At Stuft, if we’re not counting down the hours until happy hour, we’re dreaming about which of our steak entrees were going to chow down. Steak is one of our favorite dishes to eat and cook in our restaurant.
One of the most popular questions that our customers ask about our steaks is, “What is the best cut?” There is no one answer to this question – it all depends on you. To help you choose the best cut of steak for your palate, we are going to break down the four most popular cuts you definitely need to know.
- Filet Mignon
Filet mignon, or tenderloin, is the most tender cut of steak. It is lean meat that has a relatively subtle flavor compared to other beef cuts.
This cut is becoming increasingly popular, and even makes an appearance on our dinner menu.
This meat comes from the Longissimus Dorsi, a pair of long, tender muscles that run down either side of the spine of the steer. This part of the steer is one of the least used muscles, making it extremely tender and an ideal candidate for steak.
Ribeye is a rich, buttery piece of meat that has a larger amount of marbling than most other cuts. Marbling simply refers to the fat around the cut of the meat and the muscle fibers themselves.
Because this cut has greater marbling than others, it makes it one of the richest, beefiest cuts available. This cut comes from the meat near the Spinalis, which is a bundle of muscles and tendons, located nearest to the spine.
- New York
The New York cut, also referred to as strip steak, is a classic steakhouse cut. The New York cut gives a tender, flavorful, and juicy flavor, but with less marbling than the ribeye.
New York cuts are from the Longissimus Dorsi, but towards the rear-end of the steer in the Short Loin Primal. This cut has a tight texture with a definite grain, making it tender, but with a bit of a chew. .
The flavor of the New York cut isn’t as robust as the ribeye, but is easier to skip and trim out fatty areas.
We offer the Prime N.Y. Steak on our dinner menu, which is one of our most popular dishes. We take 14oz of certified Angus Beef and grill it to your preference. If you like a kick of flavor, we top your N.Y. Steak with melted gorgonzola cheese and a combination of sauteed onions and mushrooms. If that’s not your taste, we also offer to have it covered in our Stuft signature Mushroom Demi Glaze Sauce, which adds the perfect sweet kick to your hearty cut.
The T-bone is one of the most flavorful of the cuts, as it is cooked with the bone in. This cut is named after its T shape and delicious flavor.
The T-Bone offers two cuts in one. It is cut from the front end of the short loin primal, making it the perfect combination of the New York and the tenderloin cut. The two cuts are separated by the bone, which give a rich, yet lean taste.
Is your mouth watering yet? We bet it is. We hope that this guide will help you better understand and identify the four most popular cuts of steak in your local deli or restaurant better.