The Urban Steakhouse: Beginner’s guide to different steaks

If you didn’t know, there are different kinds of steak that you can get from your butcher. Each type differs in flavour, cut and the method that it is cooked. Here at The Urban Steakhouse, we are experienced enough to know the difference between these pieces of meat and the right way of cooking them. 

Here is a beginner’s guide to the different cuts of meat to help you on your next steak cookout!

Filet Mignon

Also known as tenderloin steak, this cut is considered by many as the top tier of all meat cuts. The fillet minion contains extremely little to almost none fat content. Its texture is almost as soft as butter if it’s cooked correctly, this is because this part or muscle of the cow is not used for any heavy activities when they are still alive. 

These factors result in this cut being the most expensive one that you can order in the market. The best part about this is that you won’t need any fancy marinade or sauce to enjoy it to its full potential. The best way to cook it is to only season it with salt, pepper, and herbs like rosemary and parsley, then fry it in a cast-iron skillet until it reaches medium-rare doneness. 

Be careful not to overcook this cut! Because it is very low in fat content, it will get easily dried out if you leave it too long in the pan.

New York strip

Or simply the strip, this cut is one of the most go-to cuts for steak lovers. It’s not as expensive as the tenderloin but make no mistake about it, it doesn’t cut back on the flavour. It is a crowd favourite and just like the fillet mignon, it doesn’t need any fancy method of cooking. 

Just flavour it with your favourite seasonings and cook it in a cast-iron skillet. The New York strip is also great for grilling as it is more resilient to overcooking because of the fat content. 

Ribeye

This cut is heavily recommended for all those meat lovers who like a little fat and marbling on their steaks. This is the juiciest and most flavourful cuts of steak that you can get. One of the best things about eating this cut of steak is that you can order one with the bone left in which makes your dining experience all the more amazing. 

Its generous fat content also means that you don’t have to be all careful while cooking it like how you would with a tenderloin. Even if you slightly overcook it, the result would still be juicy and tasty. The best way to cook this is to simply season it with salt and pepper and let it cook in its own fat at the cast iron skillet or grill. 

Porterhouse

This cut of steak is probably what immediately pops into your mind when you heard the word steak when you were a kid. Its iconic ‘T-bone’ was always featured in different cartoons and thankfully, it’s just as tasty as it is iconic. 

The Porterhouse or the T-bone can give you the best of both worlds as it contains 2 of the most beloved cuts of steaks, the strip and the tenderloin. This cut is best cooked grilled because of the tendency of the tenderloin to get overcooked. 

You might also enjoy:

Leave A Comment

Your email address will not be published. Required fields are marked *