While the taste of a steak is relative from one person to the other, juiciness and tenderness is what steakhouses have to offer. Juiciness and tenderness rely on different factors such as the age of the animal from which the steak is harvested, the part of the animal and how the steak is cooked. In addition, fat content of the animal from which the steak is cut also determines the amount of juice and tenderness of the steak. Five main types of steaks are offered by steakhouses. This article looks at the steak with the most flavor between these five.
- Rib Eye Steak
This is the type of steak that is found in the rib areas of a cow. It is found in between the ribs and for this reason; it can contain a bone in which case it is usually referred to as rib steak. Thanks to its lots of marbling and some bits of fats, rib eye is very flavorful and juicy. It is also tender and can make a very tasty steak if grilled properly under low temperatures since it can overcook due its tenderness. Amongst most of the steaks in a steakhouse, rib eye is a little inexpensive. All these factors put into consideration make rib eye among the most flavorful steaks.
- New York Strip
This type of steak comes from the short loin of animal that is right behind the ribs. New York Strip is still among the best steaks since it is full of marbling and is full flavored. In addition, it is also tender, which makes it popular among most diners. It can come with or without a bone. In many parts of the world, it is known as club strip but in the United States and Canada, it is usually referred to as New York strip.
- T -Bone Steak
This type of steak comes from the short loin, near the stomach. T-bone steak contains two steaks in one – the shorter side of the steak is a tenderloin and New York strip on the other. At the center of the two types of steaks is t-shaped bone, hence the name T-bone steak. This is the most expensive among all other types of steaks. This is because it has two steaks in one.
The shorter side of the steak, tenderloin, is full of flavor because of the high content of fat. It is therefore easier to cook than the side, New York strip, which has less fat. That being said, it is advisable that you sear the cut in high temperatures then grill it over lower temperatures. After this, your palate will be salivating because it is tender, juicy and full of flavor.
- Tenderloin Steak
This type of steak is the most tender cut available in steakhouses, and this makes it one of the most popular cuts in that it is flavorful and juicy. It is cut in the tender part of a cow, called tenderloin, which starts at the rib area but near the rear, as you approach the legs. It is sometimes called filet mignon and is cooked by grilling, most probably because it is thicker, which makes it perfect for this way of cooking.
- Porterhouse Steak
This one resembles T-bone steak in almost every way; it has tenderloin on one side, and New York strip on the other. The only difference between these two steaks is that porterhouse has a longer tenderloin that is less tender than that of T-bone. This is most probably because it is cut toward the rear side of an animal from which it is being harvested, towards the legs, which contains more muscles. Remember that the more muscle fibers a steak has, the less tender it is and vice versa. In addition, this one is a little thicker than T-bone and this makes it more juicer and savory. It is advisable that you sear it over high temperatures and then finish the cooking by grilling it over low temperatures.
The two main determinants for flavor and tenderness of a steak are simply closeness to the muscle areas and the amount of fats in the cut. Muscle fibers make the cut a little tender since they are harder. This means that steaks cut from areas that have more muscles are a bit tougher than their counterparts from tender areas. Fats give a steak its juices and flavors, and this may explain the difference between steaks from fats rich parts.