A Guide For The Different Types Of Steak Cuts
The thickness of any steak is extremely crucial to consider. Thinner pieces of steak can be cooked on the grill or in the oven, but they’re a little trickier to manage. If you cook your steak for a further 30 seconds or minutes, it will change into a less-than-appealing hockey puck. Thicker pieces give you a bit more time to experiment with grill marks and cooking without overcooking the meat. Of course, the proper thickness depends on your preferences, but for any cooking process, it’s a good idea to choose a cut that’s at least 1-inch thick. Get fresh meat wholesalers Melbourne here.
- T-Bone
T-bone steaks are made from a cow’s short loin, which is cut closer to the stomach than the back. Because they comprise two types of meat: tenderloin on one side and strip steak on the other, these cuts are usually tender and one of the most popular at steakhouses. As a result, the T-bone may satisfy your palate with two steak flavors and textures in one cut.
- Porterhouse
The porterhouse resembles a T-bone steak, and that’s because it is. It’s also made from the short loin and has a strip as well as a tenderloin. Porterhouse steaks are larger and less tender than T-bone steaks since they’re sliced closer to the legs, which has a higher fat content.
- Ribeye Steak
Here at Chicago Steak Company, the rib eye is unquestionably one of our favorites. This cut originates from the prime rib portion of the steer – the same area that yields the famous ribeye cap – and has a high ribeye fat content, giving it the right flavor and texture. Ribeyes are typically between 34 and 12 inches thick, but for the grill, consider a cut closer to 12 inches for the best results.
- Mignon Filet
This steak cut is one of the most popular, almost like a royal member of the steak family. Although it’s often known as tenderloin, the steak filet mignon is actually sliced from a piece of the tenderloin that runs from the ribs to the back of the animal. The filet mignon is a small portion of the tenderloin chosen from the area closest to the ribs, which makes it particularly tender. Most filet mignons are two to three inches thick, making them ideal for grilling.
- Top sirloin
The top sirloin comes from the animal’s back, just beneath the tenderloin strip part. Because it comes from a particularly muscular part of the animal, this steak isn’t as soft as others. It does, however, contain some amazing, deep flavors that you won’t find in other steaks. A rare to medium-rare cook on the grill achieves the perfect combination of taste and softness.
