When you visit a fine-dining steakhouse, it can be difficult to decide which steak will satisfy your palette. Do you want something juicy with a lot of fat, or would something dry yet flavorful be better? Knowing the difference between each version of steak will help you determine the right choice for your dinner. Steak is a delicacy that is enjoyed by millions of people around the world every year, and it can be a pricey meal comparatively speaking. The four types of steak listed below are the most popular options that you’re likely to find on a steakhouse menu.
A filet mignon, or also known as a tenderloin filet, is the leanest and most tender type of steak. It comes from the small end of the tenderloin, an internal muscle that runs across the backs of cattle. It is lightly marbled and a great choice if you’re watching your fat intake. Filet mignon isn’t as juicy as other types of steaks and will dry out if cooked above medium, so it is best served rare or medium rare. Since there is such high demand for the small tenderloin, the price is usually more expensive than other steaks. This steak is ideal for a luxurious occasion or a romantic night out.
A ribeye, or cowboy steak, has the highest fat marbling and is widely considered the juiciest and most flavorful steak. Due to its high fat marbling, this steak is often too fatty for the average steak eater. The piece of meat is cut from the beef rib. Ribeyes are best cooked on high, although medium will still allow it to be juicy. This cut is moderately priced and perfect for a neighborhood cookout or a nice meal for you and your significant other.
Kansas City Strip
The KC strip, which is sometimes referred to as the New York strip, is one of the most popular cuts because it excels in almost every category. It is cut from the tenderest section of beef, the short loin. Some steak-eaters and connoisseurs prefer to leave the bone in to enhance the flavor. The strip is moderately marbled and easily marinated, making it extremely flavorful. This steak should be grilled medium or below so it doesn’t lose moisture. The KC strip is great for almost any situation, as it is moderately priced and preferred by a large portion of steak-eaters.
T-Bone and Porterhouse
The only difference between a T-Bone and a Porterhouse is that Porterhouse is larger because it is cut farther up the loin. A Porterhouse is generally served as a 20oz steak or above, and is a good option if you’re looking to share a steak. T-Bone steaks are named this because they include both a KC strip and a filet separated by a T-shaped bone. If you prefer your steak medium-well or well done, remember that the tenderloin cooks faster than the strip, and the meat close to the bone will be more rare than other parts of the steak. This type of steak is moderately priced and good for before a football game or an afternoon with the guys.