Choosing the Best Steak Cuts
Steak. The word alone conjures images of sizzling meat, juicy bites, and a satisfying culinary experience. But with so many different cuts available, navigating the world of steak can feel overwhelming.
This journal pens our thoughts on the best cuts to consider for your next meal.
But before we dive into the different cuts, let's talk about beef grades. You might have seen terms like "Prime," "Choice," and "Select" at the butcher shop. These grades, assigned by the USDA, indicate the quality of the beef based on marbling and maturity
USDA
Prime grade has the most abundant marbling, resulting in a more flavorful and tender steak. Choice grade has less marbling than Prime, while Select grade has the least.
Australia
Australia uses two main grading systems for beef:
Grading System | Marbling Scale |
AUS-MEAT | 0-9, with 9 being the highest |
MSA | 100-1190, with 1190 being the highest |
The AUS-MEAT system also includes different grades of meat:
YG:Â Young, lean, and tender80.
YP:Â Slightly older than YG, with a bit more flavor80.
PR:Â Tender with full flavor80.
S:Â Older than PR, not as tender but still flavorful80.
Japan
Japan is renowned for its Wagyu beef, which is graded based on yield and quality:
Grading Factor | Scale |
Yield Grade | A-C, with A being the highest |
Quality Grade | 1-5, with 5 being the highest |
The quality grade considers factors like:
Marbling (BMS):Â Beef Marbling Standard
Color (BCS):Â Beef Color Standard
Fat (BFS):Â Beef Fat Standard
Firmness and Texture
STEAK PRIME CUTS
Ribeye Steak
The ribeye steak, a true classic, is prized for its rich marbling and exceptional tenderness. This cut comes from the rib section of the cow, specifically between the sixth and twelfth ribs. This area is known for its flavorful and tender meat due to the muscles not being heavily used by the animal. The ribeye is characterized by its generous marbling, which creates a juicy and flavorful steak.
Cooking Methods
Ribeye steaks are incredibly versatile and can be cooked using various methods. Some popular options include:
Grilling: Grilling over medium heat (around 375°F) allows the fat to render and baste the steak, resulting in a juicy and flavorful result. For a 1-inch thick ribeye, grill for 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium. Remember to let the steak rest for 5-10 minutes after grilling to allow the juices to redistribute.
Pan-searing:Â Searing in a hot cast iron skillet creates a beautiful crust while maintaining a tender interior. Heat a cast-iron skillet over medium-high heat. Add some oil to the pan and sear the ribeye for 2 minutes per side to brown. Then, add butter, garlic, and herbs to the pan and baste the steak as it continues to cook for another 2 minutes per side.
Oven-roasting: Roasting in the oven allows for even cooking and can be combined with searing for added flavor and texture 4. Preheat your oven to 400°F. Sear the ribeye in a hot cast-iron pan for 2 minutes per side, then transfer the pan to the oven. Roast for 11-14 minutes, or until the steak reaches your desired internal temperature.
Serving Suggestions
Ribeye steaks are delicious with simple seasonings like salt and pepper. However, you can enhance their flavor with garlic, butter, and herbs. Some popular side dishes include mashed potatoes, roasted vegetables, and salads. For a truly decadent experience, try serving your ribeye with a side of creamy mashed potatoes and garlicky roasted asparagus.
Interesting Facts
Ribeye steaks are sometimes referred to as "cowboy steaks" or "tomahawk steaks" when the bone is left attached.
The "eye" in ribeye refers to the longissimus dorsi muscle, the main muscle in the steak.
A ribeye steak can be composed of up to three different muscles.
Tomahawk Steak
The tomahawk steak is a visually impressive cut that's essentially a ribeye with an extended rib bone, giving it a distinctive "tomahawk" appearance. This bone-in ribeye is known for its rich flavor, tenderness, and dramatic presentation.
