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The Best Of Beef: Top 10 Steak Cuts

Who doesn't love the taste of a tender steak fresh off the grill? A great-tasting steak begins with a good cut of meat. Use this guide to get the meaty details you need!

Most people go to a butcher, supermarket, or an online store to scour seemingly endless steak options. To make sure that a good quality steak lands on your dinner plate, you need to beef up your knowledge of steak cuts.

The grade of the steak speaks mainly to the quality of the meat based on both marbling and age. The second factor is the cut. The right cut of steak can make or break your barbecue. Different cuts have different qualities. These 10 steak cuts will whet your appetite and leave your carnivorous bicuspids clamoring for more.

Porterhouse ///

This particular steak is considered the "king" of steaks mainly because it's actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon. The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried.

T-Bone ///

This steak is named after its T-shaped bone. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.

Top Sirloin ///

This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. It is often marinated to tenderize it. It's a good choice for cutting into cubes, and skewering with vegetables for grilling. Kabob!

Tri-Tip ///

Often labeled "Santa Maria steak," this cut is most popular in the Central Coast of California and Central Valley regions of California. It has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. The tri-tip is flavorful because of excellent marbling and is tender as long as you don't overcook it. It is best marinated and then grilled.

Flank ///

This remains one of the most popular cuts of beef. It has a lot of connective tissue, which in turn gives it great flavor, but makes it less tender. This steak is usually marinated before being broiled or grilled. Flank steak is always served cut across the grain in thin slices.

New York Strip ///

This is a staple and classic at any good steakhouse. It has an excellent amount of marbling, is tender and full-flavored. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a "club" steak. In the United States and Canada it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. The New York strip steak is ideal for grilling.

Filet Mignon ///

This is the most tender cut off the cow. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.

Rib-Eye ///

The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak. These steaks should be cooked quickly by grilling or broiling.

Hangar ///

This is not the most tender steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served rare or medium rare to avoid toughness.

Flat Iron ///

The flat iron is the top blade steak, which is derived from the tender top blade roast. Flat iron steaks (also known as butler's steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. It's considered by many to be the finest cut of beef available. It's served best grilled or broiled.


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itsalltolate

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itsalltolate

Just got really hungry!!!

Jun 18, 2013 8:08pm | report
 
transformerchad

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transformerchad

I want a 2ib T-Bone NOW

Jun 19, 2013 2:28am | report
 
UKWoody

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UKWoody

Was going to say the same thing, mega hungry now! Good article though. Me and my buddy once went through a 32oz Porterhouse between us. Felt like a MAN!

Jun 19, 2013 3:06am | report
 
Bodhiflute

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Bodhiflute

Try adding cooking salt on one side when you grill your steak and a little bit of ground pepper, you won't need anything more.

Well maybe a glass of red wine from tuscany ;)

Jun 19, 2013 3:28am | report
 
jwethall

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jwethall

Sea Salt, Ground Pepper, and Garlic powder...only thing I've ever season steak with. Its amazing.

Jun 19, 2013 12:31pm | report
 
bmoore3242

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bmoore3242

Agreed, but I put some Onion powder on there as well. A good steak doesn't need to be marinated for 3 days or have a bunch of sauce slapped on it.

Jun 20, 2013 12:46am | report
jeanvanier2010

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jeanvanier2010

Haha eating new york strip as I read this perfect

Jun 19, 2013 5:15pm | report
 
00Gymrat00

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00Gymrat00

I need to include a few of these in my meal plan nxt week :S

Jun 20, 2013 8:51am | report
 
Lion.Recon

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Lion.Recon

I was thinking of googling such an article recently as I ended up with so many tough cuts after grilling recently when I was trying diffrent type of mean just by trial and error.

Thanks heaps.

There is only one thing and it's the fact that some of these cuts are called totally different name in Australia and locals don't know some o them. Specially butchers you know :P

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Jun 20, 2013 10:44pm | report
 
Lion.Recon

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Lion.Recon

I was actually looking for such an article recently.
Ended up with lotsa rough pieces using trial and error.

The problem is lotsa local people don't know these names in Australia but some different ones. Still very useful.

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Jun 20, 2013 11:40pm | report
 
evilcyantist

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evilcyantist

we really enjoyed rump, porterhouse and tbone..and we had rib eye at outbacks :) the only one i havent heard is the new york one..i think
still not sure what the best for grill though

Jul 3, 2013 4:33am | report
TeamMetal

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TeamMetal

Porterhouse and Ribeye da best.

Jun 22, 2013 9:46pm | report
 
dogetta

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dogetta

We rarely eat beef but rib eyes are my fave! I am willing to try some of the others and will as soon as I see a good sale as steak in my area costs an arm and a leg lol!

Jun 23, 2013 12:22pm | report
 
Kovenant

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Kovenant

Lightning my BBQ

Jun 23, 2013 4:48pm | report
 
tommie281

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tommie281

Great article.

Jun 30, 2013 2:27pm | report
 
FACEtheWEIGHTS

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FACEtheWEIGHTS

No mention of top round
3oz=30g protein and only 4gfat.
Quite cheap in comparison, I pay $4.40 a lbs

Jul 5, 2013 8:14pm | report
 
Pirolai

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Pirolai

yyuuummm good meat cuts...

Jul 10, 2013 10:10pm | report
 
Prasun27

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Prasun27

Need Few steaks

Jul 15, 2013 6:08am | report
 
sahn999

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sahn999

hi u all, i love bodybuilding but its very bad for me b coze i m in kirachi pakistan.

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Jul 17, 2013 7:44pm | report
 
sjay68

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sjay68

Who knew!

Jul 21, 2013 9:22am | report
 
Choose2bSore

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Choose2bSore

Ay!! I love flank steak, I can't stop eating it every morning for breakfast :D

Jul 21, 2013 4:07pm | report
 
Choose2bSore

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Choose2bSore

Ay!! I love flank steak, I can't stop eating it every morning for breakfast :D

Jul 21, 2013 4:07pm | report
 
ViSports

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ViSports

LOVE rib steaks! The best cut to put on a BBQ cooked medium rare and combined with baked potatoe and corn on the cob.

Jul 27, 2013 10:37pm | report
 
tojo49

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tojo49

Love rib eye high quality protein loaded with BCAA
JUST wish it didn't cost so much.

Jul 28, 2013 4:55am | report
 
benbryan95

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benbryan95

Best steak i ever had was up on my grandads friends ranch in Taxas, we where visiting from the Uk. It was a prime cut about an inch think with just the right amount of marbeling, there was no need for a chef. we had an experianced texan cooking, he was about 75. He just seasoned with salt and drizzle olive oil over, BBQ'd it with mosquit wood and serve with asparagus slightly salted. we ate it on paper plates with plastic forks and penknives, still to this day its the best thing that i have ever eaten - Heaven

Jul 29, 2013 2:18am | report
 
Showing 1 - 25 of 27 Comments

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