Imagine the sizzling sound of a steak hitting the grill, the rich aroma of beef wafting through the air, and the anticipation of the perfect bite. Each steak cut tells its story—from a flank steak’s bold, beefy flavour to the melt-in-your-mouth tenderness of filet mignon. From the first sear to the last bite, each steak cut delivers its unique texture and taste that will tantalize your taste buds. In this guide, we’ll explore the different types of steak cuts, uncovering their flavour profiles and the best cooking methods.
From Flank to Filet Mignon: Different Steak Cuts Explained
If you’re passionate about steak, you know that every cut offers something unique—flavours, tenderness, and the perfect bite. Whether craving a juicy tri-tip or a show-stopping tomahawk, each cut brings unique texture and taste. From the bold flank to the melt-in-your-mouth tenderness of filet mignon, explore our menu to discover the perfect steak cut for your next meal! Let’s dive into the different steak cuts and uncover the secrets behind the best ways to cook, savour, and enjoy each one!
Flank Steak
Flank steak is a lean cut that carries a vibrant, beefy flavour. Sourced from the abdominal muscles of the cow, it boasts long muscle fibres which require careful handling. Marinades work wonders here, penetrating the meat to enhance tenderness and infuse depth. Grilled to perfection, flank steak offers a satisfying bite, making it ideal for tacos, salads, or bold dishes.
- Best Cooking Method: Quick grilling over high heat.
- Flavor Profile: Strong and savoury, perfect for bold seasonings.
- Presentation Idea: Slice against the grain for mouthwatering tacos.
Skirt Steak
Skirt steak is known for its rich flavour and slightly chewy texture. It thrives on high heat and quick cooking, making it a favourite for fajitas. When marinated and grilled, skirt steak creates a delightful caramelization that enhances the beefiness. Marinating and grilling skirt steak adds a lovely caramelization, amplifying its natural beefiness. It’s perfect for fajitas and pairs wonderfully with bright salsas.
- Best Cooking Method: Grilling or pan-searing.
- Flavour Profile: Deeply flavorful, often enhanced by marinades.
- Ideal Pairing: Serve with fresh salsa for a fantastic flavour contrast.
Top Sirloin Steak
Top Sirloin steak strikes a beautiful balance between taste and cost, making it a practical choice for any meal. This cut delivers a hearty flavour without overwhelming fat, appealing to those who prefer a leaner option. Grilled or broiled, sirloin is versatile enough for weeknight dinners or outdoor gatherings. A perfectly cooked sirloin, seasoned simply, transforms your plate into a satisfying experience—juicy and full of flavour.
- Best Cooking Method: Grilling or broiling.
- Flavor Profile: Bold and beefy, with a firm texture.
- Perfect for Serving: Pair with seasonal veggies for a balanced meal.
Ribeye
Ribeye steak embodies indulgence and is renowned for its generous marbling, ensuring a tender, juicy bite with every forkful. This cut comes from the rib section and provides a rich, beefy flavour that steak lovers crave. From the rib section, this cut shines on the grill or in a hot skillet, developing a beautiful crust that locks in its juices. Topped with a pat of herb butter, a ribeye transforms into a deeply satisfying experience for true steak lovers.
- Best Cooking Method: Grilling or pan-searing.
- Flavour Profile: Rich, succulent, and utterly satisfying.
- Garnish Tip: Top with a pat of herb butter for an extra layer of flavour.
Chuck Steak
Chuck steak comes from the shoulder area of the cow, making it a flavorful yet affordable choice. While it can be tougher than other cuts, it rewards those who patiently cook it. Braise it slowly in a savoury broth or marinate it for grilling to bring out its full potential. The robust, beefy flavour shines through when cooked properly.
- Best Cooking Method: Slow-cooking or braising.
- Flavor Profile: Rich and hearty.
- Perfect Dish: Serve as a tender pot roast with root vegetables, infusing warmth into every bite.
Round Steak
Round steak refers to cuts from the cow’s rear leg, yielding lean and flavorful meat. It’s a versatile cut for pot roasts, stir-fries, or grilling. Its slightly tougher nature benefits from marination or slow cooking, making it suitable for various recipes.
- Best Cooking Method: Slow-cooking or stir-frying.
- Flavour Profile: Earthy and robust.
- Dish Suggestion: Sliced round steak served over a warm vegetable stew for a comforting meal.
Flat Iron Steak
Flat iron steak is a hidden gem derived from the shoulder blade of the cow. Known for its tenderness, it’s comparable to filet mignon but is more affordable. The flat iron is beautifully marbled, offering a flavour with every bite. Grill it to medium-rare for the best experience.
- Best Cooking Method: Grilling or pan-searing.
- Flavour Profile: Deeply beefy with a silky texture.
As you bite a medium-rare flat iron steak, each tender mouthful releases juices and a beefy richness that lingers, making this cut a delicious indulgence.
New York Strip
The New York strip is a classic favourite known for its tenderness and rich flavour. Cut from the short loin, it strikes a balance between being lean and marbled, providing a satisfying chew with a gourmet taste. Perfect for grilling, a well-cooked New York strip showcases a beautiful crust on the outside while remaining juicy within.
- Best Cooking Method: Grilling or broiling.
- Flavour Profile: Bold and savoury.
- Serving Suggestion: Top with a dollop of garlic-herb butter and serve alongside roasted asparagus for a timeless steak dinner.
Tomahawk Steak
Tomahawk steak is the showstopper on any menu, featuring a long bone left intact for a dramatic presentation. Cut from the ribeye section, its impressive marbling ensures a rich, buttery flavour. This oversized cut is perfect for special occasions when you want to indulge.
