5 Uppercut things you need to know about Steak Cuts

I had very little idea on why filet mignon was so expensive or what the difference was between a ribeye and tenderloin!

So after having made a rather insightful discovery- here we are with a guide for understanding steak cuts…

let’s get started- oui?

Tenderloin aka Filet Mignon

Filet Mignon tops our list because needless to say to savor this steak will leave a dent on your pocket- but the experience makes the expense worthwhile.

So what makes this cut so special?

To begin with- this is a lean, boneless piece of fine grained beef which is extracted from short loin and sirloin (under the ribs).

It tastes mild and buttery hence to sear it off gently till the sides get brown and adding the finishing touch in the oven is the best way to enjoy this exquisite cut of meat.

tenderloin_steak

New York Strip aka Strip or Top Loin

If you want a packed, beefy flavor then New York Strip is your option.

Usually sold boneless, although it is fine grained in texture but also has fat on one edge which renders it tender.

It is extracted from short loin (behind the ribs) and is usually pan-seared or cooked over high heat to enhance the flavor punch.

new_york_strip

T-Bone aka Porterhouse

As the name suggests- this steak is sold with flavorsome meat on a T-shaped bone. It is extracted from a cross section of un-filleted short loin- so on one side is a piece of tenderloin while the other side is New York strip.

With this piece, you get the best of both worlds- buttery tenderloin and super juicy strip steak. Usually this steak is grilled, but be mindful because the tenderloin side will cook more quickly than the strip side.

Remember! Overcooking steak is a crime, so keep the tenderloin side away from heat source.

t-bone-steak

Ribeye aka Scotch fillet

You can choose to have ribeye bone in or boneless. This piece of steak is packed with succulent flavors with large pockets of fat dispersed throughout. It is extracted from upper ribcage and has lots of fat marbling the meat.

Mid portion has a finer texture but the outer section is fattier. To enjoy this steak- cook it over high heat or grill it but be careful of the flare-ups owing to high fat content.

ribeye_steak

Now that you know about steaks and cuts- savor on the one that suits your taste and liking.

Bon appétit!




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5 Uppercut things you need to know about Steak Cuts

I had very little idea on why filet mignon was so expensive or what the difference was between a ribeye and tenderloin!

So after having made a rather insightful discovery- here we are with a guide for understanding steak cuts…

let’s get started- oui?

Tenderloin aka Filet Mignon

Filet Mignon tops our list because needless to say to savor this steak will leave a dent on your pocket- but the experience makes the expense worthwhile.

So what makes this cut so special?

To begin with- this is a lean, boneless piece of fine grained beef which is extracted from short loin and sirloin (under the ribs).

It tastes mild and buttery hence to sear it off gently till the sides get brown and adding the finishing touch in the oven is the best way to enjoy this exquisite cut of meat.

tenderloin_steak

New York Strip aka Strip or Top Loin

If you want a packed, beefy flavor then New York Strip is your option.

Usually sold boneless, although it is fine grained in texture but also has fat on one edge which renders it tender.

It is extracted from short loin (behind the ribs) and is usually pan-seared or cooked over high heat to enhance the flavor punch.

new_york_strip

T-Bone aka Porterhouse

As the name suggests- this steak is sold with flavorsome meat on a T-shaped bone. It is extracted from a cross section of un-filleted short loin- so on one side is a piece of tenderloin while the other side is New York strip.

With this piece, you get the best of both worlds- buttery tenderloin and super juicy strip steak. Usually this steak is grilled, but be mindful because the tenderloin side will cook more quickly than the strip side.

Remember! Overcooking steak is a crime, so keep the tenderloin side away from heat source.

t-bone-steak

Ribeye aka Scotch fillet

You can choose to have ribeye bone in or boneless. This piece of steak is packed with succulent flavors with large pockets of fat dispersed throughout. It is extracted from upper ribcage and has lots of fat marbling the meat.

Mid portion has a finer texture but the outer section is fattier. To enjoy this steak- cook it over high heat or grill it but be careful of the flare-ups owing to high fat content.

ribeye_steak

Now that you know about steaks and cuts- savor on the one that suits your taste and liking.

Bon appétit!




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