Few foods satisfy steak aficionados more than a tender, flavorful piece cooked exactly. Not all steaks, meanwhile, taste the same. Every cut of beef has a unique taste, texture, and cooking technique best fit. Understanding the variances will enable you to select the greatest steak for your dinner.
The most often used beef cuts are shown here together with their unique qualities.
Fillet Mignon: The Perfect Taste
A little portion of the cow lacking substantial muscularity is the tenderloin. Fillet mignon thus becomes quite tender with a buttery feel. It tastes mildly and ideal for people who enjoy lean, tender meat low in fat.
- Perfectly grilled or pan-seared
- Suggested doneness is medium to medium-rare.
- Couples with light sauces and red wine, such Pinot Noir
Rich and Juicy Is Ribeye
Considered for their rich marbling, the ribeye derives from the rib portion. Cooking the steak melts the fat, which gives the ribeye a strong, juiced taste. One of the greatest cuts and a steakhouse favorite.
- Greatest cooked: grilled or pan-seared
- Suggested doneness falls between medium-rare and medium.
- Couples with strong red wines like Cabernet Sauvignon
New York Strip: An All-Range Player
The short loin of the cow produces the New York Strip, sometimes known as sirloin or a strip steak. Though somewhat tougher than a ribeye, it still tastes great. For those who like both taste and texture, this cut is fantastic as its meat to fat ratio is good.
- Ideal cooked: grilled or pan-seared
- suggested doneness: medium
- Well with either Merlot or Malbec.
T-Bone and Porterhouse: Two Stews in One
Both T-Bone and Porterhouse steaks come from the short loin and feature a T-shaped bone in the middle. The tenderloin runs one side of the bone, while a strip steak runs another. Though both have wonderful taste and softness, Porterhouse steaks have more tenderloin than T-bones.
- Perfect grilled
- Suggested doneness is medium to medium-rare.
- Combines with full-bodied red wines like Brunello or Zinfandel
Sirloin: Lean and Savory
From the rear of the cow is sirloin. Though it is thinner than ribeye or strip steak, it nevertheless tastes somewhat strong. Although it’s not as tender, it’s typically more reasonably priced, hence it’s an excellent option for regular dinners.
- Made best grilled, broiled, or pan-seared.
- Ideal doneness: medium to well
- Well with either Cabernet Franc or Syrah.
Tomahawk: Big and Strong
A ribeye steak, the tomahawk has the bone left in and cut to resemble a handle. Its dramatic look and strong taste are well-known. Its enormous scale makes it ideal for sharing or special events.
- Best done: reverse-seared or grilled
- Recommended doneness: medium-rare
- Couples with Napa Valley Cabernet Sauvignon or Petite Sirah
Skirt and Flank: Thin But Delicious
Steaks from the cow’s belly area are flank and skirt steaks. Long, thin cuts with great taste abound here. If improperly cooked, they might grow tough. Many fajitas and steak salads call for these cuts.
- Perfect grilled, pan-seared, cut against the grain
- Suggestive doneness: medium-rare
- Pairs Tempranillo and other spicy red wines.
There is a cut for you regardless of your preferred steak thin and tenderness or rich and marbled. Understanding what makes every cut unique and cooking techniques will enable you to accentuate the best tastes. Discover the universe of meat one delicious morsel at a time.
This post was written by a professional at Bascom’s Chop House. Bascom’s Chop House, a premier steakhouse since 2001, offers a refined dining experience with impeccable service and award-winning cuisine. Our menu features the finest cuts, from perfectly cooked steaks to tender wagyu beef and fresh scallops. We take pride in using organic, hormone-free meats and locally sourced produce, ensuring both quality and sustainability.
