how can i get you let's see steak sticks many people stand at the butcher counter
and scratch their heads when confronted with the zillion different steak cuts available to them
so to make things a little easier here is a rundown of the 10 best cuts of steak
sirloin steak have you ever had sirloin steak honey the sirloin is like the workhouse of the
steak universe as one of the most popular cuts calling a sirloin a sirloin is never that simple
divided between the more tender top sirloin and less tender bottom sirloin many people find the
bottom cut the hardest to handle and digest compared to many of the others on this list
however it's hard to discount such a lean sturdy steak since what it might be lacking in flavor
is more than made up for in the protein delivery department in comparison to fattier
cuts the bottom sirloin is a very lean protein rich beef cut popular among bodybuilders and
people who don't want to let go of their beef but don't want to add on too much fat
steak and eggs and eggs and steak of course a lot of people simply sear it in a skillet
which is the easiest way to cook it but this method won't yield the most tender steak
slowly braising it in a bit of liquid causes the taut muscle fibers to break down tenderizing the
meat gradually over a few hours it belongs on this list because it is efficient and so much cheaper
than most other cuts as well as being efficient in the protein to fat ratio for the thrifty
people out there this is exactly why a steak like a sirloin deserves to be called delicious
and it's so respectable there's even a sir in the name with all due respect sir skirt steak
skirt steak i get it skirt steak is as unforgiving as a steak can be and it needs to be cooked and
often sliced specifically otherwise it risks being transformed into something chewy and unpleasant
if it's mishandled during the prep and cooking process it's probably not going to be something
you want to serve at any dinner party but if done right it can be a bountiful tasty cut
to share with a large group of people the steak cut is fairly long and flat compared to many of
its juicier steak counterparts and although it's often fibrous and full of a lot of visible grain
it is packed full of flavor and has an interesting texture the skirt is something most people will
know from its popularity in mexican cuisine especially as a fajita filling like he does
be careful very hot plate very hot but there are so many ways to tackle this cut if you know what
you're doing because of its inherent toughness it benefits from being marinated for several hours
in order to break down the muscle fibers then seared very quickly and sliced against the grain
or simply braised and broken down in liquid on the stovetop oven or slow cooker once mastered this is
a supremely tasty cut of meat and adaptable for many different kinds of dishes not to mention
that this cut is usually cheaper than other cuts of meat so it makes a good case for itself as a
way to save a few dollars at the butcher counter just make sure your chef skills are in order
try tip steak who's ready for tri-tip huh what the tri-tip steak is an underrated cut of steak from
the back bottom sirloin of the cow often found for very cheap it has a resoundingly great taste to it
full of beef flavor and is surprisingly tender for the price range cut from the tri-tip roast
it is otherwise known as a triangle stake which comes from the overall triangular appearance of it
there isn't much in terms of connective tissue so you don't have to worry about cooking it for too
long either with such a quick and easy cooking process it's perfect for those busy week nights i
don't want to do anything dying also for those who are a little more concerned about their health and
want to cut down on fat or stick to high protein cuts the tri-tip is ideal as it is quite lean
compared to some of the fattier cuts of beef available popularized in california some decades
ago and previously known as the california cut or santa maria steak it was named after the town
where it became famous the town's annual barbecue festival has since made this steak a standard at
butcher counters it's more and more in demand so make sure to get your hands on one the first
chance you get new york strip steak all i want is one new york strip steak a quarter inch
thick this classic strip loin goes by many names including the kansas city strip the omaha loin
short loin club steak or probably most famously the classic new york strip however technically it
is officially known as the shell of the cow and as shell steak in the uk and ireland it's also known
as the larger half of the t-bone or porterhouse steak the slightly tougher cousin to the filet
on the opposite side looking past its crazy long history and all of the details behind what to call
it a new york strip on its own is a really nice cut of meat with a beautiful and simple thick look
to it often with fat covering an outer side of it which tenderizes the meat as it's being cooked
it's particularly well known in new york city where the famed steakhouse del monaco's made it
their prized cut and namesake known locally simply as the delmonico steak it's not terribly difficult
to cook but it's important to be careful with this cut it cannot be cooked too long or the lack
of marbling within the steak can cause it to get tough but cooking at medium rare to medium will do
it more than enough justice and the simplicity of its cooking just a few minutes on the grill or in
a pan will bring out the best in this beast porterhouse steak porterhouse rare quickly
same eating a porterhouse steak is on viewing alone a perfect example of what it is like to
be a carnivore the sheer look of the thing will send a vegetarian cowering essentially the same as
the t-bone steak only larger it is made up of two different cuts of steak tenderloin and strip steak
split by a big t-shaped bone porter houses are considered superior to t-bones because of their
size but no matter how you take it this is a hunk of meat that's impossible to ignore
it's a divisive stake with ardent lovers and haters either for it or against it in almost
equal measure and it often comes down to how it's cooked it's not how it looks it's how it tastes
cooking it is a true test of a chef's skill since the different sizes of the cuts found inside the
steak each have different cooking requirements and they're made up of fairly lean meat one minute too
long on one side and the delicate tenderloin might turn gray and become an overcooked
mess with an undone strip however once mastered the steak delivers on its macho promise and it
