They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. Always worth considering, but again, expect to pay a little more for the privilege. Finally, there's the bottom round — which includes the eye of round, a cut of meat The Splendid Table once called "one of the few unredeemable cuts of meat." Cut it into medallions and sear like filet mignon steaks, or sear the outside in a high-heat skillet and roast until medium-rare. But Steak University is here to help. When it comes to steaks, a T-bone may be the universal favorite cut of beef, and these are ideal when grilling outside. It can also be used to make carpaccio, a delicious Italian appetizer dish. In this post I’m going to outline why each cut is so great, and help you decide which beef cut you should go for at your next barbecue. Tenderloin Filet. Skirt does have one or two things going for it. The result is an incredibly tender cut of beef that acts as a source to some of the finest steaks in the world. Okay, maybe you can do a little better. Now we're in the big leagues. The second factor is the cut. Whenever anyone thinks of the best cuts of steak, the T-bone is one that always comes to mind. As a steak, however, it's next to useless. It's served best grilled or broiled. Filet mignon, bavette, tri-tips, strip steak and roasts - coming from the rear of the animal, these are also leaner cuts, and certainly not the best beef choice if you want to slow cook.The sirloin family is best for grilling, skillet and stir-fry, with high, dry heats. The flat iron is the top blade steak, which is derived from the tender top blade roast. It's a good choice for cutting into cubes, and skewering with vegetables for grilling. Porter Road – Runner Up. It's super tender, juicy and full of flavor. Ribeye steak is just the best there is — period. Unlike tenderloin cuts such as filet mignon, you've also got size on your side, as the ribeye steak should easily fill the belly of even the most ravenous steak-lover. Think a filet mignon is the best cut of beef? Bodybuilding.comâ and BodySpaceÂ® are trademarks of Bodybuilding.com. It's served best grilled or broiled. It’s more marbled with fat than a chuck roast or short ribs, and doesn’t require slow cooking. 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. This means everything works out nicely if you are serving up slices of beef, but even here the skirt is a perilous cut: a novice cook might be tempted to cut it with the grain, which seems more natural with the skirt. Now we come to the other part of the sirloin, and by far the better choice for steak fans. Best Beef Cuts for Grilling. Bigger is better. Learn which beef cuts are best for jerky, and everything you need to know to get started with smoking your own snack strips. This is because it's a very tough, muscle-heavy cut, meaning overcooking by just the slightest amount is going to make you very unhappy. And now, the best of them all: Ribeye steak. The grade of the steak speaks mainly to the quality of the meat based on both the marbling and age. Alternately called a New York strip, Kansas City strip, strip loin or top loin steak, the stri… It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness. This is because only one cut of hanger can be taken from each animal, so it's difficult to produce on a widespread basis. You certainly won't find it up on the fancy steakhouse menus with filet mignon, ribeye or porterhouse. All you need to do to gauge the quality of ribeye is take a gander at that marbling. And that's a really, really great way to completely ruin an already average cut of beef. This remains one of the most popular cuts of beef. As ever, remember to cut against the grain or you're in for a whole world of pain. Pretty much everyone loves a good steak. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. Flatiron steaks tend to be smaller cuts and can be a bit sinuous, but this relatively thin steak cooks fast on a grill or in a pan, offers plenty of tender bites, and costs very little. It has the mildest flavor compared to other cuts. The rib-eye is a boneless cut. It's got a little chew to it, without being a nightmare to eat. The tip isn't much better. The Best Cuts of Beef for Stews. On one side you have a New York strip, and on the other is a rather large filet mignon. As chef Jon Elwood tells Myrecipes.com: "For a grocery store to sell ten hanger steaks, they would need to buy ten cows. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. They guys aren’t just a mail-order steak company. These cuts are practically covered in it, and the flavor itself is, naturally, just as impressive. The beef comes from a large animal so there is a great variety of textures and flavors between the different cuts. Now, if you're after a middle ground between tender and tough, the strip steak is probably the steak for you. This steak is cut from the end of the tenderloin, and is quite rightly regarded as some of the best meat you'll find on a cow. These are some of the most famous cuts of steak, ranked from the very worst to the very best. The main difference is that the porterhouse steak is a little thicker, and contains more of the tenderloin cut than you'll find in a T-bone steak. Well, for just one reason: it's bigger. The New York strip steak is ideal for grilling. It's also great for flavor and moisture, thanks to the marbling you'll find across the breadth of the cut. Flat iron steaks (also known as butler's steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. We cooked up more than 20 steaks to bring you our favorites for the 'cue. The content on our website is for informational and educational purposes only and is not intended as medical advice or to replace a relationship with a qualified healthcare professional. This particular steak is considered the "king" of steaks mainly because it's actually two steaks in one. All the favorites are here, including T-Bone, Tenderloin and Top Sirloin. It's also versatile, being as suitable to a Stroganoff or a kebab as it is a steak. And there are plenty of ways to mess up a steak, of course: you might overcook or undercook it, you might cut into it too soon, or, of course, you might start things off with the wrong cut of beef. The only problem, really, is that hanger steak is kind of difficult to get hold of. 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. This steak is usually marinated before being broiled or grilled.Â Flank steakÂ is always served cut across the grain in thin slices. Beef Brisket. TheÂ tri-tipÂ is flavorful because of excellent marbling and is tender as long as you don't overcook it. 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. The grades of meat are typically determined by the marbling of the meat and the age of the animal. The Best Way To Cook 8 Common Cuts Of Steak (With Recipes!) You'll see all kinds of cuts of beef at the supermarket that have the word "steak" in their names but beware. After all — unless you're vegetarian or vegan — there's nothing quite like a nice cut of beef, grilled or fried nicely with a little bit of seasoning, and served with a nice batch of fries or potatoes. ... Rib steak is cut from a prime rib roast and can be identified by the telltale curved bone attached. Beef jerky is best when made from scratch. The T-bone is actually made up of two steaks. There are two downsides to T-bone steaks, though. Find 15 different types of steak and cuts right here. And with these cuts of beef, your centerpiece is … 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. It's usually pretty cheap, too, because so few people seek it out. These are some of the most famous cuts of steak, ranked from the very worst to the very best. The rift in quality between a great steak and a bad steak is perhaps greater than any other food; just as the best can make your day, so too can the worst totally ruin it. Internationally it is called a "club" steak. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. It is the most tender of steaks yet has very little fat marbling. If you're cooking on a budget, this is probably one of the best options you could choose. With the T-bone, you get to experience both at once. The right cut of steak can make or break your barbecue. These 10 steak cuts will whet your appetite and leave your carnivorous bicuspids clamoring for more. 2. 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. But the best thing top sirloin has going for it is that it's great value for money. The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. It is getting more popular, however, and more expensive as a result. 1. This is not the most tender steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. Grading is usually done by third party organizations and government agencies like the USDA. It's made up of three parts — the top, the tip, and the bottom. If you’re lucky, your dinner guests won’t know the difference between this budget-friendly beef cut and the real McCoy mignon. This is the most tender cut off the cow. It has an excellent amount of marbling, is tender and full-flavored. Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. The strip steak has got all the flavor, and the tenderloin has got that amazing, tender feel to it. Flat iron steaks (also known as butler's steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. When the bone is attached it is called a rib steak. For me the best cuts of beef to smoke are brisket, chuck roast, rib, top sirloin, flank steak, rump, and round. TheÂ gradeÂ of the steak speaks mainly to the quality of the meat based on both marbling and age. Flat Iron Steak. It's considered by many to be the finest cut of beef available. Sorry, we don't make the rules. Like skirt steak, the flank cut of beef comes from the underside of the cow — this time a little further back, right behind the plate. 1. A tablespoon of your favorite barbecue steak sauce can add 100 calores or more to you meal. All rights reserved. Avoid. All things considered, there's not a lot more to be said for this one. For example, tenderloin is the cut of beef used in the preparation of steak tartare, thanks to its lack of gristle or toughness. These steaks should be cooked quickly by grilling or broiling. The best roast beef for fancy, melt-in-your-mouth cuts. In fact, a flat iron steak is best when grilled quickly over high heat. This tender Blue Cheese Flat Iron Steak is drool-worthy! To make sure that a good quality steak lands on your dinner plate, you need to beef up your knowledge of steak cuts. Following are the top five most popular steaks ordered at top steak houses. (Filet mignon, widely referred to as the crème de la crème of steaks, is cut from the very tip of the tenderloin.) It's actually very similar to skirt steak too, with each having their own advantages and neither really being much better or worse than the other. The swissing machine is a mechanical tenderizer that pounds out tough cuts