Not all types of steaks are created equal: some are tender and juicy with a wonderful marbling pattern, while others are lean and require a little care (usually marinade) to achieve a moist and tender finish. We will take you through the many types of steaks sold in supermarkets. You’ll find a guide on what to look out for when buying a steak and which one to choose based on your preferred cooking method.
What to Look for When Buying Steak
No matter what kind of steak you buy, keep the following guidelines in mind:
- The meat should be bright in color and appear moist but not moist.
- Any cutting edges should be flat and not rough.
- When buying packaged meat, avoid buying packaged meat that has a broken or liquid bottom of the tray.
- The touch of the meat is firm and cold.
The Secret to Choosing a Steak
In the following sections, we’ll introduce you to the most common types of steak found in supermarkets today, including the best ways to cook each type of steak. Take a look and you’ll be a steak expert in no time.
If you’re looking for tips on buying steaks, here’s a cheat sheet of the best cuts of meat, depending on what you want:
- Tenderest Steak: If tenderness is what you’re after, then a beef tenderloin steak is the best choice.
- Best Cuts of Meat for Special Occasions: While pricey, beef tenderloin, loin, T-bone steak, and ribeye steak are some of the richest and most luxurious steaks money can buy.
- Best steaks for grilling: Many steaks are suitable for grilling, including loin, T-bone steak, tenderloin, and ribeye steak. While flank, skirt steak, and triangle steak are also suitable for grilling, for best results, it’s best to marinate them beforehand. Sirloin steak is also a good choice, but if it is grilled too much, it will dry out quickly.
Types of Sirloin Steak: Top Sirloin Steak and Triangle Steak
Sirloin steak comes from the part between the animal’s loin (very tender) and the back (the tough part of the back). While sirloin steaks are not as tender as loin steaks such as filet mignon, steak, and T-bone steak/top plate steak, they are more tender than back steaks. Sirloin steak is full of rich beef flavor and is one of the less expensive steak types. These quick-cooking steaks are also one of the best meat options when you’re in a hurry.
* Tip: Pay close attention to sirloin steaks during cooking, as they will dry out quickly if cooked too well.
- Steak Type: Top Sirloin Steak
- Best way to cook: broil, grill, pan-fry, sauté. Once cut into cubes, sirloin steak is also great for quick cooking kebabs.
- Steak Type: Tri-Pointed Steak (also known as Triangle Steak)
- Best way to cook: broil, grill, pan cook, stir-fry. Since triangle steak is leaner than most steaks, consider marinating for 2 to 3 hours to keep it moist during the grilling process. In fact, when you want to try a new marinade, triangle steak is one of the best.
Types of Steak from the Loin: Beef Tenderloin, Top Loin, and Porterhouse Steaks
If you want to eat the most tender steak, choose a steak cut from the animal’s loin. The waist is located below the spine; Because this part moves less than the rest of the animal, the loin is one of the best sources of meat cuts for juicy, tender steaks.
While these types of steaks are also among the most expensive, they’re worth the price for beef lovers! Moist tenderloins cook quickly, which means they’re one of the best meats for grilling, broiling, and pan cooking.
How to choose a tenderloin steak: Whether you choose a loin, tenderloin, or prime sloin steak, look for a steak with a well-marbled, brightly colored succulent, and a moist surface that isn’t moist.
Tip: To cook more evenly, let the steak sit at room temperature for about 30 minutes before frying.
- Steak type: Beef Tenderloin Steak (also known as filet mignon)
- Best way to cook: broil, grill, pan cook, stir-fry
- Steak Types: Top Loin Steak (also known as steak, Kansas City steak, and New York steak)
- Best way to cook: broil, grill, pan cook, stir-fry
- Steak type: Porterhouse Steak. This steak consists of a loin (strip-shaped) steak and a tenderloin, separated by a bone in the middle. Smaller top-sown steaks are known as T-bone steaks.
- Best way to cook: broil, grill, skillet-cook
A Tender Steak from the Rib: Ribeye Steak
The ribs are located below the front of the animal’s vertebrae. Ribs are one of the most popular steaks. This steak has the following characteristics: tender, juicy marbling and a rich beef flavor.
Pick a rib steak: Look for a marbled steak – this is the secret to a moist and juicy steak. This tender steak should also be brightly colored and have a moist but not moist surface.
- Steak Type: Ribeye Steak (also known as Delmonico Steak)
- Best way to cook: broil, grill, pan cook, stir-fry
Types of Steak from the Short Plate and Flank: Skirt and Flank Steaks
The dorsal plate and belly of the cow are located in the middle and lower part of the cattle. These two cuts of steak have grown in popularity in recent years: beef belly is known for its rich flavor, while beef belly is also a delicious part, although it is slightly leaner than beef belly.
- Steak type: Skirt Steak
- Best way to cook: Marinate before grilling or stir-frying. You can also stew this piece of meat.
- Steak type: Flank Steak
- Best way to cook: Marinate before grilling or stir-frying. You can also stew this piece of meat
Types of Beef Shoulder: Beef Shoulder Steak and Flat–Iron Steak
Beef shoulder is known for its tangy meaty flavor. However, some beef shoulders can be tough, and tender steaks can only be made after a long period of slow cooking. While other parts of the shoulder can be grilled, broiled, or pan-fried quickly, you may want to marinate them first for a more tender result.
How to Choose a Beef Shoulder Steak: Choose a steak based on how you intend to cook it. Common types of beef shoulder steaks include:
- Steak Type: Chuck Top Blade Steak (boneless)
- Best way to cook: Stew or cook in liquid, or tenderize it before grilling or grilling.
- Steak type: Flat-Iron Steak (also called shoulder top blade steak)
- Best way to cook: broil, grill, skillet-cook
- Steak Type: Shoulder Petite Tender (also called a mock tender)
- Best way to cook: broil, grill, skillet-cook
Types of Steak from the Round: Top and Bottom Round Steak
These steak cuts come from the animal’s rump and hind legs. Because the muscles in these areas are worked out to become firm, these steaks are leaner and less tender than most other steak cuts. While they’re delicious and affordable, they’re not our go-to for grilling! In fact, these types of steaks are usually stewed (cooked slowly in a small amount of liquid) for the most tender results.
How to choose a round steak: Be sure to pay close attention to which part of the round meat you are buying. Lower round steak and upper round steak are two different types of steak. While the upper round steak can be grilled, grilled, pan-fried, or sautéed, you need to marinate it before cooking to keep it moist. Stewing is the best way to cook a round steak.