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Types of Steaks You Need To Try

Aug 16th 2022 - Monica Cunanan

Types of Steaks You Need To Try

Steak comes in all kinds of different shapes, cuts, and types. You can cook them in different ways depending on your personal preferences ranging from rare to well done. Steak cuts can vary greatly in terms of their marbling, tenderness, and price. Each cut has its own unique flavor and quality.

Types of Steaks:

  • Ribeye Steak

  • Tenderloin Steak aka Filet Mignon
  • Strip Steak
  • Hanger Steak
  • Porterhouse / T-Bone Steak
  • Flank Steak
  • Skirt Steak
  • Flat Iron Steak
  • Short Ribs
  • Sirloin Steak
  • London Broil Steak
  • Tomahawk Steak
  • Flap Steak
  • Tri-Tip Steak
  • Rump Steak
  • Denver Steak
  • Coulotte Steak

The Different Cuts of Streak

Steak recipes vary depending on whether they're grilled or cooked on the stovetop. Whatever method you use for cooking a steak, they should share one thing in common – each cut must taste good.

At the meat counter at your local grocery store or butcher shop, there may be an array of different types of steaks available for purchase. Of course, deciding you want steak is easy. It’s hard to decide which kind of steak is better.

In this article, we're going to run through the different types of steaks that are both delicious and easy to get hold of for you to enjoy. We're looking for the best ribeyes, tri-tips, and other cuts of beef.

Ribeye Steak

Let's start by talking about one of the most famous cuts of beef, the rib eye steak. These steaks are sometimes called Delmonico steaks because they were first served at the famous Delmonico Restaurant in New York City. They're among the fattiest of the bunch.

How to Prepare Ribeye Steak:

  • Ribeye steaks are full of marbling which gives them a lot of flavors. This is one reason why people often consider ribeye steak to be the tastiest among all steaks.
  • To cook your rib-eye steak, the preparation is easy. Because of its great deal of marbling (or fat), you just need to season this steak with salt and pepper.
  • To get a delicious sear, cook over high heat on your stovetop or in a cast-iron skillet. Overcooking isn't usually an issue because it remains juicy even after cooking for too long.

To learn the differences between ribeye steak and sirloin steak, read on!

Tenderloin Steak aka Filet Mignon

The filet mignon is a type of steak that is unique. Because cows' tenderloins don't get a lot of exercises, they're extremely lean and surprisingly tender. They tend to have less depth of flavor than other cuts of meat, but they compensate by having a smooth, buttery flavor and texture that makes them perfect for sandwiches.

How to Prepare Beef Tenderloin Steak:

  • Because they're so lean, you definitely don't need to dry them out.
  • To start, use a cast-iron pan over medium-high heat. Once hot, quickly sear each side.

See More: Filet Mignon Recipe

Strip Steak

You might not know it, but you've probably had a strip steak before. They're also called Kansas City Strip Steak, New York Strip Steak, and a Top Sirloin Steak.

This strip comes from a cow's short loin.

Any steakhouse will serve this dish as its most popular item. It has a strong beefy flavor and an adequate amount of fat marbling. It has a soft yet firm chewiness.

How to Prepare Strip Steak:

  • These steaks can be pan-fried or sous-vided after just a little seasoning of salt or pepper.
  • Keep an eye on it so it doesn't burn too quickly. Because it has less fat, we recommend cooking strip steaks a little rarer than others.

Hanger Steak

If you’re a steak lover, then you definitely need to give the hanger steak a try.

This cut comes from a section of the belly of a cow. This cut comes from the rib cage and the loin of the animal.

It's an underappreciated cut of beef. It has lots of flavors and is quite affordable. Hanger steaks are usually cut from the loin section of the cow. They're often compared to skirt or flank steak because they're both lean cuts of meat.

How to Prepare Hanger Steak:

  • We recommend marinating hanger steak when cooking. It helps to improve the overall flavor and makes the meat more tender.
  • To grill the steak so it won't get too tough to chew, cook it over high heat.

