Minty Fine Meats Make Great Eats From Harlem To The Hudson, Yum!
Best Market Harlem writes, whether your reserve it for a special occasion or simply any chance you get, it is important to know what makes high-end steak “high-end”! We’re here to help you distinguish the difference between a New York strip and ribeye — filet mignon and others!
… intense cooking methods are all that is needed to char the outside for a delicious inside!
The reason why some cuts are more cherished than others boils down to where it originates on the cow. Some areas are smaller, less exercised, and more tender than others, resulting in a high demand of a special cut! All four of the steaks covered come from the same general area towards the top of the cow — the tenderloin, ribs, and short loin. These cuts do not contain a lot of connective tissue; so fast, intense cooking methods are all that is needed to char the outside for a delicious inside. Fabulous!
Tenderloin for Filet Mignon
Also known as Châteaubriand, Filet Mignon is the tenderest of all the steaks (not so hard to believe)! It is buttery and mild in flavor, tender — and arguably, the most desirable. It’s from the short loin and sirloin under the ribs. A whole tenderloin starts out wide then tapers at the other end.
Once trimmed of skin, gristle and fat the tenderloin is small and compact. It is lean, has a fine-grained texture and is often cut thicker than other steaks.
Filet mignon can be seared on the outside then finished in an oven. Yum!
New York Strip Steak
If you are looking for a good beefy flavor, go for a New York Strip steak. Otherwise known as just Strip, Manhattan, Kansas City strip, top sirloin, top loin, or the contre-filet, this cut is tender, but not as tender as tenderloins or ribeyes. Usually sold boneless, the New York Strip comes from the short loin behind the ribs. One edge has fat on it but there are no large pockets of fat and this steak has a fine-grained texture.
New York Strip steak is best cooked over high heat, so common methods are pan-searing, broiling or grilling.
The best of both worlds! T-bone or Porterhouse steak is a great mix between a super-tender, buttery tenderloin and beefy, juicy strip steak. The t-bone is a cross-section of the un-filleted short loin and can only be classified as a porterhouse if the tenderloin portion is 1.25’’ wide, otherwise it is a t-bone.
Its name references a t-shaped bone with beat on both sides of the longer portion of bone.
Cooking a t-bone steak takes care because of the 2 different kinds of steak in the cut. To do this, keep the tenderloin further away from the heat source by using a two-level fire when grilling or position it away from heating element if broiling.
Coming from the upper ribcage, ribs 6–12 — ribeyes are a prime rib / standing rib roast cut down into individual steaks. There is a lot of fat marbling and pockets throughout the meat. The middle has a different grain than the outer section with the outer section looser and fattier.
To make a super beefy, juicy and flavorful ribeye steak you will need to cook over high heat by pan searing, broiling or grilling — just stay alert for flare-ups because of the ribeyes high fat content.