What kind steak

Did you know you could grill short ribs? Yep, this cut of beef is not just for braising. You can buy short ribs cut thick or thin. How to cook it: After seasoning with salt and pepper, grill short ribs over hot but not blazing heat, aiming for medium-rare doneness.

Slice against the grain to avoid toughness. Flap steak comes from the bottom of the sirloin, close to the flank. How to cook it: Grill flap steak over high heat to medium and slice it thinly against the grain to keep it tender. Flank steak is a lot like skirt steak but with a few key differences. It cooks up slightly more tender than skirt steak , but it has a similar mild flavor and takes well to marinating. How to cook it: Whether pan-searing or grilling, cook flank steak over high temperatures to no more than medium doneness or it will be chewy.

Slice it think against the grain to maximize its tender texture. This super flavorful cut of beef is cut from the tri-tip roast, found at the bottom sirloin of the cow. How to cook it: Tri-tips were destined for the grill.

Use high heat and take care not to cook it past medium for the best texture and flavor. If you want it more done than that, try marinating it for a few hours beforehand.

These steaks are lean and moderately tough, but are well-suited for marinating. How to cook it: Rump steaks are best when marinated for at least four to five hours before cooking.

Sear the steak in a cast-iron skillet over high heat just to medium, then let it rest for 10 to 15 minutes before slicing against the grain. There are a few types of sirloin cuts, but the top sirloin is the most tender. Stay in the rare-to-medium range to avoid a dry steak. Cook it on the grill or pan-sear it, and dress it with a rub or herbs for extra flavor. A tomahawk steak is nothing more than a ribeye steak with the bone still attached.

How to cook it: You can cook a tomahawk steak like you would a ribeye, over high heat on the grill or in a large skillet. If needed, you can always finish it in the oven after searing. How to cook it: The Denver steak does well with very high heat, so cook it on a very hot grill, broil it or pan-sear it. Cut across the grain for extra tenderness.

OK, technically, cube steaks are just top sirloin or top round steaks that have been flattened and pounded with a meat tenderizer. How to cook it: Make cube steaks into chicken fried steak, which is breaded, fried and served with gravy.

This Will Be the Amazon Coat of Does Hand Sanitizer Work? We Ask Hamptons Chicago San Francisco. Connect With Us. Do you have to shell out big bucks to get a decent steak? Hint: not necessarily. Serious carnivores usually have a special fondness for t-bone steaks.

You are essentially getting two different steaks in one cut. The tenderloin side cooks quite a bit faster, so it can help to cook with indirect heat or to position the steak so that the strip side is closer to the heat. Porterhouse steaks are simply larger cuts. In fact, to classify as a porterhouse, the USDA requires that the steaks be cut to a thickness of at least 1. Many porterhouse devotees swear by a simple method of cooking in a cast-iron pan to get a great sear, then moving it off of the direct heat to finish.

For the ultimate juicy, beefy flavor, a ribeye is a great choice. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat. Flank steak should be marinated for more flavor and is best when grilled over high heat. We recommend serving it medium-rare.

Similar to the flank steak, this cut also comes from the abdominal muscles. It's less tender than flank, but similar in flavor. Often used in tacos or fajitas, skirt steaks benefit from a marinade much like flank and hanger steaks, and cook well over the grill or in quick stir-fry recipes. Your classic, can-never-go-wrong cut. From the top part of the short loin, just behind the ribs, this cut is almost always sold boneless and has a solid ratio of marbling. It's so tender and flavorful that it doesn't need a marinade.

It's typically an expensive cut, but slightly cheaper than a ribeye. NY strips cook well on the grill, on the stove, or in the oven. Also know as the T-bone, this is an epic—and huge! It's comprised of both the NY strip and the tenderloin, and has a solid amount of filet mignon.

You can also find this steak sold as butler's steak or oyster blade. It's a super affordable cut that's surprisingly tender and flavorful for it's budget price point. The flat iron is cut from the chuck section or the shoulder and is a slightly newer cut of steak.

Flat iron steaks are great grilled. While a marinade isn't totally necessary, we recommend one. Possibly our most used cut here at Delish. Unsurprisingly, it's cut from the sirloin section and is another affordable cut of steak.

The sirloin is nicely tender—if not cooked past medium. After that, this cut tends to get tough. Sirloins can be grilled or seared for quick stir fries, like this beef and broccoli.