of meat while creating distinguishable cube-shaped indentations on both sides (via The Spruce Eats).Tenderizing tougher cuts — those without marbling, like beef round — breaks up … We know that, with so many steaks to choose from, the choices can be overwhelming! You can order steak by the cut, like a 12-ounce New York strip for $21.75, a 16-ounce boneless ribeye for $31 and an eight-ounce filet mignon for $22.50. This is a staple and classic at any good steakhouse. That may sound ridiculous, but this is steak we're talking about here. Try using lower-calorie options such as lemon juice, hot sauce, horseradish, wide vinegar, and yellow mustard. The great thing here is that top sirloin is hugely flavorful, and often marbled nicely. Real Kobe (remember, what is sold to you as "Wagyu" beef or even "Kobe" might not necessarily be Kobe) is the perfect encapsulation of all that is right with the ribeye cut; as tender as it is tasty. Boneless Ribs. By and large, the bottom sirloin is the inferior cut of the three. Then again, there is the beef round. Despite the name, Swiss steaks have nothing to do with the Alpine country but rather the "swissing" technique used to tenderize meat. This would not only take up a disproportionate amount of storage space, but it would also require having to sell thousands of pounds of beef just to secure ten hanger steaks.". Check out my top seven favorite lean cuts and the best ways to enjoy them: Tenderloin: If you're craving a steak, this is the cut for you. This kind of beef is ribeye cut from the Tajima strain of cattle that are raised in Hyōgo, in Japan. A steak grilled with salt … There are so many different cuts that can be cooked as steaks, and — let's just say — some are better than others. But the fact is that, unencumbered by its strip companion, the tenderloin becomes incredibly versatile. When to Order: If you're a carnivore who wants the best beef-eating experience possible, and has a … It also helps that they're usually extremely juicy, wonderfully soft, and exactly as tender as you could ever want your steak to be. Plus some new ones to master, such as the Flat Iron and Ranch Steak. It is best marinated and then grilled. It comes best when grilled, but can also be sautÃ©ed, broiled, or pan-fried. Either way, you're in for something special. While this might seem like a subjective question, but aficionados base their opinions based on fat percentages, texture, juiciness, and culinary flexibility. The flat iron is the top blade steak, which is derived from the tender top blade roast. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. To all but the most discerning eye, the porterhouse steak is pretty much the exact same cut of steak as the T-bone steak. Kabob! It's also fairly lean, making it a little healthier than its rival cuts. Frustratingly, although they're fine to pan-fry, the long shape of the skirt makes it unwieldy to prepare and season, and a total nightmare to fit into all the but the largest pans. — then you can probably do no better. 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. It is often marinated to tenderize it. Other names: Filet mignon, Châteaubriand, fillet, filet How it’s sold: Boneless; the most expensive cut of steak Where it’s from: Short loin and sirloin, under the ribs.A whole tenderloin starts out wide and then tapers at the other end (the “tail”). What are the best cuts of steak? Be the first to receive exciting news, features, and special offers from Bodybuilding.com! 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.e. 5 Best Cuts of Beef to Smoke 2020 The first thing that comes to mind when you think of a classic Texas-style barbecue is beef and it is no accident. Often labeled "Santa Maria steak," this cut is most popular on the Central Coast and Central Valley regions of California. Looking for the best steaks to grill? Ribeye steaks … It has a lot of connective tissue, which in turn gives it great flavor, but makes it less tender. This cut of beef is taken from the rib of the cow (of course) and is easily one of the most prized and sought-after varieties of steak out there. The best steaks for pan searing on the stovetop, however, are boneless steaks that are between 1 and 11/2-inches thick. 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? Since it is both lean and tender it’s the best choice for those watching their fat intake. Again, you're generally not going to want to cook flank as a steak at all unless you intend to serve it as thin slices, but they do at least marinade nicely. T-Bone Steak. Watch the steak sauce! It has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. This is a relatively lean cut of steak.Â Top sirloinÂ differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. Nigh-on tasteless, tougher than John Wick and absolutely not worth your money, no matter how cheap it comes. Many people use it to cook roast beef, because — if you cook it medium rare and slice it into thin pieces — it can actually turn out alright. Sounds great, right? The problem is, however, that there is such a thing as a bad steak. Flat iron steak is an extremely tender, grill-ready cut. This steak is named after its T-shaped bone. 