Table of Content
Simple starters and sides will bring out the best in your steak. For a classic steakhouse dinner, go with a Wedge Salad to start and Baked Potatoes on the side. Maybe youre thinking of an outdoor summer dinner with grilled steak, in which case all you need is corn on the cob, sliced tomatoes with salt, and a glass of rosé. Steak pairs well with simple starches like potatoes and green vegetables like spinach and Steamed Asparagus, so let that be your guide as you plan your menu.
T-bone steak is a cut of beef that comes from the short loin section of the cow. It’s very similar to the porterhouse because both consist of two steaks separated by a T-shaped bone. The real noticeable difference is that in a T-bone steak, the filet mignon part is a bit smaller while the strip steak is larger.
Caesar Salad with Grilled Steak and Potatoes
Sirloins don’t typically come super thick, so cooking them is pretty simple. You can cook these bad boys over medium-high direct heat for two to four minutes per side, depending on your desired level of doneness. The porterhouse will let you experience the buttery tenderness of the filet mignon and the rich flavor of the New York strip in full.
Strip steak is a cut of beef that comes from the short loin section of the cow. It’s also known as the New York strip or Kansas City strip. Strip steak is one of the most popular cuts both in restaurants and at home. It’s flavorful and a bit more affordable than other premium cuts.
Simple Grilled Tri-Tip Steak
Add the butter, swirling the pan to incorporate it into the sauce. Choose cuts that are at least 1-inch thick. If the steak is too thin, the interior gets cooked well-done before the exterior can develop the crave-worthy crust.
Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes. Use olive oil to roast asparagus or green beans.
What is the Best Cut of Steak? The Ultimate Top 10 List
Remember to slice your steaks against the grain. While this is most critical with tougher steaks like flank steak or skirt steak, even a tender steak like a rib eye will be tougher if you slice it with the grain. If you're going to go to the trouble of cooking it properly, you might as well slice it properly, too. Place the steak in the hot skillet and cook on the first side until enough of a crust has formed that the steak no longer sticks to the pan, about one minute. Flip and cook on the other side for one minute or until that side does not stick. Some steak enthusiasts will tell you to flip only once.
See our classic recipes for sirloin, rib-eye and fillet steak or check out our full steak recipe collection. It may be tempting to cut into that juicy steak right away, but let it rest for 5 minutes so that the juices have time to redistribute into the steak. Since a marinade tenderizes and infuses them with flavor, these cuts tend to make the best tacos (but they’re excellent on summery salads, too). To ensure you’re getting the most tender bite on these steaks, be sure to slice across the grain .
Santa Maria Roast Beef
While I might serve a high-end steak like ribeye or filet mignon in a restaurant, that’s not necessarily the cut I choose when I’m cooking dinner. It’s an extremely tasty steak and one of my personal favorites. The texture is quite tender although not as tender as ribeye or tenderloin but it’s very juicy. The flavor profile is bold with lots of beefy taste. It has less marbling than other premium cuts, but it’s still a very juicy and flavorful steak. A true steak lover might find it a bit too lean and not as tasty as other cuts , but for those looking for a lean and tender option, filet mignon is the way to go.
It can lack the juiciness of the higher grades, so you should marinate Select beef before cooking it. It’s not always best for dry heat cooking methods , but it’s a great option for braised dishes. While the steaks are resting, place the skillet over medium heat. Add ½ cup dry red wine to the skillet and bring to a boil. As the wine boils, use a wooden spoon to scrap any brown bits off the bottom of the pan. Let the liquid boil until reduced to approximately 1/3 cup.
Season the steaks liberally with sea salt and black pepper on both sides. If you’re dead-set on cooking these cuts outside, you can reach for your smoker. Turn your grill into a smoker with these quick and easy steps. As a former restaurant chef, I know all about the different cuts of beef. There are many steaks well-marbled and tender enough to simply toss on the grill, and there are a few that benefit from some marinade. And then, there are a few cuts I’d avoid completely when it comes to the grill.
Sirloin cuts come from a section of the animal located between the loin and the round . While sirloin steaks are not as tender as cuts from the loin , they’re more tender than beef steak cuts from the round. Full of rich, beefy flavor, sirloin steak is one of the more inexpensive types of steaks. These quick-cooking steaks are also one of the best cuts of meat to choose when you’re in a hurry.
No comments:
Post a Comment