The filet comes from the tenderloin section of the steer. Hailing from an area called the “tenderloin” you’d be correct in assuming it’s very tender. Filet will be the most tender and least fatty of all the steak offerings. Though this doesn’t translate into superior flavor.
The size of a filet is usually between 6 to 8 oz. Except for the Chateaubriand, which is usually just a larger section of tenderloin cut into a portion for two. So combined with being relatively lean and a small portion, this is often the choice of the more calorie conscious steak eaters. Though its lack of fat is what decreases the flavor and moisture of this cut.
Since the tenderloin is so lean and lacking an overpowering flavor, you’ll often see the option of bacon-wrapped or bleu cheese crumbles/sauce to be added as an addition to your filet, along with various other butters or sauces.. Feel free to experiment.
It should also be added that, by weight, filet will usually be the most expensive cut of steak you can order off a menu.
Strip Steak, New York strip
The strip steak comes from the short loin area and is another tender cut of beef. There will be higher fat content than that of filet, and it tends to have a very beefy flavor. The robust flavor is what usually attracts most people to this steak, but the expense is second only to the filet.
Why is it called New York strip? The Delmonico family and restaurant(located in NYC) first popularized the fine dining steak with this very cut. Thus says Google, thus it is written.
T-bone, Porterhouse
When their powers combine, the filet and strip become a T-bone. Connected by a T shaped bone, the filet on one side and the strip on the other, the T-Bone offers the best of both worlds. You get the tenderness of the filet and the beefy flavor of the strip.
Since the tenderloin runs through the short loin, you’re essentially getting these two steaks in their bone-on form. And since you’re basically eating two steaks, I hope you have room for all that food. On top of that, two steaks are generally more expensive than one.
Still not enough for you?
Well as you travel down the tenderloin, the filet will increase in size. As the steaks get bigger, a Porterhouse is born. There is no concrete science to figuring out how big a filet on a T-bone has to be for it to get the designation of “Porterhouse” but all you have to know is that you’re going to be facing a rather large and expensive foe. How large? Usually 20+ oz.
Ribeye, Cowboy Ribeye
The ribeye will contain multiple muscles that form the rib section of the steer. You might think this would be a tougher cut of meat, but it is one of the most tender(second only to the filet) due to it’s fat content. The veins of fat running through the steak keep it juicy during cooking and impart an intensely beefy flavor to the steak, making it a favorite among steak eaters.
A Cowboy Ribeye is simply a ribeye with a rib bone left attached to the steak. It almost looks like a giant lamb chop. Some people prefer bones in their meat, it imparts flavor, but can change the cooking time and accuracy of doneness. Others prefer boneless simply for less fuss(same with T-bone vs. eating the cuts separately). Entirely up to the individual.
Prime Rib, Standing Rib Roast
The prime rib comes from the same section as the ribeye, but differs in how it is prepared. While steaks are pretty much all grilled, the prime rib is slow roasted to doneness and often served with a thin gravy for extra flavor.
A whole section of rib is slow roasted and then cut into steaks as ordered. The flavor is just as beefy as a ribeye, but more delicate due to the slow cooking method vs. rapid, intense heat providing the usual sear.
Price will also rise slightly from an average ribeye steak, due to the more intensive preparation.
Sirloin
A sirloin comes from the same general area as the tenderloin, yet is closer to the hip of the steer, so it will have slightly higher fat and tissue content. This will yield one of the cheapest, yet most flavorful cuts available on pretty much any menu.
This is the steak that will most often be the recipient of a marinade, glaze or additional flavor component. Not because it lacks any flavor, but often because the inexpensive cut provides the opportunity for rebranding and creating new flavors without masking the delicate, natural flavors of the more expensive cuts.
These are the most common types of steaks you’ll run into on a restaurant menu. Though there are others, we probably won’t run into any of them. If we do, we’ll be sure to document and add to this section.
Do what now?
Now that you’ve hopefully decided on a steak to try. The server then asks, “How would you like that cooked?” Decision time.
Here are your options: Rare, Medium Rare, Medium, Medium Well, and Well Done.
Each covers about a 5 to 10 degree range of the internal temperature of the beef from about 125 for rare to 160+ for well done. You can debate temperatures all day, but most people find an aversion to the color of the meat or the juiciness(Is it still bleeding?). As the temperature rises, the meat will also become firmer until it is completely cooked through.
Rare - Rare will be soft, with a cold center, and just seared on the outside to start the cooking. The internal appearance will pretty much look like it just came home from the market. The most expensive of the expensive cuts, usually a high quality filet will be barely seared, if at all, for the purpose of enjoying the true flavor of the beef.
Medium Rare - This range has the most widespread regard as the perfect balance between having been cooked enough to heat up the steak, but not to the point where its true flavor is changed and moisture erased. As rare will be cold or cool, medium rare will be warm, but not quite pink in color. It will also retain a good portion of the cut’s natural tenderness and still be soft to the touch with little firmness.
Medium - Advancing further down the line, medium will still be pink internally, but relatively firm and warmer compared to medium rare. Though it will still have some juiciness and hold some natural flavor, this doneness holds a lot of favor for those too afraid to tackle a steak not cooked enough for their liking.
Medium Well - Slowly cooking out all the redness of the steak, medium well will have a small sliver of pink running through the steak. Otherwise is will be cooked thoroughly and have good firmness and a drier interior.
Well Done - Could also be referred to as “Burnt to a crisp.” With a seared and singed exterior, no trace of internal color, and firm to the touch with no give. This is the choice of those who like burnt things. Don’t laugh, some people prefer it that way. Like with anything in life, you’re free to make your own choices. Here is an article chronicling the well done steak in America.
Now with all that said and done, all you have to do is wait for the steak and enjoy at your leisure.
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