Your Guide to Ordering the 7 Best Cuts of Steak
Knowing steak is like an art form. Similar to wine or fine cigars, there is very much a right and wrong way to go to the novice. But, if you’re going to order a fine cut of steak, you should at least know how to order it properly in order to enjoy it, right?
Dexter’s New Standard has consistently been one of the top restaurants in Orlando and you learn a thing or two over the years. We want all of our customers to fully enjoy their meals, which is why we’re one of the few restaurants with live music and entertainment these days.
But, at the end of the day, it’s all about the food. So, this is your guide to ordering the seven best cuts of steak. Next time you’re in the mood for a steak restaurant, you’ll know exactly what to order and how to order it.
There’s a good chance you’ve heard of this cut of steak, even if you’ve never actually had the pleasure to enjoy it for yourself. But one day, you most certainly should. Filet mignon is tender, cut from the best section for a soft, buttery texture. You barely even need the help of a steak knife. But, the lack of fat produces a milder flavor and less juiciness than other cuts.
A.K.A: Tender steak, filet de boeuf, beef tenderloin, tenderloin steak
How to Cook it: Filet mignon is versatile enough to cook it with whatever method you prefer, from grilling to pan-roasting. There is no fat to compensate for overcooking, so best not to overdo it.
This is one of the most prized cuts of steak. It comes boneless or with the rib bone still attached. There is ample fat, both marbled in the meat and surrounding the edges (white fat cap) to provide it an intense, beefy flavor. They’re not as soft as other cuts like filets, but this is a classic steak.
A.K.A: Cowboy steak, tomahawk steak, Spencer steak, Delmonico steak
How to Cook it: Charcoal flames, broiling or cast-iron pans are all great options for cooking this cut of steak. The high-fat content also allows for cooking it past medium without making it a chewy piece of rubber.
New York Strip
Perhaps not as tender as a filet or as sumptuous as the fatty rib eye, however, the New York strip is a great all-around cut of steak. It has a little more chew and less marbling, making it less expensive than the rib eye. This is always a solid choice.
A.K.A: Shell steak, Kansas City steak, sirloin steak
How to Cook it: Just like rib eyes, the New York strip can be cooked pretty much any way you want it, but some cuts do run leaner, meaning it’s easier to overcook them. Best to stick with medium or just past.
The porterhouse is just a New York strip and filet mignon separated by a T-shaped bone (giving it the nickname of T-bone). This cut of steak can be more difficult to cook because one side is tender filet and the other is tougher, fattier New York strip.
A.K.A: T-bone steak
How to Cook it: Grilling or broiling is the best route to take, but be mindful of the tenderloin side getting exposed to less heat so it doesn’t overcook before the strip is finished.
Hangers used to be a well-kept secret gem of the butcher, but it has gained popularity over the years. That popularity is reflected in its price, but this cut from the cow’s belly is still a bargain considering its savory flavor and relative tenderness.
A.K.A: Onglet, butcher’s steak, hanging tender
How to Cook it: Hangers are perfect for marinating or dry rubs because of its soft, loose texture. Too rare and it’s unpleasant but too overdone and it will dry out. So stick to a medium-rare to medium range for the best results.
Working our down the quality in the cuts of steak, the flank is a long, hard-working part of the cow. These muscle fibers make the flank steak relatively tough to chew when it’s not properly prepared. On the positive side, it’s a larger cut, so you can get plenty of servings from flank steak.
A.K.A: London broil
How to Cook it: You don’t want to go past medium-rare on this cut of steak. Flank steak can be very tasty, but you can easily overcook it and it just becomes an extremely chewy cut of steak that probably isn’t worth the work your jaw put in.
This is the go-to choice if you’re looking for carne asada and fajitas. The skirt is a flavorful, well-marbled cut of steak, just as succulent and savory as a rib eye, but far cheaper. You can add flavor to the natural beef with marinades, but the most important thing is to cut this steak as thin (against the grain) and cook it as fast as possible.
A.K.A: fajita meat, Philadelphia steak
How to Cook it: This is a thick cut of steak, so cook them very quickly and on very high heat in order to char the outside before the interior becomes overcooked.
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