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Your ultimate guide to the best cut of steak

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You’re putting together tonight’s dinner menu and want to make sure you are using the best cut of steak. Where do you start? Does a higher price point mean higher quality? Is bone-in better than boneless? Below, you’ll find out how to navigate the meat counter to select the perfect cut for your evening.

As far as price point is concerned, a premium steak is usually priced higher because of the (relative) scarcity of the muscle that the steak is cut from. Take filet mignon, for example — arguably one of the most expensive cuts available. Filet mignon is cut from the smallest end of the tenderloin, one of the smallest — and most tender — muscles in the cow.

Most premium cuts come from the ribs (rib-eyes, Denver steak), short loin (New York strip, T-bone), sirloin (top sirloin) and tenderloin (filet mignon). Each muscle has a different fat profile, which affects the steak’s flavor, marbling and tenderness.

So which to choose?

Filet Mignon

best cut filet mignon

What is it known for?

If tonight’s plans include your backyard and an open flame, our first choice is the filet mignon. This boneless, lean cut has very little connective tissue and is known for its rich, buttery flavor.

How should you prepare it?

Although the filet is a thicker cut of steak, it needs to only cook a few minutes per side to reach the perfect medium-rare temperature. We recommend cooking it over direct heat (right over the flame) for just 2-3 minutes per side, then moving your filets to a cooler portion of the grill for an additional four minutes to finish cooking without the risk of overcooking. You can find detailed grilling instructions here.

When it is time to serve your filet, it is best paired with a mushroom or wine sauce.

New York Strip

best cut new york strip steak

What is it known for?

On par with filet mignon, the New York strip (also known as the Kansas City strip) is another preferred grilling steak. A favorite amongst steakhouses, this is one of the most flavorful steaks you can buy.

Cut from the short loin, this steak has a higher fat content — and more marbling — than filet mignon. The name actually stems from the act of “stripping,” a knife skill used to slice individual steaks away from a large muscle (the short loin).  

How should you prepare it?

A perfectly-grilled NY strip only needs a little salt and pepper, or you can top it with a dollop of garlic butter.

Rib-Eye

best cut of steak ribeye

What is it known for?

Alright, you’re planning a date night for two and the entire meal consists of steak and potatoes. No problem! If you need a steak that holds its own, we suggest going with a rib-eye. Rib-eyes are highly marbled, which gives the steak the majority of its flavor (Prime beef, viewed as the highest-quality grade, is known for its abundant marbling).

How should you prepare it?

A rib-eye steak comes from the same muscle as a standing rib — a.k.a. prime rib — roast. You can think of a rib-eye as a standing rib roast that has been cut into individual steaks. This juicy steak has a robust flavor and heavy marbling throughout. Typically, it’s so flavorful you won’t need to add much, if anything, to it — except perhaps a scoop of ghee or a few garlic cloves.

To make it a meal, serve it with sides that live up to the steak’s heartiness. Try potatoes and mushrooms or roasted vegetables.

Porterhouse

best cut of steak porterhouse

What is it known for?

Known as “king of the T-bones,” the porterhouse is part tenderloin, part New York strip. While there’s often quite a bit of confusion around these two steaks, the USDA requires the tenderloin portion of the T-bone be at least 1.5 inches thick to be classified as a porterhouse.

How should you prepare it?

Since you’re essentially getting two steaks in one, this steak can be tricky to cook. If possible, try splitting your heat source into a hot and cool portion to prevent overcooking the tenderloin. This works best on a gas grill, where you have more control over the heat. Light burners on one half of your grill to high heat, and the burners on the other side to low heat (or completely off). Then place your porterhouse in the center.

Tri-Tip

best cut of steak tri tip steak tip

What is it known for?

Cut from the sirloin, the tri-tip was once a rarity amongst butchers. The tri-tip comes from central California, where it was a regular item at the meat counter. However, it was relatively unheard of across the rest of the country before online ordering became more mainstream. While we love serving it as a roast, you can also cut and prepare it as individual steaks.

How should you prepare it?

