Steak cuts guide: How to choose and cook them right - Part 2

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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.

 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.

T-bone and porterhouse

T-bone and porterhouse steaks come from the short loin section of the cow. They both have a T-shaped bone with meat on both sides (tenderloin on one side and strip steak on the other). The main difference lies in the size of the tenderloin portion—porterhouse steaks have a larger section of tenderloin compared to T-bone steaks, making them larger and typically more expensive.

These steaks deliver the best of both worlds: the tenderness of filet mignon and the bold flavor of the strip steak, with the bone adding extra flavor as it cooks.

How to cook it:

T-bone and porterhouse steaks are best cooked using high-heat methods like grilling or broiling, which enhance their flavor while the bone helps retain moisture. Their varied thickness requires careful cooking to achieve even doneness. Here's how to make the most of them:

• Let the steak come to room temperature before cooking.
• Season with salt, pepper and a touch of olive oil for a crispy crust.
• Sear over high heat for 3-4 minutes per side.
• Move to a cooler part of the grill or finish in the oven for even cooking.
• For medium-rare, aim for an internal temperature of 130°F (54°C).
• Let the steak rest for 10 minutes before slicing along the bone.

New York strip (Contre-filet)

The New York strip is cut from the short loin section of the cow, located behind the ribs. It's the larger side of the T-bone or porterhouse steak without the bone.

This cut is moderately tender with a beefy flavor. It has a good balance of marbling and lean meat, making it flavorful yet not as fatty as a ribeye. Its firm texture delivers a satisfying chew while remaining tender when cooked properly.

How to cook it:

New York strip is best grilled or pan-seared due to its uniform thickness. For the best result:

• Bring it to room temperature before cooking.
• Season simply with salt and pepper to enhance its natural flavor. Optionally, add garlic powder or fresh rosemary for extra aroma.
• Sear over high heat for 3-4 minutes per side for a golden crust.
• For thicker cuts, finish in the oven.
• Cook to 130°F (54°C) for medium-rare.
• Let it rest for 5 minutes before slicing.

Tri-tip steak (Aiguillette baronne)

Tri-tip is cut from the bottom sirloin near the cow's hindquarter. It's a triangular muscle known for its rich flavor and relatively low cost.

Although lean, tri-tip is tender with a robust, beefy taste. It has a distinctive grain pattern, making slicing crucial for tenderness.

How to cook it:

Tri-tip is best grilled or roasted to medium-rare. Follow the steps below:

• Marinate or use a dry rub to enhance its flavor.
• Sear over high heat for about 5 minutes per side to create a tasty crust.
• Finish with indirect heat until 130°F (54°C) for medium-rare.
• Let it rest for 10 minutes before slicing.
• Slice against the grain for maximum tenderness.

Skirt steak (Hampe)

Skirt steak comes from the diaphragm area of the cow, specifically from the plate section located just below the ribcage. It's a long, thin, and flavorful cut with visible muscle fibers running through it.

Skirt steak is known for its intense beefy flavor and somewhat chewy texture. Its thin profile allows it to cook quickly, making it perfect for dishes like fajitas, stir-fries, and steak tacos.

How to cook it:

Skirt steak is best cooked hot and fast to preserve its flavor and tenderness. Here's how to get it just right:

• Marinate for at least 30 minutes to enhance flavor and tenderize the meat.
• Bring the steak to room temperature before cooking.
• Cook over high heat on a grill or in a hot cast-iron skillet.
• Sear for about 2-3 minutes per side for medium-rare. Avoid overcooking, as skirt steak becomes tough if cooked beyond medium.
• Let it rest for 5 minutes after cooking to retain its juices.
• Slice thinly against the grain to ensure tenderness.

Hanger steak (Onglet)

Hanger steak is cut from the plate section of the cow, hanging between the rib and the loin. It's also called the "butcher's steak" because butchers often kept it for themselves due to its rich flavor.

Hanger steak is prized for its bold, beefy flavor and tenderness, similar to a skirt steak but slightly renderer. It has a loose grain and visible marbling, making it juicy and flavorful. Because there's only one hanger steak per cow, it’s relatively rareand highly sought after.

How to cook it:

Hanger steak is best cooked to medium-rare or medium to avoid toughness. Here's how to do it:

• Marinatefor at least an hour to enhance flavor and tenderness.
• Let it come to room temperature before cooking.
• Sear over high heatin a hot skillet or on the grill.
• Cook for about 4 minutes per side for medium-rare.
• Avoid overcooking, as it can become chewy.
• Let it rest for 5 minutes to lock in juices.
• Slice thinly against the grain for the tenderest bite.

Source: Culinary Arts Academy Switzerland

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