- Best Cooking Method: Grilling or roasting.
- Flavour Profile: Rich and decadent.
- Presentation Tip: Serve the tomahawk steak with roasted vegetables and a simple garlic butter drizzle, creating a mouthwatering meal to wow your guests.
Porterhouse Steak
The porterhouse steak is a true showstopper, featuring a generous T-shaped bone that separates two luxurious cuts: the tenderloin and the strip steak. Perfectly grilled, its juicy marbling melts into the meat, resulting in a symphony of flavours with every bite. Imagine slicing into a beautifully cooked porterhouse, where the robust flavour of the strip mingles seamlessly with the buttery tenderness of the filet.
- Unique Point: The porterhouse often weighs more than two pounds, making it an ideal centrepiece for sharing at gatherings or celebrations.
- Cooking Tip: Grill over high heat to achieve a perfect sear, enhancing the natural juices and flavours.
- Serving Suggestion: Let it rest after grilling, then slice it to highlight both cuts—serve with herb butter to complement the steak’s bold flavours.
Filet Mignon
Filet mignon reigns supreme regarding tenderness, coming from the small end of the tenderloin. This cut is luxuriously soft, often described as melt-in-your-mouth goodness. It’s best enjoyed simply seasoned to let its delicate flavour shine through. Picture a perfectly cooked filet, its vibrant pink center highlighted by a savoury crust—every bite a delightful dance of texture.
- Flavor Profile: Subtle and buttery, with an ultra-soft texture.
- Enhancement Tip: Elevate its natural flavours with a red wine reduction or garlic herb butter drizzle.
- Cooking Tip: Sear in a hot cast iron skillet for optimal tenderness, then finish in the oven for precise doneness.
Bone-In Filet
The bone-in filet takes the classic filet mignon to the next level. Retaining the rib bone during preparation adds depth to the flavour, making this already tender cut even more indulgent. Each slice’s extraordinary buttery texture reveals its juiciness, enticing diners to savour every morsel. Visualize a thick-cut bone-in filet on your plate, glistening with juices and ready to be devoured.
- Flavour Profile: Rich and mild with a hint of smokiness.
- Presentation Tip: Serve it bone-in with roasted garlic and a sprinkle of sea salt to let its natural taste shine.
- Cooking Tip: Use a method like sous vide for controlled cooking, then finish with a quick sear on high heat.
Tri-Tip Steak
Tri-tip steak is a hidden gem, cut from the bottom sirloin. Known for its bold, beefy flavour and relatively tender texture, tri-tip can hold its own on any grill. This triangular cut is often coated in a dry rub and slowly smoked or grilled to enhance its natural flavour. Picture slicing into a perfectly cooked tri-tip, where the smoky aroma dances in the air and every bite brings a flavorful burst.
- Unique Point: Tri-tip’s unique shape allows for varied cooking techniques, making it great for barbecues and family meals.
- Cooking Tip: Season generously and grill to medium-rare for the best combination of flavour and tenderness.
Hanger Steak (Onglet)
Hanger steak, or onglet, is a cut that packs a punch in flavour and texture. Known as the butcher’s steak, this cut hangs between the rib and the loin, offering rich, beefy notes that are hard to find elsewhere. Its slightly coarse texture can be transformed into a tender delight when cooked properly. Envision a beautifully seared hanger steak, served thinly sliced, with a glorious red center that invites you to bite.
- Flavor Profile: Bold, beefy, and juicy.
- Preparation Tip: Marinate in a blend of spices and herbs before grilling for an extra flavour with each bite.
- Best Cooking Method: Grilling or roasting to medium-rare.
Rump Steak (Bottom Round)
Rump steak, or bottom round, is a flavorful and lean cut known for its firm texture and beef-forward taste. Ideal for marinating and then grilling or braising, rump steak benefits from longer, slower cooking methods to enhance its natural flavours. Perfect for slicing thin, it’s a great choice for steak sandwiches or fajitas.
- Best Cooking Method: Grilling or slow braising to enhance tenderness.
- Flavour Profile: Lean, hearty, and savoury.
- Serving Suggestion: Slice thinly against the grain and serve with sautéed onions and peppers for a hearty, flavorful meal.
Salisbury Steak
Salisbury steak offers a comforting, flavorful twist on traditional beef cuts, often made from ground beef mixed with seasonings and formed into a patty. Browned in a skillet and then simmered in rich gravy, it’s tender, hearty, satisfying, and easy to prepare. Serve with mashed potatoes or buttered noodles for a homestyle meal.
- Best Cooking Method: Pan-searing followed by simmering in gravy.
- Flavor Profile: Savory, comforting, and juicy.
- Serving Tip: Serve with a side of mashed potatoes or roasted vegetables to soak up every last bit of the rich, savoury sauce.
Now that you’ve discovered the incredible variety of steak cuts, it’s time to find your favourite! Whether you’re looking for a tender filet mignon or a bold ribeye, there’s something for every steak lover. Explore our menu today and find your perfect cut today!
Grill, Dine, Celebrate – Make Your Steak Night Special!
Why settle for anything less than perfection? Whether you’re grilling up a tender sirloin, a flavorful T-bone, or a juicy porterhouse at home for a family gathering, or you’re planning your next family occasion at a steakhouse, there’s no better way to celebrate with loved ones than over a delicious steak. Book your next steak dinner with us and enjoy a truly unforgettable meal. Explore our menu options and indulge in the finest cuts of steak. Perfection is just a bite away!