The once-overlooked tri-tip is quickly gaining popularity, becoming known as one of the most underrated and delicious cuts of steak. And for the price point, you can’t beat the flavor. It’s boneless, juicy, and has excellent marbling. Simply season with a little salt, pepper, and garlic, then sear to perfection.

Bavette Steak

best cut of steak bavette

What is it known for?

Also known as the flap steak, the bavette steak comes from the sirloin — right next to the porterhouse. This was a fairly unknown steak a few years ago but has recently become a featured menu item at restaurants and bistros.

How should you prepare it?

Like a hanger or skirt steak, the bavette is a thin cut with a distinct grain. You’ll need to cook this steak hot and fast to avoid letting it dry out. Allow it to marinade the night before, then sear it to a perfect medium-rare.

Ranch Steak

best cut of steak ranch steak

What is it known for?

Cut from the shoulder muscle, a ranch steak is one of the leanest steaks you can buy. Boneless and usually trimmed of all fat, consider using a marinade to give it a nice, juicy flavor —and to prevent it from drying out.

How should you prepare it?

Steak salads are one of our go-tos when we’re craving something light, and the ranch steak makes the perfect cut.

Other Cuts for Steak Night  

While popular cuts like filet mignon, rib-eyes, and New York strips get all the glory, there truly is a perfect steak for every occasion. Different cuts provide different benefits, and selecting a lesser-known steak might cut down on cost without sacrificing flavor. You should also consider your entire menu, including wine pairings, to determine which cut should sit center stage.

Planning your next taco Tuesday? There are multiple cuts that work well for tacos or fajitas. Anything that slices thinly — such as a skirt steak or flat iron steak — will do the trick.

Hosting a huge party? The flank steak is the best cut for serving large groups of people. This large cut is typically not broken down into smaller portions, making it perfect for feeding large crowds.

Finally, there are many cuts that complement the perfect, steakhouse-worthy menu but are more appropriate to the weeknight dinner budget than a filet or porterhouse steak. A top sirloin steak is an extremely versatile cut and tastes great when grilled or seared in a cast iron skillet. Another choice is the Denver steak, which, although lesser-known, is cut from the same muscle as a rib-eye.

Selecting the Best Cut of Steak

When selecting a steak at the grocery store or when ordering at a restaurant, sourcing will always impact the quality. Regardless of cut, choose grass-fed steaks from a trusted butcher or by ordering online. The meat will have less fat than steaks coming from a grain-fed animal, as well as more omega-3s, CLA, and a higher portion of B and E vitamins.

When cooking a grass-fed steak, there are a few things to keep in mind. First, a grass-fed steak will cook 30 percent faster than a grain-fed steak of the same cut, so don’t take your eyes off your dinner! Second, a thermometer will help prevent overcooking. A medium-rare steak will reach an internal temperature of 125°F as it rests after being removed from the heat, so it’s best to stop cooking at 115°F.

The best cut of steak starts with choosing the best cut for your complete menu. If you ever need ideas, be sure to check out our recipe page.

best-cut-of-steak

london broil

London Broil: A dish that is most often grilled and has nothing to do with England

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Beef dish names can be so odd.

London broil is just another example of the beef industry’s propensity for attaching names to cuts of meat that are confusing, don’t quite fit, or, sometimes, are quite unappetizing.

The Delmonico steak, for instance, was supposedly “invented” at Delmonico’s in New York; but the exact cut of beef that was used is often debated. Steak lovers aren’t sure whether a Delmonico is boneless ribeye steak, a bone-in top loin steak, or a boneless top loin strip steak. The Denver steak was “discovered” in the last decade, and its name comes more from the work of a marketing team than to any direct connection to the Mile-High City. And don’t get me started on the contrast between the tender and tasty flat iron steak and the old, hunk of metal used for straightening clothes from which its name is derived.

But London broil might be in a class of its own when it comes to its unique (and misleading) name. The cut — or cooking method to be more precise — has no connection to the capital of England, and, these days, it is rarely broiled.

A North-American treat

The most mind-blowing part about London broil is that it is completely unheard of in, of all places, London. The name may be a bit of the same trickery used with the Denver steak.

