Choosing and Cooking Different Cuts of Steak

Article Written By: K.C. Kudra

Do you have trouble telling your steaks apart? Many of us do, especially if we eat mostly steak prepared for us in restaurants. That can make it pretty tricky if you decide you would rather start preparing your own gourmet steak dinners. Here is a look at what kind of steaks you can buy and how they are best prepared, to help you in your steak cooking endeavors.

Rib Eye - One of the best cuts for all around cooking, this is a steak with a high fat level that makes it almost impossible to ruin. Even beginners can turn out a tender, flavorful, juicy rib eye steak with minimal difficulty. This steak is great under the broiler, in the pan, or on the grill.

New York Strip - Also, this versatile and tender cut is relatively flavorful. It is best prepared by pan frying or grilling, not broiling. The fat can be trimmed, but do it only after cooking - the fat is what adds the flavor to this great steak.

Tenderloin - This is one of the most expensive cuts of steak on the market, and is extremely tender and lean. That has why many decide to pan sear it in butter, or cook it in a wrapping of bacon. Due to its price, most people only cook tenderloin as a special treat.

T-Bone - This is one of the classic steaks, combining a tenderloin and a New York Strip. The familiar Porterhouse is a kind of t-bone steak cut further up the loin, and known for tenderness and size. They can be tricky to cook, since the bone makes it hard to get the center fully done - this is not a steak for those who like theirs well done. Avoid searing or pan frying this steak in favor of putting it on the grill or under the broiler.

Flank Steak - Long and thin, this is a cut of meat used traditionally in London Broil, but that is not the only option. Consider flank steak on the grill when you are serving a lot of people. Remember that although it is more flavorful than many high-end steaks, it is also pretty expensive. That means you should marinate your flank steak and cook it whole, slicing across the grain on a diagonal to serve.

Skirt Steak - This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it.

Top Sirloin - This popular steak is affordable, and more tender than flank and skirt steaks. It is tougher than the fanciest cuts, however, and is very lean. Pound and marinate it for cooking on the grill, or use it in kebabs.

About the Author

When you know how to cook New York steak, you will savor every delicious bite. You can learn how to get every detail just right and prepare the most delectable piece of meat to ever grace a table. Learn how to do this at EasySteakMarinades.net with recipes, cooking advice and articles.

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