When you’re choosing a quality meat, the main ingredient you want to look out for is fat content. You may have heard the term “marbeling.” Well, this is typically a server’s nice way of saying that there is fat trickled throughout the steak. Now, it might scare you to hear that but in all honesty fat is what allows the steak to maintain a juicy texture. It also keeps the meat fibers from tightening up while it’s cooking – leading to a dry and flavorless steak. Fat is what gives the steak a “melt in your mouth” texture, which is often why restaurants will soak their steaks in butter prior to cooking it.
Above is the Ranch Steak dinner offered at Yosemite Ranch
Filet Mignon: This steak differentiates itself from others through its small size. However, this particular cut is considered the most delicious of all. It comes from a cut called the tenderloin. The filet is only slightly marbeled, so it is one of the leaner steaks that retains flavor and tenderness.
The New York Strip: This particular cut comes from the strip loin – hence its name “strip.” This steak is known to have a good amount of marbeling cut with a border of fat along one side. This steak is considered the best one to grill.
T-bone or porterhouse: This steak always confuses people because they don’t know if they’re getting a filet or a New York strip as most menus say they’re getting both. Here’s the deal: There is a bone in the steak that looks like a “T.” On one side of the bone is the filet mignon while on the other is the New York strip. So, in essence it’s like getting two steaks for the price of one.
Ribeye: This steak is extremely flavorful. The reason is because of its intense amounts of marbeling running through the center of the steak. When this steak is cooked as a roast, one would have prime rib.
Top Sirloin: This is sometimes referred to as a London Broil on other menus. This meat tends to retain full flavor, but it tends to lose its tenderness during the cooking process.
Examples of good steaks:
T-Bone
New York Strip
Rib Steak
Filet Mignon