can be amazing it's popular throughout the world especially in north and south america and italy
where the special cattle raised in tuscany produced some of the best porterhouses in the
world known as steak florentine the best of the best of the best sir flat iron steak flat-faced
flat nosed flathead like many of these stakes the trusty flatiron is known by many different names
depending on where you are in the world it's known as the oyster blade stake in australia
and new zealand the feather blade and the butler stake in the uk or simply as the flat iron in the
u.s stripped from the shoulder area of the animal where chuck meat is derived from it requires some
preparation before being tackled due to where the cut is located the shoulder is an area of
the cow that can yield meat that is tougher than other cuts the flat iron in particular
comes from the top blade and is surrounded by a gristle bound membrane that needs to be removed
before cooking to ensure a more tender meal what a tender world that would be but the flat
iron packs so much flavor that it definitely belongs in the hierarchy of great steak cuts
and is often found for a relatively inexpensive cost at the butcher shop the flat iron contains
an even well-marbled texture that can be grilled very easily and be extraordinarily tender the big
difference between a filet and a flat iron is that the flat iron is considered tastier with a heavier
beef flavor than that found in the tenderloin so its popularity is warranted for that reason
alone rib eye steak trying to choose between a rib eye and a sirloin steak the rib eye along with the
tenderloin is one of the most popular steaks in america and for good reason many people consider
the rib eye to be one of the most flavorful cuts available it is thickly marbled often with quite
a bit of fat between the connective tissue which when cooked properly melts nicely between bites
giving it the taste and feel of a buttery tender treat named after the rib section of the cow
it's a cut that contains several muscles and its tenderness derives from the fact that this part
of the animal is less worked over than some of the undercuts that require stricter cooking in order
to make them tender the rib eye is known as a forgiving cut owing to the eye in the center
which is where most of the fat marbling occurs making it juicy no matter what is done to it
plus much like many other cuts there's a big difference between what constitutes a rib eye
in the u.s and what makes a rib eye a rib eye in the uk or elsewhere often overseas rib eye
means it will come with a giant hunk of the bone potentially making the steak even juicier however
somewhat harder to tackle at a dinner table but in america the standard steak is cut from
between a certain section of the cow's ribs which contains the most intramuscular fat bone in or not
whatever your definition the rib-eye is a popular steak cut hanger steak caught a hanger sarge
bit what a hanger the hanger steak is typically known in france as the hanging tenderloin or in
lay and in italy a lombatello and sometimes a butcher's cut because butchers are known to
like it so much that they keep these cuts for themselves instead of for customers
it's a hugely flavorful steak popular in bistros throughout the world and it cooks and eats simply
with a ruggedness to its shape and texture which is very satisfying for carnivorous taste buds
it's also known as a cost-effective cut unlike the similarly flavored ribeye which can go for premium
prices steak money's too tight for steak but many would argue that the hanger steak is even tastier
than the rib eye with a more interesting texture the cut is taken from the plate which is the
upper belly of the animal and is very versatile unlike flank steak for a long time this cut had
suffered a bad rap with many people considering it a crude throwaway cut hence the butchers saving it
for themselves however it has since come around to be known as one of the most prized parts of
the animal and chefs do like a good challenge challenge accepted filet mignon i'm over here
feasting on filet mignon the filet mignon cut is by far the steak most synonymous with luxury
and an entire roast of filet mignon can cost well over a hundred dollars even a small chunk of it is
out of most people's price range but professional chefs have often considered it an overrated cut
yes it is tender and forgiving no matter how you cook it and yes it melts in your mouth and yes
you can slice a prime fillet and eat it raw as tartar or really any way you could possibly want
without question it is a beautiful piece of meat but flavor wise is it the best cut out there
it's hard to believe isn't it many would argue no beef aficionados throughout the world might make
the case that bavette hanger or ribeye is where the real flavor can be found the filet mignon
might well be the most renowned the most tender as the name implies and among the most perfect
looking cuts available but when it comes to the purity of condensed beef flavor there might be
other places to look that being said there is no question that the price of this cut of steak
is often justified it is such a tender cut that it approaches miss bavette steak scottish steak
otherwise known as flap meat steak or vaccio steak in argentina this undercarriage cut has
been historically underrated as a steak until somewhat recently it's considered a part of
the flank but it is distinct from a typical flank stake and derived from a particular part
rather than the whole section it's fibrous made up of the abdominal muscles of the cow
and if you cook it incorrectly or not long enough you can end up with a chewy inedible meat product
which everybody agrees would be unbearably sad however chefs around the world prize this cut
for its deep flavor and the skill required to cook it properly i got skills i marinated grilled and
sliced against the grain makes for a deeply flavorful protein and it can also be braised
and cooked slowly until it's basically falling apart and melting in your mouth either way it's
a delicious cut that's deserving of its reputation so much so that prices of this steak have risen
over the last decade as butchers were faced with an increased demand for it perhaps most popular in
argentina one of the clear stake capitals of the world it's often served very simply with
either a green salsa or chimichurri alongside or with mustard pepper or bearnaise sauce in france
the ultimate meal some would say and at the top of the flavor mountain i'm sure it's perfect check
out more great videos just tap or click hit that subscribe button and ring that notification bell