Steak lovers rejoice! If you find yourself standing in front of the meat counter, wondering which cut of steak to choose for your next grilling adventure, look no further. In this ultimate steak guide, we’ll explore a variety of popular steak cuts, each with its unique attributes, recommended cooking methods, average price range, and delicious seasoning options. Whether you’re craving tender Filet Mignon or flavor-packed Ribeye, we have you covered!
In the below grid, you’ll find an overview of each steak’s key attributes, recommended cooking methods, average price range, and popular seasonings. Whether you’re a seasoned grill master or a novice looking to try different steaks, this guide will help you choose and prepare the perfect steak for your next culinary adventure. Enjoy the mouthwatering flavors of these top 6 popular steaks!
| Cut of Steak | Attributes | Cooking Methods | Average Price Range | Popular Seasonings |
|---|---|---|---|---|
| Filet Mignon | Tender, Lean, and Juicy | Sear over high heat, finish over indirect heat | High ($20-$40 per lb) | Salt, Pepper |
| Ribeye | Well-Marbled, Rich Flavor | Reverse sear method | Medium-High ($15-$30 per lb) | Salt, Pepper |
| New York Strip | Tender, Flavorful | Grill over high heat | Medium-High ($15-$30 per lb) | Salt, Pepper, Olive oil, Garlic, Herbs |
| Sirloin | Balanced Fat and Flavor | Grill over medium heat | Medium ($10-$20 per lb) | Marinades (e.g., Teriyaki, Garlic-Herb) |
| T-Bone | Two Cuts in One: Filet and Strip | Use two-zone grilling method | High ($20-$40 per lb) | Salt, Pepper |
| Skirt | Rich Flavor, Long, Thin | Grill, Quick Searing | Low ($10-$20 per lb) | Fajita Seasoning, Lime Juice |
Filet Mignon:
Filet Mignon, known for its exceptional tenderness, is the prime choice for those seeking a melt-in-your-mouth experience. Best suited for grilling or pan-searing, this luxurious cut pairs perfectly with simple seasonings like salt, pepper, and a hint of garlic.
Cooking Tip: To enhance the tenderness of Filet Mignon, sear it quickly over high heat on both sides to create a flavorful crust, and then finish cooking it over indirect heat to your desired level of doneness.
Suggested Sides: To highlight the Filet Mignon’s elegance, serve it with creamy mashed potatoes, sautéed mushrooms, or a fresh arugula salad drizzled with balsamic glaze.
Ribeye:
For those who relish well-marbled, succulent beef with rich flavor, Ribeye is the answer. Grilling or pan-searing enhances its delicious taste. Elevate the experience with seasonings like rosemary, thyme, and a dash of pepper.
Cooking Tip: With their well-marbled meat, Ribeye steaks are perfect for the reverse sear method because the slow cooking at a low temperature allows the marbled fat to render gradually, resulting in a tender and juicy steak.
Suggested Sides: Accompany Ribeye with roasted garlic potatoes, grilled asparagus, or a classic Caesar salad for a satisfying meal.
New York Strip:
The New York Strip offers a balance of tenderness and bold flavor. Grill or pan-sear to perfection and elevate it with garlic, Dijon mustard, and a classic touch of salt and pepper.
Cooking Tip: Before grilling New York Strip steaks, pat them dry with paper towels to remove excess moisture. Grill over high heat for a beautiful sear.
Suggested Sides: Serve New York Strip with loaded baked potatoes, steamed broccoli with garlic butter, or a refreshing tomato and mozzarella salad.
Sirloin:
Sirloin strikes a balance between flavor and affordability. Ideal for grilling or pan-searing, this cut shines with Worcestershire sauce, salt, and pepper.
Cooking Tip: For Sirloin steaks, marinate them for a few hours before grilling. This adds extra flavor and helps tenderize the meat.
Suggested Sides: Accompany Sirloin with sweet potato fries, grilled zucchini and bell peppers, or a mixed green salad with tangy vinaigrette.
T-Bone:
The T-Bone features both the tender Filet Mignon and the flavorful New York Strip in one mouthwatering package. Grill it to perfection and bring out the best with a classic steak seasoning.
Cooking Tip: To avoid overcooking the tender Filet Mignon side of the T-Bone, use a two-zone grilling method. Start the steaks over direct heat to sear, then move them to indirect heat to finish cooking to perfection.
Suggested Sides: T-Bone goes well with garlic butter rice, grilled portobello mushrooms, or a classic coleslaw with a zesty dressing.
Skirt:
Grill or quickly sear the Skirt steak for a delightful eating experience. Enjoy it with fajita seasoning and a squeeze of lime juice for a zesty kick.
Cooking Tip: Skirt steaks cook quickly, so keep a close eye on them to prevent overcooking. Aim for medium-rare to medium doneness for the best results.
Suggested Sides: Serve Skirt steak with cilantro-lime rice, charred corn on the cob, or a vibrant avocado and tomato salsa.
So, the next time you’re standing in front of the meat counter, armed with this ultimate steak guide, you’ll be ready to savor the diverse and delightful world of steak cuts. Happy grilling!
