Steakhouses have different types of steaks, all of which are different from each other. The fatness and tenderness of a steak are determined by several factors including the age of the beef, the part of the beef from which the steak is harvested, and the number of muscle fibers and connective tissues in that part. The fat content is responsible for the flavors and marbling. For example, a fatty steak is more flavored and marbled than a less fatty steak. In a bid to answer the question, which is the fattiest steak you can have at a steakhouse, this article is going to look at different steaks in the order of their fattiness.
- Rib Eye
This is the fattiest of all steaks, with a fat content of up to 37.6 grams. For this reason, it has the highest content of calories, going up to 466. It also has the highest content of saturated fats, going up to 15 grams. It is cut from the ribcage area, between ribs number 6 and 12. It is full of pockets of fats and marbling spread throughout the steak, while the central eye has finer grains. For this reason, it has to be cooked under high temperatures by pan searing or broiling, for the fats and marbling to cook well. These fats when cooked spread all over the steak, giving it an appealing brown color. It is the most juicy and flavorful steak at steakhouses.
- New York Strip
Just as its name suggests, the steak is rectangular. It has lots of fats and marbling at its edges, while the rest of the steak is fine-grained in texture. It is cut from the short loin, behind the ribs section of a cow, hence making it among the tenderest steaks available in steakhouses. Also known as top loin or top sirloin, New York strip is usually boneless. This is your best bet if you want a steak that is balanced between some bits of fats and beef because it has some fats and marbling. For that reason, it is very juicy, marbled and flavorful. It has a fat content of 18 grams and calorie content goes up to 360. It is also cooked under high heat by pan searing.
Just like the name suggests, the T-bone steak has a t-shaped bone on it and is cut from the cross-section of the short loin of a cow. It has a combination of two steaks in one; tenderloin is on the longer end of the steak, while the New York strip is on the shorter edge of the bone. The USDA requires that for a potter house to be classified as so, it must be 1.25” wide, while the T-bone must be .5” wide to be accepted as T-bone. The steak has lots of marbling all around its surface. Since it has two steaks in one, great caution must be observed since these two will cook at different temperatures. Try to keep the tenderloin side in lower temperatures than the strip side. The best way to cook this steak is to grill it because you otherwise risk overcooking one side, while the other will be undercooked. It has a fat content of up to 16.4 grams, while the calories go up to 346.
- Filet Mignon
Although it is the smallest steak, tenderloin is the most expensive piece of cut in steakhouses most probably because it is the tenderest and has less fat content, making it ideal for most occasions. This boneless steak is cut from the short loin and sirloin areas located below the ribs of a cow. The cut is lean and fine-grained in texture and thus flavorful and juicy when cooked. Since it is usually smaller compared to other steaks, filet mignon is usually cut the thickest. Because of its thickness, the steak should first be seared until it is browned, and then finished in the oven, otherwise, heat will not reach the inner layers and the cut will be undercooked.
Having looked at the different steaks and their fat contents, you now know which one will satisfy your taste glands. However, note that the way cook each of these steaks greatly determines the results you will have. This is because overcooking a steak erodes its fats, leaving it hard and less juicy. The best way to enjoy your favorite steak is to head to a steakhouse since the chefs have the knowledge to do it better than you can.