Cooking Methods
Tomahawk steaks are best cooked using methods that allow for even cooking and a good sear:
Grilling: Grilling over medium heat, then finishing in the oven or broiler, is a popular method. Preheat your grill to 400°F. Grill the tomahawk steak for 15-20 minutes, or until the internal temperature reaches 110°F. Flip the steak occasionally to develop a good crust. Then, transfer the steak to a preheated oven at 500°F and broil for 3-4 minutes to finish cooking.
Reverse searing: This involves cooking the steak in the oven at a low temperature, then searing it in a hot pan or on the grill. Preheat your oven to 275°F. Season the tomahawk steak and place it on a wire rack over a baking sheet. Bake until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare). Then, sear the steak in a hot pan or on the grill to develop a crust.
Sous vide:Â Sous vide cooking can also be used to achieve precise doneness. Set your sous vide cooker to your desired temperature. Place the tomahawk steak in a vacuum-sealed bag and submerge it in the water bath. Cook for 1-2 hours, then sear the steak in a hot pan or on the grill to finish.
Serving Suggestions
Tomahawk steaks are often served with simple seasonings like salt and pepper, but they can also be enhanced with butter, garlic, and herbs. Popular side dishes include roasted vegetables, mashed potatoes, and salads. For a truly impressive presentation, serve your tomahawk steak with a blooming onion and a side of truffle mac and cheese.
Interesting Facts
The tomahawk steak is a relatively new cut that has gained popularity in recent years 67.
The extended rib bone is French trimmed, a technique that removes meat and fat from the bone.
Tomahawk steaks are often served for special occasions due to their impressive presentation.
While the bone may be primarily for presentation, it can impart subtle flavor nuances to the meat.
Strip Steak
The strip steak, also known as the New York strip, is a favorite for its bold, beefy flavor and firm texture. This cut is taken from the short loin, a muscle located on the back of the cow. It's known for being tender and flavorful, offering a balance between the tenderness of a filet mignon and the robust flavor of a ribeye.
Cooking Methods
Strip steaks are best cooked using high-heat methods that allow for a good sear:
Pan-searing:Â Searing in a hot cast iron skillet or frying pan over medium-high heat creates a flavorful crust. Heat your pan until it's smoking hot, then add the steak and sear for 3-4 minutes per side, or until it reaches your desired doneness. For extra flavor, add butter, garlic, and herbs to the pan and baste the steak as it cooks.
Grilling:Â Grilling over high heat allows for beautiful grill marks and a juicy interior. Preheat your grill to high heat. Place the steak on the grill grates at a diagonal. For a medium-rare steak, cook for 2-3 minutes, then rotate 45 degrees and grill for another 2-3 minutes. Flip the steak and repeat on the other side.
Broiling:Â Broiling provides high heat from above, resulting in a nicely browned steak. Preheat your broiler. Place the steak on a broiler pan and broil for 4-5 minutes per side, depending on the thickness and desired doneness.
Oven-baking: For a foolproof method, try cooking your strip steak in the oven. Preheat your oven to 500°F with a cast-iron skillet inside. Sear the steak in the hot skillet for 2 minutes per side, then transfer the skillet to the oven. Roast for 3-4 minutes for medium-rare or 4-5 minutes for medium.
Serving Suggestions
Strip steaks are often seasoned simply with salt and pepper, but they can also be enhanced with herbs, garlic, and butter. Popular side dishes include roasted vegetables, mashed potatoes, and salads. For a classic steakhouse experience, serve your strip steak with a loaded baked potato and a side of creamed spinach.
Interesting Facts
The strip steak was popularized by Delmonico's Restaurant in New York City, hence the name "New York strip".
It's also known as the Kansas City strip or Omaha strip in different regions.
Strip steaks are a good source of protein, iron, and other nutrients.
Tenderloin Steak (Filet Mignon)
The tenderloin steak, often called filet mignon, is renowned for its exceptional tenderness and melt-in-your-mouth texture. This cut comes from the tenderloin, a muscle located beneath the ribs, next to the backbone. It's the most tender cut of beef due to it being the least exercised muscle. At Armoury Steaks, our filet mignon is a customer favorite, especially for those who appreciate a tender and lean cut.
