The Best Cuts Of Steak & How To Cook Them
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!
Tbone/PorterHouse
Cut From: Front loin
Taste: 2 popular flavorful cuts, these usually have excellent marbling leading to great taste.
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
Cut From: Front short loin
Taste: Typically a lean cut with a buttery taste
Cooking: Being a smaller, thicker steak, a pan-searing cook is ideal. Grilling also is a great option as well.
Ribeye
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
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
Cut From: A top sirloin cut
Taste: Slightly tender steak with extreme flavor and very juicy.
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
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.
Closing Thoughts…
No matter what cut you choose, its extremely important to understand how each cut should be cooked. It can be the difference between an excellent experience and a bad taste in your mouth (literally). If you ever need help or information on how to cook your steak, reach out to Merica Meats and we would be happy to walk you through the process! We want to make your steak eating experience extremely enjoyable.
By: Gary Wall
Founder: Merica Meats
Visit Us: mericameats.com
