There is nothing like grilling a delicious steak after a long week of work. But despite what you may think, not all steak cuts are created equal. Choosing the right streak cut ensures you get not only the consistency but also the flavor you want.
Read on to discover the best cuts of steak ranked based on their qualities as well as information on where you can buy the best quality of steak possible.
1. Ribeye (Bone-In)
The top cut of steak, hands down, is the bone-in ribeye. Taken from between the cow’s ribs, this cut of steak can be called different names depending on how it is cut and served. You may be familiar, for example, with it under the name prime rib.
Ribeye steak is known for its fat marbling, which increases as the quality of the meat does. Combining tenderness with rich beefy flavor, there is no denying that this is the best cut out there. When ribeye is cooked on the bone, the flavor is especially delicious, which is why we recommend buying bone-in ribeyes whenever possible.
Ribeye steaks are especially delicious when you purchase a Kobe or Wagyu variety, which comes from Japanese cows. But either way, you can’t go wrong with a ribeye.
2. Ribeye (Bone-Out)
You’re probably a bit surprised to see that ribeye not only has the first spot but also the second spot on our list of steak rankings. Ribeye has the best flavor when it is purchased bone-in, but bone-in steaks can be hard to cook for beginning steak grillers.
That’s why we’ve put bone-out ribeye as the second-best steak on our list. Even if you aren’t ready to handle a steak with bone, you truly can’t go wrong when you purchase a ribeye for your next event.
3. Porterhouse
Porterhouse is an amazing cut of steak, which we don’t think gets enough credit. With a cut similar to a T-bone steak, the porterhouse is a combination steak that contains a strip of top loin along with a strip of tenderloin. This combo gives you a nice blend of tenderness with flavor, one of the best steak buys for your money.
While the T-bone steak and porterhouse are technically the same thing, it’s important to note that the Porterhouse is more heavily regulated by the US Department of Agriculture, ensuring you always get a cut that is at least 12.5 inches from bone to edge—so you never have to worry about being left hungry!
4. New York Strip
NY strip steak is a cut that comes from the cow loin, ensuring it has a decent level of marbling. While the NY strip isn’t quite as tender as a ribeye, it does have a similar flavor level, especially if it is cooked on the bone.
NY strip is easy to cook, even if you are a beginner, making it a go-to steak if you are still learning what you like. It’s also a bit cheaper than a ribeye, meaning there is less stress to cook it perfectly!
5. Filet Mignon (Chateaubriand)
You were probably surprised that we didn’t list Filet Mignon first on the list of best steak cuts. Interestingly enough, while filet mignon is known for its amazing tenderness, we find that the beefy flavor just can’t compare with that of a ribeye or NY strip.
That being said, not everyone wants a strong-tasting meat, so if you plan to cover your steak with a bearnaise or au poivre sauce, choose a filet mignon above all other steak cuts.
Be careful, however, as filet mignons are much less forgiving than other cuts of beef, so isn’t the best steak for beginners. You’ll want to cook it with caution, using a moist cooking method, or just give it a quick sear—filet mignon overcooks surprisingly fast.
Fun fact, the center-cut chateaubriand, a large steak cut, is the same cut as filet mignon, just in a larger portion. So, if you are feeding a large family, a chateaubriand can be a great way to feed everyone with a single cut of meat!
6. Picanha (Sirloin-Cap)
Picanha is a cut of steak which comes from the cow’s rump. While it is most often associated with Brazilian food, it has a decent level of marbling and is full of excellent flavor.
It can take a bit of skill to cook a Picanha steak, but the good news is, thanks to its strong flavor, you don’t have to worry much about spicing or seasoning it—just prioritize cooking it properly, and the fat marbling will take care of the rest!
7. Hangar Steak
Hangar steak is probably one of the least popular cuts to make this list and it isn’t because it’s not good—rather it is because it is hard to find. Hangar steak comes from the area below a steer’s diaphragm, and because this area isn’t often used during the cow’s life, it is known for its tender texture. Additionally, hangar steak has a decent amount of marbling, giving it a beefy flavor.
The problem is, there is only one hangar steak per cow, so this cut is quite rare and can be expensive. But if you can get your hands on one, you are in for a treat!
8. Top Sirloin
Top sirloin is probably the least expensive cut on our list, but just because it’s cheap doesn’t mean it isn’t good. Top sirloin is a bit of a basic choice of steak cut, but for what it is, it provides decent flavor and tenderness—as long as it is cooked properly.
Sirloin comes from the rump of the cow, so while it is somewhat tender, you’ll want to be careful not to overcook it. Top sirloin is versatile, making it a top steak choice for those who want to cut it up for a steak salad or use it in a pasta dish like stroganoff.
9. Skirt Steak
Skirt steak comes from a similar area of the cow as hangar steak, but it isn’t quite the same cut of beef. Known for its unique beefy flavor, as well as its tendency to be a bit tough, many people shy away from this cut of beef unknowingly.
But, if you are up for the challenge of a quick cooking method, skirt steak is truly a hidden gem. It has a better beefy flavor than flank steak and can be tender if cooked low and slow and cut against the grain.
We hope this article has helped you to make a decision on what cut of steak to buy! No matter what you prefer, whether it is a ribeye or a filet mignon, Kolikof Caviar and Gourmet has you covered for all your mail-order steak needs!
Not only that, but Kolikof Caviar and Gourmet also offer a wide variety of steak accompaniments, whether you need fresh crab for your surf and turf evening or maybe even some of our premium caviar for making your own h’ours d’oeuvres.
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