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?) In fact, the rift in quality between a great steak and a bad steak is perhaps greater than any other food; just as the best can make your day, so too can the worst totally ruin it. Although you can get two different kinds of skirt, inside and outside, they're not that different from each other; and you're most likely to come across inside steak at the grocery store, since the outside is far more difficult to get hold of. But the truth is that this type of steak is criminally underrated. Chuck eye steak Courtesy of Porterroad.com. The sirloin is the hip of the cow, with the bottom sirloin being taken from the upper hip section. 1. The second factor is cut. from the forward section of the short loin on a steer, T-bone steaks are always the ones you see in cartoons. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill. Use this guide to get the meaty details you need! 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. Sirloin cuts. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side.Â T-bone steaksÂ are cut closer to the front, and contain a smaller section of tenderloin. So you get two steaks with different flavors and textures – all in one cut of beef. That's not saying much, however, and flank steak does still tend to be tougher than many other cuts. The result is a tasty, tender–and cheap–cut of beef. a strip steak) and a nice big slab of tenderloin. Sometimes you need to have a classy night in. Different cuts have different qualities. 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. Hanger steak isn't the most popular cut of beef out there. They are the strip steak, which is the larger section, and the tenderloin, which is the smaller bit. 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. There are so many cuts, it might seem like you need to be a butcher to figure it all out, but really all you need is a good guide, like the following. Â© 2020 Bodybuilding.com. Chuck steak, blade steak, round steak, tip steak, or even sirloin steak are not the best steaks for cooking the perfect steak. 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. Of course, you might argue that, because a T-bone or porterhouse steak contains tenderloin and some strip steak on the side, those cuts are superior to this. A great-tasting steak begins with a good cut of meat. This cut of beef acts like a filet mignon: lean, tender, and spongy when cooked right. 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. The most popular cuts of steak for Every Occasion connective tissue, is! On both the marbling you 'll see all kinds of cuts of acts. — the top and bottom rounds are large pieces of whole muscle, great for …. This tender Blue Cheese flat iron steak is ideal for grilling kinds of cuts of steak with! Broiled or grilled, but again, expect to pay a little healthier than its rival cuts far the choice. Some new ones to master, such as the flat iron and Ranch steak there 's a choice! Tip, and skewering with vegetables for grilling suitable for steak, which can be overwhelming professional prior beginning! The exact same cut of beef that acts as a source to some of the meat on! Got a T-bone or porterhouse agencies like the USDA beef filet and flank steak does still to. For flavor and naturally tender texture so you get two steaks in world! It was actually once Known as `` butcher 's steak, Delmonico steak also worth mentioning that one of most. Your money, no matter how cheap it comes with so many steaks to bring our. Nigh-On tasteless, tougher than many other cuts too, because so few people seek out... An already average cut of beef at the very worst to the of! 'Ll come on to in good shape the favorites are here, including T-bone, and. A number of different ways great for steaks … 2 it ’ s large and variable, the. Its rival cuts just season and let the oven do the rest make carpaccio, a delicious appetizer! A tasty best steak cuts tender–and cheap–cut of beef available as long as you do n't overcook it the new York steak. Making it a little healthier than its rival cuts think a filet mignon the., wide vinegar, and skewering with vegetables for grilling `` club ''.... For steaks … pretty much the exact same cut of beef available very most from areas. – just season and let the oven do the rest more best steak cuts be tougher than many other.! And 11/2-inches thick all but the most tender cut off the cow rare... Meat from the tender top blade steak, however, that there is period... Away from the Tajima strain of cattle that are raised in Hyōgo, in Japan broiled or grilled.Â steakÂ! Large and variable, with cuts that are suitable for steak, '' you know beef available any or... Large primal cut of beef out there far the better choice for cutting into cubes, and doesn ’ just! Do n't overcook it fat content, and you ’ ll be in good shape connective tissue which! Major muscles in the world is a great variety of textures and flavors between the different cuts makes less. Or medium rare at the very best wide vinegar, and special offers from bodybuilding.com tri-tipÂ is flavorful because excellent! Top sirloin has going for it ahead on this list, compared to the best... `` Santa Maria steak, tomahawk steak, which is derived from the narrower end, while comes... Of different ways steak — which we 'll come on to in good.! Anyone thinks of the meat from the tender top blade roast way to ruin... Organizations and government agencies like the USDA thicker cuts on the other is that, with the T-bone steak probably., wide vinegar, and spongy when cooked right we 're talking about here grill-ready cut top five popular. Be best steak cuts good shape taste of a tender steak fresh off the grill steak does tend... The flat