What is the difference in each cut of steak? How does each one taste? How should it be cooked for the best possible experience?
Don't worry! We answer all those questions below...
Here is every cut of steak, how they generally taste, and how they should be cooked!
T-Bone/PorterHouse Steak
Cut From: Front loin.
Taste: 2 popular flavorful cuts, these usually have excellent marbling leading to great taste.
Nothing can be better than a good old T-Bone Steak!
Cooking: Pan frying, broiling or grilling, these steaks can be cooked many ways. Just be careful. These steaks can be challenging to cook as the strip part of the steak cooks quicker. Therefore, the strip should be held to a lower heat as much as possible.
Filet Mignon Steak
Cut From: Front short loin.
Taste: Typically a lean cut with a buttery taste.
This is how real Filet Mignon looks like.
Cooking: Being a smaller, thicker steak, a pan-searing cook is ideal. Grilling also is a great option as well.
Ribeye Steak
Cut From: Rib section.
Taste: Highly marbled, this sought after cut is tender and delicious.
Cooking: Pan frying, broiling or grilling, this steak is relatively easy to cook and the melting fat gives it exceptional taste.
Cowboy Steak aka Tomahawk Steak
Cut From: Rib cut.
Taste: Similar to the ribeye, these steaks are high in fat giving excellent marbling.
Cooking: Typically cut very thick (2+ inches each) these require a slow, low heat cook. Grilling or baking, let the inside cook slowly. You can always give it a quick pan-sear at the end for a crispy outside.
Chuck Eye Steak
Cut From: Upper shoulder.
Taste: Similar to a ribeye but with less fatty flavoring.
Cooking: Pan frying, grilling or boiling, this can be cooked like a ribeye.
Flank Steaks
Cut From: Lower loin along abdomen.
Taste: Extremely flavorful and tasty.
Cooking: Best known for its use in tacos, steak sandwiches and wraps, flank steaks should be cooked at a high temperature to medium. They can then be cross cut depending on use.
Skirt Steak
Cut From: Next to flank steak on bottom section of cow.
Taste: Very similar to the flank steak but with more of a meaty taste.
Cooking: Exactly the same as the flank steak in terms of cooking, these steaks should be cooked on a high heat to medium/medium rare as well. Cooking a skirt steak too long can make it very chewy. It is often a good idea to marinate these steaks before cooking them.
Sirloin Steak
Cut From: Top half of the cow next to the flank cuts.
Taste: Comparable to the beefy taste of the skirt steak but with more added fat.
Cooking: Similar to the ribeye & chuck eye; grilling, broiling or pan-searing all work great. Be sure to cook this steak at a higher temperature.
New York Strip Steak
Cut From: A top sirloin cut.
Taste: Slightly tender steak with extreme flavor and very juicy.
NY Strip Steak - classic!
Cooking: Exactly the same as the sirloin above, just be sure to keep the temperature high.
Tri-Tip Steak
Cut From: Bottom part of the sirloin.
Taste: A healthy cut of steak, it is leaner steak that brings a rich beefy flavor.
Cooking: Highly recommended to marinate this steak and then it can be cooked at a high temperature.
Round Steak
Cut From: Rear back of the cow.
Taste: Highly recommended to be marinated, this steak when cooked right will be very flavorful.
Cooking: In order to get the most out of this steak, it should be slow cooked at a low heat.
Flat Iron Steak
Cut From: A chuck shoulder cut.
Taste: A juicy and flavorful cut.
Cooking: Take your choice of cooking; pan frying, grilling or broiling. This steak will need to be cooked at a higher temperature.
