Steak is enjoyed all over the world by people with many different cultural dietary practices, but it all start with the cut. Knowing a good steak definitely requires knowing your prime rib from your porterhouse, and unless you’ve worked in the service industry you might not ever have had a chance to learn the different cuts of steak.
There’s so much we could say about steak, we’ve got to break this topic into a couple of different blogs! And, you can bet we’ll be touching on this subject well after we get through the basic introductions. For now, here’s an introduction into just a few of the different types of steak cuts you can find in steakhouses around the world:
Sliced from the rib area of the cattle, the ribeye (or rib eye) steak is most frequently associated with being served boneless, though outside of the Unites States it is interchangeably common for these rib cuts to be served with or without the bone. In the United States, a bone-in ribeye steak might be called a “cowboy ribeye” or “cowboy cut.”
A good cut of rib steak contains evident marbling which makes for a quick, juicy meal when prepared over an open flame.
Full of flavor and tender, this cut from the prime rib area is just our first stop on this exploration of the world’s different steak cuts:
Atlas-Approved Appetizer: The heavy marbling and rich flavor of the our bone-in ribeye sits well with some good veggies, so whet your palate with one of our internationally-influenced salads to balance your meal out!
A steak known by many names, the New York/Kansas City/Ambassador/striploin is a cut coming from the short loin of the animal. Coming from the longissimus, an underused muscle around in the cow’s rear mid-section, the strip is one of the more commonly found options in restaurants with any kind of steak selection.
Known perhaps most commonly in the United States as the New York strip due to its affiliation with the city, this cut can come in large portions as the short loin is a sizable area to select from. Known for falling somewhere between a ribeye and a tenderloin in the tenderness department, strip steaks can have light to moderate marbling and be sold with or without a bone.
If it comes with the bone and a piece of the tenderloin, however, the strip becomes a T-bone or porterhouse steak, depending on the size of it.
Atlas-Approved Appetizer: Need a lighter start before sinking into your prime New York strip? Try our Mushroom Gratin for an earthy warm-up to your palate.
Even the youngest steak enthusiasts are familiar with the T-bone steak, probably partially due to the fact that this cut comes with an impossible-to-miss “T-shaped” bone in it.
Actually, it’s almost
impossible to miss. An untrained eye might easily mistake a porterhouse for a T-bone, or vice versa. The essential difference is that the T-bone contains a smaller section of tenderloin. Both steaks are considered high quality, but the specification differentiating the two differ slightly in different countries.
The minutiae between these two cuts go overlooked by many, and as a result, porterhouse steaks are often mistakenly referred to as T-bone steaks in restaurants and steakhouses around the United States.
Atlas-Approved Appetizer: Served with delicious sides and in no small portion, our prime T-Bone is bound to fill you up! So, if you really can’t wait, try a bowl of our French onion soup to prime your taste buds for the steak’s naturally-aged deliciousness!
We’ve got to get back to work at Atlas Steakhouse
, getting your dinner ready whether it be steak or any of our other worldly victuals. Make sure to keep an eye out for our next blog covering entrecote, sirloin, porterhouse, and filet cuts!