Cow
There are many different types of steaks that are commonly served at restaurants. Some of the most common types of steaks are:
Tenderloin steak (also known as filet mignon): This is a cut of steak that comes from the narrow end of the tenderloin, which is a muscle that runs along the spine of the cow. Tenderloin steak is known for its tenderness and delicate flavor, and is often considered to be the most desirable cut of steak.
Ribeye steak (also known as prime rib): This is a cut of steak that comes from the rib area of the cow, and is known for its rich flavor and marbling (the distribution of fat within the meat). Ribeye steak is often considered to be one of the most flavorful and succulent cuts of steak.
T-bone steak: This is a steak that contains a T-shaped bone with a strip steak on one side and a filet mignon on the other. T-bone steak is known for its combination of tenderness and flavor, and is a popular choice at steakhouses and restaurants.
Porterhouse steak: This is a steak that is similar to the T-bone steak, but is larger and contains a larger portion of the tenderloin. Porterhouse steak is known for its tenderness and flavor, and is often considered to be the ultimate steak for steak lovers.
Sirloin steak: This is a cut of steak that comes from the sirloin area of the cow, and is known for its balance of flavor and tenderness. Sirloin steak is a versatile cut of steak that can be cooked in a variety of ways, and is often a more affordable option compared to other cuts of steak.
New York strip steak (also known as a Kansas City strip steak) is a cut of steak that comes from the short loin area of the cow. It is known for its rich flavor and tenderness, and is often considered to be one of the top cuts of steak. New York strip steak is typically cooked on high heat to sear the outside and create a flavorful crust, and is often served with a variety of accompaniments, such as sautéed mushrooms or onions.
Hanger steak: This is a cut of steak that comes from the “hanger” muscle near the diaphragm of the cow. Hanger steak is known for its rich, beefy flavor and tenderness, and is often considered to be a lesser-known but highly prized cut of steak.
Flatiron steak (also known as a top blade steak): This is a cut of steak that comes from the shoulder area of the cow, and is known for its tenderness and flavor. Flatiron steak is often considered to be a less expensive alternative to other cuts of steak, and is typically cooked over high heat to create a flavorful crust.
Skirt steak: This is a cut of steak that comes from the diaphragm area of the cow, and is known for its rich, beefy flavor and chewiness. Skirt steak is often used in Mexican and South American cuisine, and is typically cooked over high heat to create a flavorful crust.
Flank steak: This is a cut of steak that comes from the abdominal muscles of the cow, and is known for its leanness and toughness. Flank steak is often used in dishes like fajitas or stir-fries, and is typically cooked over high heat to create a flavorful crust. It is also often marinated to help tenderize the meat.
Tri-tip steak: This is a cut of steak that comes from the bottom sirloin area of the cow, and is known for its leanness and tenderness. Tri-tip steak is often used in Santa Maria-style barbecue, and is typically cooked over high heat to create a flavorful crust.
London broil: This is a cut of steak that comes from the top round area of the cow, and is known for its leanness and toughness. London broil is often marinated to help tenderize the meat, and is typically cooked over high heat to create a flavorful crust.
Chuck steak: This is a cut of steak that comes from the shoulder area of the cow, and is known for its rich, beefy flavor and toughness. Chuck steak is often used in slow-cooking methods, such as braising or stewing, to help tenderize the meat.
Rump steak: This is a cut of steak that comes from the round area of the cow, and is known for its leanness and toughness. Rump steak is often used in dishes like Swiss steak or beef stroganoff, and is typically cooked over high heat to create a flavorful crust.
Top sirloin steak: This is a cut of steak that comes from the upper portion of the sirloin area of the cow, and is known for its balance of flavor and tenderness. Top sirloin steak is often considered to be a more affordable alternative to other cuts of steak, and is typically cooked over high heat to create a flavorful crust
The term “well done” refers to the level of doneness of a steak, which is a measure of how cooked the steak is. The level of doneness is typically determined by the internal temperature of the steak, and can range from rare (cool and red in the center) to well done (fully cooked and no longer pink in the center). The differences between the different levels of doneness are as follows:
Rare: A rare steak is cooked to an internal temperature of 120-130 degrees Fahrenheit, and is cool and red in the center. A rare steak will be firm to the touch, but will still have some give when you press on it.
Medium rare: A medium rare steak is cooked to an internal temperature of 130-140 degrees Fahrenheit, and is warm and pink in the center. A medium rare steak will be slightly firmer to the touch, but will still have some give when you press on it.
Medium: A medium steak is cooked to an internal temperature of 140-150 degrees Fahrenheit, and is warm and slightly pink in the center. A medium steak will be firmer to the touch, and will have some resistance when you press on it.
Medium well: A medium well steak is cooked to an internal temperature of 150-160 degrees Fahrenheit, and is warm and lightly pink in the center. A medium well steak will be firm to the touch, and will have some resistance when you press on it.
Well done: A well done steak is cooked to an internal temperature of 160-170 degrees Fahrenheit, and is fully cooked and no longer pink in the center. A well done steak will be very firm to the touch, and will have little to no resistance when you press on it.
The level of doneness that is best for a particular steak depends on personal preference and the type of steak being cooked. For example, some people prefer their steaks to be cooked rare or medium rare, as these levels of doneness will retain more of the steak’s natural juices and flavor. Other people may prefer their steaks to be cooked to a higher level of doneness, such as medium well or well done.