Porterhouse (aka T-Bone Steak)

If you want a large piece of beef with two different kinds of meat in one? Porterhouse steaks are especially good if you're looking for something special.

A porterhouse steak contains both tenderloin and strip meat and is sold on the bone.

They're really delicious, but because they contain two different kinds of fats, they tend to be a bit harder to cook than a regular steak. We suggest cooking a porterhouse like you would cook a strip steak.

How to Prepare Porterhouse Steak:

  • To get an idea of where to place your steak, use a meat thermometer.
  • Cook over high heat until it's medium rare.
  • You'll need to check often to ensure both types of steaks are done correctly.
  • If you want both the strips and the tenderloins to be cooked at the same time, then put the tenderloins farther away from the high heat than the strips.

Flank Steak

We're talking about one of our favorites here. Flank steak is a large cut of steak that makes it easy to share with others. It’s also good for keeping to yourself!

This is a cut taken from the back region of the cow's abdominal muscles. It's a fairly tough cut. However, if you prepare it carefully and properly, it can be delicious.

How to Prepare Flank Steak:

  • If you're going to pair flank steak with something, we suggest using bright chimichurri sauce
  • You should marinate flank steak to add more flavor and they're best grilled over high heat.
  • Don't overcook them; they're best when cooked just past medium-rare.

Skirt Steak

You may not realize that you've had a skirt steak until after eating it. Lean and long, this cut of beef serves well with Mexican dishes. They come from the stomach section of a cow's body so it has a high-fat content. They're super tough because they contain lots of connective tissue. However, if you cook one properly, it can be wonderfully tasty.

Skirt steak is one of the richest and most flavorful cuts of beef.

How to Prepare Flank Steak:

  • Skirt steak is a great cut of meat for grilling because of its loose texture.
  • To pan sear or grill over extremely high temperatures, ensuring you get a good char on its exterior but don't overcook the inside.
  • If you don't slice this meat against the grain, it will be too tough and take years to chew.

Flat Iron Steak ( aka Butler's Steak/ Oyster Blade Steak)

A flat iron steak is one of the best cuts for cooking at home because it’s inexpensive and easy to cook. It's surprisingly more affordable when compared to other more expensive steaks.

From the chuck (lower neck/upper shoulder) section of a steer, the flatiron is a relatively new cut. It has been gaining popularity recently, especially among butchers or meat markets, where it is often sold.

How to Prepare Flat Iron Steak:

  • Grilling a flat iron steak is an excellent way to prepare it.
  • Marinating isn't necessary but we recommend it for better flavor and tenderness.

Short Ribs

Short ribs marbled like a ribeye steak, taste great, and have a thick, meaty textured. Short ribs can be grilled instead of braised if you want to avoid any toughness. You can usually get short ribs at an affordable price because they're available in thick or thin sections, and you can usually find them easily.

How to Prepare Short Ribs:

  • Seasoning short ribs with salt and black pepper are recommended.
  • Next, cook the ribs over moderate heat but not scorching heat until they're done.
  • Medium-rare meat is the most flavorful. To ensure that you don't get tough cuts when slicing meat, always slice against the grain.
  • We recommend serving these ribs with a bold sauce for a burst of flavor.

Sirloin Steak

These are boneless steak cuts that come from the sirloin section (behind the rib cage) of a cow (usually around the back end of an animal).

Some people think sirloin steaks are too tough and lack flavor. We must disagree. When steak is prepared and cooked correctly, it has a distinctly beefy flavor. They're a good choice because they cost less than most other kinds of steak.

How to Prepare Sirloin Ribs:

  • Sirloin steak has no fat content or intramural marbling. Therefore, you should be cautious and avoid overcooking them.
  • If you cook at too high initial temperature, the steak will be overcooked and dry.
  • Seasoning such as salt and pepper, and some dry rub, will guarantee you the best steak experience.

