Steak. The very word conjures images of sizzling perfection, a culinary delight that’s been a centerpiece of celebratory meals for centuries. But navigating the world of steak names can be daunting. What’s the difference between a New York strip and a porterhouse? Is a flank steak the same as a skirt steak? This guide will demystify the world of steaks, providing a detailed look at the names, cuts, and characteristics of some of the most popular and delicious steaks available. Prepare to become a steak connoisseur!
Understanding Steak Cuts: A Primer
Before diving into specific steak names, it’s crucial to understand the basics of beef cuts. Steaks come from various sections of the cow, each with unique muscle structures, fat content, and tenderness. These factors significantly influence the steak’s flavor, texture, and best cooking methods. Generally, steaks from the loin and rib areas are the most tender and command the highest prices. Steaks from the round and chuck are tougher and require different cooking techniques to become palatable.
Understanding primal cuts, like the chuck, rib, loin, round, flank, and plate, provides a solid foundation for understanding specific steak names. Each primal cut is further divided into subprimal cuts, which are then fabricated into individual steaks. The location of a steak on the animal directly impacts its tenderness and flavor.
The King of Steaks: Ribeye
The ribeye is arguably the most popular and flavorful steak cut. It comes from the rib section of the steer, specifically from ribs 6 through 12. The ribeye is known for its generous marbling, the intramuscular fat that renders during cooking, resulting in a rich, buttery flavor.
The ribeye is typically cut boneless, but a bone-in ribeye is often referred to as a “cowboy ribeye” or “bone-in rib steak.” Leaving the bone attached adds flavor and moisture to the steak during cooking. The muscle that contributes to the tenderness of this cut is the longissimus dorsi.
Ribeye Variations: Cowboy, Spencer, and Delmonico
While the term “ribeye” is generally consistent, some regional variations exist. A “cowboy ribeye” is simply a bone-in ribeye, usually with a short, frenched bone. A “Spencer steak” is another name for a boneless ribeye, particularly common in some parts of the United States.
The “Delmonico steak” is where things get a little murky. Historically, the Delmonico was the signature steak at Delmonico’s Restaurant in New York City. However, the exact cut of beef used has been debated over the years. Some believe it was a ribeye, others a boneless strip steak, and still others a cut from the chuck. Today, “Delmonico” is often used as a generic term for a high-quality, thick-cut steak.
Loin Steaks: New York Strip and Tenderloin
The loin is another prime area for steaks, yielding both the New York strip and the tenderloin. These cuts are known for their tenderness, although the tenderloin is considerably more tender than the strip.
New York Strip: A Classic Choice
The New York strip, also known as a strip steak, Kansas City strip, or simply a strip, comes from the short loin. It’s a muscle that does little work, resulting in a tender steak with a firm texture and a robust beefy flavor. The New York strip has a good balance of tenderness and flavor, making it a popular choice for grilling or pan-searing. It typically has a strip of fat along one edge, which enhances its flavor and keeps it moist during cooking.
Tenderloin: The Most Tender Cut
The tenderloin, as its name suggests, is the most tender cut of beef. It’s located within the loin, nestled beneath the ribs. Because the tenderloin muscle does very little work, it’s incredibly tender but has a milder flavor than other steak cuts.
The tenderloin is often cut into filets mignons, which are thick, round steaks. It’s also roasted whole as a tenderloin roast. Due to its leanness, the tenderloin benefits from being cooked with fat, either through marbling, wrapping in bacon (as is common with filet mignon), or basting with butter during cooking.
Filet Mignon: The Epitome of Tenderness
Filet mignon is the star of the tenderloin. These thick, round steaks are prized for their unparalleled tenderness. They are often served with rich sauces to complement their mild flavor. Filet mignon is typically the most expensive steak cut due to its tenderness and limited availability.
Porterhouse and T-Bone: The Best of Both Worlds
The porterhouse and T-bone steaks are essentially two steaks in one. They are cut from the rear of the short loin and contain both a New York strip steak and a portion of the tenderloin, separated by a T-shaped bone.
The difference between a porterhouse and a T-bone lies in the size of the tenderloin portion. According to USDA guidelines, a porterhouse steak must have a tenderloin section that is at least 1.25 inches wide at its widest point, while a T-bone steak’s tenderloin section must be at least 0.5 inches wide. Both steaks offer a combination of the robust flavor of the New York strip and the melt-in-your-mouth tenderness of the tenderloin.
Cooking Porterhouse and T-Bone Steaks
Cooking a porterhouse or T-bone steak requires careful attention to ensure both the strip and tenderloin are cooked to perfection. Because the tenderloin is leaner and cooks faster, it’s important to avoid overcooking it while ensuring the strip steak reaches the desired level of doneness. Reverse searing, where the steak is cooked at a low temperature first and then seared at the end, is a popular method for achieving even cooking.
Sirloin Steaks: Flavor and Affordability
Sirloin steaks are cut from the sirloin, which is located behind the short loin and before the round. Sirloin steaks are generally less tender than ribeye, New York strip, or tenderloin steaks, but they offer a good balance of flavor and affordability.
