At Best Meats, we take pride in providing the highest quality, sustainably farmed beef. Our shop offers a variety of cuts on a rotating basis, depending on the part of the cow we're breaking down.
This guide will walk you through the top 10 steaks you can get from a cow, ranked from most tender to least tender. We’ll also discuss the best ways to cook each cut.
1. Tenderloin (Filet Mignon)
Tenderness: Most tender
Cooking Method: Best seared and finished in the oven or grilled
Nutritional Benefits: Low in fat, high in protein
The tenderloin, also known as filet mignon, is the most tender cut of beef. This prized cut comes from the loin of the cow, specifically the psoas major, a muscle that does very little work, resulting in its remarkable tenderness.
Best Cooking Methods: To make the most of this delicate steak, use high-heat methods like grilling or pan-searing. It's often best served medium-rare to preserve its tender texture.
Cooking Instructions:
- Seasoning: Start by seasoning the steak generously with salt and pepper.
- Searing: Sear the steak on high heat for about 2-3 minutes per side.
- Finishing in the Oven: Transfer the steak to an oven preheated to 400°F and cook for an additional 5-7 minutes for a perfect medium-rare finish.
By following these steps, you can enjoy a tender and flavorful filet mignon that highlights the premium quality of this cut.
2. Ribeye
Tenderness: Very tender
Cooking Method: Ideal for grilling or pan-searing
Nutritional Benefits: Rich in flavor, good source of healthy fats
The ribeye is a highly marbled cut from the rib section, specifically from the longissimus dorsi muscle. Known for its rich flavor and tenderness, this steak shines when cooked on a grill or in a cast-iron skillet. Cooking it to medium-rare or medium allows the marbling to render, enhancing its flavor.
Cooking Instructions:
- Seasoning: Generously season the steak with salt and pepper.
- Searing: Sear the steak on high heat for about 4 minutes per side.
- Finishing: Lower the heat and cook for an additional 4-5 minutes for a perfect medium-rare finish.
By following these steps, you can enjoy a succulent and flavorful ribeye that highlights its natural marbling.
3. New York Strip
Tenderness: Tender
Cooking Method: Perfect for grilling or broiling
Nutritional Benefits: High in protein and iron
The New York Strip, or strip steak, is sourced from the short loin, specifically the longissimus muscle. Known for its tenderness and moderate marbling, it's a versatile cut that excels when cooked on a grill or pan-seared to medium-rare or medium.
Cooking Instructions:
- Seasoning: Begin by seasoning the steak generously with salt and pepper.
- Searing: Sear the steak on high heat for approximately 4 minutes per side.
- Finishing: Reduce the heat and continue cooking for an additional 4-5 minutes until it reaches medium-rare perfection.
Following these steps ensures that you enjoy a flavorful New York Strip steak that showcases its natural tenderness and balanced marbling.
4. T-Bone and Porterhouse
T-Bone
Tenderness: Tender (combines tenderloin and striploin)
Cooking Method: Best grilled or broiled
Nutritional Benefits: Combines benefits of tenderloin and striploin
Porterhouse
Tenderness: Tender (similar to T-Bone but with more tenderloin)
Cooking Method: Great for grilling or pan-searing
Nutritional Benefits: High in protein, combines the best of two cuts
The T-Bone and Porterhouse steaks are essentially identical cuts, distinguished by their T-shaped bone that separates a section of tenderloin and strip steak. Both cuts are sourced from the short loin, with the Porterhouse offering a larger portion of tenderloin.
Cooking Instructions:
- Seasoning: Start by seasoning the steak generously with salt and pepper.
- Searing: Sear the steak over high heat for approximately 4 minutes per side.
- Finishing: Reduce the heat and continue cooking for an additional 6-8 minutes until achieving a perfect medium-rare doneness.
Grilling or broiling these steaks brings out their exceptional flavor and tenderness, making them ideal choices for steak enthusiasts looking to enjoy a premium dining experience.
5. Flat Iron
Tenderness: Moderately tender
Cooking Method: Best grilled or pan-seared
Nutritional Benefits: High in protein, lean cut
The flat iron steak is sourced from the shoulder or chuck area, specifically from the infraspinatus muscle. It's renowned for its tenderness and rich flavor, making it best suited for quick cooking on high heat and serving medium-rare.
