Different Types of Steaks
Let’s start with filet mignon. Filet mignon is considered by many meat experts to be the leanest and most tender beef cut. Filet mignon is taken from a muscle of the cow that is never used and this is why its tenderness is unparalleled. Essentially, filet mignon melts in your mouth. It is a pleasure to marinate and grilling time is short. It is important not to overcook filet mignon as this will strip the steak of its sumptuous juices.
Boneless strip steak is another type of steak that is exceptionally tender. Its size makes it easy to work with and it is a breeze to marinate. The abundant flavour of boneless strip steak also makes it a favourite among many Americans. It is important to choose a doneness that is rare to medium for this cut as not to strip it of moisture. Boneless strip streak is very affordable and is a great choice for everyday meals.
Let’s go to two of the most popular steaks out there—the T-Bone and the porterhouse. The T-Bone is a combination of the filet mignon and the boneless strip steak. Throw in more parts of filet and what you have is a porterhouse. The main difference between these two types of steak is the size of the tenderloin. It is important to note that during the grilling process, the strip will take more time to cook than the tenderloin.
Rib-eye steak is not as lean as other types of steak but it is more marbled. This causes it to have more flavour and juice. As the name denotes, it is cut from the beef rib of cattle. Many steak connoisseurs claim that rib-eye is their steak of choice. Rib-eye works great on the grill as it can be grilled to medium without losing its flavour and juiciness. Save this type of steak for a special occasion.
Lastly, the sirloin is the king of bold flavours and one of the most popular entrees served at STL restaurants and steak houses. Cattle tend to use this muscle more than any other muscle in their body. Because of this, it is less tender than other steaks. However, top sirloin is still an excellent choice. Prices are moderate but worth every cent as flavour and tenderness are highly retained by his cut. Sirloin can be grilled from rare to medium. Allow this to sit in the marinade for a couple of hours in order to increase flavour.
