Glossary of Basic Cuts of Steak

Club Steak: Sometimes called Delmonico, after the famed 19th

century New York dining club that specialized in this steak, the club
steak is triangular, smaller than a T-bone, but with the same large
"eye" section. It is cut from the short loin, next to the rib end, and
when cut properly, it is a delicious and tender steak. You can tell the
quality by looking at the steak's "eye"--the meat should be fine in
texture with delicate marbling; avoid cuts that seem coarse or contain
fat chunks.

Filet Strip: Filet strips are removed from the short loin before any
other steaks are cut. A whole filet strip can be broiled and then cut
into individual portions, or covered with pastry and baked, as in Beef
Wellington. The tenderloin is the most tender of all steaks. But no
matter how delicious and tender, some find the texture too soft.

Porterhouse Steak: This is one of the most popular steak cuts,

perhaps because it has a generous section of tenderloin. The
porterhouse got its moniker when it was first served in the drinking
houses where porter, ale, and stout were featured. A large, flavorful
steak cut from the short loin, nearest the sirloin. Fine-grained with a
characteristic portion of fat, it is usually cut from 1 1/4" to 3" thick. The
tenderloin portion can be removed and served separately as a filet
mignon.

Klausner's Guide to Steak ©

With spring here and summer on the way, it’s time to uncover your
old friend – the grill. Charcoal, gas, whatever you’ve got, nothing
beats cooking and eating outside on a warm spring or summer
evening. And there is nothing better off the grill than a nice juicy
steak. But what are all those cuts of meat at the grocery that have
"steak" in the description, which ones are best for the grill, and why
the wildly different prices? For those of us that have been confused,
here’s a guide for your grilling pleasure.

If you look in the dictionary, you will find that "steak" is a slice of
meat, usually beef, typically cut thick and across the muscle grain.
What the dictionary does not tell you is that all steaks are not created
equal. There are differences in quality, tenderness, flavor, and price.
Once you understand the differences, you can pick the cut that’s right
for you. First, you may know that steak is graded by the USDA. The
grading process is voluntary, but most meat packers do it because
higher grades mean higher prices. I wouldn’t recommend buying un-
graded meat unless you are intimately familiar with its source (i.e. a
local farmer). Steaks come in three USDA grades: Prime, Choice,
and Select. The grade is determined by the amount of fat marbling
(lines and pockets of fat running through the meat) and the meat’s
age. In general, the more marbling, the higher the grade and the
better the flavor (fat melts and flavors the meat as it cooks). Prime is
the highest and most expensive grade (only 2% of production);
Choice is the typical supermarket grade; and Select is, well,
unacceptable. I have tasted all three, and if you want a really nice
piece of meat, spend the extra and buy Prime.

Second, not all steaks are for grilling. Tougher cuts need slow
cooking to become tender, not the relatively quick high heat cooking
of a grill. Making things more confusing, some steaks have several
different names, depending on where you shop. And the grocery is
always trying to convince you that they are "great for the grill." Don’t
be intimidated, just know what you like and tell the butcher what you
want. Here are my favorite cuts for the grill, with their aliases and
some tips on buying and cooking.

Tenderloin: (a.k.a. filet or filet mignon). Little need be said about this
expensive, prized cut. These 1-2" steaks are cut from the cylindrical
tenderloin, which is the most tender meat on the animal. At its best,
these steaks are so tender they can be cut with a fork. While some
"poo-poo" the tenderloin as flavorless, it is enhanced by grilling and I
find it just fine when medium rare and seasoned simply with salt and
pepper. You decide. Buying Tip: "Tenderloin" is also used to refer to
the entire tenderloin muscle, which is quite large. If you buy a whole
tenderloin, ask your butcher to cut it into the chateaubriand (cut from
the thickest part of the muscle, serves two), the filet mignon steaks,
and tournedos (small steaks cut near the tip). Cooking Tip: A good
(albeit expensive) choice for individual steaks, should be 1-2" thick.
Topping steaks with blue cheese and melting it under the broiler is a
fantastic flavor addition.
Top or Strip Loin: (a.k.a. New York strip, strip sirloin, shell steak.)
This long, narrow steak is sold with or without bone (boneless it is
referred to as shell steak). It has a visible grain and is certainly
chewier than tenderloin, but has the beefy flavor that steak lovers
crave. Less expensive than tenderloin, it is still not an inexpensive
cut. Buying Tip: Even though this steak may be called strip sirloin,
don’t be confused between strip steak and sirloin steak. The sirloin
is a different part of the animal and a less flavorful and less tender
cut. Cooking Tip: Another good choice for individual steaks. If you
are having a party, you can buy an entire loin and have it cut into
individual steaks, which may be more cost effective.

