Ranking different cuts of steak from worst to best - Texgrill’s tips
Steak is an extremely familiar dish for those passionate about Western cuisine. However, some people are confused and do not clearly understand the difference between different cuts of steaks. We are excited to explore some of the most famous and best-known cuts of steak to present you with our top 13, ranked from worst to the best cuts for home cooking.
13. Round steak
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough.
12. Skirt steak
The skirt steak is a thin and long steak from the cow’s diaphragm. This cut of beef is leaner and tougher than other beef slices since it is quite thin and originates from a muscle section. However, the skirt steak is the ideal meat to serve for lunch or dinner if you prefer leaner cuts.
When cooking a skirt steak, it is essential to cook it rare or medium-rare to turn it into a soft and tender piece of meat; otherwise, it will be difficult to chew. When cooked at the right temperature, it has a very rich and beefy flavor.
11. Flank steak
Why did we rank flank steak over skirt steak? It all boils down to the fact that the steak has a little bit more flavor. The meat lacks softness and is still quite rough. This shouldn't be used as a standard steak, in our opinion.
Depending on how it is prepared, the roughness of flank steak can be reduced, however slower braises will not sufficiently break down the muscle fibers, keeping the cut chewy. By holding onto more moisture, quick cooking on high heat will aid in improved fiber breakdown.
10. Bottom sirloin
The bottom sirloin, one of the oldest and most well-known steak cuts, joins our list because it is a traditional cut that, when cooked well, rarely disappoints. Although the bottom sirloin isn't used as frequently as the top sirloin or the back of the tenderloin, many people still adore it because it's inexpensive and simple to prepare.
Bottom sirloin is best served not as you would a typical steak, as roasting it whole will only bring out the toughness of this type of cut. The way to let the bottom sirloin shine is to add it to stews or sandwiches, where its tenderness and flavor will not be compromised.
9. Strip steak
The strip steak is cut from right behind the ribs of the cow, where there is not as much muscle. This makes for a more tender cut of steak. Half of the T-bone steak is made up of strip steak. This steak has several names because it has been around for so long. It may also be referred to as the strip loin steak or the New York strip. In either case, it is a traditional steak for individuals who prefer their meat to be somewhere between soft and rough.
8. Vacio or bavette steak
Also known as flap steak, bavette is a flat cut with an intense beef flavor. the bavette is also known as the butcher's cut because butcher's often saved it for themselves. The name "bavette" is the French word for "bib," since this cut comes from the lower chest area of the cow close to the top of the abdomen. This well-exercised but still fatty part of the cow makes bavette versatile, in addition to delicious.
Although flank steak and bavette are sometimes confused with one another, Steak Revolution emphasizes that there are significant flavor, texture, and cost differences between the two.
7. Top sirloin
This beef cut is preferred by steak enthusiasts and is superior to the tougher bottom sirloin in terms of taste and appeal. Despite being boneless, this cut, which comes from the cow's top rear end, is typically far more soft and tasty. It rarely becomes extremely chewy and rubbery when cooked properly. Even though it is less expensive than some of the more expensive steaks, this steak is still excellent.
6. T-bone steak
T-bone steak may be the most overrated cut there is. T-bone steaks are cut as a cross-section of the short loin and therefore contain part of the tenderloin, or filet mignon, as well as the short loin, or NY Strip, each of which is separated and held together by the same bone.
5. Flat iron steak
Because it is a more recent cut of steak that has previously been disregarded, flat iron (also known as a feather steak) joins our list of the greatest steaks. It is quite promising. The flat iron steak is most well-known for its robust beef flavor. It is taken from the animal's oyster blade, a flap of tissue attached to the shoulder blade. This cut of steak requires a fairly seasoned butcher to prepare it, but if the butcher gets it right, you are left with a soft and tasty piece of meat.
Flat iron steak
4. Porterhouse steak
In the world of steak, bigger is not always better, but when it comes to telling a T-bone steak from a porterhouse steak, bigger makes all the difference. In actuality, the T-bone and porterhouse steaks are the same in size. It originates from the cow's hindquarter and has slightly more tenderloin than a T-bone steak while still containing the exact same cuts of meat. It would not be referred to as a porterhouse if it did not have more tenderloin than a T-bone steak. Details are crucial when it comes to pricey steak cuts.
3. Hanger steak
On the underbelly of the animal, there is a short plate from which the hanger steak is cut. In contrast to other cuts that come from muscles that perform more hard lifting and have a chewier texture, it is flavorful and extremely sensitive. We rank this pork cut at number 13 since it is so underappreciated. Even though it is more affordable than tenderloin or T-bone, it is still somewhat pricy. However, in terms of texture and flavor, it is unmatched.
2. Tenderloin steak
The tenderloin is cut from the short loin of the cow, which has little connective tissue and therefore makes for an extremely tender and flavorful cut of meat.
The most upscale steakhouses serve tenderloin since it is one of the priciest meats available. A steak of the highest caliber is the filet mignon. It is incredibly soft because it is toward the end of the tenderloin. Being a wonderful carrier for other flavors and having a delicate flavor, it is a favorite cut among chefs.
1. Ribeye steak
This steak makes our best cuts on the steak list for an obvious reason: it is the best steak on the market. The Ribeye steak is another tender steak that traces its origins to the rib section of the cow. Given its proximity to the rib bones, the lack of movement makes this another tender cut.
This steak is best handled only by the most experienced chefs because the cutting of a ribeye steak is a true form of art in and of itself. It is complicated and easy to mess up. This is why you always find it at the fanciest steak houses, where chefs with requisite training have been thoroughly schooled in how to properly cut, cook, and prepare ribeye steak.
Choosing the best cut of steak is not easy. With so many choices lined up in the meat section at the grocery store, it can be difficult to select the beef cut to take home. Hope that with this information, you can make up your mind and find your favorite steak.
Texgrill is proud to be one of the largest F&B brands of Port City with more than 15 years of establishment and development. Up to now, the Texgrill brand has had 5 facilities in the busy streets of Hai Phong to serve the needs of customers to enjoy European cuisine. With a staff of up to 400 people and especially talented chefs with many years of experience - Texgrill offers diners dishes prepared with standard recipes such as pizza, spaghetti, steak, .. . helping you fully enjoy the quintessence of European cuisine.
In addition, with many years of experience, the restaurant's chefs also create dishes that are both European and Vietnamese, so that customers can enjoy special flavors. The luxuriously decorated restaurant in European style will surely bring great emotions when you and your loved ones or friends have a culinary experience at Texgrill.
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