Steak Cuts Chart
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This steak chart gives brief descriptions of some of the more common steaks available at the grocery store.  Check out the different Marinades

 

Steak Name

Cooking Tips

 

 

Tenderloin, filet mignon

Tender cut, requires only basic seasonings

T-bone

Tender cut, requires only basic seasonings

Porterhouse

Same as a t-bone w/larger tenderloin muscle, requires only basic seasonings

Top loin steak, NY strip steak

Can easily be marinated, but not required for tenderness

Flank steak, London broil

Tough cut and requires marinating at least overnight.  Slice thinly on the bias and across the grain for tenderness

Skirt steak, fajitas meat

Tough cut and required marinating at least overnight.  Grill quickly over high heat to medium rare to keep from drying out. Carve across grain, lengthwise.

Rib-eye, Delmonico, rib steak

Tender cut that works well with marinades or dry rubs

Top sirloin, top sirloin butt

Lean cut that marinades and rubs help.  Slice thinly to serve.

Chuck-eye steak, center-cut chuck

Tough cut and required marinating at least over night.  Slice thinly to serve.

Top blade steak, flatiron steak

Tender cut that requires marinating at least over night.  Slice thinly to serve.

 

 

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