Friday, August 20, 2010

Quality Steak Cuts


The filet mignon is cut from the tenderloin. The filet mignon is the most tender cut and the most expensive. It is circular shape and is not marbled. It is usually 1 1/4" to 1 1/2" in thickness. I also think it is a horrible waste to buy a filet mignon and grill it past medium. With the lack of marbling anything past medium will start to get dry. Ideally I like this medium rare or medium


T-bone steaks is cut from both the short loin section of the cow. With a T-bone you get a full Ny Strip and small portion of Tenderloin. They are separated by a T-shaped bone. I suggest grilling this no more than medium well. Ideally I like to cook this to medium.


Here is the deal on the Porterhouse, it is two steaks in one.
Like the T-bone it is cut from the short loin section of the cow and it has a T shaped bone. It also has a full strip steak on one side but it has a FULL tenderloin steak on the other end. This is a steak for the heartiest of appetites. I suggest grilling this no more than medium well. Ideally I like to cook this to medium.


The Strip steak is cut from the short loin of a cow. This cut of steak is close to the tenderloin portion. This is among the most popular steaks at both the steakhouse and meat counters. It is a tender steak and easy to cook. The Strip Steak is referred to as the top loin steak, New York Strip or Kansas City Strip. Medium to Medium Well is a nice range to cook these to. It has a light marbling so you can can it to Medium Well if you wish.


The Ribeye is cut from the rib section of the cow. It is available with and without the bone. When it has a bone it is referred to as the Bone In Ribeye. This is my favorite steak! It has a heavy marble, which gives it tons of flavor. I like to cook it medium rare to medium well. Now I think it should be illegal to cook a steak to well done, but if you insist, this would be a good steak for it, due to the marbling.


The top sirloin steak is cut from beneath the tenderloin section. The top sirloin has similar attributes to the beef tenderloin. Both are tender cuts of meat. Top sirloin steaks are boneless and have a fair amount of marbling. The Sirloin is the least expensive of the quality steak cuts, but still a very good steak. I like to grill it to medium.


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