Steak shopping is easier if you already know that steaks exist in 4 different cuts with versatility in their cooking styles and tastes as well. These cuts can be recognized easily; they are different from each other in shape and texture.
Courtesy-Snake River Farms
The 4 different cuts that you should know about are:
It is the most expensive steak cut that you find in any supermarket. The meat comes from under the ribs and is also knows as fillet. It is smaller in size and thus thicker than other kinds of cuts. Its texture has very fine grains and the meat is lean. Being the softest of all meats, it has a very mild flavor. It takes a while for tenderloin to be cooked since it is thicker than other steak cuts.
2. New York strip:
As the name suggests, this steak cut is elongated in shape and has more fat at the ends, than in the middle. The texture is grainy with specks of fat all around. It comes from short loin behind the ribs, but isn’t as tender as tenderloin cut.
Ribeye comes from upper ribcage and is full of juice and flavor. It is covered with specks of fat all over and needs to be cooked over high heat.
Also known as Porterhouse, T-bone lies with a T shaped bone under the ribs. It tastes amazing, with the buttery taste just like tenderloin, extremely beefy and juicy. It is a …Continue reading