How to Cook it: It's versatile enough to be cooked via whichever method you prefer, from pan-roasting to grilling. But with so many different types of steak out there—not to mention all the types of steak cuts—it can be overwhelming when you're in the mood to make a steak for dinner, but can't narrow down which type you want to make. Then, flash sear it over high heat and serve it medium-rare to medium. Because flat iron steak comes from the top blade muscle, it isn’t worked a lot, and so isn’t as tough as other cuts. Steak is a dinner staple in most households but beyond the name, there are many types to be aware of. A wonderfully tasty cut of beef, flank steak comes courtesy of the rear lower abdominal area, or the flank. How to Cook It: A loose, soft texture makes hanger steak perfect for soaking up sticky marinades and dry rubs. Then, cut the steak against the grain after resting. That is the muscle located at the cow’s shoulder. ), ”Hakuna Matata” In East African language of Swahili that literally means “no trouble” or “no problems”. Its thickness depends on the thickness of the bone, but they’re generally in the neighborhood of two inches thick. It is also often referred to as the “king of steak”, owing to its flavorful beef taste, and the high-fat content that produces an utterly palatable and delicious steak. (Sorry.). They also weigh enough to feed several people! Also Known As: cowboy steak, tomahawk steak, Spencer steak, Delmonico steak. Less tender than a tenderloin, but with a fine, buttery flavor and good texture, it has a lower fat content than the ribeye. As its name suggests, ribeye steak comes from the rib bone area of cows. This meet-cutting and eating culture significantly led to the onset of the tradition of meat consumption and also determined the various types of meat and cuts we have available today. Different Types of Bread, From Baguettes to Wheat, 15 Types of Cake for All Your Baking Needs, Every Type of Lettuce You Should Know About, 15 Types of Pasta Shapes to Know and Love. Each type of steak has its own unique characteristics. Editor’s Tip: Like skirt steak, it’s best to use a flavorful marinade and cook flank over high heats. Long, hardworking muscle fibers make flank steak relatively tough to chew on when improperly prepared. It also has a less tender texture as compared to tenderloin; however, it is still loved by steak enthusiasts because of the flavored chewiness it has to offer. Though not as pricey as the filet mignon, this baby doesn’t come cheap either. Have you ever noticed though, every time you go to a steak house, in particular, you are asked two major questions about your steak: the temperature you want and your preference of the steak cut? Some have thicker connective tissues, some have a high-fat content, and some are pure muscle. Funny enough, the Denver cut is amazingly tender. The word steak stretches back to the Saxons, an ancient Germanic tribe, whose term "steik" meant "meat on a stick." It’s thicker and wider than the skirt, and it cooks up slightly more tender. Also, the juices are still intact and don’t flow out of the meat. It’s relatively inexpensive and has a super beef-forward flavor. CookingFive Essential Steps for Roasting a Perfect Turkey, DrinksA Somm Shares His Thanksgiving Wine Secrets. So, hunter-gathering communities basically cut steaks from indigenous and local animals. This “meat eye” is believed to be the juiciest and the most tender meaty part that is greatly marbled with fat. What it tastes like: With the fat marbling all over the Denver cut, it is no wonder it is bursting with flavor. For instance, in Japan, the rearing and feeding of the cattle have to be done according to very strict guidelines. . It is a well-used muscle that should ordinarily be quite tough. This steak is definitely not an option for those who can’t handle a little bone as it does not come in a boneless variety. Also Known As: shell steak, Kansas City steak, sirloin steak. Editor’s Tip: If you’re buying a whole hanger, ask the butcher to remove the thick, inedible membrane that runs down its center. Who should we send this to? It’s nicely marbled, with a potent beef flavor, and should be cooked on a very hot grill and then cut across the grain to keep it tender and tasty. the sirloin section, near the rear of the animal. Find 15 different types of steak and cuts right here. The cooking method also plays a key role and is directly related to the temperature levels like medium rare, well done, rare, and medium well, etc. This cut of steak is found in the eye of chuck, which comes from the front shoulder of a cow. Less expensive than ribeyes, this steak come from the sirloin section of the steer, near the hindquarters. In terms of texture, it is a mix of firm and soft. Season it properly with dry rubs and marinades to draw out the beefy yumminess this cut is known for. You can find both inside and outside skirt steaks, and most butchers take care of trimming off the thick, outer membranes before selling them. While most flesh from this section is tough enough, it’s primarily used for ground beef or stew meat, and Denver steak is culled from the part of the muscle that doesn’t get much exercise.