As far as most people can gather, London broil was first cooked in Philadelphia. The history behind the name is lost to time, but the best theory for its relation to the city of London is that the name was meant to add status — and an association to a British sensibility and European economic prestige.

London broil can be both a cut of beef and a way to prepare and cook a steak.

In the late twentieth century, it would be commonplace to go to the grocery store butcher and get a “London broil,” which would be one of the more inexpensive cuts. Likely, the steak consumers of that era were getting a flank steak — which didn’t have the same popularity as it does these days as a favorite for fajitas, steak sandwiches, and other such dishes.  The proper, regal sounding name may have been meant to appeal to consumers who might have perceived the affordable steak as a way to rise above their means.

The steak was likely brought home and cooked directly under the broiler in the oven until a crispy crust formed. Maybe some salt and pepper was a part of the cooking process. It was then sliced and served.

Many remember the dish as tough or flavorless. Those unfortunate food memories are likely due to the cooking practice of broiling on high heat as well as the lack of a critical step that is used to make London broil today: The marinade.

Many reflect fondly — and still enjoy to this day — a good London broil, we’ll share some best practices below to ensure you can delight in this delicious steak as well.

You just won’t ever find the steak in the city of London because it simply does not exist there; it is purely the product of the United States.

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What exactly is London broil?

According to most accounts, those who remember getting London broil from the supermarket butcher recall it being a flank steak, or, sometimes, a thick piece of flank steak. (While it would make sense for skirt steak to be used as London broil due to its similarity to flank steak, there don’t seem to be many instances of that occurring.)

ButcherBox grass-fed “London broil” comes from one of the best cuts from the round primal of a cow; it is a great steak found in the rear leg section that doesn’t produce many good cuts of beef. According to ButcherBox Head Chef Yankel Polak, the 6-ounce cut that can be found in a monthly ButcherBox is “the most flavor of all the round steaks.”  

You may also discover that various beef cuts such as the top round, the bottom round, sirloin steak tip, chuck shoulder, or chuck steak is also labeled as “London broil.”

The main reason for this is that London broil is most often a cooking method that involves marinating a less tender cut, pan-broiling or grilling the steak and then slicing it — across the grain — into thin slices.

What many people love about London broil is its flavor. And while previous generations may have skipped a key step, it is the marinating of the beef that explains its popularity.

Whether a flank steak or round steak, when marinated right, it is a great dish. There is no best way to marinate a London broil, but combinations of soy sauce, garlic, olive oil, balsamic vinegar, mushroom sauce, red wine, rosemary, and other spices work best for the marinade.

The marinade can also be poured over the steak after cooking for added flavor. Chef Yankel thinks London broil is best served with a thick steak sauce or and easy-to-make au jus.

Don’t forget to CUT AGAINST THE GRAIN. If you don’t follow this essential step, you can quickly turn what would have been a tender steak into a tough cut — because you didn’t break the steak’s connective tissue — that is not easy to eat.

How to cook a London broil

As the name implies, a London broil is supposed to be oven-broiled in a shallow pan. Broiling has long been the traditional method of preparation.

However, these days, London broil is more likely to be grilled on an open flame over high heat than thrown into the oven. The reason? It may be that people feel they have more control over the doneness of their steaks when cooking on a grill.

The current popularity of grilling over an open flame rather than under a broiler may have to do with remembrances of eating a dried out, flavorless steak in the past. When cooked right, you can get a melt-in-your-mouth London broil cooked in the oven. It requires a diligent eye on cooking time and a great marinade.

If cooking on a grill, Chef Yankel suggests preheating until the surface of the grill is extremely hot. Right before putting the steak that has already gone through the marinating process on the open flame, he suggests quickly rubbing an olive oil-soaked cloth over it.

For a medium-rare London broil, Chef Yankel says to cook the room temperature steak on the hottest part of the grill for 3 minutes per side, rotating the steak on the grates 90 degrees each minute and a half. This process will give the steak a nice sear.  (You can also get a great sear by using Chef Yankel’s pan-frying method as well.)

