Beef - Steaks

Steaks

Steaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip. Steaks cut from the chuck, round, and flank are much less expensive and less tender, but they are very flavorful.

Chuck Eye Steak

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked. The chuck eye steak is also known as:

  • Boneless Chuck Slices
  • Boneless Chuck Fillet Steak

Top Blade Steak
(Flatiron Steak)

 

 

 

 

The top blade steak is a smaller cut from the top blade roast. The top blade roast is often cut horizontally, which removes much of the tough connective tissue, resulting in a flavorful, well marbled, and relatively tender steak often referred to as a Flatiron Steak. It is given this name due to the shape of the steak, which often resembles an old-fashioned flat iron. Some butchers, meat markets, and beef organizations use the names "top blade steak" and "flatiron steak" interchangeably, while others insist that one should not be confused with the other, claiming that the flatiron and an accompanying steak referred to simply as the blade steak, are different (the blade steak has more gristle), but are both cut from the same muscle group. Other names given to the top blade steak or flatiron steak include:

  • Top Boneless Chuck Steak
  • Blade Steak
  • Petite Steak
  • Lifter Steak
  • Book Steak
  • Butler Steak
  • Shoulder Top Blade Steak
  • Chuck Clod Top Blade
  • Triangle Steak

The top blade, or flatiron steak, is much less expensive than similar cuts and is often one of the most requested steaks in restaurants. It is an excellent candidate for grilling or broiling and does not require marinating or any other mechanical tenderizing, however it should not be cooked beyond medium or it may quickly toughen.

Mock Tender Steak

 

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal. It can also be cut into steaks. The name "mock tender" is misleading because the meat is rather tough and it is best when it is braised. It is also known as:

  • Fish Steak
  • Chuck Fillet Steak
  • Chuck Tender Steak
  • Shoulder Tender
  • Petite Filet
  • Tender Medallions
  • Chuck Clod Tender
  • Shoulder Petite Tender

Under Blade Steak

The under blade is directly below the shoulder blade and can be cut into steaks. It is not suitable for grilling or broiling, but is quite good when it is braised.

Arm Steak (Swiss Steak)

A steak cut from the arm roast is often referred to as a Swiss steak (as is a steak from the bottom round). Braising is the best cooking method for this tougher cut.

Boneless Chuck Shoulder Steak

 

A boneless chuck shoulder steak is cut from the larger boneless chuck shoulder roast. It is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Since it is from the chuck primal, it is very flavorful, but it is a bit tough. It is best when it is braised, however it is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked. The best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods. A center cut steak from the boneless chuck shoulder is known as a "Ranch Steak" (which is pictured on the left). Other names for this cut of meat include:

  • Shoulder Center Steak
  • Cut Steak
  • Shoulder Petite
  • Chuck Clod Arm Steak

7-Bone Steak

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7." It is a bit tough, so it is best to braise it.

Rib-Eye Steak

The rib-eye steak is cut from the rib-eye roast. It is flavorful, tender, and fairly expensive. It is best when grilled or broiled. Other names for the rib-eye steak include:

  • Delmonico Steak
  • Beauty Steak
  • Market Steak
  • Spencer Steak
  • Entrecôte (The French name for a rib-eye or rib steak cut from ribs 9 to 11.)

Rib Steak

A rib steak is cut from the rib roast. It is the same steak as the rib-eye, except that it contains the bone. It is best when grilled or broiled. (The French name Entrecôte, refers to a rib-eye or rib steak cut from ribs 9 to 11.)

Tenderloin Steak

 

The cuts from the tenderloin are the most desirable beef cuts in terms of tenderness. The trimmed tenderloin makes an excellent roast or it can be cut into steaks. Grilling, broiling, and sautéing are the best methods for cooking tenderloin steaks.

Various names for tenderloin steaks include:

  • Filet Mignon
  • Tournedos
  • Filet Steak
  • Châteaubriand
  • Bifteck

Boneless Top Loin Steak

 

Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods. The boneless top loin steak is known by different names depending on the area of the country it is purchased.

Various names for boneless top loin steak include:

  • Strip Loin Steak
  • New York Strip Steak
  • Kansas City Steak
  • Ambassador Steak
  • Boneless Club Steak
  • Hotel Style Steak
  • Veiny Steak

Bone-in Top Loin Steak

 

Bone-in top loin steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed. The best methods for cooking bone-in top loin steaks are grilling, broiling, sautéing, and pan-frying. The bone-in top loin steak is known by different names depending on the area of the country it is purchased.