Cooking Methods
Tenderloin steaks are best cooked using methods that preserve their tenderness:
Pan-searing: Searing in a hot skillet followed by oven-roasting ensures a flavorful crust and even cooking. Preheat your oven to 400°F. Heat a cast-iron skillet over medium-high heat and add butter and oil. Sear the tenderloin for 2-3 minutes per side, spooning butter over the steak as it cooks. Then, transfer the skillet to the oven and bake for 6-10 minutes, depending on the thickness and desired doneness.
Grilling:Â Grilling over medium-high heat allows for a good sear while maintaining tenderness. Preheat your grill to medium-high heat. Sear the tenderloin for 2 minutes per side, then move it to a cooler part of the grill to finish cooking to your desired internal temperature.
Sous vide: This method involves cooking the steak in a water bath at a precise temperature, resulting in perfectly cooked meat. Set your sous vide cooker to your desired temperature (e.g., 130°F for medium-rare). Place the tenderloin in a vacuum-sealed bag and submerge it in the water bath. Cook for 1-2 hours, then sear the steak in a hot pan or on the grill to finish.
Serving Suggestions
Tenderloin steaks are often served with rich sauces like béarnaise or bordelaise. They pair well with roasted vegetables, mashed potatoes, and salads. For a special occasion, try serving your filet mignon with a side of truffle mac and cheese and roasted asparagus.
Interesting Facts
The name "filet mignon" comes from the French words for "tender fillet".
Tenderloin steaks are a good source of protein and are relatively low in fat.
The tenderloin has two ends: the butt and the tail, with filet mignon coming from the tail end.
Sirloin Steak
Sirloin steak is a versatile and flavorful cut that offers a good balance of tenderness and affordability. It comes from the sirloin, a subprimal cut located at the back of the cow, between the ribs and the hips. Sirloin steaks are known for their robust, beefy flavor.
Cooking Methods
Sirloin steaks can be cooked using various methods:
Grilling:Â Grilling over medium heat is a popular choice, especially for top sirloin. Preheat your grill to medium heat. For a 1-inch thick top sirloin, grill for 9-12 minutes, turning once.
Pan-searing:Â Pan-searing in a skillet over medium heat creates a flavorful crust. Heat a skillet over medium heat and add oil. Sear the sirloin for 5-8 minutes per side, or until cooked to your desired doneness.
Broiling:Â Broiling is another high-heat method that works well for sirloin. Preheat your broiler. Place the sirloin on a broiler pan and broil for 4-6 minutes per side, depending on the thickness and desired doneness.
Serving Suggestions
Sirloin steaks can be seasoned simply or marinated to enhance their flavor. They pair well with a variety of side dishes, including roasted vegetables, mashed potatoes, and salads 36. For a simple and satisfying meal, try serving your sirloin with garlic butter, roasted potatoes, and a fresh green salad.
Interesting Facts
The word "sirloin" comes from the French word "surloigne," meaning "above the loin" 31.
Sirloin steaks are a good source of protein and are relatively lean.
Top sirloin is the most tender and flavorful part of the sirloin.
STEAK SECONDARY aka ALTERNATIVE CUTS
Flank Steak
Flank steak is a flavorful and versatile cut that comes from the abdominal muscles of the cow 40. It's a long, flat cut known for its intense beefy flavor.
Cooking Methods
Flank steak is best cooked using high-heat methods:
Grilling: Grilling over high heat is a popular choice for flank steak. Preheat your grill to high heat (around 400-450°F). Grill the flank steak for 3-5 minutes per side, depending on the thickness.
Pan-searing:Â Pan-searing in a hot skillet or on a griddle provides a good sear. Heat a skillet or griddle over medium-high heat. Sear the flank steak for 3-4 minutes per side, or until it reaches your desired doneness.
Broiling:Â Broiling is another suitable high-heat method 44. Preheat your broiler. Place the flank steak on a broiler pan and broil for 6-8 minutes, flipping once.
