WATCH: Different Steak Cuts You Should Know
Here's a quick primer for choosing the best cut for a delicious steak dinner.
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From the most expensive to the most affordable, here's a quick guide for determining the best beef cut for your steak recipe.
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Sirloin Steak
The sirloin is the most affordable and readily available cut of steak. Its texture has a tendency to become chewy, so best to cook it rare to medium, never beyond.
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New York Cut
It’s the beefiest among the cuts, but like sirloin, its tight grain can be chewy when cooked beyond medium, so cook it rare to medium.
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Porterhouse Steak
It’s commonly mistaken for the T-bone steak, but while the same cut, porterhouse has a larger tenderloin than a T-bone. This two-steaks-in-one cut is best cooked rare to medium.
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Rib Eye Steak
Also known as the Tomahawk when the long rib bone is exposed, it’s a flavorful fillet that remains tender because of its pockets of fat, so cook from rare until medium-well.
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Tenderloin Steak
Also known as the Filet Mignon, the most tender cut is also the most expensive, yet most mild in flavor. It has a characteristic of tenderness that makes it ideal for those who like it well done without the chewiness.
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