Various names for bone-in top loin steak include:

  • Club Steak
  • Chip Club Steak
  • Country Club Steak
  • Delmonico Steak (Also refers to a rib-eye steak)
  • Shell Steak
  • Strip Loin Steak

Porterhouse Steak

The Porterhouse steak is a crosscut steak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone. It is similar to a T-bone steak except that it is thicker and the proportion of the tenderloin to the top loin is greater. The flavor and tenderness or the steak is enhanced with grilling, broiling, sautéing, and pan-frying.

T-bone Steak

Like the Porterhouse, the T-bone steak is a crosscut steak containing part of the tenderloin and part of the top loin. The main difference between it and the Porterhouse is that the T-bone contains less of the tenderloin. A T-bone steak is best when is is grilled, broiled, sautéed, or pan-fried.

Top Boneless Sirloin Steak

The boneless sirloin is a flavorful and somewhat tender steak obtained from the top butt muscle of the sirloin. It can be grilled, broiled, sautéed, or pan-fried and is even better if it is marinated first.

Tri-Tip Steak

 

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into steaks. The tri-tip steak is excellent when it is grilled or broiled, but it can easily become very tough if it is overcooked. The fat should not be trimmed until after cooking because it helps to seal in the juices, keeping the meat somewhat tender. The tri-tip is also known as:

  • Triangle Steak
  • Culotte Steak

Sirloin Bone-in Steaks

 

  • Pin Bone: A pin bone steak is a cross cut from the from the front section of the hip and is next to the Porterhouse. It is tender and flavorful and it can be grilled, broiled, sautéed, or pan-fried. The results are even better if it is marinated first.
  • Flat Bone: A flat bone steak is another cross cut from the from the front section of the hip. Like the pin bone, it can be grilled, broiled, sautéed, or pan-fried and benefits from being marinated first.
  • Round Bone: The round bone is a third cross cut steak from the front section of the hip and like the others, it can be grilled, broiled, sautéed, or pan-fried and benefits from being marinated first.
  • Wedge Bone: The fourth cross cut from the front section of the hip, known as the wedge bone steak, is the least tender of the four because of its proximity to the rump. It should be marinated, which allows it to be grilled, broiled, sautéed, or pan-fried.

Eye Round Steak

The boneless eye round steak is a small cut obtained from the eye round roast. It is lean and tough and should be braised for the best results.

Top Round Steak

The top round steak is a thick steak that is cut from the top round roast. A thinner steak cut from the top round roast is simply called a round steak. The top round is flavorful and a bit more tender than other round cuts, but it should still be marinated first if it is to be grilled or broiled. It is sometimes referred to as a London Broil, which also is a name given to a flank steak.

Bottom Round Steak

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round steak include:

  • Griller Steak
  • Outside Round
  • Western Steak

Round Steak

A round steak often refers to a thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. Round steak is a bit tough, so it is best to braise it.

A round steak may also refer to a cross cut steak from the round that includes parts of the eye, top, and bottom round.

Round Tip Steak

 

The round tip steak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak. It can be quite good when it is grilled or broiled, especially if it is marinated first. Because of its proximity to the sirloin, it is a bit more tender than other round steaks. Other names for this cut of meat include:

  • Sirloin Tip Steak
  • Breakfast Steak
  • Knuckle Steak
  • Tip Center Steak
  • Round Knuckle Peeled

Flank Steak

A flank steak is very lean and full of flavor. It is delicious when grilled, but it will become very tough if cooked too long. It is best to marinate it before cooking. The flank steak is also known by the following names:

  • London Broil: the name often given to a flank steak, but a London Broil can also be cut from the top round.
  • Jiffy Steak
  • Flank Steak Fillet

Skirt Steak

 

 

A skirt steak has much more marbling than a flank steak and as a result, it is more juicy and very flavorful. It can be prepared with almost any type of cooking method, but it should be marinated first if using a dry heat cooking method such as grilling or broiling. The skirt steak is also known by the following names:

  • Outside Skirt Steak
  • Inside Skirt Steak
  • Philadelphia Steak

Hanger Steak

 

The hanger steak, or hanging tenderloin, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin. It is actually part of the diaphragm. Like the skirt steak, it is very flavorful and it can be prepared with almost any type of cooking method, but it should be marinated first if using a dry heat cooking method such as grilling or broiling. The hanger steak is also known by the following names:

  • Hanging Tenderloin
  • Hanging Tender
  • Butcher's Steak

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