A Guide to the Different Types of Steaks

A Guide to the Different Types of Steaks​

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By iLikeSkills​

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Introduction

For those that go to any type of American style restaurant, they will almost always see some type of steak offered in the menu. You may see a Rib-Eye steak, a Prime rib Steak, a T-Bone steak, and many others. Now what exactly are the differences between all these different steaks?

In this guide you will find out, accompanied by pictures.



Not every part of the cow will be covered in this guide. Only the parts of the cow that are relevant in popular steaks will be covered.

The Ribeye

The ribeye is from the Rib section of the cow. (Colored Orange in the picture above.) It is one of the most popular, but expensive steaks available. It is fattier than other cuts, which gives it the most flavorful taste of any cut of steak. The Ribeye is also one of the most tender cuts.



Tenderloin/Filet Mignon

The Filet Mignon comes from the Tenderloin section of the cow. (Colored light green in the picture above.) The Filet Mignon is the most tender cut of steak. It is also the most expensive cut of steak. As a whole, the cut is referred to as a Tenderloin, but when cut into pieces, it is refereed to as Filet Mignon.



Strip Steak (New York Strip, Kansas City Strip, and other names

The Strip steaks also comes from the Tenderloin section of the cow. (Colored light green in the picture above.) A particularly tender cut of steak. It is a cut that is stripped from its Filet Mignon portion. It is normally quite expensive.



Porterhouse

The Porterhouse steak comes from the thicker end of the Short Loin section of the cow. (Colored dark green in the picture above.) A porterhouse is the Strip Steak and Filet Mignon in one single cut. One half is Strip Steak, while the other half is Filet Mignon. It is a tender cut that is expensive.



T-Bone Steak

The T-Bone Steak also comes from the Short Loin section of the cow. (Colored dark green in the picture above.) It is very similar to a Porterhouse steak, but slightly less tender.



Sirloin Steak

The Sirloin Steak comes from the Sirloin section of the cow. (Colored bright green in the picture above.) It is divided into two separate sections, the top sirloin and the bottom sirloin. They tend to be tougher when compared to cuts such as the Ribeye and Tenderloin. The Sirloin is divided into two sections, the Top Sirloin and the Bottom Sirloin. The Top Sirloin is the better of the two. When you buy a Sirloin steak in a supermarket, it is usually the Bottom Sirloin unless specifically marked the Top Sirloin.



Flank Steak and Skirt Steak

The Flank Steak and Skirt Steak both come from the Flank section of the cow. (Colored aqua in the picture above.) The cut is from the stomach muscles of the cow. It is one of the tougher cuts of the cow. Skirt Steaks are flavorful, but because of the toughness it is most popularly used in dishes such as fajitas. Flank steaks are most often marinated in some way, often with wines, juices, vinegars, and other ingredients.



Conclusion

I hope you have learned a bit more about steaks from reading this guide. It is just something good to know next time you go to an American Restaurant or Steakhouse. If you have any comments or suggestions, feel free to post them.

 

Very informative guide, I didn't know any of the stuff you wrote about But you've made me incredibly hungry and steak craving now you bastard! Did you already know this or did it require research?

 

I thought this guy was a staking guide lol