Grilling Guide: Cuts of Steak
With summer right around the corner, people are firing up their grills. Before you put a steak on the grill, learn more about the different cuts of beef.Guide to Cuts of Beef
This handy chart can serve as your guide to the different cuts of steak.
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| Guide to Cuts of Beef |
Rib-Eye Steak
Also known as: Beauty Steak, Market Stek, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte.
Ribeye is highly marbled with a large swath of fat Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available.
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| Rib-Eye Steak |
Also Known As: New York Strip, Kansas City Strip, Top Sirloin (which has nothing to do with the Sirloin primal of the steer, or the Sirloin Steak, which is an entirely different cut), Top Loin, Shell Steak (when sold bone-in), Contre-filet.
Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor.
Tenderloin
Also Known As: Filet, Filet mignon, Fillet, Châteaubriand (when cut as a large, center-cut roast feeding two or more), Tournedo (when cut from the smaller tapered section of the tenderloin closest to the Rib primal).
Tastes Like: Extremely tender with an almost buttery texture.
T-Bone
Also Known As: Porterhouse
Tastes Like: The T-bone is a two-for-one cut—it's comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. The strip section tastes like strip, and the tenderloin tastes like, well, tenderloin.
Learnboard: How to Grill a Steak to Perfection
Are you ready to grill your steak yet? Check out this learnboard for a step by step walkthrough on how to grill a steak to perfection.
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| How to |
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