Here’s your guide to the most well-known types of steak, along broil thin ribeye steak the best way to cook each cut. It’s one of the most expensive cuts of beef because the muscle doesn’t get much work, and it’s so tender you could cut through it with a fork.
How to Cook It: The steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out. Simply dress the filet up with salt, pepper and any herbs you like. Then, cook it in a cast-iron skillet until it reaches a rare or medium-rare temperature. Learn more about how to cook steak in a cast-iron skillet. It’s cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it’s also slightly chewier.
When shopping, look for ribeyes with good marbling and a nice fat cap on the top. How to Cook It: You won’t need to marinate this steak because of its fat content, and we like using a simple salt-and-pepper rub that doesn’t cover up the beefy flavor. Cook ribeye over dry heat—like a grill or a cast-iron pan—until it reaches your desired temperature. Try this recipe for peppered ribeye steaks that enhances the steak’s natural flavor without covering it up. It has less fat than a ribeye but more flavor than a tenderloin and is almost always sold as a boneless steak. How to Cook It: Prepare a strip steak the same way you would a ribeye: seasoned with salt or a dry rub, and cooked over dry heat like in this cast-iron skillet steak recipe.
These steaks taste best in the medium-rare to medium range. Learn how to cook a medium-rare steak. How to Cook It: Because the sirloin doesn’t have much fat or intermuscular marbling, you’ll want to take care not to overcook it. Any temperature over medium will taste dry. These steaks taste fantastic when dressed up with a dry rub in recipes like zippy sirloin steak. It’s usually a top round steak cut from the hindquarters of the beef, but you might want to double-check with the butcher because sometimes flank steak is sold under this name.
How to Cook It: It’s best to marinate these steaks with an acidic ingredient to help break down the tough muscle fibers. Then, flash-sear them in a hot pan or on the grill. Overcooked London broil can be tough and chewy, so we recommend keeping the steak in the medium-rare to medium range. Then, cut the steak against the grain after resting. These steaks are also a great choice for homemade beef jerky. They’re cut from the short loin and are always sold on the bone. The major difference between a T-bone and a porterhouse is that the latter is generally cut from the back of the loin, and it contains a larger portion of filet mignon.
How to Cook It: Cook these steaks over dry heat as you would a strip loin, using a meat thermometer if you need to make sure the thick steak cooks through. After it rests, cut the meat from the bone in two pieces, slicing each one perpendicular to the bone. Then, replace the slices around the bone so it looks like a whole steak for presentation purposes. Its thickness depends on the thickness of the bone, but they’re generally in the neighborhood of two inches thick. They also weigh enough to feed several people!
How to Cook It: They look intimidating, but you just need to know how to cook a thick steak to pull it off. It’s best to sear a tomahawk steak in a cast-iron pan or over the hot side of the grill. Then, finish cooking them in the oven or on the indirect heat side of the grill. It’s a very tough cut with a lot of connective tissue, but it turns out juicy and tender if cooked correctly. You can find both inside and outside skirt steaks, and most butchers take care of trimming off the thick, outer membranes before selling them. How to Cook It: It’s best to marinate a skirt steak in an acidic marinade like the one in this grilled skirt steak with red peppers and onions recipe for at least 30 minutes before cooking it.