Steaks, they are delicious fresh off the grill and often a favored dinner of choice, but which is right for you? There are many varieties – pretty much one for every occasion. Let’s take a cursory glance…
First up, you have your filet mignon, a tender steakhouse staple with a soft, buttery texture that seems to just fall apart in the mere present of a steak knife. Serve this one wrapped in bacon or as tips. Both are a tasty treat! Then you have your New York Strip. Cut from the short loin, a New York Strip is not quite as tender as a filet, but every bit as flavorful. Your porterhouse – a filet and a New York strip separated by only a T-shaped bone – is the best of both worlds.
If you’re going for juicy with luscious marbling, go all out rib-eye. The rib-eye steak is a favorite boneless and also known as a cowboy steak when the bone is left in. Sirloin, cut from the hindquarters of the steer, is great grilled, but also a nice piece of beef for roasts and stew meat. Typically top-round, London broil is delicious when marinated in an acidic mix, broiled and diagonally sliced. It’s a pretty presentation too!
Ok, so moving on to the less than tender cuts, but still prize pieces of beef when done right…you have your flank steak which is one of the most popular cuts of beef. You also have cube steak, commonly referred to as minute steak, which is thinly sliced from the round, pounded tender and great for chicken fried steaks. Flat iron steak is a triangular chuck cut that is typically pan fried medium-rare for best results. Then, of course, you have your go-to steak for fajitas and stir-fry, which is skirt steak. For skirt steaks, you’ll want to marinate at least 30 minutes and cook fast on high – not much past rare.