<For all you meat-lovers out there, what’s better than a sizzling hot piece of steak? Probably not much else. If you’re the type of person who can’t help but order the steak dish on the menu every time you eat out, you probably have an idea of what we have in store here. And for those of you who haven’t… get on it – because you’re missing out! Here’s a comprehensive guide to what different cuts of steak you can get, and what’s so special about each of them.
As one of the most expensive cuts of beef, filet mignon boasts a beautiful texture with its tender bite. Since it is a cut from the front and smaller part of the tenderloin (found on the upper backside of a cow’s body) that does not contain much muscle tissue, the meat is very tender and easy to chew. It is often cooked with bacon to enhance flavour, but also tastes great on its own!
Good thing grill season isn’t over yet, because this cut of steak is perfect for your next barbecue! The Ribeye cut comes from the rib section of a cow’s body, and has a moderate amount of marbling that makes it flavourful, tender, and quick to cook. It is one of the fattiest cuts though, however, so make sure you keep that in mind before indulging!
One of the most common cuts of steak, and also the one with the most names. It’s several famous monikers can make it confusing to keep track of, but a few include New York Strip, Top Loin, and Kansas City Steak. It’s a cut from the short loin of the cow, and is very tender (but not as tender as the filet mignon).
As you can assume from its name, the famous T-Bone is a cut of steak with a T-shaped bone in the middle. On either side of the bone are two different types of meat: tenderloin and strip steak. When sold alone, the piece of tenderloin on the T-Bone steak is actually considered filet mignon! Now, that’s what we call a good 2-in-1 deal…
If you’re ordering a Porterhouse steak, we hope you have a big appetite or someone to share it with! Often considered the “king of steaks”, the Porterhouse steak is very similar to the T-Bone steak – but is cut thicker and contains more of the tenderloin portion relative to the strip steak side. The reason behind this is because the Porterhouse is cut from the rear end of the short loin, while the T-Bone steak is cut from the front end. Since the two are so similar though, however, they can often be confused for each other!
If you didn’t consider yourself a steak expert before you read this article, you can definitely consider yourself one now. Next time you’re at a restaurant, you can boast this knowledge to your family and friends. Or, if you’re too lazy to leave the house, just order one on foodora.>