Rib Eye: A Succulent Cut
Ribeye steak is extremely succulent as enriched with a thick nugget of natural fat. It is known for its rich, buttery flavor and tender texture.
3.5-ounce serving of eye Steak contains:
Steak Calories 291 Fat: 22 g Saturated Fat 10 g Protein this great marbling butchers cut contains 24 gm steak protein.
The beef cut comes from: The Ribeye cut from the beef ribs primal section, this area of the animal is located just beneath the front portion of the backbone. Its called sweet spot, where tenderness, great marbling, and rich flavor all come together. It falls between the chuck and the loin, and the rib section spans from ribs six through twelve.
Characteristics: The Ribeye is a favorite meat cut among steak lovers because of its bold, rich flavor and immense juiciness with a buttery texture. It has lots of fat marbling, making it perfect for super hot and fast cooking. It is sold as bone-in or boneless steak. It is more flavorful than fillet mignon, but its also a little chewier. It is also known as cowboy steak, tomahawk steak, Delmonico steak, Spencer, beauty steak, market steak.
Cooking Temperature: For a Ribeye, The best cooking steak temperature is 135 degrees Fahrenheit, or steak medium-rare.
Doneness while ordering from a restaurant: For maximum flavor and juiciness, order your eye steak at medium doneness or less.
Occasion- If youre a meat-lover looking for the best beef-eating experience possible, this steak cut is perfect for the occasion.
What Should You Look For When Shopping For Steak
“Marbling, dry ageing, provenance , but most of all look for the organic accreditation. All of Abel & Coles cows are certified organic, pasture-raised and grass-fed, and expertly prepared by high-trained butchers.
“Also, note that an incredible piece of meat can still be ruined. Take as much care in cooking as you have in your selection. Opt for thickness as opposed to diameter, as a thicker steak will ensure a beautiful, flavourful crust, while still keeping a beautiful pink centre. Cook your steak blue, rare, medium rare, but please, never well done. You can find a great recipe from Abel & Cole’s experts right here.”
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Best For Combos And Gifts: Omaha Steaks
Despite the name, Omaha Steaks isnt just steaks. You can find poultry, pork, lamb, bison, and even seafood. While you can certainly buy your cuts of meat individually, Omaha Steaks is best known for their packages that include a variety of different cuts, and offer a discount for these combos over buying everything separately.
Omaha Steaks also offers collections of full meals, including the meat and sides, as well as skillet or slow cooker meals. Gift boxes, including subscriptions, are available for every occasion. Cant decide? Gift cards are also available.
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Choose The Right Steak For The Right Meal Before Going To The Market
It doesnt matter if you buy your steaks at the supermarket or a gourmet butcher shop. If you want to learn about meat, how to purchase it, whats a good buy today, how to cook it, start a relationship with your butcher. These are the folks who know what you dont and will be glad to help if you just ask.
My own local butchers tell me that customers dont take advantage of their knowledge and experience. They come in with their own preconceived ideas of what a good steak should look like and end up buying an inferior product.
A good steak is expensive so why not ask the expert who handles the products everyday what they think is a good bargain. You may be surprised by getting better cuts for less money.
Tenderloin Steak Aka Filet Mignon
The tenderloin steak is a cut from the loin of a cow. Also known as a filet mignon steak. Because this tenderloin muscle gets little exercise, the steak contains less connective tissue making it more tender than many other types of steak.
Because tenderloins are so lean, they are not considered to be as flavorful as many other cuts. However, what they lack in marbling, they make up for with a smooth, buttery texture that melts in the mouth every time.
With such low-fat content, tenderloins should not be dried out. Begin with a cast-iron skillet over high heat and sear both sides quickly. Overcooking will usually result in a crispy, thin steak that, lets face it, has been ruined.
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Snake River Farms Top Pick
Snake River Farms is a family-owned business out of Idaho whose meat is used by Michelin-star restaurants.
Luckily for us, they also sell directly to the public via their website.
Their claim to fame is their American Wagyu beef, which comes from crossbreeding imported Wagyu cattle with American Angus.
Their beef is rated higher than USDA Prime .
They guys arent just a mail-order steak company. Porter Road is a full online butcher, selling a large range of beef, pork, chicken, and lamb.
Their meat is sourced from small family farms in Kentucky and Tennessee before it is cut and dry-aged for a minimum of 14 days at their facilities in Kentucky.
All beef is pasture-raised and hormone and antibiotic-free.
Their meat is also quite a bit more affordable than Snake River Farms, making Porter Road a great choice if you want to treat yourself without breaking the bank.
You can shop from over 50 different cuts of beef, but you cant go wrong with the bone-in ribeye.
You can also let Porter Road do the meat shopping for you with one of their curated meat boxes.
