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Steak is a staple of the American diet and a popular choice for meat lovers worldwide. While there are many different cuts of steak, each with its own unique flavour and texture, the most important factor in determining the quality of a steak is the type of meat it is made from.
In recent times, steak has found widespread appreciation among Bangladeshi restaurant-goers. So let's explore some of the most popular types of steak and what makes each one special.
Ribeye: The ribeye steak is one of the most popular cuts of beef and is known for its rich, buttery flavour and tender texture. It is cut from the cow's rib section and has a high fat content, giving it its distinctive flavour. Ribeye steaks can be bone-in or boneless and are often served with a side of vegetables or a baked potato.
Filet Mignon: It is one of the most tender cuts of steak and is known for its mild flavour and melt-in-your-mouth texture. It is cut from the tenderloin, a muscle that doesn't get much exercise, making it very soft. Filet Mignon is typically served with a sauce, such as a red wine reduction or béarnaise sauce.
Sirloin: Sirloin is a popular steak cut known for its balance of flavour and tenderness. It is cut from the back of the cow and has a relatively low-fat content, which makes it a healthier option. Sirloin can be grilled or pan-fried and is often served with a side of vegetables or a salad.
T-bone: The T-bone steak is a classic cut of steak known for its distinctive T-shaped bone. It is perhaps the most popular name for steak cuts, cut from the short loin and contains a strip steak and a small portion of tenderloin. T-bone steaks are often grilled and are a favourite of steakhouse restaurants.
Porterhouse: The Porterhouse steak is similar to the T-bone but is cut from further back on the cow. It contains a larger portion of tenderloin. It is often served as a large, thick-cut steak meant to be shared between two or more people.
Flank: A long, flat cut of beef that is known for its rich, beefy flavour is Flank. It is cut from the abdominal muscles of the cow and is relatively lean, making it a healthier option. Flank steak is often marinated before being grilled or pan-fried and is typically served thinly sliced.
Skirt: The skirt steak is another long, flat cut of beef similar to the flank steak. It is cut from the diaphragm muscle of the cow and is known for its strong, beefy flavour. Skirt steak is often marinated before being grilled or pan-fried; people love it thinly sliced.
Hanger: It is a lesser-known cut of steak that has been gaining popularity recently. It is cut from the diaphragm muscle of the cow and is rich in flavour and juice. Hanger tastes best if marinated properly and served in pieces.
Strip: The strip steak, also known as the New York strip or Kansas City strip, is a popular cut of steak, obviously in America. It is bold and unique in flavour and can be slightly harder than others. It is cut from the short loin and has a moderate fat content, which gives it its distinctive flavour. Strip steaks are served grilled or pan-fried. With spicy vegetables or baked potatoes, it brings more delight.
Flat Iron: The flat iron steak is a relatively new cut of steak and is very less likely to be found in restaurants and grocery stores. It is cut from the shoulder of the cow. If you are to have Flat Iron steak, you might have to order it separately.