This is the classic American steakhouse steak that features both a porterhouse and a beef eye fillet, separated by a bone.
A T-bone steak is just like a porterhouse except the piece of beef fillet steak is not as big because this steak is cut from a little farther forwards on the animal.
The flat iron steak is nestled into a tender area of the shoulder, so it’s an exception to the rule that shoulder steaks are always tough. Plus it’s cheap.
Pricey and velvety soft, beef fillet steaks make a nice splurge for special guests, though it’s really the tenderness that you are buying.
This incredibly tender and succulent steak includes an actual rib, which adds even more flavour.
A porterhouse steak is a relatively lean cut of beef with a firmer texture than a rib-eye or fillet steak, but the flavour is great.
A rib-eye steak’s abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences imaginable.
You can quickly recognise this steak by its flat oval shape and its long, clearly defined grain. Minimise the chewy effect of the grain by slicing across it.
Each animal has only one skirt steak, weighing in at about 900 g. The beef flavour is enormous, but a tendon runs down the centre of each one and should be removed before grilling.
Like the flank steak, the coarsely grained skirt steak is cut from the chest area of the animal, so ’chewiness’ is an issue but the taste is outstanding.
This flat, firmly grained steak brings kebabs quickly to mind because it’s so easy to cut into solid cubes.
A beef tri-tip is taken from the bottom of the rump. It’s not so much a steak as it is a thin roast, but you can grill it as if it were a thick steak. Just don’t overcook it.
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