Cooking Instructions:
- Seasoning: Begin by seasoning the steak generously with salt and pepper.
- Searing: Sear the steak on high heat for approximately 3 minutes per side.
- Resting: Allow the steak to rest for a few minutes before slicing to ensure juiciness and flavor are retained.
Following these steps ensures that you enjoy a delicious flat iron steak, highlighting its natural tenderness and robust flavor profile.
6. Baseball Steak
Tenderness: Moderately tender
Cooking Method: Suitable for grilling, pan-frying, or broiling
Nutritional Benefits: Lean cut, high in protein
The baseball steak is derived from the top sirloin, earning its name from its tendency to puff up and resemble a baseball when cooked. It's prized for its tenderness and robust flavor, making it ideal for grilling or pan-searing to medium-rare or medium.
Cooking Instructions:
- Seasoning: Start by seasoning the steak generously with salt and pepper.
- Searing: Sear the steak on high heat for approximately 4 minutes per side.
- Finishing: Reduce the heat and continue cooking for an additional 4-5 minutes until achieving a perfect medium-rare consistency.
By following these simple steps, you can enjoy a flavorful baseball steak that showcases its tender texture and savory profile.
7. Flank
Tenderness: Less tender
Cooking Method: Best marinated and grilled or broiled
Nutritional Benefits: Lean, high in protein
The flank steak is sourced from the abdominal muscles of the cow, particularly from the transversus abdominis muscle. While leaner and less tender than other cuts, it offers robust flavor and is perfect for marinating. Ideal for grilling or broiling, it’s best served medium-rare to preserve its juiciness.
Cooking Instructions:
- Marinating: Begin by marinating the steak to enhance its flavor and tenderness.
- Grilling: Grill the steak over high heat for approximately 3-4 minutes per side.
- Resting: Allow the steak to rest before slicing it thinly against the grain to ensure optimal tenderness.
Following these steps will result in a delicious flank steak that highlights its natural flavors and makes for a satisfying meal.
8. Skirt
Tenderness: Less tender
Cooking Method: Best marinated and grilled or pan-seared
Nutritional Benefits: Rich in flavor, high in protein
The skirt steak, sourced from the diaphragm, specifically the transversus abdominis muscle, is known for its long, thin shape and rich flavor profile. While less tender than some cuts, it shines when marinated and grilled or quickly seared over high heat.
Cooking Instructions:
- Marinating: Begin by marinating the steak to enhance its flavor and tenderness.
- Grilling or Searing: Cook the steak on high heat for approximately 2-3 minutes per side.
- Resting: Allow the steak to rest briefly before slicing it thinly against the grain for optimal tenderness.
Following these steps ensures that you enjoy a flavorful skirt steak that retains its natural juiciness and makes for a delicious meal.
9. Hanger
Tenderness: Less tender
Cooking Method: Best marinated and grilled or pan-seared
Nutritional Benefits: Rich in flavor, high in protein
The hanger steak, sourced from the lower belly, specifically the diaphragm, boasts robust flavor despite being less tender. It shines when marinated, cooked quickly over high heat, and served medium-rare to preserve its juiciness.
Cooking Instructions:
- Marinating: Begin by marinating the steak to enhance its flavor and tenderness.
- Grilling: Grill the steak over high heat for approximately 3-4 minutes per side.
- Resting: Allow the steak to rest briefly before slicing it thinly against the grain for optimal texture.
Following these steps ensures a flavorful hanger steak that showcases its natural richness and makes for a satisfying dish.
10. Round (Top, Bottom, and Eye)
Tenderness: Least tender
Cooking Method: Best braised or slow-cooked
Nutritional Benefits: Lean, high in protein
Round steaks, which include top round, bottom round, and eye round, are derived from the rear muscle of the cow, particularly the semitendinosus muscle. These cuts are lean and less tender but are ideal for slow cooking methods such as braising or stewing.
Cooking Instructions:
- Seasoning: Begin by seasoning the steak generously with salt and pepper.
- Searing: Sear the steak on all sides to lock in flavor.
- Slow Cooking: Transfer the steak to a liquid-based dish and cook it slowly over several hours until it becomes tender and juicy.
By following these steps, you can enjoy round steaks that are rich in flavor and perfectly tender, making them a delicious choice for hearty meals.
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