There's nothing quite as satisfying as a delicious juicy steak, especially when you enjoy it at a steakhouse.

Before you head out for your next decadent meal, it's good to know more about the different types of steaks that are typically served as these popular restaurants. If you're looking for an exclusive cut of steak, there are many great options to choose from. Tomahawk steak is an excellent example of this. Whether it is prepared on a skillet or cooked on a grill, you are going to enjoy it with its unique, crunchy, and crusty flavor

Read on to discover more about amazing cuts of steak and how you can indulge during your next steakhouse visit.

Melt in Your Mouth Filet Mignon

If you enjoy a thick cut of steak, you can't go wrong with filet mignon. When cooked properly, these types of steaks are tender and will almost feel like they're literally melting in your mouth.

The filet mignon is cut from the beef tenderloin which is a long muscle that runs along the spine. Since this part of the animal's muscle group doesn't get much work, the meat is a lot more tender and much more expensive than some other cuts of beef.

You may notice that many steakhouses serve filet mignon wrapped in a piece of bacon. this technique is to add extra fat and flavor to the cut since filet mignon doesn't have high-fat content.

Marinades aren't used to cook filet mignon since the meat is already tender, but some salt and pepper can add tons of flavor. Herbs sprinkled on top and then the steak cooked in a hot cast-iron skillet to rare or medium-rare results in a truly indulgent meal.

The Classic Ribeye

For steak fans who enjoy juicy steaks, the timeless ribeye is a classic cut of steak that will never steer your wrong. This highly marbled steak is cut from the center of the rib section, and you can find it sold as bone-in or boneless.

There's a ton of flavor in ribeye steak, however, it can sometimes be a little bit chewy. Thanks to a lot of intermuscular fat, even if you overcook ribeye steak, it still comes out nice and juicy.

As a good rule of thumb, the more marbling means the more flavor you'll get from a ribeye once it's cooked. A simple rub with salt and pepper does the trick and will help to preserve its beefy flavor.

Ask for your ribeye served medium rare and you'll experience a flavorful steak. Ribeye is best cooked over a grill or on a cast iron pan whenever possible.

Tender and Boneless Sirloin

You'll find sirloin at this steakhouse and many others thanks to its tender, boneless composition. Often referred to as top sirloin, this steak comes from the rear part of the animal and has no bones whatsoever.

If you enjoy the taste of beef in its purest form, sirloin steak is an excellent choice. There is very little fat and marbling with sirloin steak, so it's important to order it rare to medium-rare so it's not overcooked.

A dry rub with a bit of cayenne pepper can add tons of flavor to sirloin steak. Use a delicious, smoky steak sauce to enhance your sirloin and take it up a notch. 

Savory Strip Steak

Also called New York strip, this delicious steak is cut from the short loin. You'll discover that there's less fat in a strip steak than in ribeye, but that it has a bit more flavor than tenderloin.

Strip steak is almost always sold bonelessly, and it's often thinner than some other cuts. If you enjoy your steak medium to well, a strip steak is a great option that cooks quickly and evenly.

Order your strip steak made with a flavorful dry rub cooked over a grill or on a flat top. Medium to medium-rare is your best bet if you're looking for a strip steak that will maintain tons of flavor through the cooking process.

T-Bone or Porterhouse: The Ultimate Steak

If you absolutely love beef, you should definitely give the T-bone, or porterhouse steak a try. These types of steaks get their name thanks to the T-shape that actually contains two cuts: the strip and tenderloin, in one piece of meat.

A T-bone is cut from the short loin, and it's always sold on the bone. A T-bone is cut fro the back of the loin, while a porterhouse is cut more toward the front and is a bit thicker. Many steakhouses will cut the piece of meat in half, cook it, and then put the two halves back together for a beautiful presentation.

Even if you enjoy your steaks cooked rare, make sure your T-bone or porterhouse is cooked all the way through since this cut is thicker than some others. Allow the meat to rest and then enjoy it with a variety of side dishes and sauces. You don't need to dress these decadent steaks up too much since they contain plenty of flavor thanks to the bone.

Delicious Dining with These Types of Steaks

Now that you know more about some of the most popular types of steaks sold at steakhouses, it will be easier to choose your favorite from the menu. If you love thick cuts, give filet mignon a try or opt for the strip if you want something tender and delicious.

No matter which type of steak you choose, the quality of meat and how it's cooked will make all the difference when it comes to flavor and texture.

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