Steak 101: The 10 Types of Steak

While seasoned outdoor enthusiasts are typically well-versed when it comes to cooking meat, there may be some of us who find the different cuts of meat to be confusing. Don't worry! We'll show you ten types of steak and how you can bring out their best features when cooking.

Make sure to have your Cavemanstyle knife or cleaver for superb efficiency when preparing your meat.

 

Ribeye Steak

A.k.a. Delmonico steak

Ribeye steak is loaded with fat and has lots of marbling, making it the steak with the best taste. This steak is preferably seasoned with salt and pepper then cooked on high heat on the grill for a good sear. It remains juicy despite the heat thanks to its fatty content.

 

Strip Steak

A.k.a. Top Sirloin, New York Strip (boneless) and Kansas City Strip (bone-in). 

Strip steak is a beef cut from the primal loin or subprimal sirloin. It has a strong beefy flavor, decent marbling, and tender but with a bit of chewy texture. It's great for grilling, pan-frying, sautéing and broiling. It can be cooked with high heat like the ribeye steak but on the rare side due to its lower fat amount.

 

Tenderloin Steak

Popular cuts:  chateaubriand, filet mignon and tournedos

Tenderloin steak comes from the loin of a cow. They have a smooth, buttery texture but lesser flavor than other types of steak. It is tender and very lean without fat content since the muscles are not worked out much by the animal. It's for this reason that they shouldn't be dried out when cooking them.  Consider searing them quickly on each side with a cast iron skillet on high heat.

 

Flank Steak

Also (confusingly) labeled as London broil, which is actually Top Round in some stores

Flank steaks have mild flavors and are perfect for marinating. Compared to skirt steak, the flank is typically thicker, wider and cooks more tenderly. Grill or pan-sear flank steaks over high heat until medium doneness. Slice against the grain.

To conveniently and cleanly cut meat against the grain, make sure to use a cooking knife or cleaver that's designed with perfect balance and sharp versatility.

 

Flap Steak

A.k.a. Steak Tips, Bistro Steak or Bavette d’Aloyau

Flap Steak is a thin piece of meat from the bottom of the sirloin. It has a similar flavor and texture to the skirt steak. Its loose texture makes it great for marinating. It is preferably cooked over high, dry heat until medium rare. Perfect for grilling, sautéing, stir-frying and of course, grilling. Slice it thinly against the grain.

 

Hanger Steak

Perfect for marinating

This steak with a high beefy (sometimes metallic) flavor comes from the upper belly of the cow. It is also extremely tender, making it ideal for marinating with citrus, vinegar or any acidic concoction. Sear it over high heat until medium or medium-rare. Also great for grilling, sous vide cooking and pan roasting.

 

Porterhouse Steak

A combination of strip steak (with bone) and tenderloin

Often mistakenly referred to as T-Bone, the Porterhouse steak is thicker and has more tenderloin meat than the T-Bone. When it comes to cooking, the two different amounts of fat in tenderloin and in strip steak make cooking porterhouse steak a great challenge. The solution? Cook the porterhouse over high, dry heat while positioning the tenderloin section a bit away from the heat source to ensure the same amount of doneness.

 

Short Ribs

Major cut types are: flanken (cut across the bone) and English (cut parallel to the bone)

Short ribs feature tons of marbling, a strong beefy flavor and a thick, meaty texture. Season it with salt and pepper then cook over high heat until medium-rare. Cut against the grain to make it more chewable.

 

Skirt Steak

Often labeled as "fajita meat" in groceries; also called Arrachera, Romanian steak/tenderloin or Philadelphia steak outside of the U.S.

From the plate section of the belly, skirt steak is a long, thin and fibrous meat chunk. The muscle fibers are actually tough but can be really tender and pleasantly chewy with proper cooking. It's great for marinating with citrusy or acidic concoction for 6 to 12 hours while still tender. Slice thinly as possible against the grain and cook over high heat quickly into rare or medium-rare. Great for stir frying, searing or grilling.

Are you ready to take the challenge of preparing this tough steak? Purchase our cleaver or knife online that's built for indoor and outdoor cooking.

 

Tri-Tip Steak

A.k.a. Triangle tip, Triangle steak, California cut, Newport steak or Santa Maria steak

This meat from the bottom of the sirloin got its name from its triangular shape. It's a steak with rich, deep flavor and with tons of marbling, and rivals the more expensive ribeyes. It's perfect for grilling and smoking until medium doneness. If you prefer more than medium doneness, make sure to marinate the meat first for a few hours.

 

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