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Considered
the finest cut of beef, filet mignon has a tender, melt-in-your-mouth
texture that can be cut with a fork. For steakhouse results at home,
brush your filets with a combination of melted butter and oil and broil
to medium rare.
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See also beef.
Steaks are slices of fish or meat (usually beef) that are ready to be
cooked in individual portions. Fish steaks are typically five- to-eight ounce cuts from
larger fish like
salmon, halibut or
tuna.
Beef steaks come in a wide variety of cuts that will be explained here.
After a quick primer, you'll be ready to enjoy a juicy steak right off
the grill or make fantastic
steak fajitas or
steak au poivre.
Cuts
The most tender cuts of beef come from the cow's most
lightly used muscles, especially the tenderloin, or short loin, along
the upper back. More heavily exercised muscles from the animal's front
(chuck) and rear (round) produce pieces that are tougher.
Club (Shell)—Cut from the loin between the T-bone and rib
section, this steak is firm, tender and flavorful. It has a bone along
one side, but no tenderloin.
Filet Mignon—This expensive boneless cut comes from the
small end of the tenderloin. Lean and especially tender, filets are
usually one to two inches thick.
Flank Steak—Taken from the underbelly between the rib and
hip, flank steak is long, thin and more fibrous. It's usually
tenderized with a marinade, broiled or grilled whole, and then thinly
sliced across the grain.
London Broil—This is a general term for any lean and less tender steak cut from the top round, sirloin or shoulder.
New York (Strip, Shell, Delmonico, Kansas City)—Cut from
the short loin, this tender steak is like a
porterhouse without the bone and tenderloin.
Porterhouse—One of the best, most expensive cuts, this steak contains the most-tender meat from both the top loin and the tenderloin.
Rib (Entrecôte)—Cut from the rib section, this steak is
tender and flavorful. When the bones are removed, it is sold as the
extremely tender
rib-eye steak.
Round—This cut is taken from the hind rump section. This tougher steak requires slow, moist cooking.
Sirloin—This cut lies between the very tender short loin and
the much tougher round. When boneless, these steaks are sold as
top
sirloin (more tender) and
bottom sirloin (less tender). Popular
bone-in sirloins include the
pinebone, flat bone and
round bone.
Skirt—Cut from the flank, skirt steak is the diaphragm
muscle, a long, flat piece of meat. Flavorful, but rather tough, this
cut must be cooked properly (either quickly grilled or
braised) for the
best results.
T-Bone—This crosscut of beef includes parts from the top
loin and the tenderloin. It's similar to the porterhouse, but with a larger portion of choice tenderloin.
Buying Tips
In addition to becoming familiar with the different cuts, always look
for brightly colored, red to deep red steaks with moderate marbling
(flecks or streaks of fat). USDA grades will also guide you to the best
quality. The top three grades are
Prime, Choice and
Select. Prime cuts
are usually only found in upscale meat shops and fine restaurants. As a
general rule, the cheaper the cut, the less tender it will be.
Storage Tips
Refrigerate steaks in the coldest part of the refrigerator for up to
three days. If cooking the meat within eight hours of purchase, keep it
in the plastic wrap. Otherwise, remove the plastic and loosely re-wrap
in waxed paper. (Letting air circulate around the steak will keep the
surface dry and prevent rapid bacterial growth).
Cooking Tips
• Remove steak from the refrigerator up to one hour before cooking.
Room-temperature meat browns better and cooks faster and more evenly.
• Salt steak toward the end of cooking so it won't soak up the flavorful meat juices.
• When cooking T-bone and porterhouse steaks, position the tenderloin
on the outer edge of the heat source. This tender portion cooks faster
than strip section.
• When cooking inexpensive cuts, use moist-heat methods like
braising or
stewing.
• A meat thermometer is a sure way to test for doneness. Insert it at least one inch into the side (not the top) of the meat.
rare = 120° to 130° F
medium = 140° to 150° F
well-done = 165° to 175° F
• For steakhouse flavor at home, top your grilled or broiled steaks with a pat of
herb butter.
Try one of our favorite steak recipes:Garlic SteakBulgogiTop Loin Steaks with Mango Peach Salsa
