirt steak tastes rich and buttery. It's the ideal cut for Mexican Fajitas!
It's no wonder that this steak is the most costly because it's so delicate that it virtually melts in your mouth. The tenderloin, a long, cylindrical muscle along the spine of the steer that doesn't carry much weight, is used to make filet mignon, which means "thick, delicate piece" in French. Because the muscle doesn't receive much work and is so sensitive that you can cut it with a fork, it's one of the most costly cuts of beef. They don't need a marinate because they're already tender. Simply season the filet with salt, pepper, and herbs of your choice. Cook it until it achieves a rare or medium-rare temperature in a cast-iron skillet.
It's juicy and delicious, and it's available boneless or bone-in. The ribeye tends to be thicker, making it more difficult to overcook. Ribeye steaks are succulent and delicious. They have rich marbling due to their high-fat content, which reduces down into a tasty dish when cooked properly. They always look great when presented and have a lot of taste, so all you need to do is season them with salt and pepper.
New York Strip
This cut is nearly usually served boneless and has a good marbling ratio. It comes from the upper section of the short loin, immediately behind the ribs. It doesn't need a marinade because it's so tender and tasty. It's usually a pricey cut, although it's less so than a ribeye. Strip steaks should be seasoned with salt or a dry rub and grilled over dry heat, much like ribeye steaks. The medium-rare to medium-well doneness of these steaks is ideal.
Because they comprise two steaks: the strip and the tenderloin, these "T-shaped" steaks are a favorite among meat enthusiasts. They are always sold on the bone and are sliced from the short loin. Because a Porterhouse is a thicker version of a T-bone steak, some people confuse the two. A T-bone steak, as you might have guessed, looks like a T. It's actually two steaks in one, with a bone separating them. The strip loin is on one side of the bone, while the tenderloin is on the other. Porterhouses are usually cooked under the broiler or with a stovetop and oven combination.
The Tri-tip, also known as the California cut, comes from the bottom of the sirloin and yields a triangular chunk of meat. It is delicate and cheap, with outstanding taste and marbling. Tri-tip is a great steak cut because of its rich beef taste, soft texture, and lower price than other steak cuts. It's also a lean cut of meat, making it a healthier alternative to red meat. Season it with herbs and cook it with wood chips for an unbeatable smokey taste.
This steak comes from the sirloin region of the steer, towards the hindquarters, and is less costly than ribeyes. Because these muscles are extensively utilized, they can become lean and tough, especially in the bottom sirloin, which is closer to the leg than the top sirloin. Bottom sirloin cuts sometimes referred to as "sirloin" in supermarkets, are excellent for roasts and stews. The top sirloin, which is positioned beneath the tenderloin, is a more soft cut of beef that is excellent for grilling, especially when marinated. You'll want to avoid overcooking the sirloin because it doesn't have a lot of fat or intermuscular marbling. Any temperature higher than medium will have a dry flavor. When seasoned with a dry rub, these steaks are excellent.
The tomahawk (which is just a ribeye with roughly five inches of rib bone) is large enough to serve you and a few friends. The tomahawk is a highly marbled, tender, and tasty steak that comes from the loin, the same region that generates porterhouse and T-bone steaks. A cast-iron pan or the hot side of the grill is ideal for searing a tomahawk steak. Then finish them off in the oven or on the grill's indirect heat side.
Hanger steak has a lot of meaty taste and a loose texture that's wonderful for marinating. It originates from the plate, or upper belly, of the cow. The taste of hanger steak makes it a favorite among chefs. This sort of steak is found between the rib and the loin of a cow, and it derives its name from how low it hangs. Hanger steak is ideally served with citrus to bring out its full taste. Wine and vinegar are frequently combined in cooking or as a sauce.
Rump steak (also known as round steak) is a less expensive alternative to ribeye steak that tastes wonderful when cooked properly. Because it originates from the cow's hindquarters, it's as lean as sirloin. The rump is less sensitive than most of the wounds on this list since these muscles get greater action. Before cooking, marinate the rump steaks for at least four to five hours. Sear the steak in a cast-iron pan over medium-high heat, then rest for 10 to 15 minutes before slicing across the grain.
Choose the Best Type of Steak
The truth is, there is no best steak. The best steak will depend on what type of cooking you are using it for. Pair your chosen cuts of meat with the most delicious recipe you can find! If you still have any more questions and still cannot decide on which cut to buy, always ask your friendly neighborhood butcher like The Meat-Inn Place in Lilydale, Melbourne. They are experienced and knowledgeable butchers when it comes to all kinds of meat. Plus, they give great deals and exceptional customer service!