When it comes to steak, there are a lot of cuts to choose from. Some are more tender and juicier than others, while others are tougher and require a bit more care when cooking. To help you navigate the world of steak before going to Sirloin Stockade, we’ve put together a list of the top cuts of steak and what makes each one special.
Ribeye is one of the most popular steak cuts for a reason. It comes from the cow’s rib section and is known for its rich, marbled texture that gives it plenty of flavor and juiciness. The marbling in ribeye makes it perfect for grilling, as the fat melts and bastes the meat as it cooks. It’s also a versatile cut that can be cooked to a variety of temperatures and seasoned with a variety of spices and herbs.
The porterhouse is considered by many to be the ultimate steak due to its combination of desirable characteristics. It is cut from the junction where the tenderloin and top loin (NY Strip) meet, creating a bone-in cut in the shape of a letter “T.” Although similar to the T-bone cut, the porterhouse has a higher ratio of tenderloin to top loin.
It’s a center cut, providing equal portions of the buttery NY Strip and tender filet mignon on either side of the bone. Though it may be expensive, its large size can easily feed two people, and its quality is worth the cost. With simple seasonings and high-heat cooking, the porterhouse yields a delicious combination of tender and flavorful meat.
Filet mignon is a small, lean cut of steak that comes from the tenderloin. It’s known for its melt-in-your-mouth texture and delicate flavor, making it a favorite of steak lovers everywhere. Because filet mignon is so tender, it requires minimal seasoning and can be cooked to a variety of temperatures.
The New York Strip is a steak cut from the shorter side of the cow’s loin. Due to the area being less active, it tends to be more marbled with fat, resulting in a fuller-bodied, richer flavor. NY Strips can be purchased bone-in, adding to their potential flavor and presentation. They are commonly available in 16-ounce cuts, but can be cut to larger sizes upon request.
The fat content in NY Strip steak makes it perfect for quick sears over a stove top, reverse searing or grilling. Additionally, it pairs well with a wide variety of wines, particularly red wines like Cabernet Sauvignons and Bordeauxs, which have a higher level of tannins that soften when they combine with the steak’s fat. The wines’ acidity helps to cut through the fat as well.
Hanger steak is a lesser-known cut that experts refer to as “the butcher’s secret.” It comes from the cow’s diaphragm and is known for its rich, beefy flavor and tender texture. Because hanger steak is so flavorful, it requires minimal seasoning and can be cooked to a variety of temperatures.
Bavette, also known as flap steak, is a flat cut of steak with an intense beef flavor. It comes from the lower chest area of the cow and is known for its versatility and deliciousness. Bavette has a significant amount of fat, which is why it can be enjoyed in a variety of forms from sliced thin to cooked whole with just the usual seasoning.
Top sirloin is a leaner cut that’s known for its tenderness and juiciness. It comes from the area of the cow between the last rib all the way to the hip bone. Top sirloin is a more relaxed cut that’s marbled with more fat than bottom sirloin, making it more tender and juicy. Top sirloin is a great individually portioned cut that’s well suited for simple high-heat cooking methods.
The T-bone steak is a classic cut that includes both the tenderloin and the strip steak, separated by a T-shaped bone. The tenderloin side of the T-bone is known for its tenderness and mild flavor, while the strip side is more firm and flavorful. T-bone steaks are often large enough to share, making them perfect for special occasions or family dinners.