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What are the Best Cuts of Steak to Get?
Most people have probably heard about the many different cuts of steak available, but you may not know exactly how they differ. In fact, there are many things to consider when choosing your favorite steak, like flavor, texture, and cooking methods. Cattlemen’s Steakhouse in Oklahoma City has been in the steak business for over 100 years, so we know a thing or two about a good steak. We will break down our favorite types of steak cuts and go over the differences between them so you can better understand what to get at the grocery store or your next steakhouse visit!
Ribeye
The ribeye is a beloved steak due to its hearty and rich flavor that is evenly dispersed throughout. Taken from the cow's rib section, this steak cut sees little exercise, resulting in that iconic marbling. Depending on your preferences, it is available boneless or bone-in, but they have the exact same flavor. We recommend cooking your ribeye with dry-heat methods like grilling or pan searing. The high fat concentration will keep your steak moist throughout the cooking process. Taste some of the best ribeye steak at Cattlemen's Steakhouse.
New York Strip
Also known as a top sirloin, the New York strip steak comes from the short loin of the cow, which is just behind the ribs. This steak is known for its bold and beefy flavors and a nice balance of lean and fat. However, it is a bit firmer to chew on compared to other steaks like ribeyes and tenderloins. You can cook this steak just about any way you want; just be sure to be extra careful not to overcook as the steak could become too tough to chew.
Filet Mignon
Often associated with luxury, the filet mignon is incredibly tender and has a soft, buttery texture. It almost completely lacks any fat as the cut is taken from underneath the cow’s rib, which doesn’t bear any weight. This lack of fat means the filet mignon has a milder flavor than other fatty steaks like the ribeye. Because this steak is very lean, it often cooks very fast, so it is crucial to monitor the internal temperature to prevent overcooking. Additional seasoning or sauces can add extra depth to the mild flavor of the steak.
T-Bone
The T-bone offers a unique dining experience as you get two different types of steak in one cut. This steak is taken from the short loin of the cow, widely known for being tender and having extra marbling. On one side of the steak, you have the tenderloin, which is very tender and known for its buttery texture. The other side features the strip steak, which is slightly less tender than the tenderloin but has a robust beefy flavor. Cooking can be a bit more challenging when dealing with two different steaks. The tenderloin side tends to cook quicker, so it may be helpful to position the strip side closest to the heat.
Porterhouse
The porterhouse and t-bone are basically the same cut of steak, as they are cut from the same section of the cow. However, the porterhouse is a favorite among steak lovers because it is a larger cut. These thick steaks feature both tenderloin and strip steak with the bone in the middle and will leave you full every time. Try Cattlemen’s 24 oz porterhouse steak for an unforgettable dining experience.
Cattlemen’s Steakhouse in Oklahoma City
At the end of the day, choosing the best steak cut comes down to preference and taste. You can pick some of these cuts up at the market and try cooking them yourself. Or, if you want to see how the pros do it, stop by Cattlemen’s Steakhouse in Oklahoma City. We’re a Hall of Fame-nominated steakhouse, and we’ve attracted many celebrities over the years to try our incredible steak. Call us at (405) 236-0416 to learn more. We look forward to serving you!
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