They are also focused on sustainability and ensure all meat is humanely raised.
Best Budget: Home Hero Steak Knives Set Of 8
With their dramatic design, this set of knives offers good looks and good performance at a great price. The knives have stainless steel blades, which are also available coated with a black nonstick finish, matching the black polypropylene handles. The deep, saw-like teeth in the blades are highly effective, cutting through meat effectively with a minimal tearing.
They’re comfortable to use, too: The handles are molded to fit ergonomically into the hand, and widen where the handle meets the blade, to act as a bolster.
But with such a great price, you can’t expect a lot of bells and whistles the set does not come with a case or with sheaths, which makes the finish even more susceptible to scratches over time. However, you’ll want to have them on hand at every dinner party, especially since they can be thrown in the dishwasher when your guests head home.
Buy It: $22
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New York Strip: Iconic Strip Steak
The New York strip gets its name from the culinary landmark known as New York City, where eating steak in the steakhouses takes root in American culture. You can find it featured on the menu of the most reputable steakhouses. Many steak lovers consider this cut to be the perfect combination of taste, tenderness and fat. New York strip steaks take relatively little preparation and can be cooked to a melt-in-your-mouth level of deliciously quite easily.
3.5-ounce serving of Filet Mignon Steak contains:
Steak Calories 117 Fat: 2.7 g Saturated Fat 1 g Protein this great flavoring butchers cut contains 23 gm steak protein
The beef cut comes from: The New York strip is cut from the short loin sub-primal, which is part of the loin primal, sometimes with the bone attached but often boneless steak. This sub-primal is only about 16-18 inches long and will yield 11-14 steaks, depending on thickness.
Cooking strip steak: Prepare a strip steak the same way you would an eye steak: seasoned with salt or a dry rub for bolder taste, add garlic and onion salt and cooked over dry heat. For the best taste, cook the steak at medium-rare to medium range. Quickly grilling steak strips on a super-hot grill gives the steak a great sear without overcooking. Pan-roast or reverse-sear is the best method for indoor cooking. While cooking, you can follow step-by-step directions from N Y Strip Steak Recipe.
Which Cuts Of Steak Are The Most Tender
“Any of the traditional prime cuts , so thats fillet, rib-eye and sirloin.
“However, of these three, the fillet is the leanest and most tender of all. This is the most sought after steak in British butchery, prized for its tender quality. That’s because the muscle here bears no weight, meaning less connective tissue, but plenty of lean meat.”
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Where The Cuts Come From Understand The Primal Cuts On A Steer Come From And You Can Decide How To Cook Or Order A Specific Cut
Cuts of Steak are those portions of a carcass that are suitable for use as steaks, such as rib or loin steaks. Steak cuts may also include smaller cuts of meats, such as beef brisket or beef short ribs. Choosing the right meat cut is important, but it isnt always easy to know what to ask your butcher or which cut to look for on the label. In addition, there are many different names for the same cut, some of them less than appetizing.
Weve put together a comprehensive guide of the 7 Best Steak Cuts to help you find out where these different steaks come from. The differences between cuts of steak and know the best way to cooking a steak or order and how you can pair your steak and wine. We will also give you our opinion on some of the most popular beef cuts to help you make an informed decision.
Australian Wagyu Sirloin $169
Given the name of this 10.5-ounce Sirloin steak, youd think itd be located in Australia. Well, think again, this expensive cut of beef is approximately 700 feet above Dubai, in the Muntaha restaurant of the Burj Al Arab Hotel. This hotel is a luxurious masterpiece in itself, being founded on an artificial island. Most of the rest of this menu features European cuisine and the high-quality Wagyu beef, including a similarly priced Wagyu Tartare. If you love ocean views, good food, and hate your wallet, the Muntaha may be the place for you.
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A5 Kobe Strip Steak $350
Topping off the list of the most expensive steaks in the world is a cut made right here in the USA. At the Old Homestead Steakhouse in New York City, you can order a traditional 12oz New York Strip with the highest quality beef Japan has to offer, A5 Kobe. Now, for those of you ordering this, you may want to skip the next few lines. Its often joked that fear makes meat tastier by those who typically want to disgust vegetarians. While the above statement isnt true, it may be for confinement. The cattle that make up the steaks are often limited from any real movement so as to prevent muscle from toughening up the cut, making it supremely marbled and tender. And, unlike what common myth would have you believe, they most certainly arent being fed beer nor getting massages daily. According to one Wagyu farmer, nature does that tenderness all by itself.
What Is Spencer Steak
Plain and simple: Spencer steak is a West coast term for boneless rib-eye steak. The other names it goes by are Delmonico, beauty steak, market steak and Scotch fillet.
