What You Need to Know About Steak


There are many different things it is important to know about steak. You may not know how to prepare different cuts or how best to store the meat, but below are some great tips covering these topics.

Types of Steak:

  • Tenderloin: The tenderloin is a cut of meat that is the most tender (and therefore usually the most expensive). On a cow or pig the tenderloin is found in the middle of the back between the sirloin and the rib. The tenderloin is extremely tender because the muscles that make up the tenderloin are rarely used. The elongated muscle can be separated from the bone and is sold as a tenderloin roast. When the tenderloin is cut into pieces, it is called fillet mignon steaks.
  • T-Bone:The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak.
  • Porterhouse: The Porterhouse steak is a large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin. Porterhouse steak is one of the most popular types of steaks.
  • Strip or Top Loin: Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. Top loin steaks are usually fairly expensive.
  • Club: Club steak are triangular. Club steaks are 's' cut from the short loin, next to the rib end.
  • Rib-Eye: The rib eye or ribeye is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier than other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful. The rib-eye steak is also called a Scotch Fillet.
  • Sirloin: The sirloin region is near the rump. Sirloin steaks are tougher than cuts from the loin or the rib. There are several different sirloin steak cuts.
  • Flank: Flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil. The flank steak is much tougher than the loin and rib steaks. Many recipes for flank steak use marinades or braising. Flank steak is best when it has a bright, red color. You can tenderize flank steak by marinating it in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger.
  • Skirt: The skirt steak is a cut of beef steak from the belly primal cut. The skirt steak is a long, flat cut that is flavorful, but tougher than most other steak cuts. Most people use skirt steak to make fajitas.
  • Round: Typically this is a thin steak from the middle of the top round roast, from theround primal. Usually there is a large circular bone on one end of this steak.The round steak can be grilled or broiled but will need to be marinated. Thisis going to be a tough steak and ideally is braised.

Steaks should only be stored in the refrigerator for 3-5 days before being cooked, but can be stored in the freezer for up to 12 months when properly wrapped.

Leftover meat can be stored in the refrigerator for 3-4 days or 2-6 months in the freezer.