Best for Grilling & Searing
Filet Mignon: Cut from the tenderloin, it’s the most melt-in-your-mouth steak on the steer.
New York Strip: A rich, flavorful cut from the upper part of the short loin, behind the ribs.
Porterhouse Steak: Cut from the short loin, behind the ribs it’s part tasty New York Strip and part tender Tenderloin.
Rib Eye: A fatty (read: moist & tasty) cut from the top of the rib section.
Sirloin: Sandwiched between the short loin and the lower-brow round, it’s less expensive than other popular steaks, but just as tender when cut from the top.
T-Bone: Easy to identify by its namesake bone, the t-bone is cut from the front of the short loin, making it slightly less tender than the Porterhouse but ideal for grilling.
Best for Broiling
Hanger: Full of flavor, it’s cut from the “plate,” a muscle beneath the bottom rib.
Flank: A tougher cut from the muscles near the belly that’s perfect for marinating.
Top Round/London Broil: A boneless, lean cut from the rear, behind the sirloin. Ideal for marinating and broiling. Note: Cuts labeled “London Broil” may also include pieces of flank and/or sirloin.
Best for Sautéing
Skirt: Cut from the plate, it’s tasty, yet tough, and excellent sautéed in fajitas or skewered for kebabs.
Flank: Its flatness and relative toughness makes it the perfect choice for a stir-fry or steak sandwich.
See also: 13 Things Your Butcher Won’t Tell You
Source: Real Simple
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