When was the last time you had a good steak? If you’re into beef for dinner, steak is king. Do you know the different cuts of steak? Here are ten popular cuts of steaks you’ll find at a restaurant or your local butchery.
What Are the Different Cuts of Steak?
#1 Ribeye Steak
The most revered cut of steak, renowned for its deep marbling, delicious flavor, and tenderness. Each cow only produces around four pounds of ribeye steak making it a limited cut. Ribeye is the king of steaks and the most popular cut next to filet mignon in high-end restaurants.
#2 Tomahawk Steak
This cut is a ribeye on the bone and is about a two-inch-thick cut. If you’re a fan of tomahawk steak, consider also trying prime rib. The section of rib meat used to cut ribeye steaks as well as tomahawks is prime rib.
#3 Filet Mignon
Filet mignon is the most tender cut of steak. Butchers harvest it from the tenderloin. As a result of the muscle fibers not getting much work, it is super tender.
It has less flavor than other cuts, however, don’t marinate it. Cook it with butter and thyme – that’s all you need.
#4 New York Strip
New York strip steak is cut from the short loin and sold boneless. It has less fat content than the ribeye but more flavor than the filet. It’s a popular and affordable steak for home cooking on the grill or a cast iron pan. Cook over high heat to sear and trap the flavor inside.
For restaurant ordering, the New York strip carries a mid-tier price.
#5 Sirloin
Also known as top sirloin steak, this cut comes from the cow’s rear. Some people say it’s tough and flavorful, while others find it full of flavor. This cut of meat generally is best prepared using a dry heat cooking method.
In addition, sirloin is affordable and popular with people shopping on a budget.
#6 T-bone or Porterhouse
One side of T-bone steak is a filet, and the other is a strip steak. It’s cut from the short loin and sold on the T-shaped bone. A porterhouse is typically cut from the back of the loin and has a larger serving of filet.
#7 Flank
The flank steak is a cut similar to the skirt steak, with a few different characteristics. Cut from the belly of the cow, it is further back toward the animal’s rear. It’s a wider, thicker cut than the skirt and more tender when cooked.
#8 Rump Steak
One of the most popular cuts, the rump or top round, is inexpensive and flavorful. However, it requires special attention when cooking, or it might end up tough to chew.
Therefore, this cut of beef should be cooked low and slow. This method is best to tenderize a rump roast. A slow cooker is exactly what this cut needs. Add some carrots, onion, and celery, and season it with salt and pepper for a delicious meal.
Like sirloin, rump steak is a lean cut sourced from the animal’s rear. Consequently, the top round is a tougher cut of meat since the muscles in the back of the animal get more work.
#9 Hanger
Hanger steak has a very beefy flavor and is relatively inexpensive at the butchery. It comes from the cow’s belly and is not connected to bone. It hangs off the diaphragm, therefore getting its nickname.
#10 Flat Iron
This tender cut comes from the chuck, the front shoulder of the cow. Removed from the upper shoulder blade it features an iron-like triangular shape. It’s full of flavor and very tender. However, a line of tough tendons usually runs through the middle of the cut.
Learn More: Nebraska – the Beef State
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