Are you making the most of your steak cuts?

Steak is a big favorite of lots of people, but it’s important to choose the right cut for the right occasion if you’re to make the most of your meat. It’s not just a question of cooking time but also a matter of taste, fat content, and price.

Let’s take a trip through the different steak cuts and find out everything you need to know so that the next time you pick up a steak knife, it’s a moment of delicious truth rather than a steer disappointment.

Ribeye

The ribeye is cut from the rib primal section of the animal, and it is packed with marbling, which makes it particularly tender, juicy, and flavorful. It is best-cooked medium-rare, providing an exceptionally juicy and buttery bite. 

Additional ribeye cuts include boneless rib-eye filet mignon, Delmonico, cowboy rib-eye steaks, which are longer and larger, and wedge bone rib-eye, with the bone still attached. 

New York Strip

This steak comes from the loin of the steer, more specifically, the short loin, making it one of the most desirable cuts of steak. The New York Strip steak has a good balance of fat and flavor, making it an excellent choice as a grilled entrée.

This cut is also popular when it is grilled and then finished in the oven, giving it a unique texture and flavor. When purchasing a New York Strip steak, make sure to look for a larger cut that has a good marbling of fat. 

Hanger Steak

Hanger Steak is a cut of beef prized for its rich, beefy flavor and tenderness. Unlike other cuts, this best cut of steak is characterized by its long and flat shape, making it a juicy and flavor-filled steak. It is found between the ribeye and the flank of the cow and is best when cooked medium-rare.

When it comes to different types of Hanger Steak, there is a range of sizes, tastes, and textures to choose from. Examples of different steaks include the Chicago Hanger, the Denver Hanger, and the Texas Hanger. 

Flank Steak

It is located along the abdominal muscles of the cow, providing juicy and tender meat. When cooked properly, its delicate balance of textures and distinct taste makes it well worth the effort. When choosing the best cut of Flank Steak, here are a few important factors to consider.

Thin steaks will cook quickly, providing a tender and juicy flavor, but thicker cuts will require more time due to the extra fat and muscle fibers. Next, there are various preparation techniques, such as grilling, broiling, and pan searing, that you can use to bring out the most flavor from your steak. 

Skirt Steak

Skirt steak is one of the most popular steak cuts across the world and is considered to be one of the most flavorful. It is best cooked over high heat, like on a grill or searing on a hot pan.

To maximize tenderness and juiciness, skirt steak should be marinated over 24 to 48 hours and then cooked. For the best flavor, it should be cooked on a very hot surface or medium-rare. View more on marbled meat and learn how to spot the best one.

Explore Types of Steak Cuts

Overall, there are a variety of steak cuts to choose from, depending on your individual taste and budget. From porterhouse to flank steak, there are types of steak for each cook’s preference and expertise. 

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