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steak cuts

Steak Cuts

Discover the secrets behind various steak cuts and how to make the most of each one. From premium tenderloin and ribeye to budget-friendly chuck and round cuts, this comprehensive guide explains where each cut comes from, its flavor profile, and the best cooking methods to achieve juicy, flavorful results. Learn how marbling, tenderness, and aging affect steak quality and elevate your cooking confidence like a pro.
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Course: Main Course
Cuisine: American, western
Ingredients Equipment Method Notes

Ingredients
  

for general steak preparation
  • Your preferred steak cut e.g., ribeye, tenderloin, sirloin, or strip
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil or butter
  • garlic cloves, fresh herbs (rosemary, thyme), or steak seasoning blend Optional
for marinating tougher cuts
  • Soy sauce or Worcestershire sauce
  • Olive oil
  • Vinegar or lemon juice
  • Minced garlic
  • Black pepper
  • Fresh herbs

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Meat thermometer
  • Cast-iron skillet or grill
  • Tongs
  • Aluminum foil for resting meat

Method
 

  1. Select Your Cut: Choose the steak cut best suited for your cooking method, tenderloin or ribeye for grilling, or chuck and round for slow cooking.
  2. Bring to Room Temperature: Let the steak rest at room temperature for about 30 minutes before cooking for even heat distribution.
  3. Season Generously: Pat dry with paper towels and season both sides with salt and pepper (or marinate for 30 minutes if using tougher cuts like flank or chuck).
  4. Preheat Cooking Surface: Heat your grill or skillet over high heat until hot. Add a little oil or butter.
  5. Cook the Steak:
    Grill or sear each side for 2–5 minutes depending on thickness and preferred doneness.
    Use a meat thermometer: 130°F (medium-rare), 140°F (medium), 155°F (medium-well).
  6. Let It Rest: Transfer steak to a plate, cover loosely with foil, and rest for 5–10 minutes to retain juices.
  7. Slice Against the Grain: Especially important for flank, skirt, or sirloin cuts to ensure tenderness.
  8. Serve and Enjoy: Pair with sauces, roasted vegetables, or mashed potatoes for a complete meal.

Notes

  • Tenderloin & Filet Mignon: Known for tenderness and lean texture; ideal for quick, high-heat cooking.
  • Ribeye: Rich marbling equals deep flavor; perfect for grilling or pan-searing.
  • Strip Loin / New York Strip: Balanced tenderness and beefy flavor; best cooked to medium-rare.
  • Sirloin: Great all-rounder; top sirloin for grilling, bottom for roasting.
  • Chuck & Shoulder Cuts: Budget-friendly; benefit from marinating or slow cooking.
  • Flank & Skirt Steaks: Thin, flavorful, best seared quickly and sliced against the grain.
  • Round & Rump: Lean and economical; ideal for slow roasting or braising.
  • Pro Tip: Always rest your steak after cooking and slice against the grain for maximum tenderness.