Beef steak varieties

Some people associate steak to summer barbecue, not knowing it is delicious throughout the year, no matter the season. From filet mignon to skirt steak, know your steaks!

Filet mignon – Filet mignon is a tender cut of beef. It is considered the king of steaks because of its melt-in-your-mouth texture. Although this beef cut can be quite costly when dining out, it’s much less expensive to make at home. Perfect for date night dinner at home. Filet mignon is very tender, but it also has a less pronounced flavour. For this reason, it is often served with an accompanying sauce or with compound butter. It may also be marinated, smoked, wrapped in bacon, or seasoned with a rub. Filet mignon can be cooked in a variety of ways, including grilling, broiling, roasting, and pan-frying. Usually, high heat is first applied to sear the meat on both sides. Then it is transferred to lower heat to finish the steak to the desired doneness while being careful not to overcook it.

Flank steak – Flank steak is a flavourful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly. Flank steak is best when marinated, and is best enjoyed grilled over high heat or slow-braised. Flank steak is ideal for fajitas, stir-fries, and other applications that call for beef strips. Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Slicing with the grain will result in an unpleasantly chewy steak.

Top Sirloin (New York Strip) steak – A top sirloin steak is similar to a porterhouse or a T-bone steak, but without the filet or tenderloin attached. This flavourful cut of meat is ideal for grilling or broiling and is a favorite of steak lovers. 

T-bone steak – Named for the T-shaped bone that connects a piece of top loin with a piece of tenderloin, T-bone steaks are worthy of a special occasion. Great for grilling, the filet side should always be angled the farthest away from the flame to prevent over-cooking. The T-bone is made for grilling. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavourful.

Rib Eye Steak – This steak is cut from the ribs of the cow and contains a high amount of marbled fat, which makes it tender, juicy, and flavourful. Rib-eye steaks can be grilled or roasted in the oven to soften the fat and connective tissue. The large amounts of fat can cause flare-ups when grilling, so it’s best to keep a close (but not too close) watch.

Sirloin Steak – Sirloin is taken from the hip of the cow and tends to be slightly more tough and lean than other cuts. Cuts from the sirloin tend to be flavourful but potentially chewy since they’re on the leaner side. Most need to be cooked hot and fast or low and slow to prevent toughness.

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