Oh yum. Who doesn’t love a good steak?
Choosing the right steak can be a pain the arse at times, especially for those just starting out in their cooking endeavours. Thanks to this fabulous article, choosing the perfect steak needs to no longer be a daunting task.
- Porterhouse and T-Bone (Left)
You know these steaks. They’re the ones you’ve picked up in the supermarket refrigerators, then put down again because they’re too expensive and you can’t justify the cost for a cheap and easy meal. These two steaks are similar and consist of two cuts- the top loin and tenderloin. TheT-Bone is the smaller of the filets whereas the porterhouse is larger.
- Filet Mignon (Left)
This steak is considered to be the most tender and doesn’t need too much to make it delicious. Just season with some salt and freshly ground pepper and maybe a few herbs and cook!
- Top Round (Left)
This is a great cut for those of us trying to watch the fat intake as it’s very lean. However because it is so lean (and cheap, yay!), it needs a little bit of love and care prior to cooking to ensure the meat is lovely and tender. The best way to tenderise this cut is to marinate it for a few hours before cooking.
- Top Blade (Flat Iron, left)
Despite its low cost, this cut has a nice beefy flavour and is surprisingly tender. Try with a simple spice rub.
- Flank Steak (Left)
Also a lean cut, this steak also requires tenderising. Marinate before cooking to ensure a juicy, tender steak come dinner time.
- Rib Eye Steak (left)
Rib eye is a premium well-marbled steak with a pronounced beefy flavor. It’s very nice. That’s all you need to know.
- Top Sirloin (left)
Boneless, family-size sirloin is flavorful and cost-efficient. It does benefit from tenderizing, so marinate before grilling, and thinly slice against the grain.
- Skirt Steak (right)
This is the traditional steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice on the diagonal before serving.