While it might be tempting to turn your nose up at this one because of its tough texture, a skilled home cook can still get a tasty steak out of this cut with a marinade to tenderise it. Read next: A guide to lesser known beef cuts and how to cook them.
Why you should never cook a steak that has come straight out of the fridge. What cut of beef is Delmonico? Powered by Juicer. Cuts , Learn. Stanbroke , 3 months ago 7 min read. The best cuts of beef for steak Eye Fillet aka Fillet or Tenderloin A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal. Scotch Fillet aka Ribeye This cut, from the rib section of the animal, comes with an abundance of rich marbling, which makes it one of the most flavoursome steaks you can get.
Sirloin aka Porterhouse or New York Steak Sirloin comes from the hindquarter of the animal, and is lean, tender, flavoursome and juicy. Rump A traditional pub favourite, rump steak comes from — you guessed it — the rear end of the animal. Onglet aka Hanger Cut from the lower belly of the beast, onglet hangs from the diaphragm hence its alternative name.
Skirt Taken from the portion of the diaphragm muscle on the underside of the short plate, skirt is a thick-grained cut best suited to those who prioritise flavour over tenderness.
Flank Cut from the well-exercised abdominal muscles of the steer, flank steak is loaded with connective tissue — so, like skirt, it is packed with flavour at the expense of tenderness. Related posts.
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.
Now, the bottom sirloin is actually great for roasting, but it's generally not great for turning into steaks, unless — like the flank or skirt — you fancy slicing it up and marinating it. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew.
Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Bottom line: it's probably not going to be the worst steak you'll ever eat, but it definitely won't be the best, either. Otherwise known as the New York strip , the ambassador steak, the strip loin steak, the Kansas City strip, the club steak, the Omaha steak, or whatever other name you care to give it, the strip steak is a cut of meat that comes from the short loin, which is located in the top-center of the cow's body, just in front of the sirloin.
Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin. Serve them together, and you've got a T-bone or Porterhouse steak — which we'll come on to in good time. Now, if you're after a middle ground between tender and tough, the strip steak is probably the steak for you.
It's got a little chew to it, without being a nightmare to eat. It's also great for flavor and moisture, thanks to the marbling you'll find across the breadth of the cut.
Sadly, however, this marbling does mean strip steak can be a little on the pricey side, and it's debatable whether that extra cost is really worth it, especially compared to some of the other arguably superior expensive cuts out there. For the record, you can sometimes find bone-in strip steaks think of it like a T-bone without the tenderloin which are otherwise known as shell steaks or club steaks , and these versions pack some extra flavor.
Always worth considering, but again, expect to pay a little more for the privilege. One of the steaks you might not have heard of is the vacio steak , an extremely popular steak in Argentina but it's available here too. The vacio is a primal cut of the flank, but it's actually quite different from a flank steak. In the cow, the vacio hangs beneath the loin and is bolstered by the cow's belly, which encases the meat in layers of fat.
When butchered, the vacio steak has an unusual diamond shape, weighs between four and five pounds, and can feed a good-size party of hungry Argentines via The Spruce Eats. It's always slow-grilled whole, then sliced, and the well-marbled meat is tender and very flavorful. The crispy belly fat is almost as cherished as the steak itself. In France, the vacio steak is called the bavette d'aloyau. It's the exact same cut, but as you might expect, it's cooked in the French way.
The bavette is cut into individual steaks and is either marinated and grilled or pan-fried in butter naturally!
Now we come to the other part of the sirloin, and by far the better choice for steak fans. The top sirloin comes from — you guessed it — the upper portion of the sirloin butt , and is usually presented in the form of a tender, boneless steak. Now, while it may not be the most tender cut of beef, especially compared to some of the pricier cuts, it's not too tough at all and careful cooking can prevent it from becoming too chewy.