Important Note:Â When cooking flank steak, it's crucial to slice the meat against the grain after it's cooked. This helps to break down the muscle fibers and make the steak more tender.
Serving Suggestions
Flank steak is often marinated to enhance its flavor and tenderness. It's commonly used in fajitas, stir-fries, and salads. One of our favorite ways to use flank steak is in a vibrant salad with a Thai-inspired dressing. The acidity in the dressing helps to tenderize the meat, and the combination of flavors is simply delicious.
Interesting Facts
Flank steak is one of the leanest cuts of beef.
It's also known as "jiffy steak" or "London broil" in some regions.
Skirt Steak
Skirt steak is a thin, flavorful cut that comes from the plate primal, located in the belly of the cow. It's known for its rich, beefy flavor and loose grain structure, which makes it ideal for marinating.
Cooking Methods
Skirt steak is best cooked quickly over high heat:
Grilling:Â Grilling over high heat is a common way to cook skirt steak. Preheat your grill to high heat. Grill the skirt steak for 2-4 minutes per side, depending on the thickness and desired doneness.
Pan-searing:Â Searing in a hot cast iron pan or on a griddle provides a good crust. Heat a cast iron pan or griddle over high heat. Sear the skirt steak for 2-4 minutes per side.
Broiling:Â Broiling is another suitable high-heat method. Preheat your broiler. Place the skirt steak on a broiler pan and broil for 2-3 minutes per side for thinner cuts or 4-5 minutes per side for thicker cuts.
Important Note:Â Like flank steak, skirt steak should be sliced against the grain after cooking to ensure tenderness. This is because skirt steak has a lot of muscle fibers running across the meat, and slicing against the grain helps to shorten those fibers, making the steak easier to chew.
Serving Suggestions
Skirt steak is often marinated and used in fajitas, tacos, and stir-fries. It can also be sliced and served with chimichurri sauce or other flavorful accompaniments. A classic way to enjoy skirt steak is in fajitas with grilled peppers and onions.
Interesting Facts
Skirt steak is the traditional cut used for fajitas.
It's also a popular cut in Mexican cuisine, where it's known as "arrachera".
Skirt steak should be cooked to no more than medium-rare to avoid toughness.
A 4-ounce serving of skirt steak has about 200 calories, 26 grams of protein, and 10 grams of fat.
Featherblade Steak / Flat Iron Steak
The featherblade steak, also known as the flat iron steak in the US , is a flavorful cut from the shoulder blade . It's known for its rich flavor and tenderness when cooked properly .  Â
Description:Â Â A well-marbled steak with a feather-like seam running through the center
Interesting Facts: The featherblade is best suited to slow cooking or braising, which allows the connective tissue to break down and enhance the flavor .  Â
Cooking Methods
Braising: Braise in liquid with aromatics and vegetables for 3-4 hours .  Â
Slow cooking: Cook slowly in a casserole dish or slow cooker until tender .  Â
Pan-frying: If cooking as a steak, pan-fry quickly over high heat and rest .  Â
Serving Suggestions
Can be braised in red wine gravy and served with roasted vegetables, or used in stews and other slow-cooked dishes .
Conclusion
Choosing the right steak cut can truly elevate your culinary experience. From the richly marbled ribeye, perfect for grilling or pan-searing, to the tender and lean filet mignon, best cooked using gentle methods like sous vide, there's a steak to suit every taste and occasion. Remember to consider the grade of the beef, as this will affect the flavor and tenderness of your steak.
And don't forget the importance of slicing flank steak and skirt steak against the grain for optimal tenderness. These flavorful cuts are incredibly versatile and can be used in a variety of dishes, from fajitas to stir-fries.
For a truly special occasion, the tomahawk steak is sure to impress with its dramatic presentation and delicious flavor. Whether you're a seasoned steak connoisseur or just starting your journey into the world of steak, this guide has provided you with the knowledge to make informed choices and create unforgettable meals.
Visit Armoury Steaks today to explore our wide selection of high-quality prime steak cuts.