What’s the Best Cut of Steak? An Expert Butcher Weighs In

Choosing the perfect steak cut is a debate that has raged on for ages. We consulted with a seasoned butcher to unravel the mystery.

When it comes to steak, it’s never just about the cut. Selecting the best steak depends on various factors, including how you plan to cook it and your personal preferences. As Katie Flannery, COO at Flannery Beef, aptly puts it, “It’s kind of a trick question. The most important thing is how you’re cooking it, followed by personal preference.”

However, despite the nuances, there are standout contenders in the world of red meat. According to Flannery, “The quote-unquote best steaks are the middle meats.” These are the cuts from the midsection of the animal, nestled between the rib and the rump.

So, which cuts can be crowned as the best of the best? Let’s explore three exceptional contenders:

1. Ribeye:
Known for its exquisite marbling, ribeye is often considered one of the finest steak cuts. Its exceptional flavor can be attributed to its anatomical location. As Flannery explains, “The ribeye comes from the rib of the animal, which starts right around the neck and moves toward the rump, halfway on the midsection of the animal.” This unique positioning gives ribeye more internal fat, and as any steak connoisseur knows, fat equals flavor. Ribeye can be found boneless or bone-in, making it a natural choice for a special steak dinner.

2. Filet Mignon:
The filet mignon, with its fancy French name and tender reputation, is beloved by many. It derives its tenderness from its location near the vertebrae of the animal, where minimal muscle movement occurs. According to Flannery, the filet is “the most tender part of the cow,” thanks to its sedentary past. While it may be on the pricier side, it offers excellent value. For those conscious of tenderness, USDA Choice is a cost-effective choice, while USDA Prime guarantees top-tier tenderness. Since filets are relatively lean, adding flavor is essential. Options include preparing it au poivre or wrapping it in bacon to introduce some fat.

3. Tenderloin:
Tenderloin is the whole muscle from which filets are carved. “Tenderloin is what people refer to when they make a roast,” says Flannery. It’s a great choice for larger gatherings because it is the most tender part of the meat. It readily absorbs flavors, making it versatile for various preparations. Whether on the grill, stovetop, or in the oven, tenderloin shines. Its most famous incarnation, beef wellington, showcases its elegance when sliced.

But what about other options? Flannery also highlights the appeal of strip steak and T-bone steak for their balance of tenderness and fat content. Strip steak provides a moderate amount of fat, while T-bone combines both New York and filet muscles, offering a two-in-one experience.

In the end, the best steak cut ultimately depends on your cooking method, flavor preferences, and budget. Whether you’re savoring a ribeye’s rich marbling, indulging in the tenderness of filet mignon, or enjoying the versatility of tenderloin, there’s a steak cut that’s perfect for you.

Sources: AirGuide Business airguide.info, msn.com, apple.news