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 In order to cook a steak properly, you must first know a little about the type of steak you want to cook. Learning about the cuts that you prefer and understanding the desirable traits of each, is the first key to preparing a great steak. Generally speaking, the one common denominator to look for within all cuts of beef is marbling distribution. Marbling is the white fat that you see in all cuts of beef. Just keep in mind that a substantial amount of evenly distributed marbling is a good thing.
Filet Mignon - A boneless cut of beef from the tenderloin that is the most tender cut of steak. Aging makes the Filet more flavorful and sweet.
Chateaubriand - A larger cut of tenderloin that should be broiled laying down with the grain running horizontally against the heat. It takes longer than other steaks of equal thickness to broil but achieves greater charcoal flavor.
Strip Sirloin - This is a very popular cut because of its flavor. You can have a Strip
bone-in which does retain more juice. The Porterhouse end of all Strips contains the
beginning of the Sirloin Steak.
Delmonico - This is the eye of the rib (called "Rib-Eye") which contains a greater quantity of fine fat grains - especially in the outer part of the eye when cut nearer to the chuck - which adds to the richness.
Some people mistake this outer section for tail or flank, but it is the sweetest and juiciest of beef.
Prime Rib - refers to beef which is roasted as a whole and then sliced - unlike steak - which is trimmed of fat first and then broiled.
Porterhouse - This is sort of "two steaks in one" - a Filet and a Strip. This popular steak may have one or two tougher bites because the true Sirloin begins here and is connected with a seam.
T-Bone - This is the same as a Porterhouse, except with a smaller Filet. It is generally not quite as aged as the Porterhouse. |
