Best Cuts of Beef to Make Steak at Home
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Filet Mignon
Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine. It's one of the most expensive cuts of beef considering the muscle doesn't get much work, and it'due south so tender you could cutting through information technology with a fork. Because they're already tender, they don't require a marinade, so try pairing the steak instead with a flavorful sauce or butter like in merlot filet mignon.
How to Melt It: The steaks have almost no fat content, then you definitely don't want to overcook them, or they will dry out out. Simply dress the filet upwardly with table salt, pepper and any herbs you like. And so, cook it in a bandage-iron skillet until it reaches a rare or medium-rare temperature. Learn more well-nigh how to cook steak in a cast-fe skillet.
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Ribeye
The ribeye is the juiciest, nigh marbled steak. It'southward cutting from the middle of the rib department and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, just information technology's also slightly chewier. This is a pretty forgiving steak to melt considering it has so much intermuscular fatty; overcook it slightly, and it volition still taste juicy. When shopping, expect for ribeyes with good marbling and a nice fat cap on the top. If you similar ribeye, don't forget to attempt prime rib, which is besides cut from the rib department.
How to Cook It: Yous won't demand to marinate this steak considering of its fat content, and nosotros like using a uncomplicated table salt-and-pepper rub that doesn't comprehend up the beefy flavor. Cook ribeye over dry out rut—similar a grill or a bandage-iron pan—until it reaches your desired temperature. Attempt this recipe for peppered ribeye steaks that enhances the steak's natural flavor without roofing it upwards.
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Strip
The strip steak—also known as a New York strip—is cut from the brusque loin. It has less fat than a ribeye only more flavor than a tenderloin and is nigh always sold as a boneless steak.
How to Cook It: Fix a strip steak the same style you would a ribeye: seasoned with salt or a dry rub, and cooked over dry rut like in this bandage-iron skillet steak recipe. These steaks taste best in the medium-rare to medium range. Learn how to cook a medium-rare steak.
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Sirloin
Sometimes called top sirloin, these boneless steaks come from (you guessed it!) the sirloin department, near the rear of the beast. Some people say they're neither tender nor flavorful, only we disagree; sirloin steaks have a very pleasant beef-forward flavor, and their inexpensive price tag makes them affordable for weeknight dinners.
How to Melt It: Considering the sirloin doesn't have much fat or intermuscular marbling, you'll desire to take care not to overcook information technology. Whatever temperature over medium will sense of taste dry. These steaks gustatory modality fantastic when dressed upward with a dry out rub in recipes like zippy sirloin steak.
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London Bake
Technically, London broil is a cooking method, not a cutting of beef, merely many grocery stores sell steaks past this proper name. It's unremarkably a summit round steak cut from the hindquarters of the beef, just you might desire to double-cheque with the butcher because sometimes flank steak is sold under this name.
How to Melt It: Information technology's best to marinate these steaks with an acidic ingredient to help suspension downwardly the tough muscle fibers. Then, flash-sear them in a hot pan or on the grill. Overcooked London broil tin be tough and chewy, so nosotros recommend keeping the steak in the medium-rare to medium range. Then, cut the steak against the grain afterward resting. These steaks are too a not bad choice for homemade beef jerky.
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T-bone or Porterhouse
These "T-shaped" steaks are a favorite of meat lovers because they actually incorporate ii steaks: the strip and the tenderloin. They're cut from the short loin and are always sold on the os. The major difference between a T-bone and a porterhouse is that the latter is by and large cutting from the back of the loin, and it contains a larger portion of filet mignon.
How to Cook It: Cook these steaks over dry heat as you lot would a strip loin, using a meat thermometer if yous need to make certain the thick steak cooks through. After it rests, cutting the meat from the bone in two pieces, slicing each one perpendicular to the bone. So, supervene upon the slices around the bone and then it looks like a whole steak for presentation purposes. Endeavor this flim-flam when making T-os steaks and burgundy mushrooms. Together, they make a perfect, pretty pair.
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Tomahawk
This Flintstone-looking cut is basically a ribeye steak that wasn't cutting off of the rib bone. Its thickness depends on the thickness of the os, but they're generally in the neighborhood of two inches thick. They likewise weigh enough to feed several people!
How to Melt Information technology: They expect intimidating, only you just need to know how to cook a thick steak to pull it off. It's best to sear a tomahawk steak in a bandage-iron pan or over the hot side of the grill. Then, finish cooking them in the oven or on the indirect estrus side of the grill. If you like cooking steak on the grill, detect your favorite of our top grilled steak recipes.
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Skirt
The skirt steak is a long, thin muscle cut from the plate department of the belly. Information technology's a very tough cutting with a lot of connective tissue, but it turns out juicy and tender if cooked correctly. You lot tin find both inside and outside brim steaks, and well-nigh butchers take intendance of trimming off the thick, outer membranes before selling them.
