How to Tell Between Cuts of Steak

Many people enjoy steak, but deciphering between the many cuts can be rather difficult. Tough or tender, well-done or rare...it's hard to know what to ask for and how to cook it. Steak doesn't have to be an entree you only order in restaurants if you know what you're looking for. Learn how to tell between cuts of steak and which fit you best.

Instructions

Difficulty: Moderately Easy

1. One of the most popular steaks is the porterhouse. It's a great cut to share between 2 people and has the best of both worlds: a New York strip and filet mignon separated by a bone. This is also commonly known as a T-bone steak.
2. A New York strip steak is incredibly popular for its flavor and tenderness. It is typically cut in 12to 16 ounce slices and is offered at most steakhouses.
3. The filet mignon is also known as beef tenderloin. It is the most tender of all cuts of steak and is commonly expensive. Many food critics don't choose this cut, as it's not the most flavorful. However, if tenderness is your cup of tea, this is the steak for you.
4. The rib eye steak is very popular and is often seen being used on cooking shows. This steak is very flavorful and when slow roasted, it's called prime rib. This cut tends to be a bit fatty, but it's the best cut for someone with a big appetite: both in portion and flavor.
5. Sirloin steaks offer the best bang for your buck. It is a great steak for barbeques and giving to company, as it's flavorful but without the high price.
6. London broil is a very lean steak and quite affordable. It tends to be served medium rare and sliced thin against the grain. It's a great steak to bake for large groups of people.
7. Skirt steak is very popular for its affordability and juicy flavor. It is perfect for fajitas or other ethnic dishes. It marinates very well and though it tends to have more fat than other cuts, it's perfect for many steak lovers.

Tips & Warnings

• When picking out steak, look for a well-marbeled cut. Marbeling is the fat content of a steak and defines what grade it is.
• The grade of a steak determines how chewy or tender it is. Prime is the best, choice is second best, and select comes in last.
• When cooking steak, avoid cooking for huge groups of people. In these instances, you're better off baking a london broil or prime rib roast. If you cook individual steaks, everyone will want a different cooking style and if you overcook a steak, it cannot be fixed.