From New York Strip to Denver Cut: Every Kind of Steak You Need to Know from From New York Strip to Denver Cut: Every Kind of Steak You Need to Know

From New York Strip to Denver Cut: Every Kind of Steak You Need to Know

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From New York Strip to Denver Cut: Every Kind of Steak You Need to Know

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From New York Strip to Denver Cut: Every Kind of Steak You Need to Know

For many of us, there’s nothing more delicious than a perfectly-cooked steak. But if your entire range of steak knowledge starts at filet mignon and ends at T-bone, then we’ve got some news for you: There are lots of different types of steaks out there, and they’re all unique. Here are 15 that any steak-lover should know.

Chuck Steak

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Chuck Steak

The chuck is essentially the steer’s shoulder, meaning that it gets a lot of work and is therefore full of connective tissue, making it best for braising. It’s still a fairly popular steak choice due to its low price and rich flavor, however, and takes well to quick, hot cooking. Because there are so many individual muscles in the chuck, new steaks are being derived from it all the time; a recent invention is the Denver cut.

Find a recipe for chuck roast here.

Delmonico Steak

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Delmonico Steak

While there’s no specific cut known as the Delmonico steak, when you see this on a menu it’s more often than not a boneless ribeye.

Read About the originator of the Delmonico steak here.

Filet Mignon

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Filet Mignon

The filet mignon is cut from the tenderloin. Because it’s a muscle that doesn’t get much use, it’s incredibly tender and quite expensive. It’s lacking in the flavor department, however. In France, a roasted tenderloin is referred to as chateaubriand.

Learn how to cook filet mignon like a pro.

Flank Steak

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Flank Steak

The flank is essentially the abdominal muscles of the cow. It’s quite lean because of the amount of work it gets, and is best cooked quickly over high heat to medium rare. In order to avoid toughness, it needs to be sliced against the grain, and is a popular choice for fajitas.

Recipe: Brazilian-style flank steak

Flatiron Steak

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Flatiron Steak

Flatiron steak comes from the shoulder (chuck), directly under the shoulder blade. It’s well marbled and tends to cook up juicy and flavorful, but has a gristly membrane running directly through the center of it, which makes it undesirable to some. Steaks cross-cut through the flatiron steak are called blade steaks.

Recipe: Flat iron steak sandwich

Hanger Steak

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Hanger Steak

The hanger steak is cut from the diaphragm of the steer, from the primal known as the plate, over the belly (it gets its name because it “hangs” from the diaphragm, between the ribs and the loin). It’s a tender, very flavorful cut, and is best when served rare or medium rare to avoid becoming tough. It’s called onglet in France, lombatello in Italy, and arrachera in Mexico.

Recipe: Jonathan Waxman’s hanger steak with salsa piccante

London Broil

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London Broil

The term “London broil” doesn’t actually refer to a specific cut, but it’s usually the top round, a very lean cut above the rear legs of the cow. London broil needs to be cooked quickly at high heat to rare or medium rare, or else it will become very tough.

Recipe: Tex-Mex London Broil with mango-lime salsa

Minute/ Cube Steak

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Minute/ Cube Steak

Minute steak, also called cube steak, is cut from the top round. It is sliced thinly and usually tenderized. It’s the most popular cut for chicken fried steak, and is called “minute steak” because it cooks up in a minute.

Recipe: Chicken-fried steak with cream gravy

New York Strip

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New York Strip

A steakhouse favorite, the New York strip, also called a strip steak or Kansas City strip, is cut from the short loin (which is located about three-quarters of the way back on the cow), and tends to be tender and well-marbled. The muscle (called the longissimus) is quite long, so it’s possible to cut into substantial portions. It’s a versatile and pricy steak, and is best grilled or seared in a hot pan.

Recipe: Blackened New York strip

Porterhouse

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Porterhouse

The porterhouse is another steakhouse favorite, and is actually made up of two individual cuts, the strip and the tenderloin (filet), separated by a t-shaped bone. Porterhouses tend to be thick-cut, and cut from farther back on the cow to include more of the tenderloin than its close relative, the T-bone.

Recipe: Grilled porterhouse steaks

Prime Rib

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Prime Rib

Prime rib, also known as standing rib roast, is technically a roast instead of a steak, and is cut from the rib section of the cow. It can comprise anywhere between two and seven ribs, and is roasted whole. As the name might imply, this is the same section of the cow that ribeyes come from.

Recipe: Chef Elizabeth Karmel’s prime rib roast

Ribeye

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Ribeye

Ribeye steaks are also cut from the rib section, and can be served either boneless or bone-in. Most of the fat and outer muscles are removed, leaving the lean “eye” as well as the marbled outer cap, called the spinalis dorsi, one of the most desirable pieces of meat on the entire steer.

Recipe: Ribeye with pepita lime butter

Skirt Steak

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Skirt Steak

The skirt is actually the cow’s diaphragm, and is one of, if not the most flavorful cuts on the cow, although it’s not especially tender. It takes very well to marinades, and is best when quickly grilled over high heat and sliced against the grain. It’s most common use is for fajitas.

Recipe: Grilled skirt steak with chimichurri

T-Bone

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T-Bone

The T-bone is the term given to smaller porterhouses, generally cut from closer to the middle of the cow, where the filet section (divided from the strip by a T-shaped bone) is smaller. It’s a prized steak due to the fact that it contains two separate cuts (both of which are also prized), although it can be tricky to properly cook because the filet portion tends to cook faster than the strip portion. 

Sirloin

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Sirloin

The sirloin comes from the back of the cow, adjacent to the tenderloin, and can be cut into several different steaks: the bottom sirloin, which is less desirable (and usually called the rump), and the top sirloin, which is more tender and lean, and cooks up quickly. This cut is also occasionally referred to as chateaubriand in the U.S.

Recipe: mustard-glazed top sirloin

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New York Strip

From New York Strip to Denver Cut: Every Kind of Steak You Need to Know