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Few things compare to the taste that a caramelized steak with a tender center can offer. Served alongside freshly whipped mashed potatoes and seasonal vegetables, the right steak is the perfect meal for special occasions. However, many wonder what the differences are between popular steak cuts they find on the steakhouse menu. Here are some popular types of steak explained. 

Understanding Steak Cuts

1. New York Strip

Typically served boneless, the New York Strip steak is cut from the short loin section of the cow. One of the hallmarks of New York Strip steaks is their intense marbling, creating a rich, deep flavor. They’re usually rectangular with tapered sides and have a fine-grained texture. New York Strip steaks are tender enough to be grilled.

2. Tenderloin

steakhouseThe tenderloin is a muscle that runs from the cow's ribs and terminates near the rear. Like chicken tenderloins, this muscle is not heavily used, which results in an exceptionally tender portion of meat. However, since it is such a small percentage of the cow’s meat, tenderloin is the most expensive steak cut.

Also called filet mignon or chateaubriand in steakhouses, tenderloin is so tender that some chefs tie it with baker’s twine before grilling or sauteeing to keep them. They can be eaten with only a fork in some cases. Tenderloins are round and typically cut to be two to three inches tall, like a small cylinder. 

3. T-Bone

On the steakhouse menu, it may also be called the porterhouse or date steak. T-Bone Steaks contain a tenderloin on one side of a T-shaped bone and a New York Strip on the other side. Tenderloins are juicy, buttery steaks, and the fact that they are served with the bone helps to keep the meat tender and imparts more beef flavor. 

4. Ribeye

Also called a scotch filet or Delmonico steak, the ribeye is cut from the upper ribcage. Ribeye steaks are typically between ¾  to 1 ½ inches thick, and have a deeply juicy, beefy flavor. Ribeyes are tender enough to be cooked over high heat, and many chefs enjoy searing them in a cast-iron pan to create the perfect level of caramelization. 

5. Skirt Steak

Made from the diaphragm muscles of the cow, skirt steak is wide and flat with visible connective tissue that needs to be removed before grilling or stir-frying. Skirt steak is typically marinated with soy sauce or spicy sauces before cooking and works well in steak tacos. 

 

If you are craving a juicy, delicious steak, turn to Gondola Pizza House in Crossville, TN. In addition to offering from-scratch pizzas and tasty Greek cuisine, this steakhouse also offers a variety of juicy, prime steaks that are made to delight your senses. Since 1973, this family-owned restaurant has been specializing in Greek and Italian food, making it possible for everyone in your family to find something delicious to enjoy. Explore their menu online or give the restaurant a call at (931) 484-7647.

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