Carnivores... Know your meats!

  • Publish date: Saturday، 06 May 2023

There are several types of steak meat cuts, each with its unique characteristics and flavors. Here are some of the most popular steak meat cuts:

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1. Ribeye: Cut from the rib section of the cow, the ribeye is known for its marbling, tenderness, and rich flavor.

2. Filet Mignon: Cut from the tenderloin, this steak is known for its lean, tender, and buttery texture. It's a popular choice for those who prefer a milder flavor.

3. New York Strip: Cut from the short loin, the New York strip steak is known for its tenderness, marbling, and rich flavor.

4. T-bone: This steak is cut from the short loin and features a T-shaped bone with meat on either side. The T-bone steak includes both the filet mignon and the New York strip.

5. Porterhouse: Similar to the T-bone, the porterhouse steak includes a larger portion of the tenderloin and New York strip. It's often considered the "king" of steaks.

6. Sirloin: Cut from the rear part of the cow, the sirloin steak is known for its lean, meaty texture and bold flavor.

7. Flank: Cut from the abdominal muscles of the cow, the flank steak is known for its bold flavor and is often used in dishes like fajitas and stir-fries.

8. Skirt: Cut from the diaphragm muscle, the skirt steak is known for its strong, beefy flavor and is often used in dishes like carne asada.

These are just a few examples of the most popular steak meat cuts, and there are many other cuts available, each with its unique texture and flavor profile.

Read More: So what is Halal Meat?

Best ways to cook your steak

The best way to cook steaks depends on your personal preference for how you like your steak cooked and the type of steak you're cooking. Here are some popular methods for cooking steaks:

  1. Grilling: Grilling is one of the most popular ways to cook steak. It provides a smoky flavor and charred exterior. Preheat your grill to high heat and cook the steak for a few minutes on each side, depending on the thickness of the steak and how you like it cooked.

  2. Pan-searing: This method is ideal for thicker steaks. Heat a cast-iron skillet over high heat until it's smoking hot, then add some oil. Sear the steak for a few minutes on each side, then transfer the skillet to the oven to finish cooking to your desired doneness.

  3. Broiling: Preheat your broiler to high heat and place the steak on a broiler pan. Broil for a few minutes on each side, depending on the thickness of the steak and how you like it cooked.

  4. Sous vide: This method involves cooking the steak in a temperature-controlled water bath. This method results in an evenly cooked steak and can be finished off with a quick sear for added flavor.

  5. Reverse-searing: This method involves cooking the steak at a low temperature in the oven and then searing it in a hot pan or on the grill for a crusty exterior.

Whichever cooking method you choose, it's essential to let the steak rest for a few minutes before slicing to allow the juices to redistribute throughout the meat.

Cooking temperature for your steak

The cooking temperature of steaks depends on how you like your steak cooked and the type of steak you're cooking. Here are the general temperature ranges for cooking steaks to different levels of doneness:

  1. Rare: 120-130°F (49-54°C) internal temperature. The steak will be red and cool in the center.

  2. Medium-rare: 130-135°F (54-57°C) internal temperature. The steak will have a warm, red center.

  3. Medium: 135-145°F (57-63°C) internal temperature. The steak will be pink in the center and have a slightly firmer texture.

  4. Medium-well: 145-155°F (63-68°C) internal temperature. The steak will have only a slight pink center and a firmer texture.

  5. Well-done: 155°F (68°C) and above internal temperature. The steak will be brown throughout and have a very firm texture.

It's important to use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, away from any bones or fat. Let the steak rest for a few minutes before slicing to allow the juices to redistribute throughout the meat.