Then put the steak on the cooler section of the grill and let it cook for four more minutes on each side. Use a meat thermometer to make sure that the thickest part of the steak reaches 120° F. Another key step is to make sure the steak rests for between six to ten minutes so that it cooks evenly and the flavorful juices are distributed throughout.

Again, make sure to cut against the grain when slicing. And enjoy!

If you are a ButcherBox member, Chef Yankel will be sharing one of his favorite London broil recipes in future boxes and on the member recipe page. If you aren’t already getting healthy grass-fed beef and other delicious thoughtfully-sourced meats delivered to your door each month, sign up here.

 

braised beef braising meat

How to braise beef and why it’s one of the best cooking methods

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Whenever I come across braised short ribs on a restaurant menu, I have a hard time passing up the delectable dish. Just thinking about it, I can taste the melt-in-your-mouth, flavorful meat. In all my short rib adventures, I’ve never stopped to wonder how chefs create such divine creations.

The secret, I discovered comes down to braising.

A cooking method mixing high dry heat, low moist heat, and time

Braising is a two-step cooking method that uses both high-heat for a short period and low-heat for a longer period of time. First, it involves browning meat in olive oil, butter, ghee, or some other fat — on high heat — usually by sauteing in a pan. Second, the meat is cooked in a covered dish, in the juices left from the browning and often also with an added liquid such as stock, water, etc.

The second, slow-cooking step is done in a tightly covered pot, like a dutch oven, or, often, in a slow-cooker. This process is also sometimes referred to as “pot roasting.”

Slow-cooking — and, well, the use of a slow-cooker or Crock Pot — helps to add flavor and tenderizes tougher cuts of beef and other meats.

According to The Kitchen Encyclopedia, published in 1911, “Braising is a method much used in France, and is a cross between boiling and baking.” The word itself derives from the French word brasier, which is a form of braise, meaning “live coals.” A brasier or brazier, in French and English, is also another name for a receptacle to burn coal or charcoal. Dutch ovens can also be called brasiers. The origin of the term braising seems to come from a French word for a method using both dry heat and moist heat.

Why braise?

Braising can be done with any meat but is most often done with tough cuts of meat, because tender cuts usually don’t need additional tenderizing or flavor.

Cuts that traditionally have less flavor — say a chuck roast, shoulder steak, chuck pot roast, pork butt, or beef chuck arm — are the best cuts to use and may need richer braising liquids. The best way to add great flavor is with beef broth or chicken stock, as well as spices like rosemary, bay leaves, and other fresh herbs. Moreover, braising done in the style of a pot roast can include aromatic vegetables — carrots, onions, and more — for additional flavor.

How to braise meat

The first step of braising takes about ten minutes, but achieving truly fall-apart-tender meat takes many hours of cooking time. Our in-house ButcherBox Chef Yankel Polak recommends seasoning the meat with salt and black pepper, then searing your meat until you get a nice brown crust. When cooking pork, he likes to use apple cider as a braising liquid that can also help scraping the browned bits of meat left from searing. Chef Yankel also recommends adding tomato paste to your braising liquid for texture and taste. For added flavor and simplicity, he also advises using the same pot to sear and cook, covering the dish after the flavorful liquid and browned meat have simmered.

A long, slow cook is crucial for breaking down the proteins and tenderizing the meat. You’ll need to cook for at least an hour and a half to two hours (depending on the size of your cut of meat) in the oven set to 300 degrees. Cooking on low heat allows the meat to cook slowly as the braising liquid evaporates. It is this process that makes dishes like pulled pork, carnitas, and roasts fork-tender.

Whether cooking pork in the slow cooker or keeping a watchful eye on a roast spending a day in a Dutch oven, meat braising in its juices and spiced-up flavor can turn a simple cut of beef or pork into a truly amazing dish.

You can find some of Chef Yankel’s favorite recipes to braise beef, chicken, or pork here, or watch the video below for more braising techniques.

If you want more from Chef Yankel, check out his recommendations for the best red wine to pair with braised beef and other dishes. 

Our monthly ButcherBox comes often comes with cuts like pork butt and grass-fed beef roasts that are perfect for braising. You can also get these cuts in a custom ButcherBox. If you’re not a member already, you can sign up here.