It can be intimidating choosing the right cut of steak when you’re at your favorite restaurant or supermarket. With so many different options, how do you make the right decision?
Dining in Sarasota: A Guide to Steak Cuts
The cut of steak you select will determine how lean, how tender, and how flavorful the meat is. As such, knowing the differences between cuts of steak will play an enormous role in your enjoyment of this delicious dish.
Each type of steak cut is taken from a specific part of the cow, which is what gives it its level of tenderness, texture, and flavor.
The ribeye is definitely a favorite in Florida and Sarasota restaurants. This cut of steak comes from the cow’s upper rib area. Ribeyes are incredibly fatty and boast buttery flavors. As such, many people choose ribeyes because of their taste and tenderness.
Furthermore, you’ll find both boneless and bone-in cuts. However, the two have identical flavor profiles, and the best ribeye for you depends on your personal preferences.
T-bone steak cuts are taken from a cow’s “short loin” or back. These cuts of steak are popular among people dining in Sarasota because they contain two different types of meat — a strip steak on one side and a tenderloin on the other. For this reason, a T-bone steak can offer two different flavor profiles and textures on one cut of meat.
A porterhouse is similar to a T-bone because it’s also cut from the short loin and contains both a tenderloin and a strip. However, the differentiating factor is that a porterhouse is larger than a T-bone and a bit less tender because it’s cut further towards the more muscular leg area.
To classify a steak as a porterhouse cut, the USDA states that the tenderloin portion must have a thickness of 1.25 inches at its widest point.
New York Strip
The New York strip is a classic staple among restaurant-goers dining in Sarasota. This beef cut comes from the cow’s short loin and isn't as tender as ribeyes or filet mignons. However, New York strips do offer an excellent flavor with a unique blend of lean meat and fat.
The filet mignon is the most tender cut of steak, and it comes from a section of the tenderloin. This cut of beef is so tender and soft because the tenderloin remains relatively unused and is a non-weight-bearing muscle.
However, the filet mignon contains less marbling and fat when compared to popular steaks like the ribeye or New York strip. Filet mignons are typically cut in small circular portions that are two to three inches thick.
Flank steak is cut from the underbelly and bottom abdomen of the cow. This cut of steak doesn’t hold too much fat because of its long, hard-working muscle fibers. However, it can still be extremely tender when cooked properly.
Flank steaks are best used for other dishes such as stir fry, steak sandwiches, or fajitas.
Whichever cut of steak you choose for your next dining experience, surely it will be amazing! From the different tenderness and flavors from each cut of steak you will be able to find your go-to option!