There are various things that you must know when buying steak cuts in a steakhouse restaurant. The requirements range from your personal choice to the size of the cuts, USDA grading, type of cooking method, and the part from where the beef is cut. Having said that, the guide below will give you a decent knowledge about the 4 types of steak cuts that you can try and the difference between different steak types.
4 Steak Cuts That Every Steak Lover Must Try
Since meat is cut from different parts of the cattle, the taste differs. The following 4 types at the Rib n Reef restaurant are worth every penny spent.
- Filet Mignon Steaks – Known for their creamy and buttery texture, these steak cuts are boneless and quite expensive. They are made from the cuts from short loin muscles and sirloin muscles. The cuts look quite lean and are smaller and thicker than other steak cuts. Since thick, these steaks are cooked a wee bit longer than the other types
- New York Strip Steaks – These steak cuts are taken from the short loin muscles right behind the ribs. They are neither too fatty nor fully dry. All in all, they are optimally meaty, juicy, and soft. Though, they aren’t very tender. Hence, they are broiled and grilled at a high temperature for a short span of time
- Porterhouse Steaks – These are the least creamy steaks of all the other types. Individually, they are less fatty and come from the T-shaped bone from the short loin. They are usually marinated before being cooked to ensure that they do not run dry while cooking. Besides, they are left undercooked so that the marrow in the bones still remains to give the steaks a natural flavor
- Ribeye Steaks – Ribeye steak cuts come from the upper ribcage of the cattle. They can be made boneless as well as bone-in. Extremely rich in fats, these steaks are super creamy and buttery. Which is why they are cooked with utmost caution to avoid the steak cut from melting or burning
And now that you know how to choose a steak at steakhouses, it’s time you also learn about a few features that most upscale steakhouses have. They will help you in locating a good one.
- The restaurant though multicuisine should still offer perfectly cut steaks
- An upscale restaurant usually has separate cigar rooms and wine stellar
- The prices, despite the taste, aren’t ridiculously high
- Only the first 3 grades of USDA approved meat is used to make the steaks – prime, choice, and select