Summary
”There are many different types of steak cuts, but not all of them are equally delicious. The best steak cuts you should know are those that are tender and juicy, and there are a few different cuts that fit this description.
T-bone, ribeye, and porterhouse steaks are all great choices, and they can be cooked in a variety of ways to achieve the perfect level of doneness. This article will help you to find the cuts that will enrich your tastebuds”
Introduction
It’s crucial to consider thickness for practically any steak. Although thinner steak slices can be cooked ideally just on the grill and in the microwave, they take a little longer to perfect.
If you cook your excellent steak for a further 30 or 60 seconds, it can change into a less appetizing hockey puck. You have more time to experiment with thicker pieces, allowing you to acquire the ideal grill grates and cook without overcooking.
Naturally, the ideal thickness will depend on your preferences, but it’s a good idea to select a cut that is at least an inch thick for all types of cooking. That’s why I am writing you some of the best steak cuts you should know to get a perfect steak.
We are not rating them as steak cuts from best to worst, but here are some of the most tender cuts of steak.
Top Steaks Cuts
T-Bone
The small loin of a cow cut closer to the stomach than to the back is where T-bone steaks are taken. These cuts, which have a tenderloin across one side and strip steak on another, are frequently tender and among the most well-liked at steakhouses.
As a result, the T-bone may satisfy your palate by offering two types of steak flavor and texture in one cut.
A T-bone is a treat for every steak fan because it has two steaks in one. When cooked properly, t-bones retain their juicy texture and flavor. T-bones can also range in thickness from one to two inches, which is ideal for the grill.
Porterhouse
The porterhouse indeed resembles a T-bone in appearance. It is also a short loin cut with both a strip and a tenderloin. Because they are cut further toward the leg section, which contains more muscle, porterhouse steaks are often more significant than the T-bones and slightly less tender.
The USDA stipulates that the tenderloin part must be at least 1.25″ thick at its widest point to be classified as a porterhouse. You get a big, juicy cut with savory characteristics when you purchase a porterhouse, typically up to 3 inches thick.
You frequently get a bit more flesh from such cuts than a T-bone because the porterhouse typically has a more considerable tenderloin portion than T-bones, in both length and thickness.
For the proper sear and control of the heat, most porterhouse lovers like to cook this cut in a cast iron skillet. It is among one the best steak cuts you should know.
Rib Eye
Now at Chicago Steak Company, the rib eye is unquestionably a fan favorite. This cut originates from the prime rib region of the steer, which is also where we get the highly sought ribeye cap and has exceptional ribeye fat content, which gives it the ideal flavor and texture.
Ribeyes are typically between 34 and 1 12 inches thick but select a cut closer to 1 12 inches thick for the most acceptable grill results. When cooked properly, ribeyes have a great flavor and can be very tender.
Because of their high-fat content, which keeps them tender and allows them to cook so over the intense heat of the grill while remaining juicy, rib steaks are excellent for the grill.
Please make the most out of the rib eye by scorching it over high heat for a few minutes on each side, then lowering the heat until it is cooked to your liking.
While the rib steak isn’t necessarily a cheap cut, it is slightly more affordable per pound than most other cuts on our list. Typically, you have the option of a bone-in and boneless cut, with the latter being slightly more expensive.
Filet Mignon
As a sort of royal member of a steak family, this cut of meat is among the most well-liked. The
steak fillet mignon is a tenderloin portion that begins at the ribs and finishes toward the back of the cow, despite the fact that it is also occasionally called a tenderloin.
The tenderloin’s close-to-the-rib portion, from which the fillet mignon is cut, makes it so soft. Most fillet mignons are two to three inches thick, making them ideal for grilling.
In a pan, fillet mignon cooks perfectly, mainly when bacon is used as a wrap. As they cook with the steak, bacon strips add some additional, robust flavors to the dish. One of the thicker s steak cuts, fillet mignon, requires a little more cooking time than other steaks.
For maximum flavor and tenderness, sear the steak on each side in some butter for approximately four minutes. Then transfer the steak and any liquids to the oven and cook for about five more minutes at 425 degrees.
Top Sirloin
Top sirloin originates from a small area of the animal’s back, directly below the tenderloin strip. Because it originates from a particularly muscular part of the animal, this steak isn’t as tender as other others.
However, it does have some extraordinary, deep flavors that are unique from those of other steaks.
A rare to moderate cook on the grill results in the ideal harmony of flavor and softness. Compared to other steaks, top sirloin is very inexpensive, making it a fantastic choice for big cookouts. Grilled to the proper temperature, it still offers incredible beef flavor without much fat, giving it the most precisely balanced steaks.
Due to how perfectly the grill’s flavor complements the steak’s flavor, most people like to grill top sirloin. Before grilling, rub extra olive oil plus your choice of seasonings onto the top sirloin.
