1. Filet Mignon: The King Of Tenderness. Filet mignon is often called the “King” of steaks by top chefs around the world. It's not because it's the largest steak cut (quite the opposite actually), but it is because it is the tenderest steak you will ever have the pleasure to eat.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence.
Ribeye. The ribeye is the juiciest, most marbled steak. It's cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it's also slightly chewier.
The ribeye steak is perhaps the finest of all steaks due to its combination of luxurious tenderness and big, beefy flavor. Whether you opt for the boneless or bone-in version, ribeye steaks are ideal candidates for the grill.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Generally, tougher cuts of beef, such as from the chuck or the round, will benefit from low and slow cooking, whereas tender beef cuts, like filet mignon and rib eye steaks, can be cooked over dry heat on a grill or in an extremely hot pan.
A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal.
To order the perfect steak, it's important to know the difference between cuts. Ask for leaner cuts to be cooked rare and order fattier cuts more well-done. Chefs say to skip the sauce to enjoy your meat's real flavor. Visit INSIDER's homepage for more stories.
The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.
However, according to Insider, there isn't any steak in the world like Wagyu beef from Japan: This expensive meat can sell for upwards of $200 a pound. Moreover, the Japanese government has strict controls over its production to ensure its quality and protect its value.
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Elsewhere, this cut of beef is called: Filet de bœuf (French) Fillet steak (English: UK, Ireland, South Africa) Eye fillet (English: Australia, New Zealand).
Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.
Rib-eye: The chef's favourite.
Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy.
While medium may seem tempting, at Steak University we advise against it, since premium cuts of meat taste best at medium-rare steak temperature.
Clark agrees that, for beginners, the more marbling the better. Her top pick for beginners is a center cut strip steak, but also recommended a more wallet-friendly alternative that's hard to mess up: a top sirloin cap steak.
Most chefs regard beef cooked to medium-rare — with an internal temperature of 130-135F (55-57C) — as the best way to bring out flavour and retain moisture in tender cuts such as rib eye and top loin. Unlike rare, medium-rare allows time for the outside to caramelise and develop a sear.
"If you cook it all out, you have a less tasty and dryer steak." He said that a well-marbled beef or prime beef tastes much better cooked medium rare than any other option. Too well done, and the steak would lose more flavor, Wiestling says. Other chefs agree that medium rare is the ideal order.