The most popular sort of cuisine on the planet is steak. The cuts of beef from the cow are referred to by the various types of steak. The center of the animal, where there is less muscle, produces the most tender cuts of meat. The flavor and nutritional profile of each sort of steak are impacted by the amount of fat in the beef cut.
Steak varieties are packed with nutrients, despite the fact that there is a lot of debate over the health risks of eating too much red meat. You’ll learn about the most popular types of steak and how to prepare them in this article. In addition, you’ll learn about the nutritional benefits of various beef cuts. You’ll learn how to choose the finest and thinnest steak cut at the conclusion of the article.
Types of Steak (With Pictures and Names) – Including Their Nutrition Facts
Now, let’s take a look at the different steak cuts available. You’ll find out about the nutritional benefits and tenderness of each beef steak cut in this table of beef steaks.
Filet Mignon (Tenderloin)
Filet mignon, or tenderloin, is one of the most delicate cuts of meat available. On either side of the backbone, this cut of meat comes from the cow’s midsection. Filet mignon is the most desirable and costly beef cut because it is the leanest kind of steak. One of the least fatty steaks is the tenderloin.
There are 217 calories, roughly 10 grams of fat, and 30 grams of protein in a 100-gram portion of filet mignon. This serving of tenderloin has 3 grams of iron, or 17% of your recommended daily intake (RDI). Tenderloin steak contains a lot of zinc, selenium, and phosphorus.
There might be additional calories and fat depending on the cut of beef and its fat content. A 100-gram tenderloin, for example, has 324 calories and 24 grams of fat after being trimmed to 1/8 inch. Lean tenderloin has a mild flavor and is not as delicious as other kinds of steak due to its low-fat content. Some people like the raw steak dish steak tartare. This is a finely chopped tenderloin prepared with different spices rather than a chunk of beef. A raw egg yolk is often used to accompany steak tartare.
Ribeye Steak
Since it has fat marbling throughout the steak, ribeye (rib eye) beef is one of the most flavorful kinds of steaks. It is one of the most tender steaks, despite not being as delicate as filet mignon. The ribeye cut of beef comes from the cow’s rib section. Fat runs through the meat cut, as well as some muscle tissue.
For every 100 g of beef, ribeye steaks have 303 calories. This steak dish contains 23.5 grams of fat and 22 grams of protein. As a result, a whole ribeye steak (281 g) might contain up to 66 g of fat. Ribeye steaks are one of the best kinds of steaks to grill or cook because of their high fat content. Even if the meat is cooked a little too much, it does not dry out and remain tender.
Sirloin Steak (Strip Steak)
Strip steak, sometimes known as sirloin steak or contre-filet, is one of the most popular cuts of meat available. New York Strip steak, Top Loin steak, and Kansas City steak are all terms used to describe this cut of meat. The top portion of the cow’s flank is used to make strip steak cuts.
This steak comes in at the top of the list of tender steaks because it is cut from a portion of the cow that does not work hard. The steak has a wonderful flavor due to the light fat marbling across it. A variant of beef known as the T-bone includes a sirloin cut. There are top and bottom sirloin steaks, depending on the cut used.
Sirloin cooked steak has 313 calories and 21 grams of fat in each 100 gram serving. Sirloin offers vitamin B12, iron, zinc, and other nutrients in the same way as all sorts of steak cuts. Strip steaks (sirloin steaks) are simple to pan-fry, grill, or bake because of their high fat content. They’re one of the most popular steak types because they’re so tender and tasty.
Tri-Tip (Bottom Sirloin)
The tri-tip cut of meat is a common beef selection in the United States, and its name alludes to the triangular form of the cuts. The tri-tip steak is a relatively tender cut of meat and is a better option of meat due to its lower fat level. Bottom sirloin, for example, has just 179 calories and 7 grams of fat per 100 grams. Yet, in comparison to other cuts of beef, this one delivers more protein.
T-Bone Steak
T-bone steak is a huge portion of meat that consists of two types of meat in one – tenderloin and strip (sirloin) steak. T-bone steak is one of the most expensive steaks you can buy because it is a rather large sort of steak. The T-shaped bone that separates the two cuts of meat is where this steak gets its name.
Since it comprises sirloin and tenderloin kinds of beef, the T-bone steak has relatively little levels of fat. T-bone contains 11 grams of fat in a 100 gram serving. A standard grilled T-bone, on the other hand, has around 40 g of fat and 781 calories because this is always a big cut of meat due to the bone size. T-bone steaks come in a variety of styles, including Porterhouse. The porterhouse contains more of the tenderloin than the T-bone, which is why they are different.
Flank Steak
Flank steak is a thin slice of beef that doesn’t rank highly on the list of tender beef cuts when compared to other varieties of steak. The abdominal part of the cow is where the flank steak comes from. There are more muscle fibers in sirloin and ribeye, which makes them less tender than sirloin or ribeye. Because it is closer to the leg muscles and gets a lot of use, it has more muscle fibers.
Flank steak has a low fat content, with just 8 g fat per 100 g of meat. This is reflected in its nutritional profile. Flank steak is a relatively healthy option of meat with 27 g of protein and 194 calories. Because flank steak gets tough and overcooked when it’s served medium rare, it’s the best option.
