Tuesday, 14 October 2014

5 Different Steak Cuts

The Rib-Eye Steak
Rib-Eye SteakThe Rib-Eye steak is given different names on plate. Beauty steak, market steak, delmonico steak, spencer steak, scotch filet and Entrecote. The Rib-Eye is cut from the roast that's at the top of the rib primal. A boneless cut is made for the Rib-Eye and if the bone remains then it’s called a Rib steak. The meat is usually rich in fat which is where the distinctive flavour of the beef comes from. The best way to cook it is usually by pan-frying, grilling or boiling.

The T-bone and Porterhouse steaks
T-Bone SteakThe T-bone is cut from the short loin. The name T-bone is based on the steak which is usually t-shaped. The T-bone steak and the porterhouse steak are the same with minor differences. The Porterhouse is just a little larger version of the t bone because it is carved from the larger portion of the tenderloin. The best way to cook these are by grilling and broiling. This is because of the irregularly shaped bone where pan-searing is very difficult.

 The Tenderloin Steak

The tenderloin is cut from the central section of the Psoas major muscle, found in the short loin primal of the steer. Its quality of tenderness swears by the name of the steak itself. The best way to cook it is by pan frying or grilling. Since the meat is low in fat compared to the Rib-Eye steak.

The Strip

The Strip is sold in attractive names in different places including Kansas City Strip, New York Strip and Top Sirloin (although it has nothing to do with the Sirloin primal of the steer or the Sirloin Steak). The meat is cut from the Longissimus dorsi muscle, found near the rear end of the steer in the short loin primal. The Strip is moderately tender, well-marbled with a strong beefy flavour (like most other steaks). It varies from the Rib-Eye in containing a low amount of fat. This one's best cooked by pan-frying and broiling.

Sirloin Steak
Sirloin SteakIf prepared well, the Sirloing Steak can serve one of life's little pleasures. The whole striploin or sirloin is a primal cut, found beneath the back of the animal between the ribs and the fillet. The name sirloin comes from the French word 'surloine' meaning 'below the loin. This steak cooks really well and is an ideal fit for most diners. They're not too lean, fatty, tough or mild and you don’t have to be a steak aficionado to taste their instant appeal.

There are plenty more cooking methods available for you to choose and enjoy. Regardless of what you're planning to make of your steak, keep in mind that the meat you choose needs to be of premium quality, otherwise all your efforts put into making the steak delicious will become futile. 

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