A beefsteak is a thick cut of beef—usually from high-quality muscle sections—intended for grilling, pan-searing, or broiling. It’s prized for tenderness, flavor, and juiciness.
Here are the main types you’ll encounter:
🥩 Ribeye
Cut from the rib section.
- Rich marbling → very flavorful
- Tender and juicy
- Best grilled or pan-seared
🥩 T-Bone
Named for its T-shaped bone.
- Combines strip steak on one side and tenderloin on the other
- Large, ideal for grilling
A larger version with more tenderloin is the porterhouse.
🥩 New York Strip
Also called striploin or sirloin strip.
- Firm texture
- Bold beef flavor
- Good balance of tenderness and chew
🥩 Filet Mignon
Cut from the tenderloin.
- Extremely tender
- Lean, milder flavor
- Often served thick and cooked quickly
🥩 Sirloin
From the rear back portion of the cow.
- Leaner than ribeye
- Affordable
- Good for grilling or slicing
🥩 Flank & Skirt Steak
From the abdominal muscles.
- Lean and fibrous
- Best cooked quickly and sliced against the grain
- Great for fajitas or steak salads
Cooking Tips
- Bring steak to room temperature before cooking
- Season generously with salt and pepper
- Use high heat for a good crust
- Rest 5–10 minutes after cooking
- Slice against the grain for tenderness
If you’d like, I can also explain:
- Steak doneness levels (rare to well-done)
- Best steak cuts for different budgets
- Italian-style beefsteak dishes like bistecca alla fiorentina
- Wine pairings 🍷
