A Steak is a large flat thick piece of quality beef meat.
There are different types of delicious steak dishes and recipes around the world. Making the choice of a steak meal is not that difficult, but choosing the best cut of steak for a particular meal can be overwhelming.
Steak dishes are the favorite of people all over the world, mostly Americans. They come in different shapes, size, and cut.
They can be prepared in different ways, either by boiling, roasting, frying, or grilling to suit individual preferences. But do not be dismayed, we would be showing you a list of the best steaks you can find.
Here is list of some of the best steaks;
1. Ribeye Steak
Ribeye Steak made it to the top of our list today because it is arguably one of the best steak cuts.
Many people have come out to testify of this beef cut, considering it to be the tastiest of all steaks cut, because they have lots of fat marbling on it, making them so juicy, with lots of good flavors.
Ribeye steak is also referred to as Delmonico steak. They are gotten from the rib area at the center, they can come bone-in or boneless.
Ribeye steaks are best cooked over high heat with minimal addition of seasoning. Just little salt and pepper would suffice.
2. Hanger Steak
You get to see the hanger steak frequently used in restaurants. This steak is one of the most underrated steak cuts among other meat, it’s so flavorful, affordable, and tasty.
The name hanger is associated with this steak because of its positioning in the belly of the cow, it is located upper belly of the cow, it hangs between the cow ribs and cow’s loins.
Hanger steak is best marinated with vinegar or citrus juice to improve the tenderness and flavor of the meat, and it is advisable you cook it on high heat.
3. Tenderloin Steak
Tenderloin Steak also known as fillet mignon is considered not so flavorful as other steak cuts because of how lean and tender as a result of the cow’s tenderloin muscle not getting enough exercise.
These steaks are very expensive and mostly sold boneless. They have low-fat marbling, and because of their low-fat content, tenderloin steak would dry out if overcooked.
Although they lack marbling, they make up for their smooth, buttery texture that melts when it gets to the mouth.
Tenderloin Steak is best prepared if you sear it from side to side with medium heat, to avoid overcooking it, because of its low-fat content.
4. Strip Steak
Strip steak is also known as Kansas City Strip steaks (with the bone), New York Strip steak (boneless), and a Top Sirloin steak.
This part of the meat cut comes from the short loin area of the cow behind its ribs. It has a good amount of marbling on it.
Strip steak is a favorite to most restaurants and steakhouses because of its nice and strong flavor, and its tender texture, but it remains chewy.
It is easily prepared and it is best cooked over high heat but it needs consistent monitoring because of its low-fat content. You can also pan-fry it or grill it, with a little bit of seasoning for a better taste.
5. Rump Steak
Rump Steak also known as the round steak is one of the best steaks for marinating. It’s the least favorite of all the steak cuts but it is tasty.
Rump Steak is best prepared when it is been marinated for hours before cooking because it is lean and tough. They are also very cheap, affordable and also tasty.
6. Skirt Steak
Having a stir fry meal or fajitas, you would probably taste a skirt steak. Skirt steak is usually a long and thin beef cut of meat. It is mostly confused with flank steak.
Skirt steak is an extraordinary fatty beef cut that comes from the plate section of the belly. They also contain connective tissues that make them very tough.
Due to their high of level fat content, skirt steaks are one of the richest buttery steak cuts. For stronger flavor, it should preferably be marinated before cooking, frying, or cooking with heat high.
Read also: Difference Between Flank Steak And Skirt Steak
7. Porterhouse Steak
The Porterhouse Steak is also referred to as either T-bone or date steak. This steak is so unique because it contains two types of steak in it, the tenderloin and strip steak, which are also sold on the bone.
Because they contain two different steaks, they also contain two different fat contents which make them very tasty and flavorful.
Porterhouse steaks can be harder to cook than other steaks due to their fat content. These steaks need little seasoning, and you have to cook them over high and medium heat and check it frequently to ensure they cook properly because they contain two types of steaks in them.
8. Flank Steak
Flank Steak is another favorite to many people, it is flat, thick, and lean with less fat content. It is gotten from the cow’s abdomen muscles.
Because of where it is gotten from, this steak is usually not that tender, but don’t worry with good, and proper preparation, it can become very tender.
Flank steak is more enjoyable if marinated before cooking, boiling, frying, or grilling because it usually increases the taste of the steak. Ensure you don’t overcook them but cook them with high heat.
9. Sirloin Steak
Sirloin steak also referred to as top sirloin is another very tasty beef cut with good marbling. This steak is gotten from the sirloin section from the steer of a cow.
Sirloin steak is usually lean because the muscles where is gotten from, usually work hard. They have lots of beefy flavors when properly cooked or prepared, and they are also relatively cheap.
Sirloin steak is a tender meat that is great for grilling and frying. It’s best to cook under medium heat to avoid it being overcooked.
10. Tomahawk Steak
Tomahawk Steak is ribeye still very much attached to the bone. This steak is very large that it can feed a lot of people. The size and thickness of the meat are dependent on the bone.
You would think that it would be difficult to cook and prepare because of its size and thickness, but it’s actually very easy to cook.
11. Short Ribs
The short ribs look like ribeye steak at a glance because of how it’s been marbled. This steak is very affordable and also thick and tasty.
Although many people prefer braising this particular steak, it’s also very much enjoyable when grilled. It’s also nice with a little seasoning.
Short ribs are best prepared in a medium heat range and its advisable to slice the cut against the grain to avoid any toughness, and improve tenderness.
12. Denver steak
Denver steak has been around for about a decade, but it becoming increasingly very popular. It has lots of marbling as you can see, with nice flavor and also very soft.
Denver steak comes from the shoulder of the cow which is the chuck roll region. It is very tender and has good fat content.
Denver steak is gotten from the muscle area where there is not much exercise. It is packed with lots of beef flavor. It is best prepared or cooked on high heat.
13. Flap Steak
Flap Steak is similar to the flank and skirt steak. It comes from the bottom region of sirloin, very close to the flank.
Flap Steak has a loose texture and holds its seasoning like that of the flank and skirt steak, this would tell you that it would be perfect for marinating.
To ensure tenderness of the flap steak, it is good to prepare it by cooking or grilling it on medium heat.
14. Tri-Tip Steak
Are you looking for steak packed with lots of beefy flavor, then this particular steak is your ultimate go to. Tri-Tip Steak is gotten from the tri tip region, from the bottom of the sirloin.
Tri-Tip Steak is just as flavorful and filled with lots of marbling like the other ribeye’s, but its much more cheaper and affordable than the other ribeye steak cuts.
Tri-Tip Steak is much more tender, so you ensure not to over cook it. It is best prepared and cooked with medium- high heat range. And you get the best out of this steak, when you grill it.
15. Flat Iron Steak
Flat Iron Steak is gotten from the chuck section of the cow, which is in the lower neck and upper shoulder of the cow.
Although, Flat Iron Steak is not as popular as other steaks but its very tender and less expensive and very tasty and flavorful.
It is also referred to as the butler’s steak and best prepared on medium heat range, and also good for marinating.
Conclusions
All theses steaks on this list are all nice and enjoyable, especially when its been prepared and seasoned properly with their appropriate range.
Whatever method you want to use, either by boiling, frying, roasting, or grilling, make sure you get the best steak that suits your meal.