Skirt Steak
Skirt steak is one of the nicest steaks available, and it’s a type of long flat steak. Skirt steaks are less tender than flank steaks, as they have been sliced in the same manner. Skirt steaks come from the front belly’s underside and are pieces of meat. Skirt steaks have a higher fat content than flank cuts of beef, with 12 g of fat per 100 g.
Skirt steak is a high-quality source of dietary protein, iron, and certain B-group vitamins, as with all different cuts of meat. Marinating skirt steaks before braising, grilling, or pan-frying them is the best idea because of their toughness. When cooking fajitas or Chinese stir-fry, skirt steaks are a fantastic option.
Round (Topside)
Topside is a tough cut of meat from the cow’s upper back legs that is commonly served as a round steak. When grilled or pan-fried, this sort of steak doesn’t cook well. Cooking round steak in a stew or braising is the best method. This cut of meat is a healthy option since it has nutritional benefits. Just 7 g of fat and 182 calories are in a 100 g serving of lean topside (round steak). In addition, round steak contains significant levels of zinc, potassium, phosphorus, and iron.
Sear the piece of meat on both sides in a big pan to cook round (topside) meat steak until it becomes tender. The steak should be removed at this point. Next, pour in approximately 2 cups of stock followed by your chosen veggies, then scrape the caramelized remnants from the pan’s bottom. Simmer the topside meat for 60 minutes on low heat until it is cooked through.
Tomahawk
The way it looks like a meat cleaver or tomahawk gives it its name: Tomahawk steak. A ribeye steak with the bone attached is what a tender beef cut is. The thickness of tomahawk steaks differs from that of a ribeye steak. Tomahawk cuts of steaks can be up to 5 cm thick due to the fact that they are served on the bone.
This corresponds to the fact that a single steak might weigh as much as 1 kg! Grilling a tomahawk steak outdoors is one of the best methods to cook it. sliced after it has been cooked and served to your guests, the thick ribeye-type of steak is delicious.
Chuck Eye Steak
Chuck eye steaks are a tender beef cut that comes from the same location as ribeye steaks, and they are similar to them in taste. Chuck eye is a high-fat meat (similar to rib eye) that is simple to prepare because of its high fat content. Chuck eye cuts are less expensive than ribeye, but they have a similar flavor.
This is one of the advantages of using them. Despite the fact that a chuck eye is a low-cost, tasty, and succulent cut of meat, it isn’t one of the best for you.
Every 100 grams of beef steak, for example, contains 20 grams of fat. It’s important to note that chuck eye steak and “chuck” steak have the same calories per 100 g (11). Chuck steak is a classification for cuts of meat that are tough, not very tender, and need a long, slow cooking process to soften them.
How to Choose the Best Type of Steak
When picking the proper cut of meat, there are a few things to consider. First, it’s helpful to identify which cut of meat is appropriate for your needs by knowing the names of various kinds. Tenderloin (and, the most costly, ribeye steak) are some of the most delicious varieties of meat.
Of course, ensure that the steak has been hung for a while before you buy it to make sure you get a tender piece. Planning how to cook the steak is another factor to consider. Steak that has been aged for 10-14 days develops more delicate cuts with a better flavor. Pan-frying or grilling prime cuts of beef such as T-bone steaks, sirloin, filet mignon, and ribeye steak are ideal. Steak that is less tender, such as skirt steak, flank steak, or round steak, benefits from braising.
How to Cook the Perfect Steak
The kinds with a medium to high-fat level that originate from the cow’s center part are the finest choices for grilling. The finest types of steak for grilling or pan-frying are generally regarded as sirloin and ribeye steaks. Beef filet should be served rare to medium rare, while tender cuts of beef are best served medium-rare.
When it comes to cooking steak, the longer you do so, the more tough it gets. The meat should be at room temperature, and the pan or skillet should be exceptionally hot when cooking the finest steak. To cook your steak to rare, medium-rare, or medium, season it and cook on high heat for the indicated amount of time. Before serving, steaks should be left to rest for 5-10 minutes.
The possibility of toxins and carcinogens forming while cooking meat at high temperatures is a major worry. According to some research, eating processed meats at high temperatures may lead to certain cancers. Toxins are prevented from forming when you marinate steak before grilling or pan-frying. According to one research, rosemary marinade may help reduce the formation of harmful compounds during cooking. It’s important to keep in mind that when steak is eaten in moderation, it may be a good source of valuable nutrients.
If you consume too much red meat or choose fatty types of steak, steak might be harmful to your health. Processed red meat (e.g., frankfurters) may also be implicated. Cuts of meat are worse for you than sausages. There are no processing steps for beef steak cuts. As a result, there is no proof that eating a mouthwatering lean steak once or twice each week raises your heart disease risk.
Is Steak Healthy?
Is it beneficial to eat a steak? is one of the most prevalent queries about red meat. When eaten in moderation, steak is a very nutritious food. Red meat is a important source of protein and essential nutrients, especially different types of beef steak. Iron, vitamin B12, and zinc are all found in red-type of meat. These nutrients aid in the health of nerve and red blood cells.
As a result, a nutritious diet may include selecting lean steaks or healthy portions of beef. Moderate consumption of lean red meat, according to scientists, has no adverse effect on your cardiovascular disease risk when part of a well-balanced diet.