You get two steaks in one with a T-bone, which is quite a treat for any steak lover. T-bones can also be between one and two inches thick, which is just right for the grill, especially. The T-bone is on the higher end of the price spectrum compared to other cuts. The best way to cook a T-bone is to sear it over high heat on the grill, and then allow it to finish cooking with indirect heat on the grill.
The tenderloin side cooks faster than the strip side since it has less fat, so it can help you to keep the tenderloin side further away from direct flame. To classify as a porterhouse, the USDA specifies that the tenderloin portion must have a thickness of at least 1. Most porterhouses are up to three inches thick, giving you a large, juicy cut with savory flavors.
Most porterhouse enthusiasts tend to love cooking this cut on a cast iron skillet to give it the perfect sear and control the heat. Like the T-bone, porterhouses can be more expensive than other cuts, and often are a bit more per pound than T-bones. Similarly, porterhouses are tricky to cook until you gain some experience with them. Sear it over high temperatures first and then move it away from direct heat to continue cooking.
The rib eye is definitely a favorite of ours here at Chicago Steak Company. This cut comes from the prime rib area of the steer — the same area that gives us the prized ribeye cap — and contains incredible ribeye fat content that provides the perfect flavor and texture combination.
Ribeyes are super flavorful and can be very tender when cooked properly. One of the reasons the rib steak great for the grill is because they can cook over the intense flames of the grill and still remain juicy, thanks to their fat content that keeps them tender.
You can usually choose a bone-in or boneless cut, with boneless being a little more expensive. Because ribeyes have such excellent fat content, you should take extra care when cooking them on the grill.
Use a drip pan to catch the drippings, or keep your steak away from direct flames. Still, the grill tends to be one of the most popular methods for cooking a ribeye because the smoky flavor lends itself well to the juicy cut. You are not currently subscribed.
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Please consider subscribing to PureWow. Sign up for PureWow to get more daily discoveries sent straight to your inbox. Thanks for Sharing! Now like us on Facebook. Want more where that came from? By Katherine Gillen Jan. Porterhouse Steak This large cut of beef actually contains two types of steak in one: tenderloin and strip steak. Skirt Steak Have you ever had fajitas?
Short Ribs Did you know you could grill short ribs? Flap Steak Flap steak comes from the bottom of the sirloin, close to the flank. Flank Steak Flank steak is a lot like skirt steak but with a few key differences. Tri-Tip This super flavorful cut of beef is cut from the tri-tip roast, found at the bottom sirloin of the cow. Taken from the portion of the diaphragm muscle on the underside of the short plate, skirt is a thick-grained cut best suited to those who prioritise flavour over tenderness.
Your average skirt cut is unlikely to take home any awards from steak lovers, but it has its charms. To minimise the toughness of this inexpensive steak while still making the most of its generous flavour, your best bet is to marinate it before grilling or pan-searing it as quickly as possible.
Cut from the well-exercised abdominal muscles of the steer, flank steak is loaded with connective tissue — so, like skirt, it is packed with flavour at the expense of tenderness. While it might be tempting to turn your nose up at this one because of its tough texture, a skilled home cook can still get a tasty steak out of this cut with a marinade to tenderise it.
Read next: A guide to lesser known beef cuts and how to cook them. Why you should never cook a steak that has come straight out of the fridge. What cut of beef is Delmonico? Powered by Juicer. Cuts , Learn. Stanbroke , 3 months ago 7 min read. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly. The hanger steak has a grainy texture which is great for many dishes like fajitas or bulgogi.
While you can use most any method to prepare the hanger steak it does have a tendency to dry out and get tough when exposed to dry heat. When grilling or broiling you need to use a marinade first to keep it moist. This is a very tasty steak and you will really enjoy it as long as you prepare it correctly Mock Tender Steak This steak obviously got it's name from an advertising executive since it isn't actually anything like tender. This tough little steak comes from point of the chuck primal next to the Top Blade.
Mock Tender Steak: Definition: This steak obviously got it's name from an advertising executive since it isn't actually anything like tender. While generally a flavorful little steak this cut definitely needs a good marinade if you intend to grill it. This steak is best braised. Basically an over-sized T-Bone steak the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion.
If you remove the bone and cut out the two steaks that basically make up this steak you will get a tenderloin steak and a top loin or New York Strip Steak. So if you are ordering a Porterhouse, I hope you're hungry. Excellent grilled, this is truly the best steak in the world. As a roast is known as a standing rib roast or, more commonly, Prime Rib though technically only if it is prime grade beef.
The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak. Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. This steak is best grilled ask anyone and will remain tender up to medium, though it is still good at medium well.
Round Steak: Definition: Typically this is a thin steak from the middle of the top round roast, which is from the round primal. Usually there is a large circular bone on one end of this steak. The round steak can be grilled or broiled but will need to be marinated.
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