Among steak stars, ribeye is usually listed as the top three best steaks and considered the best by many people.
It is often called cowboy steak or tomahawk. It comes from the longissimus dorsi muscle, located below the front of the spine, and is used to support animals. Because it comes from the original ribs, it provides a very rich beef flavor and adds a rich flavor due to its incredible marbling.
It is perfect for grilling because the fat in the muscles ensures that it stays moist and soft, and the rich flavor means you can simply season it and grill it.
Best cut into 1 ½ to 2 inches thick and weighing 9 to 16 ounces, this steak is grilled quickly and quickly on the grill for 3 to 4 minutes, and then great when finished on the colder side.
It’s best to eat between medium rare to medium, not rare, because sometimes thick fat passes through it, and you want to increase it a bit higher to avoid supplying raw lumps of internal fat.
This powerful steak is often called the New York strip steak because it is very popular there, very tender and lean. Starting from the longissimus dorsi, the same muscle as the rib eye, it has a slightly visible marbling throughout the process.
Compared with rib eye, it has less marble pattern, so the taste is not very good, but it is slightly tender.
Fortunately, in addition to the slight marbling, it also has a thin fat cap on one side, which provides it with a subtle buttery taste, giving it a wonderfully firm balance, and making it popular. welcome.
The New York Strip usually has no bones. A New York bar usually weighs 12 to 14 ounces and is 1.5 to 2 inches thick. It is suitable for roasting hot and fast, each side is roasted for 2 to 3 minutes, and then indirectly completed, until the whole process is rarely seen medium rare.
It is named because the bone extending along the middle is shaped like the letter T. It is basically two steaks combined into one.
Often confused with the upper loin, the T-bone is cut closer to the front of the original loin, so it has a smaller proportion of the tenderloin—less than 1.25 inches wide, while the upper loin is more than 1.25 inches wide.
The tenderloin is very tender, the tenderest of all tenderloins, and the banded side provides more flavor.
T-bone steaks are best cooked using the reverse grilling method. Just make sure to place the T-bone tenderloin farthest from the heat source to achieve the different temperatures you want in the two steaks.
Also called sirloin steak, this is the most juicy and tender steak found in cattle. This extreme tenderness, coupled with the smoked charcoal of the barbecue, brings you an exciting steak experience!
It is thin and juicy, providing a rich buttery melt flavor in your mouth. Because of its position, it has almost no movement, which is why it is so soft. The muscle itself is called the psoas major.
It has the slightest marbling, usually with two to three thin fat traversing the steak, and no other visible fat. For this reason, it is sometimes wrapped in bacon to help keep it moist during cooking or grilling.
Your butcher will cut this steak into 2 to 2 ½ inches thick, usually weighing about 4 to 7 ounces.
They will grill well using hot and fast methods, either standard scorching, then low grilling, or reverse scorching.
5. Top Sirloin
Top sirloin steak is also called sirloin steak, it comes from top sirloin, which is why some people add top to its name.
Although it is not one of the most tender cuts, it is very popular because it offers everything we like for steaks, which is why you can be sure that it is on the menus of almost all restaurants.
It is very thin, almost without marbling, and the steak itself has almost no fat. It has the smallest fat cap and provides an almost creamy taste to the meat.
You can grill this steak first. If the thickness is less than 1.5 inches, it will be grilled low, and if it is more than 1.5 inches, it will be grilled in the reverse direction. The final result is medium rare.