Ever found yourself overwhelmed at a steakhouse menu or local butcher’s display, trying to make sense of all the different cuts? Worry no more. We’ve got your back in understanding these steak varieties.
Dive into these popular beefy picks and discover what sets each apart.
Scotch Fillet Steak
Hailing from the rib section, the boneless Scotch Fillet boasts intricate marbling. What does that mean? Think of it as fatty threads that, when cooked, melt into the steak, infusing every bite with rich flavour. No wonder it’s a favourite!
Eye Fillet Steak
Welcome to the beef elite – the Eye Fillet. Located in the cow’s loin, this less-worked muscle results in a phenomenally tender steak. It might lean on the less fatty side, but its tenderness is pure joy for steak lovers.
OP Rib Eye Steak
Step right up and meet the flavourful OP Rib Eye, straight from the cow’s rib area. Its claim to fame? A beautiful merger of the ribeye muscle and rib bone. That rich marbling? It’s the secret sauce behind its bold, beefy essence.
Tomahawk
If you enjoy a theatrical touch to your meal, the Tomahawk won’t disappoint. Imagine a ribeye but with an extended rib bone still in place. But it’s not all aesthetics – that bone works wonders on flavour, making each mouthful an event.
New Yorker Steak
Indulge in the refined New Yorker Steak, renowned for its silky texture and buttery notes. It’s the MVP of steaks due to its perfect combination of tenderness and leanness – ideal for those grill or broil nights.
T-Bone Steak
The T-Bone is essentially a double feature of deliciousness. Defined by its iconic T-shaped bone, you get the best of both worlds: tenderloin on one side and strip steak on the other. A fun grilling tip: Since the two sides are distinct, they might need varied cooking times.
There you have it – a crash course on some of the most iconic steak cuts. Next time you’re faced with a menu full of beefy options or choosing a cut at your local butcher, you’ll know exactly what you’re diving into. Happy grilling! 🥩
