While an important question like ‘What is the Best Cut Of Steak,’ will come down to context and cooking preference, we have written this concise guide to help you make a more informed decision on which cut is best for you.
- What is the Best Cut of Steak Part 1 – What is a Cut of Steak?
- Internal Temperature For Cooked Steak
- Best Steak Cut for Grilling
What is the Best Cut of Steak Part 1 – What is a Cut of Steak?
A cut of steak is a cross section of meat from the cow.
Most Popular Steak Cuts
– Rib Eye: The rib eye is a favourite among meat lovers because it is tender and has a lot of flavour.
– T-Bone: The T-Bone steak is cut from the short loin and consists of two parts – one part being more tender than the other.
– Porterhouse: The porterhouse steak has a larger tenderloin than the T-bone and tastes like both filet mignon (fillet in the UK) and strip steak.
– Strip Steak: The strip steak is also called New York Strip or Kansas City Strip, but it can also be called a sirloin as it is a cut taken from the topmost part of the loin, which is actually the most tender part of the sirloin. This is why it is also called the strip loin.
What is the Best Cut of Steak Part 2 – Tender steaks vs. Tough steaks
Steaks are a popular cut of beef that can be grilled, fried or baked. Tender steaks are usually more expensive and they come from the loin and rib sections while tough steaks come from the chuck section.
The best cut of beef for stewing is a tough steak while the best cut for grilling is a tender steak.
The tougher cuts can be stewed and slow cooked until the meat breaks down, softens and has a melt in the mouth, buttery texture.
Tender cuts of steak are best for cooking quickly at a high heat in a pan or chargrilled.
Internal Temperature For Cooked Steak
What is the perfect internal temperature of steak? There are many factors to consider, such as how you cook the steak, the type of meat, and your personal preference.
Rather than timings, the internal temperature is the most reliable way to tell if your meat is cooked.
For rare the internal temperature will be 50-52°C or 125°F
For medium rare you need an internal temperature of 57°F or 135°F
For medium the internal temperature of your steak will be 63-66°C or145°F
For well done (if you must!) 72°C or 160°F
What is the Best Cut of Steak Part 3 – Best Steak Cut for Grilling & Best Way to Cook It
Best Steak Cut for Grilling
The rib eye cut is generally considered best for grilling because it has a high fat content which makes it tender and juicy. That’s not to say the sirloin or more expensive filet mignon (fillet in the UK) aren’t good for grilling too!
Best Way to Cook It:
For the best result, cook the rib eye at medium-high heat in a pan or on charcoal grills (our favourite way always!)
Bone-in ribeye is a cut of meat from the rib section of a beef animal. It has a bone in the middle and has a layer of fat over it.
Boneless ribeye is also from the rib section, but its bone has been removed and it has less fat than bone-in ribeye, as a result.
What is the Best Cut of Steak Part 4 – Conclusion: Which Type of Steak is Right For You?
The truth is that there are many different types of steaks and it is up to you which type you want to buy. What is it you are wanting to cook? If it is a beef stew, beef curry or slow cooked beef dish of any kind you will want to aim for a tougher cut of steak such as chuck, or as it can often be called stewing meat.
If you want to slow cook and smoke a large piece of beef for lots of guests at a barbecue go for a brisket.
If you are going to make steaks in the pan for your family or just a few friends, the ribeye cut is cheaper than sirloin or fillet (filet) and tastier because of the lovely marbling of fat.
If you want a really tender succulent cut of beef that has a mild flavour and isn’t too fatty try a fillet (filet) or porterhouse steak.
If you are out at steak house and want a tasty steak with plenty of buttery, fatty flavour it’s worth trying a T-Bone, as a porterhouse is enough for two people.
There are many different factors that go into choosing the type of steak, such as how rare or well done you like your meat, or if you prefer a leaner cut like sirloin or a more fatty cut like ribeye.
Consider your context, preferences and then dive straight in.
If you enjoyed this article, you might like to read our article on ‘T-Bone vs Porterhouse.’
Or our article ‘Prime Rib in a Smoker.’
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