How to Buy a Steak
FILET MIGNONThe filet comes from the loin section of the cow. It’s a muscle that the cow really doesn’t use so it’s extremely tender.
RIB EYEMany grillers think the rib eye is the most flavorful steak and prefer it over the filet mignon. It’s also very tender and nicely marbled. Atkins says this is the cut he snags when he takes home a steak from his butcher shop to grill.
COWBOY RIB EYEThis is the steak of the moment. It’s a massive 28-32 ounce bone-in rib eye that can feed 4-6 people. If you’re confident in your grilling skills, this never fails to impress.
STRIP STEAKThe strip steak is a continuation of the rib eye muscle and is about as tender as a rib eye but more economical.
T-BONE OR PORTERHOUSEThey’re essentially the same steak. Both are a combination of the filet and the strip steak with a bone separating the two. Look for steaks with the largest portion of tenderloin, which will be the smaller portion of meat on one side of the bone.
SIRLOIN FILETSirloin is a leaner cut of beef with not quite the marbling of a better quality steak. It’s from the part of the cow that does more work so it’s less tender than higher-quality cuts. Ask the butcher to cut it in medallions for a pretty presentation.
FLANK STEAKThis cut comes from the lower belly of the cow and must be grilled quickly because it’s thin and sliced against the grain to make sure it’s tender. But it has great beefy flavor and is economical.
FLAT IRON STEAKYou want this. It’s tender and economical. The flat iron is a muscle that is embedded in the tough chuck portion of the cow but it’s nearly as tender as a filet mignon. This is a cut that will give you great flavor and tenderness without breaking the bank.
SKIRT STEAKSkirt is also economical and must be sliced against the grain. It has a good amount of fat which makes it very flavorful. If you’re a fan of steak quesadillas in Mexican restaurants, the skirt is likely what you’re eating.
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