15 Types of Steaks Every BBQ Lover Should Try

Are you a steak enthusiast looking to expand your carnivorous horizons? Whether you’re just starting your journey or consider yourself a seasoned steak lover, there are certain cuts that every BBQ enthusiast should know about. From the luxurious Filet Mignon to the flavorful Ribeye, steaks come in all shapes and sizes, each offering something unique and delicious.

1. Filet Mignon

Let’s start with the crème de la crème of steaks, the Filet Mignon. This cut comes from the animal’s tenderloin and is renowned for its exquisite tenderness and unrivaled taste. With limited supply accounting for a mere 2% of the entire animal, it’s no wonder that Filet Mignon is often reserved for special occasions. This cut is a favorite at steakhouses and is widely considered worth the splurge.

Filet Mignon

2. London Broil

London Broil is a cooking method that has become synonymous with a top-round steak obtained from the hindquarters of the cow. While it can be confused with flank steak, it’s best to double-check with the butcher. To prepare a delicious London Broil, marinate the steak in an acidic ingredient to tenderize the muscle fibers, then sear it on a grill or in a hot iron skillet. This versatile cut is great for stir-fry recipes and is often found on the menu of mid-range steakhouses.

3. Sirloin

Sirloin steaks are cut from the top sirloin, located near the rear of the cow. They offer a flavorful and more affordable option for weeknight dinners. Sirloin steaks are not as tender as other cuts, so it’s crucial to cook them to medium-rare or medium. A dry rub is an excellent way to enhance their flavor.

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Sirloin Steak

4. Ribeye

If you’re after richness and tenderness, the Ribeye should be on your list. This steak comes from the rib section and is highly marbled with fat, resulting in an intense beefy flavor. Ribeye steaks are commonly found in higher-end steakhouses and are typically served bone-in or boneless in portions ranging from 12oz to 20oz. To bring out the best flavors, grill or broil the Ribeye over high heat for a short time.

Ribeye Steak

5. Strip

Also known as the New York Strip, this steak is a popular choice among steak lovers. It is cut from the short loin section, offering a well-marbled texture and a strip of fat on one side. While slightly firmer in texture, the Strip steak boasts a deep beefy flavor. To fully enjoy its incredible taste, cook it using high-heat techniques such as searing or grilling.

New York Strip

6. Porterhouse

The Porterhouse steak offers the best of both worlds. This cut combines the tenderloin and New York Strip, offering a meaty flavor and tenderness in one package. Often marketed as a meal for two, the Porterhouse steak is a thick cut that requires a two-step cooking process: sear it to lock in the juices, then finish it off in the oven for optimal results.

7. Skirt

The Skirt steak is a long cut obtained from the diaphragm muscle of the cow. It is served in thinner portions compared to more tender steaks like the Ribeye or Filet Mignon and is commonly sliced and served in stir-fry recipes. To prepare a Skirt steak, cook it over high heat for a short time. The outside skirt is considered the best option and is about three to four inches wide and an inch thick.

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Skirt Steak

8. Tomahawk

Prepare to be wowed by the visually stunning Tomahawk steak. This cut features a long rib bone resembling a Tomahawk ax handle, adding a unique touch. The Tomahawk is essentially a ribeye steak with the rib bone left long and frenched. It is incredibly tender and flavor-rich. To cook the Tomahawk steak, either grill it outside or sear it with a cast iron griddle on high heat, then finish it off in the oven for a consistently cooked steak.

9. Cube Steak

Cube steak is a pre-tenderized steak usually made from top sirloin or top round steak. It gets its name from the indentations left by the meat tenderizer, giving it a distinct pattern. You can easily identify cube steak at the store or prepare it by pounding meat slices with a tenderizer. This versatile cut can be used in various recipes.

Cube Steak

10. Flap Steak

Cut from the same part as the flank steak, the Flap steak offers a similar texture and cooking method. It is commonly used for chopped or sliced applications like stir-fries, tacos, and quesadillas. Cook thinly sliced Flap steak over high heat to medium-rare to retain its tenderness and flavor.

11. Denver Cut

The Denver steak is obtained from the chuck primal, just below the shoulder blade. This tender and juicy cut of beef is sometimes referred to as a boneless short rib. It has a beautiful marbling pattern that enhances the flavor of the meat, making it a delicious choice for any steak lover.

Denver Cut

12. Rump Steak

The rump steak comes from the hindquarter of the animal, a part that works hard to support the animal’s movements. As a result, it has a robust, beefy taste with a tougher texture. While it may not be as tender as premier cuts, the rump steak compensates with its unique flavor. Proper cooking techniques and marination can make it truly enjoyable.

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Rump Steak

13. Hanger

Also known as the butcher’s steak, the hanger steak is a hidden gem cherished by butchers. It is cut from the diaphragm of the animal and offers an intensely beefy flavor with a slightly coarse texture. When prepared correctly, the hanger steak becomes remarkably tender and juicy, making it a true delight.

14. Flank

The flank steak is a thin, lean cut from the underside of the animal. It boasts long, parallel muscle fibers that contribute to its bold, beefy taste. When slicing flank steak, it’s crucial to cut against the grain after cooking to ensure maximum tenderness. Due to its ability to absorb flavors, the flank steak is commonly used in salads, fajitas, and stir fries.

Flank Steak

15. Tri-Tip Steak

The triangularly-shaped Tri-Tip steak comes from the bottom sirloin primal. It is also known as the Santa Maria steak and is usually cut into one-inch-thick steaks, perfect for grilling and searing. The Tri-Tip offers a balance of leanness and juiciness, often sliced thin and served with various accompaniments.

Tri-Tip Steak

In the vast world of steaks, these are just a few of the most common and beloved cuts. The next time you’re craving steak, don’t be afraid to try something new. Who knows? You may discover a new favorite. For more delectable recipes and BBQ tips, visit Rowdy Hog Smokin BBQ.