I'm a professional chef. Here are the best ways to prepare and cook different steak cuts.
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Alissa Fitzgerald
Feb 21, 2022, 21:29 IST
Cuts like the filet mignon and the New-York strip are tender and are best served with brown-butter sauce.Andrei Iakhniuk/Shutterstock; Candice Bell/Shutterstock
I'm a professional chef with experience picking the best cuts of meat for almost any steak dish.
The filet mignon pairs well with many flavors, but it's imperative to not overcook this cut of meat.
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Head into any grocery store, and the sheer number of steak options can be overwhelming, with a myriad of available cuts and a variety of price ranges to choose from.
When it comes to picking a steak, it's important to remember that fat equals flavor. Some cuts have a lot of marbling, or fat woven throughout the piece of meat. A fat cap, which is a thick outer layer on the meat, also adds flavor to different cuts.
Here's how I cook different cuts of meat for the best steak:
Filet mignon plays well with a multitude of flavors
Filet mignon is one of the most expensive cuts on the menu because it plays well with so many other flavors.
Sear this steak in oil with some salt and pepper, being careful not to cook above medium, and add any sauce you prefer.
This cut is actually two steaks — the New-York strip and the filet mignon — separated by a bone.
With the combination of the full, meaty flavor of the strip and the tender filet, I recommend cooking this cut over high heat with just salt and pepper.
Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing.
You should let your steak rest for a few minutes before slicing against the grain, and if cooking in a skillet, use the marinade for a quick pan sauce.
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The flat iron is very versatile
This newer cut, also known as blade steak or top blade, is found on the shoulder of a cow and is incredibly versatile.
The flat iron is one of the most tender cuts because of its great marbling and also boasts a bold flavor at a lower price point than other cuts.
You can treat this steak like a New-York strip and cook at high heat until the outside is seared and the inside is medium-rare to medium for best results. Season with salt and pepper or add a spice rub for a little kick.
Grill and slice the tri-tip sirloin steak against the grain
The trip-tip is cut from the bottom of the sirloin and is shaped like a triangle.
It's perfect for marinating and grilling but needs to be cooked to medium and sliced against the grain to be truly enjoyed.
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