KGR'S STEAK GUIDE

Filet Mignon steak is the most tender cut of beef and is also one of the most desirable. Filet Mignon is a leaner cut that comes from the Short Loin part of the animal; it’s also referred to as a Tenderloin or Chateaubriand. Porterhouse and T-bone cuts include both a filet mignon and a 

strip portion, separated by a bone.

Preparation/Cooking: Grill, Pan/Sauté

Ribeye steak is tender and one of the most flavorful cuts of beef. The Ribeye is a well-marbled cut that comes from the Rib area part of the animal. Ribeyes are a popular cut and can be boneless or bone-in; larger bone-in Ribeyes are often called Delmonico or Cowboy cuts.

Preparation/Cooking: Grill, Pan/Sauté, Broil

Strip steak is a very flavorful and popular cut. The strip steak is a leaner cut that comes from the Short Loin part area of the animal. There are two types of strip steak, NY Strip and KC Strip – they are essentially the same cut. Porterhouse and T-bone cuts include both a strip steak and filet portion, separated by a bone.

Preparation/Cooking: Grill, Pan/Sauté

 T-bone steak is the best of both worlds! It includes Filet Mignon and Strip steak, separated by a bone. The T-bone (Porterhouse) is a fairly lean cut from the Short Loin part of the animal. A porterhouse is similar to a T-Bone steak, but it has a larger filet and is cut from the upper end of the Loin section.

Preparation/Cooking: Grill, Pan/Sauté

The boneless Sirloin steak is a flavorful and lean cut – an economical choice versus the more popular (and expensive) cuts. The Sirloin steak is cut from the Sirloin part of the animal. Sirloin steak can be marinated – but, do not overcook Sirloin!

Preparation/Cooking: Grill, Pan/Sauté, Stir-fry, Broil

The Flank steak is a lean and flavorful cut and tends to be long and flat – it is best known for its use in Fajitas and London broil. The flank steak is cut from the Flank part of the animal. Chefs recommend cutting the meat against the grain (diagonally) to enhance the tenderness. Flank steak is a lesser-known cut, possibly because there are only a few cuts of flank steak harvested from each animal.

Preparation/Cooking: Grill, Pan/Sauté, Stir-fry

 The Skirt steak is appreciated as a very flavorful (more than Flank steak), albeit slightly tough cut. The Skirt steak is cut from the Short Plate part of the animal and is commonly marinated before cooking. The outer membrane should be removed before cooking. Similar to Flank steak, chefs recommend cutting the meat diagonally (against the grain) to enhance the tenderness. Commonly used in fajitas and stir-fry.

Preparation/Cooking: Grill, Pan/Sauté, Stir-fry 

 The Flat Iron steak is a flavorful, tender cut with a fair amount of marbling – it’s also growing in popularity, both at the restaurant and at home. The Flat Iron steak is cut from the Chuck part of the animal, near the shoulder. It’s also known as a butler steak, patio steak or top blade steak.

Preparation/Cooking: Grill, Pan/Sauté, Stir-fry

 The cubed steak (aka minute steak) is a lean and flavorful cut – cubed steaks are usually mechanically tenderized (pounded). Cube steaks are cut from many parts of the animal, including Sirloin, Round and Shank. Chicken fried steaks are made from Cubed/Minute steaks; it can also be prepared like a hamburger.

Preparation/Cooking: Grill, Pan/Sauté, Stir-fry

The boneless Round steak is a lean and flavorful cut, however, it can be slightly tough if overcooked. The Round steak is cut from the Round (rear leg) part of the animal. Round steaks are versatile in the kitchen and can be used for fajitas, kabobs, breakfast steaks, Philly cheese steaks, Italian beef and more.

Preparation/Cooking: Grill, Pan/Sauté, Stir-fry, Braise