London Broil Steak

Technically, this is not a type of meat but rather a way of cooking meat. Most supermarkets sell beef under the London Broil brand name. A top round steak is usually taken from the back of a cow. Make sure you buy the right cut of meat from the butcher before you start cooking. Sometimes flank steak is sold under the London broiler name as well.

How to Prepare London Broil Ribs:

  • To cook a London broil steak, it's best to use an acidic ingredient such as lemon juice to marinate it.
  • The acidic component will help break down any tough muscle fibers. After marinating, sear the meat in a hot skillet or on a grill. Don't overcook London broil because it can get tough and too chewy if cooked for too long.
  • Cook the steak in a medium rare to medium range. After cooking, slice the meat against the grain for better texture.
  • If you're a meat lover, London broil is one of the best cuts for making homemade beef jerky.

Tomahawk Steak

This steak has no bones. It's just a ribeye without the rib bone. A tomahawk's meat thickness depends on the thickness of the bone. However, most measure around 2 inches. Make sure you've been working out before trying any of these bad boys. They're so heavy they could feed a whole family!

How to Prepare Tomahawk Steak:

  • They're big but not too hard to cook.
  • To get the best results, sear your steak in a cast iron skillet or on the hot side (top) of a grill.
  • Cook the meat on the indirect part of your grill or in your oven until done.

Flap Steak

A flap steak is the lower part of the sirloin section of beef.

With these steaks, you get a sweet and meaty flavor but the texture can be rather coarse and loose. Flap steak is similar to skirt or flank steak in terms of its feel and texture.

How to Prepare Flap Steak:

The looser the grain of a flap steak, the better it works as a marinade. Open grains allow for seasonings to be held up better than closed grains.

Grilling a flap steak over medium heat is best. After which, cut it into thin slices against its grain in order for it to be tender.

Tri-Tip Steak

The Tri-trip Steak will definitely provide you with the rich flavor you're looking for. This steak is found at the bottom sirloin area of a cow. The cut is from the tri-tip roast. It easily competes with the more famous rib eye steak but it’s much less expensive than that. If you prepare the beef correctly, a tri-tip is among the most tender and flavorful of all cuts of beef.

How to Prepare Tri-trip Steak:

  • A tri-top steak is a perfect steak for grilling. Don't overcook the steak; just let it get cooked through.
  • Medium-rare will give you the best flavor and texture when cooking meat. If you want a better-tasting steak, try marinating it for a couple of hours before grilling.

Rump Steak

In our list, this is arguably the most well-known. If you cook this inexpensive cut of beef properly, it tastes incredible.

Rump steak is lean and moderately tender, making them one of the best-fit steaks for marinating

How to Prepare Rump Steak:

  • They're definitely at their best after having been marinated for at lea­st four to five hours before cooking.
  • Sear a rump roast in a cast iron skillet over high heat until it's reached the medium range.
  • After cooking, let it rest for around 10 to 20 minutes.
  • Next, cut the steak across the grain and enjoy!

Denver Steak

Denver steaks are one of the best cuts of beef because they come from the under-blade region, which produces some of the richest roasts but also some lesser-known steaks.

Denver steaks are typically quite tender, have a good beefy flavor, and often have a lot of fat.

How to Prepare DenverSteak:

Denver steaks are perfect for grilling as long they're properly cleaned and sliced.

See more: Best Roasting Tips

Coulotte Steak

You've probably never ever heard of a Coulotte steak. There are plenty of people out there who feel the same way.

Despite being less well known than other cuts of steak, the Coulotte deserves inclusion in the pantheon of good steak cuts.

It's cut from one of the most tender steaks of the top sirloin, and comes from the tastier part of the meat called the "top sirloin." It's tender and tasty while being thin.

Despite its fancy-sounding name, a Coulotte is a low-cost, everyday steak that will soon become your new favorite.

How to Prepare Coulotte Steak:

  • Season your piece of meat well
  • Heat a cast iron skillet to medium-high heat.
  • Rest steak on a cutting board for 10 minutes, then serve.

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