Steak spans cultures and worlds, a true culinary masterpiece that can be enjoyed in a variety of delicious ways!

Whether you're a seasoned home cook or a novice in the kitchen, understanding the different cuts of steak and their cooking methods will help you in creating a truly exceptional steak experience.

Understanding the different cuts of steak

Before we delve into cooking techniques, it’s important to note that not all steaks are the same and that the anatomy of the cow plays an integral part in how you might prepare and cook each cut of meat. That’s why it’s so important to start with the basics so that you can identify the most popular cuts of steak in your grocery store’s meat department! 

Each section of the cow contains various muscles that are responsible for different movements of the animal, resulting in varying levels of tenderness and flavor. Because each section will have different amounts of fat, muscle and tissue, they will cook differently and may require some different preparation, too. That’s why it’s so important to know what cut you have so that you can cook it in a way that brings out its natural flavor and tenderness!

Most popular cuts of steak and how to cook them

Filet mignon

Originating from the tenderloin, the filet mignon is the epitome of tenderness, often referred to as "butter-soft." Its lean nature imparts a delicate flavor that pairs beautifully with simple seasonings and sauces. Filet mignon is best cooked quickly over high heat, such as pan-searing or grilling, to preserve its succulent juiciness.

Ribeye

Harvested from the rib section, the ribeye boasts an abundance of marbling from the intramuscular fat that contributes to its exceptional flavor and tenderness. However, this marbling can also make it challenging to cook evenly. Ribeye thrives on high heat, whether grilled, pan-seared or broiled, allowing the fat to render and caramelize, creating a real explosion of flavor.

New York strip steak

Derived from the short loin, the New York strip steak offers a balance between tenderness and flavor. While not as tender as filet mignon, it possesses a robust beefiness that satisfies even the most discerning steak lovers. New York strip steak is best cooked over high heat like grilling or pan-searing to lock in its juices and enhance its natural flavors.

T-bone steak

The T-bone steak, a true carnivore's delight, presents a unique combination of filet mignon on one side and New York strip steak on the other. This duality offers a contrast of textures and flavors, catering to a range of preferences. T-bone steak is best cooked over high heat to ensure even cooking and maximum flavor.

Porterhouse steak

The porterhouse steak, the granddaddy of steaks, is essentially a larger version of the T-bone steak, boasting a more substantial filet mignon portion. This cut caters to those who crave an abundance of tender, flavorful meat. 

Top sirloin

Originating from the top of the sirloin (who’d have thought?), the top sirloin is a leaner, more affordable cut that still packs a punch of flavor. Though not as tender as its more expensive counterparts, it offers a robust beefiness that holds its own in various dishes. 

To preserve its moisture and enhance its natural juicy flavors, top sirloin is best cooked over high heat, such as grilling, pan-searing or broiling.

Chuck roast

Chuck roast is a well-marbled cut of beef that comes from the shoulder of the cow. It’s most often used to make beef stew, pot roast or ground beef and is best cooked slowly to draw out the most flavor.

Round roast

Round roast is a large, lean cut of beef that comes from the hindquarters of the cow. It is best cooked slowly, such as in a slow cooker or Dutch oven and is best used to make pot roast, beef stew or shredded beef. 

Short ribs

Aptly named, these ribs are short, fatty ribs that come from the short plate of the cow (the front belly, just next to the skirt steak). The moisture and fat in these short ribs can be used to make some crispy beef short ribs, flavorful barbecue or fattier ground beef. 

Ground beef

Though not as fancy as a steak, ground beef is a versatile ingredient that can be used to make a variety of dishes from hamburgers to meatballs to chili, spaghetti sauce, pies and more. Ground beef can be made from any cut of beef, but it is typically made from a combination of cuts that are leftover after the prime cuts are taken.

How to grill the perfect steak

Grilling steak is the quintessential steak-cooking technique, giving the meat a smoky, charred flavor that complements the meat's natural richness. 

To grill a steak to perfection, follow these steps:

• Preheat the grill to high heat, ensuring even heat distribution over the entire surface. 
• Season the steak liberally with salt and pepper, or experiment with other seasonings like garlic powder or onion powder.
• Pat the steak dry with paper towels just before to remove excess moisture and to promote even browning.
• Sear the steak for 3-4 minutes per side, or until desired doneness is reached.
• Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute, ensuring a tender and flavorful steak.

The best part about cooking steak is that even though you can get really, really fancy with it, all you really need is a hot grill, some salt, some pepper and a good appetite. It’s hard to make a bad-tasting steak, so have fun with it and experiment with flavors and techniques until you find one you really like. 

Bon appetit!

Pin it!

Featured photo courtesy Pixabay/Ann1992