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It’s hard to top a delicious steak, cooked to perfection. Whether you treat yourself to a great steakhouse dinner or make your own steak at home, you’re in for a treat. That is if you know what you’re doing.
Beef cuts come in dozens of sizes and shapes with a huge range of quality. If you don’t know the difference between a chuck and a tenderloin, you are going to be in trouble once you start cooking.
Some cuts are perfect for grilling while others should be roasted. Knowing how to treat each cut is the difference between a great steak dinner and a dried out, tough piece of meat.
To help explain different steak cuts, we have outlined some of the most popular, premium options below. At Atlas Steakhouse, we work with only the highest quality meat and our chefs have learned the best techniques for each steak cut.
When a cow is butchered, it is first broken down into primal cuts. These are large sections of meat which are further broken down into steaks. The filet mignon steak cut is taken from the larger, tenderloin primal cut. This is why sometimes filet mignon and tenderloin is used interchangeably to describe the same piece of meat.
Filet mignon is often sold boneless but can also be purchased with bone-in. It is usually the most expensive cut of meat and is also the most tender.
A great way to cook filet mignon is to first sear the cut on the outside until nice and browned. You can then finish the steak by cooking with a gentle heat in the oven.
Porterhouse is actually very similar to a t-bone steak. Both come from a cross section of the larger, primal short loin cut. They also both feature a t-shaped bone in the middle with tenderloin meat on one side and New York strip on the other.
The difference between the two cuts is actually determined by USDA regulations. A t-bone steak must have a 0.5 inch wide section of tenderloin while a porterhouse must have a full 1.25 inches.
To properly cook either a porterhouse or t-bone steak, you must consider the fact that you basically have two steaks in one cut. The tenderloin half will cook more quickly and should be placed further from the heat than the strip steak side.
Unsurprisingly, the ribeye is taken from the upper ribcage of the cow, specifically ribs 6-12. It is basically prime rib that has been cut down to become smaller cuts of steak.
Ribeye steaks are sold both boneless and bone-in. When buying bone-in, you can also opt for a tomahawk cut which is a ribeye with around 5 extra inches of rib bone attached.
In either case, the extra layer of fat on the ribeye cut means you will have a delicious fatty flavor and a juicy steak. You can opt to grill, broil, or pan sear the cut.
Buying the Perfect Piece of Meat
At Atlas Steakhouse, we offer our clients a great steakhouse experience with steaks guaranteed to be cooked to perfection. We wanted to go a step further though and help our customers create amazing steak dinners in their own homes.
That is why we now offer raw cuts of meat to our clients through our Raw Bar. Offering the same top quality, naturally aged cuts we serve in the restaurant, the Raw Bar is the perfect source for beef steaks. We even have a few lamb options as well!
For a full list of cuts available, visit our Raw Bar web page at - https://www.atlassteak.com/raw-bar/. You can also call to order directly at (646) 494-7227.