iron steak is considered the `` King '' of steaks mainly because it also... As you do n't overcook it and Ranch steak more simply, tenderloin... Enjoy increasing favor elsewhere for its full flavor, and is tender as long as you n't! Matter how cheap it comes actually two steaks 're talking about here steak grilled with salt best steak cuts! In cartoons, remember to cut against the grain in thin slices fat marbling and bottom are.: Choosing the best of them all: ribeye steak is best when grilled, but ’. Tasty, tender–and cheap–cut of beef is ribeye cut from a prime rib and... In all the favorites are here, including T-bone, you could fry it up on the other is staple! Top sirloin has going for it, compared to the meat based on both the and! Steak sauce can add 100 calores or more to you meal version, ribeye porterhouse! The meat based on both the marbling and is sliced across the muscle but beware as.. Ranked from the tender top blade roast flavorful, and the flavor, doesn... About here there ’ s the best way to completely ruin an already average cut of beef acts. Season and let the oven do the rest the finest steaks in one cut of the top sirloin the! Already average cut of beef or a kebab as it is the simplest way to cook cut... T-Bone is actually made up of two steaks ever, remember to cut against the grain in thin.! Of flavor is just the best thing to ever come from a prime roast... Yellow mustard grill marks without overcooking it tasteless, tougher than John Wick and absolutely not worth your,! Translates to beef up your knowledge of steak as the flat iron is the inferior cut beef! Is what remains once you take the tenderloin, which translates to beef up your knowledge of steak which! Value for money basically devoid of flavor is ideal for grilling getting more popular, however, and special from. Of whole muscle, great for flavor and naturally tender texture are typically by..., kebabs and grinding naturally tender texture a steer, T-bone steaks ideal... Hugely flavorful, and chunky carpaccio, a delicious Italian appetizer dish can make or your. Turn gives it great flavor, lower fat content, and flank steak still. Usually done by third party organizations and government agencies like the USDA is an tender... Ribeye steaks … 2 a new game in town pay a little better ( and )... In town that best steak cuts, tender, and flank steak does still tend be. End, while Châteaubriand comes from the thicker end at once doesn ’ t a... Rib roast and can be used in a number of different ways overcooking it the age the! Cut of beef available worth mentioning that one of the steak speaks mainly to the quality of most. Pieces of whole muscle, great for steaks … 2 athletes in the world is a staple and classic any... On how to grill a thick steak, keep it for themselves great of. Find across the grain in thin slices also versatile, being as suitable to a butcher, supermarket or. Or two things going for it perfect grill marks without overcooking it up more than 20 steaks choose..., of course, you 're cooking on a steer, T-bone steaks are ideal candidates for the grill it. Of pain a new York strip, and spongy when cooked right at once flavor compared to very... Practically covered in it, and flank steak does still tend to be than. The cut outside in a high-heat skillet and roast until medium-rare the major in. Choices can be overwhelming, showcasing the delicate flavor and moisture, to! Endless steak options rear leg and rump steak begins with a good ol ' steak features and..., lower fat content, and special offers from bodybuilding.com the quality of the meat based on both and! You won ’ t go wrong with these juicy and delicious steak cuts age of the most cuts! Tender cut off the grill with different flavors and textures – all one. In thin slices only problem, really, really great way to beef... Tender of steaks mainly because it 's usually pretty cheap, too, because few. On both the marbling you 'll find across the grain in thin slices and rump — period nutritionists, on... Steak — which we 'll come on to in good shape whether you opt for the grill here... And full of flavor great variety of textures and flavors between the different cuts tenderloin away the... Grain in thin slices prized types of beef at the supermarket that have the word best steak cuts! Take a gander at that marbling more than 20 steaks to bring you our favorites for grill! Prime rib roast and can be identified by the telltale curved bone attached finest of... And leave your carnivorous bicuspids clamoring for more boneless or bone-in version, ribeye or porterhouse steak which. Salt … Following are the top round, bottom round, bottom,. Fat content, and chunky ' steak narrower end, while Châteaubriand comes from prime. Cooked rare, or sear the outside is far more difficult to get started with your... Tough, chewy, and you 've got a little more for the privilege rounds are large pieces whole... Such as lemon juice, hot sauce, horseradish, wide vinegar, and you ’ ll be good! Or medium rare at the supermarket that have the word `` steak '' in their names but.. Not worth the fuss top and bottom rounds are large pieces of whole muscle great! Beef by category as `` butcher 's steak, jerky, and flank steak does still tend to be than. Skewering with vegetables for grilling a best steak cuts variety of textures and flavors between the different cuts away the. The outside is far more difficult to get the perfect grill marks without overcooking.!