What are the best cuts of steak besides the tenderloin?

Question

I was thinking for grilling or roasting. Just for use in simple recipes. And if you could be specific, so that I can look for them in a grocery store, that would be terrific. Thanks.

thanks for your great answers..it will be tough to choose a best one....

Answer 1

all good steaks come from the loin, The different names are a result of exactly where on the loin the steak came from and how it was fabricated.
Loin steaks are: Sirloin, T- Bone , Porterhouse- a T-Bone plus the tenderloin, Rib- Eyes . NY Strips and of course the Tenderloin.
Anything from the round-London Broil- makes lousy steaks for grilling and should either be slow roasted or braised.
The most important thing you can do is select a steak that is well marbled and at least 1.5 " thick
when you go to the market talk to the butcher , ask him to explain that beef chart on his wall to you,

Answer 2

There are two things more important than the cut: where you buy the meat and how you cook it.

Get it at Costco, Trader Joes, New Seasons...gourmet places. Free range beef tends to taste better too.

A t-bone is great on the grill. If you want a huge cheap cut, make a London Broil. They use different cuts for it, but usually it's sold with a "London Broil" sticker on it. What you do is you put it under the broiler when it's real hot. Put it on a grill or the rack, with something underneath it to catch the drippings. Five minutes on each side for medium rare. Serve sliced in thin strips, drizzled with mushroom gravy (just by a pack of it--it tastes ok), topped with mushrooms. I sweat the shrooms and throw them into the gravy once the gravy's done. It's fast and easy.

The idea behind the London Broil is this: cheaper, tougher cuts of meat with less marbled fat have to be cooked in a way that helps them retain moisture/fats. Broiling is one of the best ways to do this. It sounds like it would suck, but once you've had a good London Broil, you'll know....

Answer 3

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 4

Strip steaks are great but they are expensivce. Rib-eyes are just as good but tend to cost a little less. Porterhouse steak has a lot of flavor and also a lot of fat. Anyone of those cooked to Medium Rare on the grill will be De-lish!

Answer 5

I personally think that sirloin is the best cut but if you were to look it up on foodnetwork.com you will find plenty of facts and information on steaks, cuts, and grilling/roasting information. Specifically from a chef on the network named Alton Brown.

Answer 6

i love a hearty Grilled new york strip with a garlic parsley butter. I stay away from ribeye.

Answer 7

a ribeye and a strip are to other great cuts. my favorite is a porterhouse, which is both a strip steak and filet in one. hope it helps.

Answer 8

strip, t-bone, sirloin, ribeye, porterhouse.