Does Your Favorite Steak Make The Cut?
At Five Star Home Foods, we know our customers have an exquisite taste for steak… probably because we only sell the best (looking at you, Certified Angus Beef.) So what are the top three that our customers rave about?
The Sirloin, Strip, and Filet Mignon are definitely our most popular and most desired steaks here at Five Star Home Foods. We’re sure many other steakhouses would agree that these steaks are top of the line, so we wanted to give you some tips on how to prepare them the right way.
How Would You Like Your Steak Cooked?
Before we dive into each cut of steak, it’s important to note that everyone cooks their steak differently. Longhorn Steakhouse gave Five Thirty Eight a year’s worth of data from all 491 US locations so they could better understand how Americans order their steaks, and the results were surprising.
If you’re someone who orders your steak rare, you’re probably rolling your eyes when you hear that 11.7% of people ordered their steak well done at Longhorn Steakhouse, and only 2.5% of people ordered their steaks rare.
Mostly everyone else can agree that they like their steak prepared somewhere in the middle; 22.5% of people who ordered steak at Longhorn Steakhouse asked for it to be cooked medium-rare, 37.5% asked for theirs to be prepared medium, and 25.8% likes theirs cooked medium-well.However, it’s also interesting to know that this depends on which kind of steak was ordered.
The T-Bone steak had the highest number of medium-well and well-done orders, where the Prime Rib had the highest number of rare and medium-rare orders.This is most likely due to the cut of steak having different characteristics. The tenderloin and prime rib are very tender, so it doesn’t really need to be cooked as long for the flavors and texture to satisfy us. On the contrary, highly marbled steaks like the porterhouse or T-bone contain a bone in the middle so these steaks retain more moisture and therefore can be cooked longer while retaining the juices in the steak.
Source: Longhorn Steakhouse: Orders from May 30, 2016 – May 21, 2017
Our Top 3 Favorite Cuts of Steak
Nicknames: Filet (or fillet), Tenderloin Filet, Tenderloin Steak,
Description: This is the steak that we would recommend if you’re celebrating a birthday, anniversary, promotion, or just want to treat yourself! The filet mignon is very desirable for it’s melt-in-your-mouth texture and is essential to the menu at any high-end steak house. Since it’s the most tender cut of beef and only a small amount of it comes from each steer, this steak tends to be more expensive.
Best Prepared: Cook quickly with direct heat either by grilling, pan-frying or broiling. If you opt for a low, slow cooking method you run the risk of overcooking it. We recommend preparing this steak medium-rate to medium.
Recommended Recipe: Garlic Butter Filet Mignon
Nicknames: Top Sirloin
Description: Lean, juicy and moderately tender beef that is very affordable. This steak has no bones and very little fat, making it taste delicious any way it’s cooked. Marinades and dry rubs can help bring out the flavor of the beef, but many prefer the natural flavor from the char on the grill. Very thin cut strips of sirloin steak can be nearly as tender as a filet mignon, making it an excellent value.
Best Prepared: Cook quickly on high heat by either broiling, sauteing or grilling. We recommend cooking sirloin medium rare to medium, otherwise it may be overcooked and become too chewy.
Recommended Recipe: Easy Pan Seared Sirloin Steak
Nicknames: Kansas City Steak, Manhattan Steak. New York Strip
Description: A steakhouse classic known for its marbling, tenderness and flavor. A great choice for summer grilling. Not as tender as the Filet Mignon, but packs more flavor.
Best Prepared: Cook quickly on high heat by either sauteing or grilling. We recommend preparing this steak medium-rare to medium for maximum tenderness.
Recommended Recipe: Seared Strip Steak with Red Wine Balsamic Reduction
Description: Lean and flavorful, should be sliced thin against the grain. A popular steak to marinade and is usually the go-to cut for restaurants to use for fajitas.
Best Prepared: Very versatile steak. Can be marinated and then cooked quickly on high heat on the grill, pan fried, or broiled. Slow cooking for six to eight hours is also popular for the flank steak to make tacos and Mongolian beef.
Recommended Recipe: Italian Stuffed Flank Steak
Nicknames: Inside Skirt Steak, Outside Skirt Steak
Description: A long, thin cut of meat that has a rich, beefy flavor. Similar to the Flank Steak and can usually be substituted in recipes that call for Flank Steak, but it has a stronger beef flavor and can be a little tougher piece of meat.
Best Prepared: Works best with quick, high heat cooking, but it can also be used in some slow cooker recipes as well. Pairs perfectly with most marinades on the grill.
Recommended Recipe: Honey Soy Skirt Steak
Description: The T-Bone steak consists of two tender steaks connected to a T-shaped bone that gives this lean cut of steak its flavor. Similar to a Porterhouse Steak but slightly smaller in size.
Best Prepared: Cook quickly on high heat by either sauteing or grilling. No fancy marinades or dry rubs needed, but a butter marinade can emphasize the delicious beef flavor.
Recommended Recipe: Marinated Herb Butter T-Bone Steak
Nickname: “King of the T-Bones”
Description: The Porterhouse is basically a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. It’s part Filet Mignon, Part New York Strip, so you know you’re getting your money’s worth! Like the T-Bone, this steak is very tender and is a great option to throw on the grill.
Best Prepared: Cook quickly on high heat by either sauteing or grilling. No fancy marinades or dry rubs needed.
Recommended Recipe: Chef Bobby Flay’s Perfect Porterhouse Steak
What’s your favorite cut of steak? Is it one of the cuts listed above? How do you like yours cooked? Let us know in the comments below!
All photos on this page are property of Certified Angus Beef LLC. All rights reserved.