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The 12 Best Cuts of Steak You Can Expertly Make at Home

Chateaubriand



If you love meat, then chances are steak is one of your favorites. With so many different cuts of beef though, it can be hard to choose whether you’re perusing the menu at your local steakhouse or you’re at the supermarket trying to pick a cut to cook at home.

Some people grill their steaks but those who want truly chef-like results go with the sous vide method for cooking these cuts of beef. You can check out the top 5 best sous vide immersion circulator to cook tender and delicious steaks and then, you can check out the 12 best cuts of steak you can (and should!) make at home in this way. On average, steak cooked the traditional ways loses as much as 40% of its original volume, but using these cooking methods which are more precise, you get to enjoy more steak for your money.

1. Filet Mignon

 Filet Mignon
Filet Mignon

It’s hard to find a fancy restaurant that doesn’t have this coveted cut of meat. It’s expensive, yet it’s delicate and incredibly tender. For those that love meat that essentially melts in your mouth with every bite, this is one to treat yourself to.

2. Chateaubriand

Chateaubriand
Chateaubriand

Another high-end luxury, this cut of steak is used by making a thick cut from the tenderloin. Traditionally, it is cooked with a wine reduction sauce, shallots, butter, tarragon, and lemon juice for an incredibly delightful flavor that is richly esteemed. And that’s exactly as it should taste since it was created by the personal chef that served notables like Napoleon Bonaparte and King Louis XVIII.

3. Chuck Steak

Chuck Steak
Chuck Steak

It’s one of the more economical cuts of beef you’ll find in North America yet doesn’t lack any flavor. Often, it’s what is used to create ground beef. In steak for though, chuck cuts can include the cross-rib, pot roast, or boneless chuck eye. It typically contains a lot of collagen and connective tissue which makes it ideal for slow cooking methods.

4. Flat Iron Steak

 Flat Iron Steak
Flat Iron Steak

Often called the “oyster blade,” this cut is tough yet full of flavor. It’s becoming more and more popular because it tastes great, has just the right amount of chew and is less expensive than other cuts.

5. Hanger Steak

Hanger Steak
Hanger Steak

A popular cut in France, this steak is very tender and full of flavor. They call it “onglet” and the outer texture is a unique contrast to the middle which is a bit sinewy. Overall, it’s a lovely cut that you’ll enjoy.

6. Rib Eye

Rib Eye
Rib Eye

It’s considered one of the best cuts of all. You’ll find it with the rib bone still attached (which is then called a “cowboy steak”) or sans rib for the rib eye. The intense flavor of this cut comes from the marbled fat around the rib eye where the bone is. It’s something you’ll see at every steakhouse from coast to coast, and if you’ve never tried it, once you do, you’ll realize exactly why.

7. Round or Rump Steak

Round or Rump Steak
Round or Rump Steak

As the name suggests, this cut comes from the rump of the cow. It is further distinguished by different cuts for bottom round, top round and eye of round. Cooking it properly ensures it won’t become tough and retains the full juiciness of the cut.

8. Sirloin Steak

Sirloin Steak
Sirloin Steak

Move from the rump and you’ll find sirloin. It’s cut from the hip, closer to the rump and remains one of the most ordered cuts of steak today. It’s very tender with perfect marbling that gives it just the right ratio between fat and meat.

9. Strip Steak

Strip Steak
Strip Steak

Also called New York Strip, it comes from the strip loin of meat. It has very little connective tissue. When this cut is still attached to the bone, it’s a T-Bone steak. Without the bone though, it features just this cut from the opposite side of the bone, a truly savory selection of steak.

10. T-Bone and Porterhouse Steak

Porterhouse Steak
Porterhouse Steak

With the bone in, the T-Bone contains two different cuts of steak on either side. The T-Bone has a smaller tenderloin piece while the porterhouse has a smaller strip steak with more tenderloin. These are expensive cuts but well worth it for the sublime tastes they provide.

11. Flank

Flank steak
Flank steak

Flank steak, also known as London broil, can be tricky to get right. The muscular fibers make for chewy steak if you don’t cook it right. However, because it’s such a large cut, you can use it to serve many people, making it a great choice for company.

12. Skirt

 Skirt steak
Skirt steak

Like fajitas and steak tacos? Skirt steak is a great choice because of the marbling, making it a succulent and savory option that is cheaper than rib eye. Because it’s a thin cut, it cooks quickly too, making it a good go-to for a fast weeknight meal.

With any cut of steak, cooking it sous vide is a wonderful method to try. While it sounds fancy and like something you’re incapable of these top 5 best sous vide immersion circulator to cook tender and delicious steaks make it easy to achieve steak perfection. Sous vide creates the best cooking environment by using a water bath heated to a precise temperature. There’s no overcooking, which means every steak you make and every bite you take will be a juicy, meaty delight. This method does take a little more planning and time, but the results are no doubt worth it for steak that comes out like your own personal chef made it for you.

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