A Butcher's Guide To Cuts Of Steak
The first question to ask yourself before picking out the perfect steak is, “what kind of meal do I want to make tonight?” Maybe it’s fajitas for the big game. Or it’s to impress the in-laws with a great steak dinner. Whether it’s a ribeye, strip, flat iron, skirt, or porterhouse, the opportunities are endless when it comes to steak.
With all steaks, marbling or small streaks of fat in the steaks will produce a more tender and flavorful steak. In general, the color of the meat should always be bright red with a creamy white fat.
Here are the top cuts of steak that I sell at my meat market.
One of the richest and beefiest cuts. It has a good amount of internal fat, which makes this steak one of the juiciest cuts out there. That’s why this is my personal favorite.
New York Strip
A leaner cut than ribeye, but still very tender. Has a good beefy flavor as well.
Very lean and tender. It comes from the chuck (shoulder), which usually makes this a tougher cut. This is great for recipes like stir-fry, stroganoff, etc.
The outer skirt has tons of flavor. One of my favorite uses for the skirt is in fajitas. Just make sure you slice across the grain!
You get the best of both worlds; it’s a strip and filet in one. Get the bone-in for more flavor, a thick porterhouse is a great steak to share.
When picking out a steak, the marbling or small streaks of fat will produce a more flavorful steak. Before grilling, be sure to let your meat get to room temperature. Finally, season it with olive oil, salt, and pepper and let your Weber grill do the rest.
Happy steak grilling!