Alternately called a New York strip, Kansas City strip, strip loin, or top loin steak, the strip steak is every bit as magnificent as the ribeye. Strip steaks might pack more intense beef flavor than a ribeye, possibly at the expense of tenderness, but there are so many variables—including grading, aging, and marbling —that it's a draw.
The bone-in version, while less common, is sometimes called a club steak. Beef tenderloin is the most tender and expensive cut of beef. This long, pencil-shaped muscle resides deep within the beef short loin where it avoids most of the heavy lifting that can make a steak tough.
The downside? It's not particularly flavorful. Cuts from the pointy part of the pencil are where we get filet mignon beware of butchers who call any tenderloin steaks filet mignon. Lower fat content can make them dry if overcooked. The porterhouse steak is a cross-section of the beef short loin taken from the rump end. It features a cross-section of the backbone with a portion of the ribeye muscle on one side and a slice of tenderloin on the other side.
These will cost you an arm and a leg at a steakhouse, but you can grill porterhouse steaks at home for a fraction of the cost. T-bone steaks are a lot like porterhouse steaks, only they are cut slightly forward on the short loin and thus have less or even none of the tenderloin muscle attached. Conversely, because they come further away from the rump, the ribeye muscle in the t-bone is slightly more tender than in a porterhouse.
Our first selection to come from somewhere other than the short loin section of the cow, skirt steak comes to us from the beef plate primal cut, specifically from the inside of the chest and abdominal cavity. Thick-grained and bound with chewy connective tissue , the skirt steak is nevertheless extremely flavorful.
If you cook it very fast on a very hot grill even directly on the coals , it will make a splendid dinner. Thick-grained and bound with chewy connective tissue, the skirt steak is nevertheless extremely flavorful.
If you cook it quickly on a very hot grill even directly on the coals , the skirt steak will make a splendid dinner. Be sure to slice it against the grain and try it in tacos! Top sirloin steaks are a compromise between cost, flavor, and tenderness. Taken from the beef sirloin primal cut, which runs from the lower back to the hip bone, top sirloin steak is much less tender than its counterpart in the short loin, but still tender enough to grill.
It will be drier and tougher, so take special care to avoid overcooking it. Flank steak comes from the beef flank primal cut or the belly and like the skirt steak, it is both flavorful and tough with fat bundles of muscle fibers that make up its thickly grained texture. As with the skirt steak, flank steak needs to be grilled quickly over very high heat and sliced against the grain. A good marinade will add flavor, but marinating does not tenderize the meat.
This avoids the thick seam of gristle across it, making the flat iron steak more tender. Cook flat iron steaks quickly over high heat until medium-rare and enjoy! Since the precise location of the division is arbitrary, the first chuck eye steak is basically a ribeye. Properly prepared and carved, it can be tender as well. Terrific for marinating, it is delicious grilled then sliced thin against the grain.
If you would prefer to pan-sear your steak, simply slice it thin against the grain first, then sear the slices in a very hot skillet. Think stir fry or served on top of pasta and grilled vegetables. Depending on its size and how you prepare it, one flank steak can serve 2 - 4 people.
Always a favorite, a T-bone steak delivers the best of all worlds: a meaty strip steak on one side of the bone, and a portion of filet mignon on the other. Tender and intensely flavorful, a T-bone is perfect on the grill, pan-seared or broiled. One steak typically serves 1 person, but a large T-bone can satisfy 2. There's a reason this steak is also known as the King of Steaks!
Like the T-bone steak, this bone-in cut boasts a full strip steak on one side of the bone, but it also delivers a full Filet Mignon on the other side.
This impressive cut is enough for 2 hungry meat lovers and is best cooked on the grill, pan-seared or broiled. Loaded with intense flavor, the skirt steak is great grilled then sliced thin against the grain. Fabulous in fajitas or on top of a salad, this versatile steak is perfect for 2 - 4 people. A flat-iron steak is incredibly versatile.
Almost as tender as Filet Mignon and extremely flavorful, it is well-marbled and great for grilling and broiling. You can also pan-sear it; slice it thin against the grain first, then sear the slices in a very hot skillet and use in stir fries, on top of salads or any dish that calls for thin slices of beef. Depending on its size and how you prepare it, one flat iron steak can serve 2 - 4 people. Also known as Cowboy Steak, Cowgirl Steak or Tomahawk Steak, a bone-in ribeye offers all the delicious qualities of the boneless ribeye steak: tender, richly marbled and deeply flavorful.
Many cooks believe leaving the bone in during cooking adds a deeper beef flavor. It certainly makes for an impressive presentation! This delicious steak is best prepared on the grill or broiled - be aware, leaving the bone in will increase cooking time.
It is also a great steak for a cooking technique known as "reverse searing," in which you bake the steak at a low temperature until desired doneness, then pan-sear it for a delicious outer crust. Depending on its size, a bone-in ribeye steak serves 1 - 2 people.
