The world of steak offers unique flavours, textures, and levels of tenderness. When it comes to the best cuts of steak, it often boils down to personal preference, cooking methods, and budget.
Here, we’ll explore some of the most popular and beloved options:
The Chateaubriand is arguably one of the most tender steaks there are. This traditional cut of steak is great for sharing amongst friends and family. The Chateaubriand is cut from the tenderloin, the muscle which gets very little exercise, so the meat is not too tough. Chateaubriand is also famously known for its delicious flavouring as well as its tenderness, as it is unlikely that any fat streaks will run through it.
- Filet Mignon
Known for its exquisite tenderness and mild, buttery flavour, the fillet mignon is a prized cut from the tenderloin. It’s often considered the pinnacle of steak indulgence and is perfect for those who prefer a melt-in-your-mouth experience.
The ribeye is revered for its rich marbling, which imparts incredible juiciness and flavour. The fatty ribbons make it succulent and delicious, especially when cooked on a grill. The bone-in version, known as the ribeye steak, offers even more depth of flavour.
- New York Strip
Sometimes called the “strip steak” or “sirloin steak,” the New York strip boasts a balance of tenderness and robust beefy flavour. Its leaner profile makes it a popular choice for those seeking a hearty steak without excessive fat.
- T-Bone and Porterhouse
These steaks combine two cuts in one – the tender filet mignon and the flavorful strip steak. The T-bone has a smaller filet portion, while the Porterhouse has a larger one. Both offer a variety of textures and flavours in a single steak.
- Tomahawk Steak
This dramatic cut, with its long rib bone left intact, is not only visually impressive but also delivers a succulent and well-marbled dining experience. It’s essentially a ribeye with an extravagant presentation.
- Flank Steak
If you’re looking for a leaner option with a bold, beefy flavour, the flank steak is a favourite. It’s best marinated and cooked quickly at high heat, then sliced against the grain for maximum tenderness.
- Skirt Steak
Often used in fajitas and other dishes, skirt steak is cherished for its intense beefy flavour and a slightly chewy texture. It’s perfect for marinating and quick grilling.
- Hanger Steak
Also known as the “butcher’s steak” due to its historical popularity among meat-cutters, the hanger steak is tender, juicy, and full of flavour. It’s a hidden gem in the world of steaks.
Regardless of the steak you choose, the best cut of steak will always come down to personal preference. The quality of the cut of the steak and the cooking techniques used make a real difference to the end result. If you are looking for new delicious steak recipes and cooking techniques, visit Steak Locker and discover dry aging techniques, steak sauce recipes and more.