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The most tender steaks come from the loin and rib sections of the cow. These include filet mignon, T-Bone, Porterhouse, Rib-eye and Top Loin strip steaks. These steaks need only a little salt and pepper to let the wonderful flavor of the beef shine through.
Middle-tender teaks are sirloin and tri-tip. They Are fine for grilling or broiling, but take care not to overcook. A quick marinade, rub or sauce helps make them more tender.
The less tender cuts are chuck top blade, chuck eye, chuck arm, top round, flank and skirt. These steaks benefit from a longer time to marinade in an acid (vinegar, wine, salad dressing, etc) that helps break down the connective tissues that make meat tougher.
Once you match the type of meat with the way its cooked, you’re on your way to grilling success!
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There are so many beef cuts. How do you know which ones make the best steaks? Here is a guide:
