Choosing the right steak at the grocery store can be daunting. With so many different names and cuts to choose from, how do you know which one is the best?
To help you make sense of all of the cuts of steak, Potash Markets, your local farm-to-table grocery store in Chicago’s Gold Coast, has devised this handy-dandy list explaining what makes each of these cuts of steak stand out, how best to cook them and how they’ll taste once they’re on your plate.
Rib EyeAlso known as: Delmonico Steak
One of the most popular kinds of steak, the Rib Eye can come in either bone-in or boneless. This piece of meat is highly prized because it is usually highly marbled and has lots of fat, making it rich, buttery and delicious. Because of its high fat content, the Rib Eye can be challenging to grill because it can create flare ups, which cause it to be burned.
Best way to cook it: Broiled, pan-fried
NY StripAlso known as: Kansas City Strip, Top Sirloin
Although not as flavorful as a Rib Eye, the NY Strip steak is still tender, but a little bit chewy. Since it has less fat than the Rib Eye, the NY Strip is less prone to flare ups and easier to grill. Also available bone-in or boneless.
Best way to cook it: Grilled, broiled
T-BoneAlso known as: Porterhouse
Named for the T-shaped bone in the middle of meat, this cut is essentially two steaks in one: a strip steak on the larger side of the bone and a piece of tenderloin on the smaller side. Because of the bone, this is not a good cut to pan-fry, since it won’t sit evenly on the pan. Also, due to its irregular shape, it’s a little tricky to grill. To make sure that the tenderloin side doesn’t get overcooked, put the coals on one side of the grill and place the tenderloin side away from the coals (on a gas grill, light one side and put the tenderloin portion away from the flames).
Best way to cook: Broiled
Filet MignonAlso known as: Tenderloin
If you like a buttery, soft texture to your steak, you’ll love this tender cut of meat. Filet Mignon has the lowest fat content of all the cuts, making it low in flavor. Because it’s so low in fat, it also tends to cook quickly and dry out faster. A good technique is to pan-fry it in oil and add a pad of butter on top to increase the flavor.
Best way to cook: Pan-fry