You take your time to research about the best places to buy steak in town; you go and buy yourself a good steak. You take more time to study your most favorite recipe. You prepare it with some good seasonings but when you sit down at your table to enjoy your meat, you find out that it does not taste as per your expectations. At this moment, you are asking yourself, where did I go wrong? To your surprise, the difference could be in how you cut your steak. Different cuts of a steak have distinct flavors. This article looks at how the cut of steak affects taste.
How the Cut of Steak Affects Taste
A piece of steak from the muscle-rich parts of an animal is full of fibers running from one direction to the other. How you cut this piece of steak will determine how it will taste, regardless of the temperatures at which you cook it or the type of seasonings you use during your cooking. Before you cut your steak, observe it first to identify what direction the muscle fibers are running.
Cutting the steak against the grain means cutting it perpendicular to the direction of the muscle fiber, while cutting along the grain means cutting it in the direction of the muscle fiber. While the two pieces of steak are cooked at the same temperatures and added the same type of seasonings, they will taste the same when put in the mouth. However, the difference will manifest when you start chewing them. The piece that was cut along the grain will be hard to chew and will not be juicy for long. The piece that was cut against the grain will be juicy for some time and will be tender for chewing.
Different Cuts of Steak
This is a type of steak that is cut from the short loin of a cow, the area below the rib cage. It is does not have any bone and its muscles do not have as many connective tissues, thus making it the most tender steak available from a cow. When coupled together with some mushrooms, you can expect a mouth-watering flavor. Many chefs prefer to sear the outer part of the steak on a grill then finish the cooking in an oven.
- T bone
This type of steak is among the best steaks since it offers a flavor of two worlds, hence considered the most fundamental part of a cow. It is found at the rear of the short loin area. It has a T-shaped bone, with tenderloin on the long side of the bone, and the New York strip on the other. All these together form what is seen as T-shape, hence its name. When coupled with the right seasonings and cooked the right way, this steak makes one of the best flavors available in restaurants.
- New York Strip
This is the most common type of steak that you are likely to find in many restaurants. It is cut from the short loin of a cow. It comes from the side of the short loin that is not often used, hence its tenderness, but not as tender as tenderloin. It is also cut from the shorter side of the bone that makes T-bone steak. It has some bits of fats on one side, which upon cooking, makes the steak very flavorful and juicy. The cooked fat and tenderness give it its delicious flavor and the juice.
- Rib Eye
This type of cut comes from cutting between rib six all the way to rib twelve. Contrary to many people, when a rib eye comes with a bone, it is known as a bone eye, and the one that does not have a bone is the one known as the rib steak. The center of this steak has fine textured granules with marbling and pockets of fats on the surface. These properties make it have a strong beef flavor.
Having known how to cut your steak or the type of steak to buy for a given flavor, and how each type of cut affects the flavor, it is now upon you to research on how to prepare each type of cut and what seasonings to use and to what extent. The temperatures and the amount of time you cook your steak will also determine on how your steak will taste. You can inquire this information from the steakhouse where you buy your steak cuts, or you could still go to enjoy the cuts at your most favorite steak house.