Top Sirloin: A Versatile Cut
Top sirloin is the most tender and desirable cut from the sirloin. It’s a relatively lean steak with a good beefy flavor. Top sirloin is versatile and can be grilled, pan-seared, or broiled. It’s often a good choice for those looking for a flavorful steak that’s not as expensive as the premium cuts.
Bottom Sirloin: Less Tender, More Flavor
Bottom sirloin is less tender than top sirloin, but it has a more robust flavor. It’s often used for fajitas, stir-fries, or marinated and grilled. Tri-tip steak and flap steak are two popular cuts from the bottom sirloin.
Tri-Tip: A California Favorite
Tri-tip steak, also known as a California cut or Santa Maria steak, is a triangular cut from the bottom sirloin. It’s known for its rich flavor and tender texture when cooked properly. Tri-tip is often grilled or roasted and is a regional specialty in California.
Flap Steak: A Flavorful and Affordable Option
Flap steak is another cut from the bottom sirloin. It’s a thin, flavorful steak that’s often used for fajitas or stir-fries. Flap steak is relatively inexpensive and can be a good option for those looking for a flavorful steak on a budget.
Flank and Skirt Steaks: Marinating and Grilling
Flank and skirt steaks are thin, flavorful steaks that come from the abdominal area of the cow. They are known for their distinct grain and are best when marinated and grilled quickly over high heat.
Flank Steak: Versatile and Flavorful
Flank steak is a lean, flavorful steak that’s cut from the flank primal. It has a pronounced grain, which should be cut against the grain when serving to maximize tenderness. Flank steak is excellent marinated and grilled, and it’s often used for London broil, fajitas, or stir-fries.
Skirt Steak: Intense Beefy Flavor
Skirt steak is similar to flank steak but is even thinner and has a more intense beefy flavor. There are two types of skirt steak: inside skirt and outside skirt. Outside skirt steak is generally considered more tender and flavorful but is also more expensive. Skirt steak is a popular choice for fajitas and is best when cooked quickly over high heat.
Round Steaks: Tough but Flavorful
Round steaks are cut from the round, which is the rear leg of the cow. These steaks are generally tougher than other cuts but can be flavorful when cooked properly.
Top Round: Versatile and Lean
Top round is a lean and versatile cut that can be roasted, braised, or cut into steaks. When cut into steaks, it’s best to marinate them to tenderize them before cooking. Top round is often used for London broil or beef jerky.
Bottom Round: Tough and Flavorful
Bottom round is tougher than top round and is best when braised or slow-cooked. It’s often used for pot roast or stew meat. Eye of round is a small, very lean muscle located within the bottom round.
Eye of Round: Lean and Economical
Eye of round is a very lean and economical cut. It’s best when slow-cooked or braised to tenderize it. Eye of round is often used for deli roast beef.
Chuck Steaks: Affordable and Flavorful
Chuck steaks are cut from the chuck, which is the shoulder of the cow. These steaks are generally tougher than steaks from the loin or rib but are flavorful and affordable.
Chuck Eye Steak: The “Poor Man’s Ribeye”
Chuck eye steak is located next to the ribeye on the chuck primal. It has a similar flavor profile to ribeye but is less tender and less expensive. It’s often referred to as the “poor man’s ribeye.”
Flat Iron Steak: Tender and Flavorful
Flat iron steak is cut from the shoulder clod of the chuck. It’s a relatively tender and flavorful steak that’s becoming increasingly popular. Flat iron steak is best when grilled or pan-seared.
Denver Steak: A Rising Star
The Denver steak, also known as the Zabuton steak, is another cut from the chuck primal. This cut is known for its high marbling and tenderness and provides a rich, beefy flavor. Denver steaks are increasingly popular for their value and great eating experience.
Other Steak Names to Know
Beyond the common cuts, several other steak names might appear on menus or at the butcher shop.
Hanger Steak: Butcher’s Secret
Hanger steak, also known as butcher steak or onglet, is a flavorful and tender steak that hangs between the rib and the loin. It’s called the “butcher’s steak” because butchers often kept it for themselves due to its excellent flavor.
Petite Tender: Small but Mighty
Petite tender, also known as the mock tender or shoulder tender, is a small, tender steak cut from the shoulder. It’s shaped like a small tenderloin and is surprisingly tender.
Coulotte Steak: A Versatile Cut
Coulotte steak, also known as the picanha, is a flavorful and tender cut that comes from the top of the sirloin. It’s popular in Brazilian churrascarias and is known for its rich, beefy flavor and generous fat cap.
Understanding the different steak names and their characteristics is essential for making informed choices at the butcher shop or restaurant. By knowing where each steak comes from on the animal and its particular qualities, you can select the perfect cut to suit your taste and cooking style. Happy grilling!
What is the difference between a ribeye and a New York strip steak?