The great thing here is that top sirloin is hugely flavorful, and often marbled nicely. It's also fairly lean, making it a little healthier than its rival cuts. But the best thing top sirloin has going for it is that it's great value for money. You're unlikely to have to shell out as much cash as you would for a good ribeye or T-bone, for example, but you're going to get a much better steak than cheaper options such as the round or bottom sirloin.
It's also versatile, being as suitable to a Stroganoff or a kebab as it is a steak. If you're cooking on a budget, this is probably one of the best options you could choose. A T-bone steak is cut from the forward section of the short loin on a steer , and contains both a strip of top loin i. And what you've got here is a great combination of the texture and flavor of those two cuts, in one impressively-sized chunk of beef.
The strip steak has got all the flavor, and the tenderloin has got that amazing, tender feel to it. With the T-bone, you get to experience both at once. The last big positive of the T-bone, if you're the kind of person who gets a kick out of this and who isn't? And they always look so good. There are two downsides to T-bone steaks, though. The first is that they're usually crazy expensive, partly because they combine two prized cuts of beef, and partly because they seem to have become so popular in high-end restaurants.
The other is that they lack some of the versatility of tenderloin alone, which can be used in a number of different ways. They're not huge negatives, however, and if you're hankering for a good old fashioned hunk of steak — a real steak lover's steak, you know? Also known as butler's steak or boneless top chuck steak, flat iron steak is a relatively modern cut of beef as far as butchering techniques go.
According to Kansas City Steaks , flat iron steak comes from the shoulder region or "top blade" section of a cow. The meat is full of rich juicy marbling and is incredibly tender but for years had been considered unusable because of a very tough sinew that typically runs through that region of the animal. To classify as a porterhouse, the USDA specifies that the tenderloin portion must have a thickness of at least 1.
Most porterhouses are up to three inches thick, giving you a large, juicy cut with savory flavors. Most porterhouse enthusiasts tend to love cooking this cut on a cast iron skillet to give it the perfect sear and control the heat. Like the T-bone, porterhouses can be more expensive than other cuts, and often are a bit more per pound than T-bones. Similarly, porterhouses are tricky to cook until you gain some experience with them.
Sear it over high temperatures first and then move it away from direct heat to continue cooking. The rib eye is definitely a favorite of ours here at Chicago Steak Company. This cut comes from the prime rib area of the steer — the same area that gives us the prized ribeye cap — and contains incredible ribeye fat content that provides the perfect flavor and texture combination.
Ribeyes are super flavorful and can be very tender when cooked properly. One of the reasons the rib steak great for the grill is because they can cook over the intense flames of the grill and still remain juicy, thanks to their fat content that keeps them tender. You can usually choose a bone-in or boneless cut, with boneless being a little more expensive. Because ribeyes have such excellent fat content, you should take extra care when cooking them on the grill.
Use a drip pan to catch the drippings, or keep your steak away from direct flames. Still, the grill tends to be one of the most popular methods for cooking a ribeye because the smoky flavor lends itself well to the juicy cut. Because ribeyes have such incredible marbling, you should take extra care when cooking them on the grill. This cut of steak is one of the most popular, like a royal member of the steak family, if you will.
The filet mignon is a small section taken from the area of the tenderloin that sits closest to the ribs, making it extremely tender. Most filet mignons are between two and three inches thick, which is perfect for the grill. Filet mignon cooks beautifully in a pan, especially when wrapped in bacon. Bacon strips give it some extra, robust flavors as they cook along with the steak.
Filet mignon is one of the thicker cuts of steak, so it needs a bit more time than other steaks to cook. For best taste and tenderness, sear each side for about four minutes in some butter, and then move the steak and its juices to the oven for about another five minutes at degrees. Filet mignon is costly.
Some people often criticize filet mignon for its lack of flavor compared to other steaks. Top sirloin comes from close to the rear of the animal, right underneath the tenderloin strip portion. On the grill, a rare to medium-rare cook produces the right balance of flavor and tenderness.
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