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. This is going to be a tough steak and ideally is braised. Round Tip Steak: Definition: Cut from the tip of the round primal, the round tip steak is typically untrimmed still has fat along the end. If trimmed it can be called a trimmed tip steak of ball tip steak.
Because this steak is cut from near the tenderloin it is very tender, and much more tender than other round steaks. This means that this can be a very economical steak. This is an excellent steak grilled or broiled, but can dry out if overcooked.
You would do best to marinate the steak before cooking, or at the very least brush it lightly with olive oil to prevent drying.
If you live in the U. Either way it has a lot of marbling and connective tissue. This makes it flavorful, but tough. Skirt steak is perfect for grilling as long as you marinate it first, then grill it good and hot.
Skirt steak is perfect for Fajitas. T-bone Steak: Definition: The T-Bone Steak is crosscut from just below the porterhouse and like that giant steak has a section of the top loin and tenderloin though just a little bit separated by a t-shaped bone.
The t-bone is build for grilling. The generous amounts of fat keep it moist while its tenderloin heart stays tender and flavorful. Stereotypically this is the steak on any backyard grill and often a favorite of the outdoor chef. Season lightly and grill. Tenderloin Steak: Definition: This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender but of beef. Several steaks are actually cut from this region, the Filet Mignon, Chateaubriand, and Tournedos.
The extreme tenderness of these steaks comes at the cost of the flavor though still very good. Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Marinades are not required as long as you don't over cook the meat. You might want to add a little additional flavor in the form of a spice rub however.
Ribeye can be cooked a little past medium due to the high fat content although medium-rare is delicious on this cut of steak. The New York Strip steak comes from the top part of the short loin behind the ribs — the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout — not nearly as much marbling as the Ribeye.
The New York Strip is the happy medium of the strips listed in this article. Not as fatty as the Ribeye, but not as lean as the Filet Mignon. With this cut, expect them to be tender, but not as tender as tenderloin or Ribeyes, but have a great, beefy flavor. Because of the lower fat content than the ribeye, the New York Strip would be best served medium rare. The T Bone steak is a cross section of the short loin. This cut has 2 kinds of muscle on it. With this cut, you get the best of both worlds — the buttery texture of the tenderloin and the robust flavor and juiciness of the New York Strip.
T Bone and Porterhouses are extremely similar — both are the same cut, but the T-Bone has a smaller piece of tenderloin on it. Learn more about ideal steak temperatures here. Toggle Navigation. Some places typically serve ribeye with the bone removed. Ribeye is highly sought after because the area around the ribs is muscular, but also fatty, meaning the steaks have a nice marbling effect, making ribeye one of the best tasting meat cuts available. Ribeye is sometimes said to have the best flavor of any beef steak , while filet mignon is said to have the best texture.
By comparison, sirloin is leaner and more tender. Ribeye can be served with the bone in place , whereas sirloin is served as a steak only, with no bones. Ribeye is more versatile than sirloin in the way it can be cooked. Meat from the ribs is fattier, which lends itself to roasting and barbecue, while sirloin is leaner which means it would dry out during roasting. The ribs are perhaps the most plentiful area of the cow, and one of the most versatile areas when it comes to cuts of meat.
Different cultures and butchers have their own preferences for the best way to cut rib meat. Each cut has its own advantages and disadvantages. When a butcher butchers a cow carcass, the ribs are first separated from the cow in one large chunk, bones and all. This is called the Rib Primal not to be confused with the prime rib!
0コメント