Porterhouse and T-Bone: Both have a large T-shaped bone

separating a section of top loin and a section of tenderloin.
Porterhouse is my favorite cut because it has the best of both worlds
– tender tenderloin and tasty strip loin. The difference is that
Porterhouse is cut from farther back on the loin and contains a larger
section of tenderloin. Buying Tip: Don’t pay Porterhouse prices for a
T-Bone – make sure you are getting a good piece of tenderloin. I
have seen many T-Bones sold as Porterhouse. Cooking Tip: Thicker
cuts can be seared on the grill but need finishing in a very hot oven.
This avoids burning the outside before the inside is done.

Rib Steak and Rib Eye: Cut from the venerable prime rib roast, these
are a favorite of many carnivores. More tender and containing more
fat than top loin. While the flavor and texture of these steaks are
excellent, the pockets of fat in the meat turn off some eaters. It is the
fat that gives these steaks their smooth texture and great flavor.
Cooked correctly however, the fat melts into the meat. The Rib Eye is
simply a boneless rib steak (a.k.a. Delmonico steak). Cooking Tip:
Cooking meats on the bone always adds flavor. You can always
debone it after cooking or serve with bone for some tasty gnawing
after the steak is gone.

Flank: This is a flat, thin cut, usually sold whole. It has very noticeable
grain, contributing to its past status as a "cheap" cut. It has taken on
more notoriety and higher prices of late due to the fact that it tastes
fantastic. When cooked and cut correctly, this steak is absolutely
packed with flavor, perhaps the best of any steak listed. Cooking
Musts: cannot be cooked past medium rare and must be sliced thin
and against the grain. Anything else will result in shoe leather.
Cooking Tips: takes extremely well to marinades, dry rubs, and
cures, and makes great fajitas. Lightly score the top of the meat
against the grain to help marinades penetrate. For fajitas, marinate
the meat with a pre-made fajita seasoning (or make your own), and
grill the steaks along with peppers, onions, and cherry tomatoes.
Serve with cheddar cheese, salsa, sour cream, guacamole, and
tortillas and let your family and friends make their own.

Top Blade: Cut from the shoulder area of the cow, these are the only
"chuck" or "shoulder" steaks that are suitable for grilling. Others are
too tough and need slower cooking processes. Top blade is tender
and tasty, and less expensive than any of the more glamorous cuts.
The one drawback is a line of gristle running down the center of each
steak. Can’t beat the value.

Sirloin: Cut from the hip section of the animal, sirloin steaks are less
tender and less tasty than any others, also less expensive. Look for
sirloins labeled New York Sirloin, Shell Sirloin, or Top Sirloin. Buying
Tip: Remember not to confuse sirloin with the top loin. Top loin is a
better cut of meat.

Cooking Suggestions of All Grilled Steaks: For true steak

aficionados, all that is required is to season the steak nicely with salt
and pepper before grilling. You can serve a prepared steak sauce on
the side for those who want it, or make your own. You can make
classic side dishes which include potatoes (mashed, baked or gratin)
and creamed spinach, or make things easy on yourself and grill up
some veggies alongside the meat. That, and a tomato, basil,
mozzarella salad drizzled with extra virgin olive oil and a pinch of salt
and pepper.

Rib Steak: This is similar in appearance to club steak and is

sometimes sold as such, even though it is less tender and more fatty.
Rib steaks have an excellent flavor and, of course, come from the rib
section. This cut is often sold in kosher meat shops.

Shell Steak, or Strip Steak: When the tenderloin strip has been
removed from the short loin, the remaining meat is known as a shell
steak. Shell steaks are called by a variety of names, such as strip,
New York strip and Kansas City strip. Ideal for one person, these
steaks can be cut in any thickness you wish, usually from 1 to 2 1/2
inches. Lobel's Prime Meats often remove the bone for their
customers so the steak can be easily sliced on the diagonal.

Sirloin Steak: The sirloin is a large steak, which makes it suitable for
families or parties. Usually cut from 2 1/2" to 3 1/2" thick, with a small
amount of wedge bone. Sirloins vary in shape and bone size. Sirloins
come in the pin-bone or hip-bone, flat-bone, and round-bone
varieties; the bone adds flavor to the meat. These can be cut from 1"
to 3" thick. Any sirloin steak is tender, delicious, and excellent when
broiled in the oven or barbecued. The thinner cuts may be pan-
broiled. Sirloin Tip Steak or Boneless Sirloin: This cut comes from the
bottom tip of the sirloin section. It is less tender than the sirloins with
bones, but it has a delicious flavor. Lobel's Prime Meats usually cuts
it about 2 inches thick and suggest that it be braised for a half hour.

T-Bone Steak: This steak is easily identified by its T-shape bone. It

comes from the center section of the short loin, between the
porterhouse and club. Similar to the porterhouse, but with a smaller
section of tenderloin and a smaller tail, with a fine-grained shell.
Should be cut from 1 to 3 inches thick. Broiling is the best cooking
method, pan-broiling for thinner cuts.

Tenderloin Steak or Filet Mignon: The popular name for this steak
is filet mignon.