Strip Steak
The small loin of an animal, just behind the rib region, is where the strip steak is produced.
Since there aren’t many muscles in this location, the wound is still sensitive. If you recall, the T-bone and the porterhouse are made of one side of this cut.
Strip steaks are usually about 1-2 inches thick and can be long because the small loin is a significant animal region.
Strip steak is available in boneless and bone-in cuts, the boneless being somewhat more expensive per pound than bone-in. In comparison to T-bone, ribeye, fillet mignon, and other cuts, the strip steak is cheaper.
They are versatile cuts that can be cooked on the grill, in a skillet, or in an oven. However, they are trendy since a straightforward grilling technique is required to prepare strip steaks perfectly.
Find a strip of steak approximately 1 12 inches thick, then season it with salt and black pepper for the most satisfactory results.
For 3 to 5 minutes, brown each side on high heat, and then turn to low heat for just another 5 minutes or so. This cut is best cooked to a medium-rare temperature.
Beef Chuck Primal Cut
This meat is a sizable chunk of beef taken from the arm, shoulder, and chest regions. You can obtain additional excellent cuts such as tasty roasts, blade steak, and Denver steak.
This cut of beef is renowned for its intense flavor and for producing a variety of well-liked steaks. It is also considered one of the best cuts of steak; this steak beef is best utilized for roasts, where it may cook gently over low heat.
The beef naturally becomes more tender during cooking thanks to its natural fat, keeping behind the desired rich, beefy flavor without the meaty, chewy texture.
Final Verdict: Choose the Best Cut of Steak
We know that there are many steak options, which can be confusing. So, there are some best steak cuts you should know to find the most tender cut of steak.
With a few particular adjustments depending on thickness, preferred cooking temperatures, and the type of cut, you can rest confident that most cooking techniques work well for almost any steak cut. Practice makes perfect whether you want to pan-fry, grill, or broil your steak.
FAQ’s
1 When it comes to steak, there are a lot of different cuts that you can choose from. But which ones are the best?
Here are some of the best steak cuts that you should know about:
- ribeye – This is one of the most popular cuts of steak, and for good reason. It’s packed with flavor and juiciness and is relatively easy to cook
- sirloins – These are another popular choice and are known for being relatively lean while still being juicy and flavorful.
- filets mignons – These are the most tender cuts of steak, and are perfect for those who want a truly luxurious dining experience.
- porterhouses – These are large steaks that include the filet and the strip steak in one cut. They’re perfect for feeding a crowd, or for those who want a hearty meal.
- strips – These are the classic “steakhouse” steaks, and are known for their intense flavor. They can be cooked quickly and easily, making them a great choice for busy weeknight dinners
No matter which cut of steak you choose, make sure that you cook it to your liking. Rare,
medium, or well-done, it’s up to you. And don’t forget the sides. A good steak is only as good as
the accompaniments that go with it. So choose wisely, and enjoy your meal.
2 What is the best way to cook a steak?
There are a lot of different ways to cook a steak, but it really depends on your personal preferences. Some people like their steak rare, while others prefer it medium or well-done. The best way to cook a steak is ultimately up to you.
If you’re unsure of how you like your steak cooked, start by cooking it on the stovetop over medium-high heat.
Then, use a meat thermometer to check the internal temperature of the steak. Rare steaks should be cooked to an internal temperature of 130 degrees Fahrenheit, while medium steaks should be cooked to an internal temperature of 145 degrees Fahrenheit.
3 How do I choose the best steak cut for me?
The best steak cut for you ultimately depends on your personal preferences. Do you want a leaner steak or one that’s packed with flavor? Do you want a tender steak or one that’s easy to cook? Consider these factors when choosing a steak cut.
If you’re looking for a leaner steak, opt for a sirloin or filet mignon. These cuts are relatively lean while still being juicy and flavorful.
If you’re looking for a more flavorful steak, go for a ribeye or strip steak. These cuts are packed with flavor and juiciness and are relatively easy to cook.
4 How do I know if my steak is cooked the way I like it?
The best way to know if your steak is cooked the way you like it is to use a meat thermometer. Rare steaks should be cooked to an internal temperature of 130 degrees Fahrenheit, while medium steaks should be cooked to an internal temperature of 145 degrees Fahrenheit. Well-done steaks should be cooked to an internal temperature of 160 degrees Fahrenheit.
5 What are some of the best side dishes to serve with steak?
Some of the best side dishes to serve with steak include roasted potatoes, grilled vegetables, and a simple green salad. Pair your steak with sides that complement its flavor and texture.
And don’t forget the sauce. A good steak is only as good as the accompaniments that go with it. So choose wisely, and enjoy your meal.
