Steak cuts guide: How to choose and cook them right - Part 1
Discover the different steak cuts, their flavours, and cooking tips. Learn how to pick the perfect cut for any meal and cook it like a pro.
Steak cuts are different sections of beef, each with its own unique flavor, texture, and tenderness. From juicy ribeye to lean sirloin, the cut you choose can make or break your steak experience. However, steak cuts are not exactly the same everywhere. Butchers in different countries cut meat in different ways. For example, what's called contre-filet in French-speaking regions is often referred to as a New York strip in the U.S. Though similar, the strip loin is not as tender as the filet, even though they come from the same area of the cow.
Picking the right steak isn't just about taste; it's about matching the cut to the cooking method. Nail that combo, and you're on your way to steak perfection!
Types of Steak Cuts
Whether it's the buttery tenderness of filet mignon, the rich marbling of a ribeye, the bold flavor of a New York strip, or the hearty bite of a T-bone, there's a steak for every taste.
Since Culinary Arts Academy Switzerland (CAAS) is in a French-speaking area, we've also included the nearest French name equivalents for each cut.
Ribeye (Entrecôte)
The ribeye is cut from the rib section of the cow, specifically from ribs six through twelve. It's known for its rich marbling, which makes it one of the juiciest and most flavorful cuts.
Ribeye steaks are famous for their tender, buttery texture and intense beefy flavor, both of which come from their high-fat content. The marbling melts as it cooks, keeping the meat moist and flavorful. This cut is ideal for those who appreciate a juicy, melt-in-your-mouth steak.
How to cook it:
Ribeye shines when cooked using high heat, such as grilling or pan-searing. Here's how to get it right:
Sirloin (Faux-filet)
Sirloin steaks are cut from the back of the cow, just behind the ribs. This cut is divided into two main sections: top sirloin (more tender) and bottom sirloin (less tender but more flavorful).
Top sirloin is lean with good flavor and moderate tenderness, making it a versatile and relatively affordable option. While it has less fat than a ribeye, it still delivers a satisfying beefy taste. Bottom sirloin, though less tender, offers a more robust flavor and works well for grilling or roasting.
How to cook it:
Sirloin is best grilled, broiled, or pan-seared. Here is how it is best cooked:
Filet mignon
Filet mignon is cut from the tenderloin, a long, narrow muscle along the cow's spine. This muscle does very little work, making it the tenderest cut of beef.
Filet mignon is known for its exceptional tenderness and mild flavor. It's a lean cut with minimal marbling, so it doesn't have the same bold flavor as a ribeye but is prized for its buttery texture.
How to cook it:
Filet mignon is best prepared using high-heat methods like pan-searing or grilling. Here's how to do it right:
To be continued
Source: Culinary Arts Academy Switzerland
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