Unless you are a vegetarian, it’s hard to refuse a steaming plate of steak. Various types of steak offer unique textures and flavor profiles.
If you want to be a chef (or at least understand how to cook a perfect steak), you must know different steak types, their flavors, and their origins.
Here are 15 kinds of steak you must put in your repertoire as a chef.
1. Rib Eye/Ribeye Steak
Ribeye steak comes from the ribs. The meat has a thin layer of fat on its surface. The texture is juicy and bit chewy, perfect for meat lovers who like more texture in every bite.
Ribeye steak is cheaper if you buy it as a whole piece. Individual rib eye steak costs more than the same pieces that you cut yourself.
2. Chuck Eye
The chuck eye is a part of the shoulder’s meat located next to the ribeye. From the total seven ribeye cuts, the chuck eye is a cut between the fifth and sixth ribs.
Chuck eye is a cheap steak type, and the texture is tough, but you can get a decent flavor with proper cooking. You can also turn it into ground meat.
3. Tomahawk Steak
Tomahawk is a ribeye steak, but with the long rib still attached. The long, curved bone creates an impressive presentation on the plate. Tomahawk steak also has a larger cut than a standard ribeye steak.
4. Porterhouse Steak
Porterhouse is a beefsteak type cut from the short loin (sirloin). The meat is cut from the back end, with a larger size than a T-bone steak (which comes from the same part).
Porterhouse cut brings the most meat of tenderloin steak, which makes it tender and juicy.
5. Top Sirloin Steak
Top sirloin is not consumed as much as other parts, but it is considered the best part of a sirloin. It has a lean texture, but with a thin layer of fat. You can either enjoy the fat or cut it easily with a knife.
Top sirloin is a cheaper alternative than ribeye steak, but with equally delicious flavor.
6. Tri-tip Steak
Tri-tip is another name for bottom sirloin, cut from the part near the rump and flank. Tri-tip is a cheap but flavorful meat cut. You can get the best flavor and texture from simple roasting or grilling.
The meat has low-fat content, but proper cooking will result in tender texture.
7. Flat Iron Steak
Also known as butler’s steak in the UK and oyster blade in Australia, flat iron steak is cut rom the shoulder grain. The meat is very lean, with low-fat content, and cheaper than sirloin or rib eye.
It has a beautiful marbling pattern, making it juicy and delicious with proper cooking. The raw form looks like a large square, resembling an old-fashioned metal iron.
8. Hanger Steak
Hanger steak is a cheap cut that is slowly getting more popularity. The steak is cut from the belly, near the forelegs. The meat is boneless and low-fat, but very tender and flavorful.
Since the texture is so soft, you must cook it well. Undercooked hanger steak is hard to chew.
9. Prime Rib Steak
The prime rib is one of the main rib cuts that are stick on the bones. Prime rib in a whole form is more like a roast unless you cut it into thinner steak slices.
The meat has a layer of fat on the surface. If you leave it, the fat will protect the meat from getting overcooked.
10. Filet Mignon Steak
Filet mignon is considered the best type of steak because it has no fat and pure meat. Filet mignon is cut from the sirloin part right under the ribs (tenderloin).
Because the meat is the least used, the texture is tender and melting in your mouth. The flavor is mild and less juicy than the fattier steak.
11. Flank Steak
Flank steak is a thin slice of meat cut from the abdominal area. This steak is lean and chewy, but not too tough. The flavor is rich, perfect for making medium or medium-rare steak.
12. T-Bone Steak
T-bone is probably the most iconic steak cut when it comes to shaping. The T-shaped bone divides the filet mignon and sirloin, with a moderate amount of fat.
Cooking the steak with its bone intact adds to the flavor profile.
13. Round Steak
Also known as the “topside” in the UK, round steak is cut from the upper part of the back legs. The meat is dense and lean with a little fat because the muscles are used constantly.
The best way to cook it is by braising, slow-cooking, or other cooking methods that take a long time to tenderize the meat.
14. Skirt Steak
Skirt steak is a dense, fatty, and tough piece of meat. It has a rich flavor, but the chewy texture requires specific cooking methods. The best method is pan-searing the meat to medium-rare or braising it.
15. Wagyu Steak
“Wagyu” refers to Japanese terms for beef, which may come from several different cow breeds. Wagyu beef is famous for its high price.
The cows are treated in special ways, with high-quality pastures and feeds. The results are tender, juicy meat with beautiful marbling. Kobe beef is probably the most famous wagyu of all.
16. New York Strip Steak
he New York strip steak is a popular term for the strip, which is cut from sirloin. Strip steak comes from the least used muscles, which make the texture tender and juicy.
The fat layer and beautiful marbling contribute to its delicious flavor. You only need a little heat and quick cooking to get a perfect steak dish.
17. Beef Brisket
Beef brisket is cut from the lower part of a cow’s breast. This part supports the cow’s weight when the animal stands up, resulting in a slightly tougher texture. You need to cook it properly to get a tender texture.
Different types of steak offer unique textures, flavors, and nutrient contents. Understanding the best way to cook each cut will give you a wonderful dining experience, even if you buy a cheap steak.