Yes! It’s here! Our Steak houses category for all of you steak lovers! Now you can discover new steak places to try in your area. Before you go and try all of them out though, do you know the different kinds? It’s not essential to know but it is nice to be familiar with all of them so you’ll know exactly what to order, right? To jump-start our new category, here is a quick guide about the different types of steak cuts out there, specifically the most popular ones.
Steak refers to the different cuts of beef. There’s flank steak, hanger steak, and skirt steak, to name a few. We focus here on four expensive cuts that are the ones you usually see at almost every steakhouse. These cuts are called tenderloin, New York, T-bone, and ribeye. All four of these steaks come from a few muscles in the same general area toward the top of the steer. These steaks are much more tender than other cuts of beef too. Cooking these fast and on intense heat are all that’s needed to char and brown the outside while the inside can be eaten as rare as you like.
Also called Filet mignon, Châteaubriand, and fillet, the tenderloin is very popular and is actually the most expensive one. It is sold boneless, appearing wide on one end and tapered down on the other end. Filet mignon is from the smaller end, Châteaubriand the thicker end. When trimmed of silver skin, gristle, and fat, the tenderloin will appear small and compact. The meat is lean, thick, with a buttery flavor. To cook tenderloin, it needs to be seared from the outside until browned and subsequently heated in an oven.
New York Strip
The New York Strip is also known as Manhattan, Kansas City strip, top sirloin, and top loin. It is taken from the short loin behind the ribs and it appears fat on one edge of the steak. New York strips are tender, but not as tender as tenderloins or ribeyes. They do, however, have a good beefy flavor when cooked over high heat.
The T-Bone also goes by the name of Porterhouse. It is actually a cross section of the unfilleted short loin and the bone is in place. You will see that there is a T-shaped bone with meat on both sides of the longer portion of the bone. On one side is a piece of the tenderloin, and the other side is New York strip. The taste? Super tender, buttery, beefy, and juicy. Cooking involves extra care because the tenderloin will cook more quickly than the strip side. The best way is to keep the tenderloin further away from the heat source by using a two-level fire when grilling.
Finally, we talk about the ribeye, or the Entrecôte, Delmonico, Scotch fillet, and Spencer. It comes from the upper rib cage and it can either be sold bone in or boneless. You will see that there are lots of fat marbling the meat and there are large pockets of fat too. The central eye has a finer grain while the outer section is looser and fattier. It usually tastes beefy and juicy when cooked over high heat.
So now you know more about these popular steak cuts. Ready to go to our Steak Houses listings and try them out for yourself?