Cuts of Steak and How to Cook Them

Are you someone who has a lot of trouble telling different kinds of steak apart? It is not an uncommon tendency, particularly among those of us who eat our steak mostly in restaurants. However, if you would like to start making your own steak dinners at home, you can learn how to do it. Let us take a look at the options available and the best ways to prepare them.

Rib Eye – One of the best cuts for all around cooking, this is a steak with a high fat level that makes it almost impossible to ruin. Even beginners can turn out a tender, flavorful, juicy rib eye steak with minimal difficulty. This steak is great under the broiler, in the pan, or on the grill.

New York Strip – Also, this versatile and tender cut is relatively flavorful. It is best prepared by pan frying or grilling, not broiling. The fat can be trimmed, but do it only after cooking – the fat is what adds the flavor to this great steak.

Tenderloin – Steaks from the tenderloin are among the most expensive cuts available, but are lean and extremely tender, due to the limited use these muscles receive. The low fat of this steak causes many people to wrap it in bacon before cooking or sear it in butter. High in price, tenderloin is usually a choice for important occasions.

T-Bone – The classic steak most of us think about this combines the New York Strip and a tenderloin. Porterhouse steaks are a type of t-bone steak cut further up the loin, and are known for size and tenderness. T-bones can be hard to cook, due to the difficulty of cooking them evenly. Do not choose this one if you like well-done meat. This steak is hard to pan cook or sear, so try grilling your t-bones or broiling them instead.

Flank Steak – Long and thin, this is a cut of meat used traditionally in London Broil, but that is not the only option. Consider flank steak on the grill when you are serving a lot of people. Remember that although it is more flavorful than many high-end steaks, it is also pretty expensive. That means you should marinate your flank steak and cook it whole, slicing across the grain on a diagonal to serve.

Skirt Steak – Similar to flank steak, this long thin piece of meat can be cooked a number of different ways. cooking steak in frying pan is a great choice for this meat, traditionally used in fajitas. It can also be braised, stuffed, and grilled.

Top Sirloin – This popular steak is affordable, and more tender than flank and skirt steaks. It is tougher than the fanciest cuts, however, and is very lean. Pound and marinate it for cooking on the grill, or use it in kebabs.

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