The Best Beef Cuts for That Perfect Home Steak
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They say the most important ingredient of a good barbeque is the cook. But the truth is, even grill-master Hugo Ortega can’t turn a second-class cut into a delicious steak. Your barbeque is only as good as your choice of cut, along with the quality of the meat. Of course, there’s no clear winner here - it all depends on your tastes and cooking preferences. That’s why we put together this list of 10 beef cuts for that perfect home steak. Whether you’re planning to grill, broil, or just sear it on a pan, we’ve got the perfect chop for you!
Top 6-10 Cuts Of Steak
10. Flat Iron
The flat iron steak is an affordable alternative to filet mignon. This rectangular steak is very evenly marbled, making it one of the most tender beef cuts available. It’s also uniform in thickness, so it’ll cook evenly every time.
Though it does best on a grill, flat iron steak is also perfect in any dish that calls for thin strips of steak, like a stir fry or beef stroganoff (What Wine Pairs Perfectly with Beef Stroganoff?).
9. Skirt Steak
It may not be the softest cut of beef, but Skirt Steak is surely among the most flavorful. The cut is so thin, that it cooks in as little as 2-3 minutes. Plus, it only needs about four hours to marinate.
Skirt steak is best served rare or medium-rare, as anything more can make the meat tough to chew. In case you like your beef well-done, make sure you get an outside skirt steak cut as opposed to an inside cut, which tends to be tougher.
8. Top Sirloin
As their name suggests, top sirloin steaks (What wine goes well with sirloin steak?) are the absolute best parts of the hip, or loin of a cow. The thick cuts give you just the right balance between fat and muscle.
Grilled top sirloin steak is delicious all on its own, but we recommend adding some prawns for a Texas-style Surf-and-Turf BBQ.
7. Rib-Eye
If you’re new to grilling, no cut will be as forgiving as a rib-eye steak. The meat is so well-marbled that it’s practically impossible to overcook.
In fact, the fat content is so high that you don’t need any oil or butter to pan fry a rib-eye steak. You can choose to get your rib-eye boneless, or get the bone-in Cowboy Cut.
Our favorite way to cook a rib-eye at home is the reverse-sear method. Here you start cooking the steak in the oven, and then add a smoky flavor by briefly pan-searing over a high flame.
6. New York Strip
Like all strip cuts, this one comes from the steer’s rear backstrap region. If you don’t mind a bit of chewing as long as there’s plenty of flavor, look no further than the New York Strip steak.
The cut’s distinguishing features are a lack of marbling and a thick strip of fat on the side.
That fat isn’t exactly edible, but it contributes a lot to the distinct, rich flavor of the New York Strip. And since it’s usually cut thicker than your average steak, you don’t have to worry too much about overcooking it.
Top 5 Cuts Perfect For Cooking Steak
5. T-Bone
The T-Bone is the most easily recognizable steak at the butcher shop. You can instantly see the T-shaped bone separating the combination of meat that make this cut so desirable.
On one side, you get a slice of lean strip steak. And on the other, a delicate piece of Filet Mignon. But, as any experienced grill chef will tell you, the distinct taste of a T-bone steak is actually released by the bone itself. So while broiling a T-bone cut won’t ruin it, anything short of grilling or pan-searing won’t bring out its full flavor.
4. Tomahawk
When it comes to French-trimmed steak, nothing beats a Tomahawk cut. French-trimming, or Frenching, is the process of cutting the fat and meat off a bone-in steak until the bone resembles a handle. It’s the same technique used to shape a rack of lamb.
The tomahawk cut is simply a trimmed rib-eye chopped anywhere from the sixth to the twelfth rib. In other words, this is the best cut for French-trimmed steak. And by Frenching it yourself, you can decide how much fat to leave on the bone.
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3. Flank Steak
The flank cut comes from the area between the loin and the hind legs. As the leanest steak on our list, the flank is also the healthiest. When cooked correctly, this cut is full of mouthwatering flavor.
But beware, grilling flank steak is notoriously difficult. We like to oven-bake it whole, then cut it into thin strips and top them with lemon slices and garlic butter.
2. Picanha
Also known as the Rump Cap or Sirloin Cap, the Picanha cut is a modern invention hailing from sunny Brazil. For a traditional Brazilian dinner, simply carve 4-5 slices and cook them on a skewer.
Picanha is so flavorful, so there’s no need for a complicated marinade.
All you need is some salt and cayenne pepper powder - or ghost pepper powder if you’re feeling adventurous. And if you’re not a fan of spicy food, this cut can also make 5-6 delicious mini-steaks that you can cook to your liking.
1. Filet Mignon
There are a whole lot of reasons why filet mignon is considered the best cut of steak out there. First off, it’s the most delicate part of a steer, taken from the very center of the tenderloin.
The expression “meat that melts in your mouth” is often attributed to the unique buttery consistency of filet mignon. The cut is not only well-marbled but also quite lean, delivering succulent flavor in every bite.
To top it off, filet mignon is the most versatile steak on our list. It tastes equally great when grilled, pan-seared, or roasted in the oven, and it can be complemented by a range of garnishes. For a Texas-style filet mignon, we recommend topping it with a herb butter mix or a creamy mushroom sauce.
That wraps up our list of 10 beef cuts for a perfect home steak. Do you have any homestyle steak recipes you’re willing to share? Did your favorite cut make our list? We’d love to hear from you in the comments.
Sources:
https://www.primesteakhouses.com/new-york-strip-vs-ribeye-steak/#ribeye-info
https://www.insider.com/best-steaks-for-grilling
https://www.kansascitysteaks.com/all-about-steaks/expert-steak-tips/best-cut-of-steak-for-grilling
https://www.thespruceeats.com/what-is-skirt-steak-995253
https://ottogrills.com/blogs/recipes/grilled-tomahawk-steak
https://ottogrills.com/blogs/recipes/dry-aged-ribeye-grass-fed-meat