How to Cook It: It's best to marinate a skirt steak in an acidic marinade like the ane in this grilled brim steak with red peppers and onions recipe for at least xxx minutes before cooking it. Then, flash sear information technology over high heat and serve it medium-rare to medium. It'southward important to cut the skirt against the grain to avoid chewy bites. If you have whatsoever leftovers, make sure y'all know how to reheat steak properly.
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Flank
Flank steak is similar to brim, but it has a few characteristic differences. It comes from the belly, but the flank section is further back towards the beefiness'south rear. It's thicker and wider than the skirt, and it cooks upwardly slightly more tender.
How to Cook It: Similar skirt steak, it's best to use a flavorful marinade (for example, the marinade in this grilled tender flank steak has soy sauce, lemon juice, honey and garlic) and melt flank steak over loftier heat. It tin get tough when cooked over medium, and nosotros call back it tastes best at medium-rare. For the best eating experience, thinly slice flank steak confronting the grain. Piece of work more flank steak recipes into your weekly meal programme!
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Hanger
Hanger steak is one of the best cuts of beef you didn't know you could ask for. It'southward relatively inexpensive and has a super beef-frontwards flavor. It comes from the plate or belly section of the moo-cow, just it'due south not connected to whatever bones. (Information technology hangs from the diaphragm, hence the nickname "hanging" steak.) If yous're buying a whole hanger, enquire the butcher to remove the thick, inedible membrane that runs downward its heart.
How to Cook Information technology: Like skirt or flank steaks, hangers benefit from a marinade with a strong acidic component. Cook it over high heat and be sure to cut against the grain earlier serving. You tin cook hanger to medium-rare, but we think it tastes best at medium temperatures.
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Rump Steak
Rump steak (sometimes called round steak) is an inexpensive alternative to ribeye, and it tastes dandy if yous cook it correctly. It comes from the hindquarters of the cow, so information technology's lean like sirloin. Because these muscles see more than work, the rump is less tender than nearly of the cuts on this list.
How to Melt Information technology: It's definitely all-time to marinate a rump steak for a to the lowest degree iv hours, and we recommend cooking these steaks in a cast-iron pan. Afterward searing the steak until it reaches a medium temperature, keep it juicy by letting it rest for at least 15 minutes. Then, slice it against the grain. Or, try it in the ho-hum cooker, like for this Asian-style steak recipe. If you need a reminder, here's how to sear steak in v uncomplicated steps.
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Denver Cut
The Denver cutting is my new favorite steak. Information technology's cut out of the center of the chuck, which runs along the forepart shoulder. This section is typically very tough and not well-suited for steaks, merely because the Denver is located in the centre, it sees very piffling do. It'south marbled like a strip without all the excess fat (or high price tag).
How to Cook It: These steaks cook exceptionally well using sous vide, or cooked on the indirect side heat of the grill before being reverse-seared at the terminate. They taste all-time at medium-rare to medium temperatures.
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Flap Steak
Flap meat doesn't necessarily sound appetizing, merely it's an affordable, versatile cut that tastes slap-up. Sometimes called sirloin flap, this cutting comes from the very bottom of the sirloin close to where it meets the flank section.
How to Cook It: You tin can utilise flap steak in any recipe that calls for skirt or flank steak. Information technology's best when seasoned with a marinade, cooked over high heat and served around medium temperatures.
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Cube Steak
Cube steak refers to a thin cut from the round section in the hindquarters. They are tenderized using a meat mallet and are sometimes scored with niggling cuts. This helps them cook very speedily, but it's almost incommunicable to melt them to whatsoever temperature other than well-done.
How to Cook It: These steaks are best-suited for chicken-fried steak: breaded and fried before being topped with gravy. The dish volition taste beefy, and the gravy tin can encompass up any dry texture.
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Apartment Iron
The flat iron is a tender steak cut from the chuck department, the front shoulder of the beef. Information technology'southward taken from the upper portion of the shoulder blade and has a triangular shape that resembles an atomic number 26. It'southward very tender and flavorful, although there is a tough sinew running through its middle that should not be eaten.
How to Melt It: Melt a flat iron the same fashion you would a filet mignon: in a hot pan or grill until it reaches medium-rare temperatures. These lean steaks make a great steak salad.
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Tri-Tip Steak
Tri-tip steak (besides called Santa Maria steak) comes from tri-tip roast, which is a triangular cut from the bottom sirloin. While it's perfect on the grill without whatsoever help from a rub or marinade, it's downright delicious on a ciabatta scroll or marinated in beer and lime juice for steak tacos.
How to Cook Information technology: Tri-tip steak doesn't have a lot of fatty, so information technology'southward all-time cooked with high oestrus (the oven doesn't get hot enough). Cook it on the grill, under the broiler, or pan sear it in a cast-iron or carbon steel pan on the stove. After it reaches 135°F, let it residuum for 5 minutes, and slice it against the grain. Learn more almost how to cook tri-tip steak.
Originally Published: December 02, 2021
Source: https://www.tasteofhome.com/collection/types-of-steak-everyone-should-know/