Steak is a cherished dish worldwide, celebrated for its rich flavors and tender texture. Various sorts of steak can improve your eating experience, regardless of your level of expertise with any delicious meal. This is a guide to the top 15 common steak varieties.
Top 15 Popular Steaks Types
Steak enthusiasts know that choosing the perfect cut can elevate any meal. Knowing the top 15 most common steak varieties will help you select the ideal steak for any occasion, from the tasty skirt steak to the soft filet mignon.
1. Ribeye
The ribeye, cut from the rib section, is renowned for its rich flavor and juicy, tender texture. It’s high marbling with fat imparts an intense beefy taste. This versatile cut is ideal for searing, grilling, or broiling. It’s often a premium item in steakhouses, usually served bone-in or boneless in portions from 12oz to 20oz.
For grilling or broiling, use high heat briefly to keep the fat from rendering out. If searing, heat oil in a skillet over medium to high heat and cook each side for about three to four minutes.
2. Filet Mignon
Filet mignon, sourced from the tenderloin, is prized for its exceptional tenderness and mild, buttery flavor. This lean cut, with minimal fat, offers a melt-in-your-mouth texture.
It’s best cooked by grilling, broiling, or pan-searing and often wrapped in bacon to add flavor and moisture. Filet mignon is usually served in smaller portions of 6oz to 8oz. To preserve its delicate texture, avoid overcooking.
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3. New York Strip
The New York strip, or strip steak, comes from the short loin and provides an outstanding balance of tenderness and flavor. It features fine grain and moderate marbling.
Ideal for grilling or pan-searing, it’s typically served in portions from 8oz to 14oz. Its strong, beefy flavor makes it a popular choice. Ensure a nice crust develops during cooking while keeping the inside juicy.
4. T-Bone
The T-bone steak features a T-shaped bone with meat on both sides, combining the strip and tenderloin. This cut is juicy and offers varied textures. T-bones are generally large, ranging from 16oz to 24oz, suitable for hearty appetites.
They are best cooked by grilling or broiling, which imparts a rich, smoky flavor. Proper searing on both sides helps lock in the juices.
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5. Porterhouse
Like the T-bone but more extensive, the porterhouse has a large part of tenderloin. It delivers a strong, beefy flavor with a mix of tenderloin and strip steak textures.
Typically served in portions of 20oz to 30oz, it’s great for sharing. Grilling or broiling is ideal for this cut, ensuring both portions are perfectly cooked.
6. Sirloin
Sirloin steak is less tender but highly flavorful from the rear back part. It has a slightly chewy texture and rich taste. Sirloin is versatile and can be grilled, broiled, or pan-seared.
It’s an affordable choice with excellent flavor and is usually served in portions of 8oz to 12oz. Marinating sirloin enhances its tenderness and flavor.
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7. Flat Iron
Flat iron steak, cut from the shoulder, is known for its tenderness and good marbling. It offers a rich, beefy flavor and is best cooked by grilling or pan-searing.
Typically served in portions of 6oz to 10oz, it’s an excellent option for a tender and flavorful steak without a high price tag. It’s also fantastic for steak sandwiches or salads.
8. Flank Steak
Flank steak, from the abdominal muscles, is lean with long muscle fibers. It has an intense, beefy flavor and is best when marinated and cooked medium-rare. Flank steak is typically grilled, broiled, or stir-fried and should be sliced against the grain to maximize tenderness.
Often used in fajitas or stir-fries, it’s a versatile and affordable cut, usually served in portions of 8oz to 12oz.
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9. Skirt Steak
Skirt steak, cut from the diaphragm muscles, is known for its intense beefy flavor. It’s often used in dishes like fajitas. Best cooked by grilling, broiling, or stir-frying, skirt steak benefits from marinating to enhance flavor and tenderness.
Typically served in portions of 8oz to 12oz, it’s crucial to slice it against the grain for the best texture.
10. Hanger Steak
Hanger steak, sometimes called the “butcher’s steak,” comes from the diaphragm and is known for its exceptional flavor. This cut has a coarse texture and is best cooked by grilling or pan-searing.
Hanger steak is typically marinated to improve its flavor and tenderness and is served in portions of 6oz to 10oz. It’s favored for its rich, beefy taste and affordability.
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11. Tri-Tip
Tri-tip is a triangular cut from the bottom sirloin, known for its beefy flavor and good balance of tenderness. This cut is best grilled or roasted, which helps it develop a flavorful crust while remaining juicy.
Usually served in portions of 6oz to 10oz, tri-tip is famous for barbecues and roasts. Marinating it can enhance flavor and tenderness.
12. Chuck Eye
Chuck eye, often referred to as the “poor man’s ribeye,” is cut from the shoulder and offers a similar flavor to ribeye but at a more affordable price. This cut has rich marbling and is best cooked by grilling or broiling.
Typically served in portions of 6oz to 10oz, it benefits from a short cooking time over high heat to preserve its rich flavor.
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13. Denver Steak
Cut from the chuck, Denver steak is relatively tender and flavorful with good marbling. It’s best cooked by grilling or pan-searing and is usually served in portions of 6oz to 10oz.
Denver steak provides a rich, beefy taste and is a more budget-friendly option for a tender steak.
14. Ranch Steak
Cut from the shoulder, ranch steak is a lean and affordable option. It’s best cooked by grilling or pan-searing and benefits from marinating to enhance flavor and tenderness.
Typically served in portions of 6oz to 10oz, ranch steak offers a great flavor and is suitable for various dishes.
15. Top Round
Top-round steak, cut from the rear leg, is lean and often used for roast beef. It can be slightly tricky but flavorful when cooked properly. Best grilled or broiled, the top round is usually served in portions of 6oz to 10oz.
Marinating this cut helps tenderize the meat and enhance its flavor, making it versatile for sandwiches and salads.
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Conclusion
Exploring different steak types can be a delightful culinary journey. Every cut provides a different experience, from the delicious skirt steak to the luxurious filet mignon. Understanding these cuts will increase your pleasure in this well-loved dish by enabling you to choose the ideal steak for any situation. You will be prepared to select the steak that best meets your cravings the next time you visit the butcher or steakhouse. Enjoy the journey and savor every bite!