Greatest Issues to Know About Cooking Completely different Steaks, From Chef

• I am a chef with expertise selecting and making ready the very best cuts of meat for nearly any steak dish.
• Filet mignon pairs nicely with many flavors, however it’s essential to not overcook this lower of meat.
• The tri-tip sirloin and flank steak may be nice for grilling and must be lower in opposition to the grain.

The sheer variety of steak choices at a grocery retailer may be overwhelming, with a myriad of obtainable cuts at quite a lot of worth ranges.

In relation to choosing a steak, it is necessary to do not forget that fats equals taste. Some cuts have loads of marbling, or fats, woven all through the piece of meat. A fats cap, which is a thick outer layer on the meat, additionally provides taste to totally different cuts.

This is how I prepare dinner totally different cuts of meat for the very best steak.

Filet mignon performs nicely with a large number of flavors

Filet mignon is likely one of the costliest cuts on the menu as a result of it performs nicely with so many different flavors.

Sear this steak in oil with some salt and pepper, being cautious to not prepare dinner above medium, and add any sauce you like.

Something fat-forward, resembling browned butter and sage, a béarnaise sauce, or a red-wine discount with chilly butter, would style nice. Wrapping the filet in bacon additionally provides taste and fats. 

The T-bone is 2 cuts in a single

This lower is definitely two steaks — the New York strip and the filet mignon — separated by a bone.

With the mix of the total, meaty taste of the strip and the tender filet, I like to recommend cooking this lower over excessive warmth with simply salt and pepper.

Any brown butter or steak sauce would pair nicely and offset the flavour profile.

The Tomahawk can take longer to prepare dinner, however it’s price it

With a fats cap and a minimum of 5 inches of rib bone extending from the meat, the Tomahawk is definitely a rib-eye or cote de boeuf.

The additional 5 inches of bone may be cleaned of extra meat after which cooked over medium-high warmth.

This lower is usually aged earlier than promoting and may take a bit longer to prepare dinner than its thinner counterparts, however I feel the additional effort is price it.

Flank steak is ideal for marinating

To make an important flank steak, marinate it and don’t overcook it. 

Cook dinner the steak in a pan or on a grill to medium-rare to make sure essentially the most tenderness and get these juices flowing.

You need to let your steak relaxation for a couple of minutes earlier than slicing it in opposition to the grain. In case you’re cooking it in a skillet, use the marinade for a fast pan sauce. 

Grill and slice the tri-tip sirloin steak in opposition to the grain

The trip-tip is lower from the underside of the sirloin and is formed like a triangle.

It is excellent for marinating and grilling however must be cooked to medium and sliced in opposition to the grain to be actually loved.

The flat iron may be very versatile

This newer lower, also called blade steak or high blade, is discovered on the shoulder of a cow and is extremely versatile.

The flat iron is likely one of the most tender cuts of meat due to its nice marbling and in addition boasts a daring taste at a cheaper price level than different cuts.

Deal with this steak like a New York strip and prepare dinner at excessive warmth till the skin is seared and the within is medium-rare to medium for finest outcomes. Season with salt and pepper, or add a spice rub for a bit of kick.

This story was initially printed on February 21, 2022, and most not too long ago up to date on February 3, 2025.