Nothing in this world compares to the joy of slicing into a perfectly cooked steak. You may have tried a particular cut once that changed your life, only to completely forget which one it was the next time you visited a steakhouse. Don’t worry – this guide will help you identify the best steak cut for your next night out.
Ribeye
If you enjoy steak cuts with a ton of incredible marbling, the ribeye is for you. This tender, juicy steak can be cooked with little to no oil in the pan due to its fat content. You’ll enjoy the impactful flavor, no matter if you decide to go for a bone-in or boneless cut. Simply salt and pepper the meat generously and cook to medium-rare.
Filet Mignon
Otherwise known as a Châteaubriand or tenderloin, this cut of meat is likely the most expensive steak you’ll find on a menu. The tenderloin is derived from under the ribs and has little to no fat, so it’s important not to overcook it. Ideally, the filet mignon should be medium-rare to medium, depending on your taste.
Sirloin
This is one of the most popular steak cuts people choose when going out to eat. This cut is fairly inexpensive and is great for steak tips. You can marinate or dry rub this steak according to your liking. We recommend going the medium-rare route to prevent this cut from drying out too much.
Skirt Steak
A skirt steak comes from the belly of the cow, presenting as a long cut with lots of connective tissue. Because of this, you should marinate a skirt steak to allow acid to break up the tissue fibers. This cut works well for sandwiches. Be sure to slice the meat against the grain to keep the meat juicy and to get the perfect bite.
Flank Steak
This is a long, wide cut just like the skirt steak. However, this option is taken from the rear of the cow, offering a more tender bite. Flank steaks are delicious options that work well for feeding a large group. Simply marinate and grill this steak for a meal full of rich, smoky flavor.
NY Strip
This boneless option has less fat than a ribeye, but still comes with that flavorful fat cap that is immaculate when cooked. There’s no need to marinate a NY strip – it isn’t as tender as a ribeye or tenderloin, but it is still pretty juicy and requires only a salt and pepper rub. Like most steaks, this option is best served medium-rare.
Porterhouse
Doubly known as a T-bone, this bone-in steak contains the tenderloin cut and the strip cut all in one. This is a great option for someone who has a big appetite and wants the best of both worlds.
Visit Strega Today
At Strega, you can enjoy premium cut of filet mignon and the perfect glass of wine to pair it with. Make your reservation for lunch, brunch, or dinner service this weekend!
About The Author
