Video:Learn About the Cuts of Steak

Transcript:Learn About the Cuts of Steak

Hi I'm Omar Saad here for About.com and today we're going to take a look at the different cuts of steak. From casual barbeques to formal dinners, steak is a popular meal for all occasions. That said there are many different cuts available, each with their own flavor and texture. Here's a quick rundown of the common cuts you have to choose from.

Sirloin Is a Common Cut of Steak

The sirloin is one of the most common, flavorful, and affordable cuts of steak available. Located in the region from the low back to the hip, the sirloin is also one of the leaner cuts of steak available, while also maintaining a fair amount of tenderness and flavor. Because of that natural flavor, a sirloin steak can does very well being grilled up or pan-fried with just some salt and pepper.

Ribeye Is an Intense Cut of Steak

If you are looking for a cut with an even more intense beef flavor, look no further than the ribeye. As the name would indicate the ribeye is cut from rib section and is the boneless center portion of the rib steak. It is the fattiest cut of steak and because of this marbling it is also the most flavorful. While it is a favorite of many, just be aware that in many cases, you'll only end up eating about 65-70 percent of the steak after cutting the fat away. This steak is best when grilled.

New York Strip Is a Well-Marbled Cut of Steak

The New York strip steak is yet another typically well marbled and flavorful cut. Sometimes called the Kansas City strip, this cut comes from larger end of the short loin and while being chock full of beefy flavor, is also one of the fattier cuts. Much like the sirloin, ribeye, this cut really only needs a bit of salt and pepper for seasoning. However, since it is a fattier cut, a dry rub tends to work great. The New York can be grilled or pan-fried to your liking.

Filet Mignon Is a Tender Cut of Steak

If what you want is an especially tender and lean cut of steak, than the filet mignon should be your choice. Typically the most expensive cut, the filet is taken from the tenderloin tip of the shortloin, the filet is an almost melt-in-your-mouth cut of meat. It tends to not be especially flavorful and therefore tends to do well with sauces or reductions. A filet can be grilled, pan-fried, or broiled.

Porterhouse Is a Diverse Cut of Steak

Just a tip: if you're looking for the best of both worlds you can get a porterhouse, which features both a filet and a New York strip steak, attached to the bone in the shortloin that divides them. Whether you're just looking to throw a few steaks on the grill or preparing a dinner for a formal occasion, there's a cut for every occasion, taste, and budget.

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