Best Cut Of Steak To Get At Restaurant
Steak is one of the most popular dishes in restaurants across the United States. However, with so many cuts to choose from, it can be difficult to know which one to go for. In this article, we will explore some of the best cuts of steak to get at a restaurant, along with their unique characteristics and flavors.
Ribeye
The ribeye is a popular cut of steak that is known for its rich, beefy flavor and abundant marbling. This marbling is what makes the ribeye so tender and flavorful, as the fat melts into the meat during cooking. Ribeye steaks are often boneless, but some come with a bone still attached, which can add even more flavor.
Ribeyes are best cooked over high heat, either on a grill or in a cast-iron skillet. They are often served with a simple seasoning of salt and pepper or a flavorful marinade. As they are a fatty cut of meat, they are best paired with bold, full-bodied red wines such as Cabernet Sauvignon or Malbec.
New York Strip
The New York strip is a leaner cut of steak that is known for its tender texture and intense beefy flavor. It comes from the short loin of the cow and is cut from the larger end of the muscle, making it one of the larger and more filling cuts.
New York strips are best cooked over high heat, either on a grill or in a cast-iron skillet. They are often served with a simple seasoning of salt and pepper or a flavorful marinade. As they are a leaner cut of meat, they are best paired with lighter red wines such as Pinot Noir or Merlot.
T-Bone
The T-bone is a classic cut of steak that is known for its unique shape, consisting of a T-shaped bone with meat on either side. One side is the tenderloin, which is known for its melt-in-your-mouth texture, while the other side is the strip steak, which is known for its rich, beefy flavor.
T-bones are best cooked over high heat, either on a grill or in a cast-iron skillet. They are often served with a simple seasoning of salt and pepper or a flavorful marinade. As they are a larger cut of meat, they are best shared between two people.
Filet Mignon
Filet mignon is a tender, lean cut of steak that is known for its buttery texture and mild flavor. It comes from the tenderloin of the cow and is often served in smaller portions than other cuts of steak, making it a popular choice for those who prefer a lighter meal.
Filet mignon is best cooked over high heat, either on a grill or in a cast-iron skillet. It is often served with a simple seasoning of salt and pepper or a flavorful sauce. As it is a lean cut of meat, it is best paired with lighter red wines such as Pinot Noir or Chianti.
Conclusion
When it comes to choosing a cut of steak at a restaurant, there is no one-size-fits-all answer. Each cut has its unique characteristics and flavors, and the best one for you will depend on your personal taste and preferences. Whether you prefer a rich, fatty ribeye or a lean, tender filet mignon, there is a cut of steak out there that is perfect for you.