It boasts the same richness and tenderness as the popular strip steak, but, as with the bone-in ribeye, there are many cooks who believe leaving the bone in during cooking adds a deeper beef flavor.
Grill, pan-sear or broil this steak. It's also a great candidate for the "reverse searing" technique described for bone-in ribeye steak. A strip steak is just right for 1 person. Bone-in filet mignon is an exceptional, hand-carved cut of steak typically only found at exclusive steakhouses. But you don't have to be a steakhouse chef to cook this incredible cut at home; you just need a grill or oven.
Our instructions provide the best ways to cook bone-in filet mignon, from the initial sear to moment you serve it. With all the succulent tenderness you would expect from our filet mignon and with even more buttery rich flavor from the bone, this premium filet offers the impressive presentation and taste your family and friends deserve.
Imagine the lean, tender succulence of filet mignon combined with the bold, meaty flavor of a Kansas City strip steak, and you'll understand why our Kansas City strip filets are a beef lover's dream-come-true! Also known as a baseball cut strip, this extra thick cut comes from the center of the flavorful strip loin.
Translation: this lean steak is tender, yet boasts enough marbling to deliver rich, full flavor. Because it's so thick, it's easy to prepare in a variety of ways — grilling, broiling, reverse sear, and pan-sear. Just follow the link below for detailed instructions.
Serve Kansas City strip filets and your house may just become everyone's favorite steak house! There's no denying the bold flavor of a great ribeye steak. But what if you want a great steak with less fat around the meat? And there are plenty of ways to mess up a steak , of course: you might overcook or undercook it, you might cut into it too soon, or, of course, you might start things off with the wrong cut of beef.
There are so many different cuts that can be cooked as steaks, and — let's just say — some are better than others.
These are some of the most famous cuts of steak, ranked from the very worst to the very best. It's probably important to point out that few cuts of steak are genuinely nasty. Some are better than others, sure, but most have some kind of purpose and there aren't many that you ought to genuinely avoid at any cost. Then again, there is the beef round. It's a large primal cut of the cow, mainly coming from its rear leg and rump. It's made up of three parts — the top, the tip, and the bottom.
Let's start with the top round. It's basically the most tender part of the round, though that's not saying much, and tends to be extremely tough and lean. This cut of beef is fantastic for roast beef or a slow cooker pot roast recipe your family will beg for. As a steak, however, it's next to useless. It's way, way too tough, and is lean enough to make it basically devoid of flavor. The tip isn't much better. Otherwise known as sirloin tip, this lean, boneless cut might do you a good kabob or stew, but the connective tissue in there means that, unless you braise it, it's going to turn out all chewy and gross.
Finally, there's the bottom round — which includes the eye of round, a cut of meat The Splendid Table once called "one of the few unredeemable cuts of meat. Skirt steak comes from the part of the cow known as the plate , which is essentially the muscle that you find inside the chest and below the ribs.
Although you can get two different kinds of skirt, inside and outside, they're not that different from each other; and you're most likely to come across inside steak at the grocery store, since the outside is far more difficult to get hold of.
Skirt does have one or two things going for it. Mainly, the fact that it's genuinely quite flavorful — although, like the round, it's still best cut into thin slices than served as a full steak. This is because it's a very tough, muscle-heavy cut, meaning overcooking by just the slightest amount is going to make you very unhappy. If you really must cook skirt steak, keep it rare or medium rare at the very most.
Frustratingly, although they're fine to pan-fry, the long shape of the skirt makes it unwieldy to prepare and season, and a total nightmare to fit into all the but the largest pans. For many, skirt steak just isn't worth the fuss. That said, you may find that this simple 3-ingredient steak marinade is all you need to elevate the cut of meat. Like skirt steak, the flank cut of beef comes from the underside of the cow — this time a little further back, right behind the plate.
It's actually very similar to skirt steak too, with each having their own advantages and neither really being much better or worse than the other. The main difference is that , while skirt steak is a flavorful, tough steak, flank steak is a slightly less tough, yet also more flavorful cut of beef.
That's not saying much, however, and flank steak does still tend to be tougher than many other cuts. Again, you're generally not going to want to cook flank as a steak at all unless you intend to serve it as thin slices, but they do at least marinade nicely.
As ever, remember to cut against the grain or you're in for a whole world of pain. All things considered, there's not a lot more to be said for this one. We can't really tell you which to go for if you've got a choice between flank steak or skirt steak — it probably depends on whether you prize taste over tenderness, or vice versa; but there's really not a whole lot of difference between the two.
Either way, you're probably better off with something else. The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. These different parts vary wildly in general quality, tenderness, and flavor. By and large, the bottom sirloin is the inferior cut of the three. The sirloin is the hip of the cow , with the bottom sirloin being taken from the upper hip section.
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