There are many criteria that should be considering while choosing your steak cut; one of them is the origin of the steak (e.g. Brazilian beef, Australian beef, or the so called "Local" beef here in UAE). Again, choosing a steak of a certain origin is subject to personal taste.
The type of steak cut is the main contributor to achieve a satisfactory experience wen grilling steak at home. Depending on the amount of fat and the way it is distributed, the steak cut will have a varying tenderness and special flavor. There are four common types of steak cut in any steakhouse menu.
Tenderloin
Often referred as "Filet mignon", it is the most expansive cut of steak, for its mild taste and least amount of fat included. It is my favorite choice.
New York Strip
Often referred as "top sirloin". This cut is less tender compared to tenderloin, with some fat marbling throughout, giving it a good beefy flavor.
T-Bone
I consider it as the best choice for hardcore "Carnivore". It is sold with a T-shaped bone in, with meat on both sides. This cut has generous fat marbling throughout, making it super-tender and juicy, with beefy taste.
Ribeye
Often referred as "Entrecôte". This cut is basically a prime rib cut down into individual steaks. It has lots of fat marbling the meat and large pockets of fat interspersed throughout, making it extra juicy with flavorful beefy taste.
The type of steak cut is the main contributor to achieve a satisfactory experience wen grilling steak at home. Depending on the amount of fat and the way it is distributed, the steak cut will have a varying tenderness and special flavor. There are four common types of steak cut in any steakhouse menu.
Tenderloin
Often referred as "Filet mignon", it is the most expansive cut of steak, for its mild taste and least amount of fat included. It is my favorite choice.
New York Strip
Often referred as "top sirloin". This cut is less tender compared to tenderloin, with some fat marbling throughout, giving it a good beefy flavor.
T-Bone
I consider it as the best choice for hardcore "Carnivore". It is sold with a T-shaped bone in, with meat on both sides. This cut has generous fat marbling throughout, making it super-tender and juicy, with beefy taste.
Ribeye
Often referred as "Entrecôte". This cut is basically a prime rib cut down into individual steaks. It has lots of fat marbling the meat and large pockets of fat interspersed throughout, making it extra juicy with flavorful beefy taste.
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