What is the Best Cut of Steak? Have you ever been intimidated by the long list of meat cuts on a steakhouse menu? How are best way to cook a tenderloin steak supposed to know what to order? If you’re left dumbfoundedly staring at the menu in a restaurant, you will likely find yourself lost in your kitchen at home.
Part of cooking the perfect steak is knowing how to distinguish the different kinds of cuts. It’s possible that you’ll prefer a different cut once you learn about the other options. You shouldn’t have to go into this adventure blindly. Here, we will cover the top 10 best cuts of steak. The flank steak is one of the most popular cuts of beef. It comes from along the cow’s abdomen below the loin and sirloin.
It’s a lean cut of meat that doesn’t have a lot of fat, so you won’t have to spend a lot of time trimming fatty pieces off. The flank steak has a lot of connective tissue and muscle fibers that can take away some tenderness. Even though the flank isn’t the most tender piece of meat, you can follow certain steps to preserve its tenderness. When it comes to cooking a flank steak, use high heat and quick cooking times.
No matter if you’re cutting your flank before or after cooking, always cut it against its grain. Rolling and stuffing work well with flanks if you want to experiment with different flavors and seasonings. The flank is a very flavorful piece of meat. Most people describe it as having a very beefy taste.
A good marinade will add even more flavor. Flanks take very well to marinades if you’re looking to really liven up your dishes. However, keep in mind that marinating will not help with tenderizing your meat. 2 New York Strip The New York strip steak comes from a portion of the short loin. It’s boneless and comes from the larger end of this loin. It tends to be well-marbled and has some large pieces of fat around the edges. New York strip steaks come in rectangular shapes with tapered edges.
Their neat shapes make for a great plate presentation. They can also be cut into shaved pieces to make some savory Philly cheesesteaks. The New York strip steak contains a much more intense beef flavor than the ribeye cut. However, the New York strip leaves something to be desired in terms of tenderness. As the chef, you have to decide what compromises you want to make and if flavor or tenderness is more important to you for a specific meal. The best way to cook this piece of meat is to use high heat. The ideal methods are broiling, pan-searing, and grilling.
The New York strip’s counterpart, the Kansas city strip, is similar in taste and texture. The Kansas City version has a thin strip of tail fat and a small portion of the bone attached. Both of these strip steaks come from the short loin, so you are basically eating the same cut of meat. One version of the New York strip is called the club steak.