The ribeye and New York strip are both popular and flavorful steaks, but they come from different parts of the cow. A ribeye is cut from the rib section, specifically between the 6th and 12th ribs. Its defining characteristic is its rich marbling of fat throughout the steak, which renders during cooking and creates a juicy and intensely flavored experience. The ribeye often includes a cap of fat known as the “spinalis dorsi,” considered by many to be the most flavorful part of the steak.
In contrast, the New York strip steak (also known as a strip steak or Kansas City strip) is cut from the short loin, a muscle located behind the rib section. It’s generally leaner than a ribeye, with a firm texture and a robust, beefy flavor. While it may have a strip of fat along one edge, it lacks the extensive marbling found in a ribeye. The New York strip offers a satisfying chew and a cleaner taste profile for those who prefer less fat.
What makes a tenderloin steak so tender?
The tenderloin is considered the most tender cut of beef because it comes from a muscle that does very little work. Located along the spine in the short loin region, the psoas major muscle is not weight-bearing and therefore remains remarkably soft and supple. This lack of connective tissue and muscle fiber development is what contributes to its melt-in-your-mouth texture. Its fibers are fine and loosely packed, resulting in minimal resistance when chewing.
Because of its tenderness and delicate flavor, the tenderloin is often considered a premium cut. It’s typically more expensive than other steaks. While its tenderness is exceptional, it can be less flavorful than steaks from more worked muscles, like the ribeye or sirloin. Therefore, tenderloin is often paired with rich sauces or wrapped in bacon to enhance its flavor profile and prevent it from drying out during cooking.
What is the difference between a porterhouse and a T-bone steak?
Both porterhouse and T-bone steaks are cut from the short loin and feature a T-shaped bone with meat on either side. The key difference lies in the size of the tenderloin portion. A porterhouse steak must have a tenderloin section that is at least 1.25 inches wide at its widest point, measured from the bone. This substantial tenderloin portion distinguishes it from the T-bone.
A T-bone steak, also cut from the short loin, contains both the strip steak (New York strip) and a smaller portion of the tenderloin muscle, separated by the T-shaped bone. The tenderloin section on a T-bone is smaller than what’s required for a porterhouse, usually less than 1.25 inches. So, when choosing between the two, consider your preference for the amount of tenderloin; porterhouse offers a more generous portion.
What is a flank steak and how should it be cooked?
Flank steak is a lean and flavorful cut of beef taken from the abdominal muscles of the cow. It’s a relatively flat and wide steak with prominent muscle fibers running lengthwise. Due to its leanness and muscle structure, flank steak can be tougher if not cooked properly. However, when prepared correctly, it’s a delicious and versatile cut.
To tenderize flank steak, marinating is highly recommended for at least 30 minutes, or even better, several hours. High-heat cooking methods like grilling or pan-searing are ideal for flank steak, as it should be cooked quickly to medium-rare or medium to prevent it from becoming tough. Always slice flank steak thinly against the grain to shorten the muscle fibers and make it easier to chew. It’s excellent for fajitas, stir-fries, and salads.
What is a hanger steak and why is it sometimes called the “butcher’s steak?”
The hanger steak is a flavorful and tender cut that comes from the diaphragm of the steer. It “hangs” between the rib and the loin, hence its name. This cut is known for its rich, beefy flavor and relatively loose texture. It’s often compared to flank steak in terms of taste, but is typically more tender due to its location and muscle structure.
The hanger steak is often called the “butcher’s steak” because butchers would often keep it for themselves rather than sell it. This was due to its exceptional flavor and tenderness, which were appreciated within the trade but not widely known to the general public. Today, hanger steak is becoming increasingly popular as more people discover its unique qualities.
What is a sirloin steak and what are its different cuts?
Sirloin steak is a versatile cut of beef that comes from the sirloin section, located behind the short loin and before the round. It offers a good balance of flavor and tenderness, and is generally more affordable than prime cuts like ribeye or tenderloin. Because the sirloin is a larger section, it can be further divided into different cuts, each with its own characteristics.
The most common sirloin cuts include top sirloin, bottom sirloin, and sirloin tip. Top sirloin is the most tender and is often simply labeled “sirloin steak.” Bottom sirloin is typically used for roasts or ground beef. Sirloin tip (also known as flap meat or sirloin bavette) is a more flavorful but slightly tougher cut that benefits from marinating. All sirloin cuts are best cooked to medium-rare or medium to avoid becoming dry.
How does marbling affect the taste and quality of a steak?
Marbling refers to the intramuscular fat found within a cut of beef, resembling a marble-like pattern. It is a key indicator of quality and plays a significant role in the steak’s flavor, tenderness, and juiciness. Steaks with abundant marbling tend to be more flavorful because the fat melts during cooking, basting the muscle fibers and releasing rich, savory compounds.
The melted fat also contributes to the steak’s tenderness and juiciness. As the fat renders, it lubricates the muscle fibers, making them easier to chew. It also helps to retain moisture, preventing the steak from drying out during cooking. Steaks with a higher degree of marbling are generally more expensive and are often graded as Prime or Choice, reflecting their superior quality and flavor.