Spencer steak is cut from a prime rib. For info on prime rib and how to cook it, visit Everything to Know About Prime Rib. A Spencer steak often has the large areas of fat removed, so can be leaner than some rib-eye steaks.
When a rib-eye has the long bone attached, its called a Tomahawk steak.
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Secret Recommendation Ribeye Cap
If you love tender steak, then there’s a secret cut of steak that you don’t hear about much, but you just have to try. It’s called the ribeye cap .
You may have noticed that the ribeye didn’t make it to this list of tender steaks, despite being one of the most popular cuts . The truth is, ribeye is loved for its flavor and marbling, not tenderness.
However, the ribeye cap is basically where they carve the outside of the ribeye steak off, so you get the most tender and flavorful part of that particular steak. It’s hard to find, and very expensive, but worth it if you can find it .
When I buy it, it’s always wrapped with twine so it forms a ball-shape, similar to a filet mignon.
How To Cook Steak In The Oven
Learn to cook steakhouse-quality steaks in your home oven.
Close up of male hand holding frying pan with delicious beef steak near electric oven
Going out to a steak house is a feast for the senses, and the experience is designed to make diners feel like royalty. However, you can easily recreate a steakhouse experience right at home and tailor it just to your liking. Want frito pie with your filet mignon? Go for it! The best part is that almost every home cook is armed with a super effective secret weapon to cook a perfect steak: your oven! Let us show you how you can cook a juicy, luscious steak in your home oven, from choosing the right cut to deciding on the right technique.
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Filet Mignon: The King Of Tenderness
Filet mignon is often called the King of steaks by top chefs around the world. Its not because its the largest steak cut , but it is because it is the tenderest steak you will ever have the pleasure to eat. This steak is rich in flavor and melts in the mouth from the first bite.
3.5-ounce serving of Filet Mignon Steak contains:
Steak Calories 267 Fat: 17 g Saturated Fat 7 g Protein this tenderest butchers cut contains 26 gm steak protein
The beef cut comes from: The Loin-The area below the backbone produces some of the most tender and juicy cuts because it receives less exercise than other muscle groups. It is cut from the smaller end of beef tenderloin, which is part of the loin primal. It is usually present as a round cut taken from the thinner end of a piece of tenderloin. The tenderloin is trimmed into filet mignon steaks. It is called the tenderest and leanest cut of steak. Thats why it is also called tender steak and tenderloin steak.
Characteristics of the cut: Also known as beef tenderloin, Eye Fillet, Filet steak. The beef cut only represents 2-3% of the total animal, which tag it the most expensive and rare than other steaks. It has little intramuscular fat and a milder flavor than other meat cuts.
Cooking Temperature: Temperature should be between 140 to 145 degrees Fahrenheit on medium while cooking filet steaks.
What About Angus Steaks
Certified Angus is a term that youll often see in restaurants or grocery stores, but stated simply, it refers to a specific cattle breed, not a quality grading. Angus or Aberdeen Angus is a breed of Scottish cattle that is smaller than the typical American cattle. As it is a breed and not a grading, Angus steaks can be graded under the USDA system discussed above, just as is the case with non-Angus beef. The breed has been around in the US for quite a while the American Angus Association was founded in Chicago in 1883, though interestingly, it took them until 1978 to come up with the Certified Angus beef standard. The purpose behind this certification was simply to promote the idea of a higher-quality beef. In order to meet the Certified Angus standard, the cow in question must be 51% black in color and exhibit Angus influence, which includes simmental cattle and cross-breeds. Other necessary criteria include higher-than-average marbling, a carcass size of under 1000 pounds, and a certain hump size.
Two cuts of Angus beef alongside standard USDA-graded cuts.
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Always Set Up For Two
Depending on your steaks thickness, the time it takes to cook it through can vary tremendously.
Now, for any steak you grill, youll want to create a beautiful, dark crust by searing it hot and fast. All that dark brown coloring is extra amazing flavor created by the Maillard reaction.
If you dont get a good, dark sear, you are missing out on bundles of flavor. So you MUST sear your steak with a screaming hot grill.
However, if you cook anything but the thinnest of steaks all the way through hot and fast, you will severely burn the outside and ruin it before the inside has even cooked.
So you need to grill your steak in 2 stages:
- Hot and fast searing over direct radiant heat to get a good Maillard crust for added flavor.
- Slowly over indirect heat to slowly cook it through to the center, without burning the outside.
So you need to set up your grill as a two-zone cooker.
You want to bank all your charcoal to one side of your grill, so you have a very high heat direct radiant side for searing.
Then you want the remaining half of your grill set up with no coals so that you can place your steak away from the heat source.
This indirect cool zone will cook the steak far slower until perfectly done throughout while removing the chance of burning
If you have a gas grill, have a burner on for the high heat zone and a burner off for the cooler side same thing.
So which method should you use, and why?