You get two steaks in one with a T-bone, which is quite a treat for any steak lover. As it cooks, the fat renders itself down, creating the excellent texture and rich steak flavor you expect. Not all beef is created equally. They may not cut quite as easily as a serrated blade, but you can sharpen them frequently to help them maintain their performance. This is the choice of real steak aficionados. These cuts are usually tender and one of the most popular at steakhouses because they contain two different types of meat: a tenderloin on one side and a strip steak on the other. Because ribeyes have such incredible marbling, you should take extra care when cooking them on the grill. Skirt Steak. The tenderloin side cooks faster than the strip side since it has less fat, so it can help you to keep the tenderloin side further away from direct flame. Most porterhouse enthusiasts tend to love cooking this cut on a cast iron skillet to give it the perfect sear and control the heat. Select is the next grade of beef and is a good choice for those who like to cook steaks on a grill. The best steak on the menu isn't necessarily the most expensive one. There's more to cooking a perfect steak than knowing when to salt it and how to tell when it's a perfect medium-rare.It is also crucial to understand the best cooking method — and medium — for each different type of steak. Each cut varies in texture, toughness, taste, and how it should be prepared. Whether you want to grill, pan-fry, or broil your steak, practice makes perfect! Filet mignon is costly. Still, it provides amazing beef flavor without a lot of fat, making it one of the most perfectly balanced steaks when cooked to the right temperature. Some of these cuts can also be tougher than other steaks you’re used to, so it may not be the best option for searing, cooking on the grill, or using another method that could dry out the beef. This includes the rib-eye, the rib roast, and the back ribs. This steak isn’t quite as tender as some others, being that it comes from a very muscular area of the animal. That’s where Steak University can help. When you look at a ribeye steak, you’ll notice that they are marbled. So you’re planning a dinner party…or perhaps just a family meal. Although the sirloin cut is not as tender or quite as flavorful as the higher-quality cuts, it is a good choice for those who want something a little fancier than hamburger. It’s also cut from the short loin and contains both a strip and tenderloin. Often, though, the choice is simple: the best cut of steak for you depends on how you want it cooked. You know you want to serve beef, but aren’t sure which cut to buy. Straight portions tend to come from the area closer to the ribs, which are usually more tender and have excellent marbling. Jake Dickson, owner of Dickson's Farmstand Meats in New York City, is here to help. For just about any steak, it’s especially important to look at thickness. 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. Taken from the goat rib, the rack is a great all-rounder. Top Ten Boston Steakhouses You Shouldn’t Miss, Top Ten Chicago Steakhouses You Need to Visit, porterhouse looks very similar to a T-bone. Marinating and simmering steaks are generally less expensive, but they need a little TLC to become tender. The first tip is generally to choose the highest grade of meat that fits into your budget. Because tri-tip steaks are leaner than most cuts, consider marinating them for 2 to 3 hours to keep them moist during grilling. is one of the thicker cuts of steak, so it needs a bit more time than other steaks to cook. Ribeyes are super flavorful and can be very tender when cooked properly. Top sirloin is highly affordable compared to many other steaks, so it’s great for large cookouts. This area isn’t an especially muscular area, so the cut remains tender. So, the right amount of fat is a good thing! You’ll usually find Top sirloin cut between one and two inches thick. The Top sirloin takes a little more time to cook than other cuts because it’s so muscular. The three basic cuts of steak are called the rib, the short loin, and the sirloin. Are the more expensive cuts really worth the cost? It is from the same cut as a standing rib roast. The sirloin is considered the best cut of steak for those who are on a low budget. The rib steak isn’t necessarily an inexpensive cut, but it is a bit less expensive per pound than most other cuts on this list. These tender steaks taste best crusted with sea salt and cracked black pepper or with Best of Barbecue Steak Rub and seared over a hot fire. There’s no doubt we love this section of the local supermarket. Make sure you pick the right cut for the occasion with our handy infographic guide... Advertisement Beer 52 exclusive offer: Get a free case of craft beer worth £24. Best Ways to Cook a Steak. 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