Know Your Steaks
Psst…want to know a secret?
When we used to go out for a nice steak dinner, I was so clueless about the different cuts that I’d have to ask Dev what kind I wanted…because I couldn’t tell them apart.
Yup. Just a smidge embarrassing for a grown-a$$ woman.
Fast-forward a few years and a few steers later and now I’m the one explaining different cuts to customers. It’s a wild world.
In case you don’t want to be left high and dry at your next fancy-pants dinner, check out my easy-peasy steak explanations below. :)
There are about 1.875 billion different cuts of steak.
Ok, maybe a slight exaggeration.
But seriously.
There are a bunch.
And sometimes the same cut of beef has multiple names.
It can change based on what region or country you’re buying your beef in.
Or which butcher is doing it.
Or whether they feel like sounding fancy.
I’ll be going over the ones that you’ll run into from our farm. 😁
Huhta Homestead Steak Cuts
Rib Steak (Bone-In Ribeye)
This is one of the most sought-after steak cuts out there. This cut comes from the rib section of the steer and fat is generously marbled throughout. This results in a juicy steak with delicious beefy flavor.
This is a great steak for pretty much anything - grilling, broiling, or pan-frying.
Round Steak
This is a LARGE steak, cut from the heavily-used hindquarters of the animal. This results in a less tender, but incredibly versatile cut of beef.
This lean cut of steak is used best in recipes that call for tenderizing. That can be done either by cooking (slow cookers, pressure cooker, or braising) or by marinating.
I love cutting them up and marinating to use for kebabs in the summer!
Sirloin Steak
This is the perfect everyday steak (and my personal favorite!) It’s a versatile cut, lean and flavorful, while still being moderately tender.
Sirloin steaks are able to be cooked any way you like, but are best enjoyed grilled, broiled, or pan-seared.
Tenderloin Steak
If you’re looking for a tender steak, this is the crème de la crème. (After all, it is called the the TENDERloin.)
This steak is incredibly tender, with a melt-in-your-mouth consistency and mild beef flavor.
Due to the tenderness, take care not to overcook a tenderloin. Grilling or pan-searing is best and adding a nice sauce or compound butter will enhance your meal even more.
T-Bone Steak
The T-Bone steak is a combo steak - the large T-shaped bone in this steak separates a smaller tenderloin steak from a larger strip steak.
This makes the T-Bone a great option for someone looking for the buttery tenderness of the tenderloin while also wanting a more robustly flavored steak, found in the strip steak.
Because cooking a two-for-one steak can be tricky, I recommend an initial searing on the grill, followed by oven-cooking to ensure that the steak doesn’t dry out.