Cuts Of Steak Ranked From Worst To Best

 

Almost everyone enjoys a good piece of steak. It is only if an individual is vegan or vegetarian that this does not count. After all, there is really nothing that compares to a lovely cut of beef, fried or grilled to perfection with the seasonings and plated with a portion of potatoes, wedges, or fries. This sounds delicious, makes your mouth water just thinking about it. The issue is, that there is something called a bad piece of steak. There are several ways that someone potentially messes up a steak, such as overcooking it, undercooking it, cutting into it too soon, before it had adequate time to rest, and by no means least, individuals could just have the wrong cut of beef to start with. There are several different cuts of beef that can be considered steaks and the fact of the matter is, not all cuts are created equally. In this article, you will find some of the most famous or infamous cuts of beef, ranked from the worst to the best.

Number 6 – T-Bone Steak

The T-bone steak is the cut of the beef from the forward section of the short loin on a steer, in addition, it consists of the strip of the top loin, that is the strip steak, and a nice huge piece of the tenderloin. This combination provides a nice mix of flavor and texture of the two cuts. The strip steak provides the majority of the flavor, while the tenderloin supplies an incredible tender touch to it. The T-bone cut allows the eater to experience both cuts all at once. The downsides to the T-bone is that firstly, they cost a lot, the reason being that it is a combination of two very expensive pieces of beef and partly due to the fact that this cut of beef has become very popular in elite restaurants. Secondly, the T-bone lacks some of the adaptability that the tenderloin offers, as the tenderloin can be utilized in numerous ways.

Number 5 – Flat Iron Steak

This cut of beef is also referred to as boneless top chuck steak or butler’s steak and is typically new to the cuts of beef as far as techniques in butchering go. The Flat Iron steak is supplied from the shoulder region or the top blade area of the heifer. The meat is juicy and very tender, however, for decades it was deemed destined to be discarded due to an extremely tough ligament that normally runs through this section of the cow. Several chefs believe that the texture and flavor of this cut of beef are similar in comparison to that of the expensive and very well-known cuts such as filet mignon. The flat iron steak by its designation is an essentially smaller piece of beef, so it might not be on the menu for a Sunday evening feast. However, an inexpensive dinner during the week, this cut is perfect regardless of how they are prepared, for example, in a cast iron skillet, grilled or thinly sliced for a fajita or stir fry.

Number 4 – Porterhouse Steak

If you do not have a discerning eye for cuts of beef, the porterhouse steak would be pretty much considered the same thing as a T-bone steak. The difference here is that the porterhouse steak is thicker than the T-bone and consists of more cuts of the tenderloin than what would be typically on a T-bone. This is taking quite seriously, as if the tenderloin filet is not at minimum one and a quarter inches thick from the bone to the edge, according to the United States Department of Agriculture, it cannot be considered a porterhouse at all. Therefore the reason that the porterhouse comes out on top of the T-bone is, for one thing, it is bigger, and in the steak world, everyone knows that bigger is better.

Number 3 – Hanger Steak

This is definitely not one of the more popular or famous cuts of beef, and it would not be found on any of the menus of the high-end restaurant or steakhouses alongside ribeye steak, filet mignon, or porterhouse. However, this cut of beef is highly underrated. The short plate is where this cut of beef comes from, located on the underside of the animal. It is loaded with flavor and due to the fact that the section it comes from does little work, the cut is extremely tender. Hanger steak is very easy to prepare, as it requires little effort, the cooking of it is also very easy as compared to many other lesser known steak cuts. The Hanger steak was once a very cheap cut of beef and referred to as the butcher’s steak, due to the fact that the butchers kept it for themselves, however, it is becoming a lot more popular and expensive. The main issue with this piece of steak is that it is very difficult to get, the reason being that only one cut of hanger steak can be taken from each cow, so it is quite hard to supply on a wide scale.

Number 2 – Tenderloin Steak

Everyone knows about the tenderloin steak, it is cut from the short loin of the heifer and due to the nature of the muscle it comes from, there is little to no connection ligaments. Resulting in an extraordinary tender cut of beef that is considered some of the finest steaks on the planet. For example, there is filet mignon, which is cut from the end of the tenderloin and is perhaps considered one of the best meat that one can get from a cow. The texture is not like any other and even though it falls a little on the flavor end, it is suitable for a variety of cooking techniques and pairs very well with bacon, for that enhance flavor, if so desired. Many would say that due to the fact that the porterhouse and T-bone steaks consist of the tenderloin as well, they could be ruled as superior. However, the fact of the matter is, that unfettered by the strip companion, the tenderloin cut of beef becomes quite versatile. For instance, the tenderloin is the cut of beef that is utilized to make steak tartare, because it has no gristle and is not tough.

Number 1 – Ribeye Steak

This particular cut of beef is derived from the rib of the cow and is without a doubt one of the most sought-after pieces of steak worldwide. To be able to determine the quality of ribeye on your plate, prior to cooking, take a look at the marbling, as this cut of beef is almost covered in it, plus the flavor is unspeakable. The extra fat permeates the ribeye with an extraordinary amount of that beefy flavor, ensuring that it is definitely one of the tastiest sections of the cow. What is more, is that the ribeye is often incredibly soft and juicy and as tender as you could ever imagine. In contrast to the filet mignon, you also get bang for your buck as the ribeye has size on its side, being able to fill the stomach of any steak lover.