Which Cut of Beef Is Best?
Here’s a handy list that will help you choose the best beef cuts for all of your favorite dinner recipes and family meals.
Real Simple magazine recently published an extensive article on everything you’ve ever wanted to know about steak. When it comes to which cut to choose for a particular recipe, keep this helpful list of highlights at the ready…
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