The world of steak is large, and it can get confusing. There are various types of steak, and they are different from each other.
While you may think it’s just meat, these differences are worth noting, especially at the butcher’s shop.
The differences are based on size, price, tenderness, and the part the cut is from.
This article is a full guide on the best types of steaks, how they are valued, where they are cut from, and the best way to cook each cut of steak.
What is steak?
A steak is a thick cut of meat from across the muscle fiber of an animal. It may include bone or may also be cut boneless, and it can be grilled, fried, boiled, cooked in a sauce, or even baked.
It is also referred to as beef steak. But it can also be gotten from different animals such as pork, cow, lamb, deer, etc.
What are the top varieties of steak?
Some of the most popular types of steak are:
1. Filet mignon
The filet mignon or “filet de boeuf”, beef tenderloin, tenderloin steak, or tender steak. It is a small cut of beef from the end of the psoas major muscle.
It is one of the rarest and most expensive steaks sold in high-end restaurants and is prized for its unique tenderness. Filet mignon steak has a rich, savory, and “melt in your mouth” mouthfeel.
Filet mignon has a particularly round or circular shape and weighs around 500 grams. There are just two filet mignons in an entire cow, and they are usually boneless.
How to cook filet mignon
The best way to cook the filet mignon is by grilling it to an internal cooking temperature of 145°F.
According to the US Department of Agriculture, a 100-gram serving of fillet mignon contains; 227 calories, 15g of fat, 82mg of cholesterol, 46mg of sodium, and 22g of protein.
2. Ribeye steak
The ribeye steak, also known as cowboy steak, is a cut of meat from the rib section of a cow. It has a distinguishing marbling at the edge and can be boneless or not.
Ribeye steak has an intense, beefy, and flavorful taste. It has a bright color with a noticeably large amount of fat on the surface.
There are around 24 to 28 ribeyes in a cow which will yield 8 or 9 ribeye steaks. With each weighing between 9 to 12 pounds of beef.
How to cook ribeye steak
Ribeye steak is best grilled. Grill it to an internal temperature of 145°F. But you must soak it in brine before grilling.
A 100-gram serving of ribeye steak contains 199 calories, 10.8g of fat, 50.2mg of sodium, and 23.8g of protein.
3. New York strip
New York Strip or Kansas City steak or sirloin steak is the meat from the loin area of a cow. It is not as tender as the filet mignon or ribeye, but it is scrumptious.
New York strip can be boneless or not, but it is less expensive because it contains less marbling. The New York strip is chewy, beefy, and flavorful.
How to cook strip steak
The sous vide method is the most popular way many people cook this steak. Many chefs use this method to cook this meat to a medium rare.
A 100-gram serving of strip steak contains 155 calories, 6g of fat, 58mg of cholesterol, 45mg of cholesterol, and 23g of protein.
4. T-bone steak
The t-bone steak is a highly prized cut of steak, cut from the waist area of a cow. It is also called porterhouse steak and is distinguished by a T-shaped bone. You can also find this steak in boneless forms.
T-bone steak has a uniquely rich taste that is comparable to a cross between fillet mignon and strip steak.
This is because the steak is cut from the thoracic vertebrae bone that holds small pieces of filet and strip steak.
How to cook a t-bone steak
Grill or boil it. This ensures that the flavor spreads further around the steak, adding to its flavor.
A 100-gram serving of T-bone steak contains; 219 calories, 11.4g of fat, 80mg of cholesterol, 67mg of sodium, and 25g of protein.
5. Flank steak
Flank steak or Philadelphia steak is a less expensive cut of steak obtained from the belly region of a cow.
It is particularly tougher than all the other top-quality beef, making it require more time to chew.
Flank steak is flat and round with a beefy and flavorful taste.
How to cook a flank steak
The best way to enjoy flank steak is to marinate and grill it at high heat to at least 140°F.
A 100-gram serving of flank steak contains; 192 calories, 8g of fat, 28g of protein, 79mg of cholesterol, and 56mg of sodium.
6. Hanger steak
Hanger steak or the butcher’s steak is from the front belly of a cow. This unique steak has the shape of a chicken breast and is also one of the most expensive cuts.
There is only one hanger steak in a cow. This steak is tender with a rich, savory taste.
How to cook hanger steak
Baking hanger steak allows you to explore a different world of steak. Avoid overcooking this cut of beef because it is already tender.
A 100-gram serving of hanger steak contains; 260 calories, 12g of fat, 33g of protein, 60mg of cholesterol, and 75mg of sodium.
FAQs
Which are the best steak houses in America?
Some of the best steak houses in America are Peter Luger Steakhouse and Bern’s Steak House.
Can you boil steak?
Yes, you can. Although it is not a traditional method but is a very efficient way to cook steak.
Which steak is the most expensive?
The most expensive cuts of steak include the ribeye and the filet mignon.
How long does it take to cook steak on the grill?
Depending on the size of the steak, it should take between 4 to 8 minutes.
How often should you eat steak?
2 – 3 times weekly is enough, but you should not have more than 6 ounces per week.
Conclusion
So now you know the difference between the popular types of steak and the best cooking method for each. Also, ensure the steak is cooked to a safe eating temperature to avoid getting sick from undercooked steak.
Some steak cuts look and taste alike. You can check out this comparison of filet mignon vs sirloin.
Another wonderful steak you should know about is the Dallas filet, one of the hand-cut steaks served at Texas Roadhouse.
Thank you for reading this article.
