There is nothing that can compare to a perfectly cooked and seasoned steak. Whether you use a rub, marinade, or just keep it simple, the cut of meat is SO important. I have highlighted my favorite cuts below, and shared my all-time favorite way to cook them.
This is my all time favorite and most popular steak marinade. The citrus really helps to tenderize the meat and leaves it with an amazing flavor. I’ve recently discovered Butcher Box, which is an online meat delivery. They feature 100% grass-fed beef, free range organic chicken and heritage breed pork and send it directly to your door! I don’t eat a ton of red meat, but when I do enjoy it, I make sure it’s been raised humanely and grass fed. For this recipe I used a flank steak and marinated it for several hours. This Citrus Marinated Flank Steak is a recipe you must try on your next barbecue.
You could use this marinade on literally any cut of meat. Here’s some quick tips on which cut to choose.
The four most popular and expensive cuts are Ribeye, T-bone, Strip and Tenderloin. They’re great for cooking a delicious meal on the Big Green Egg. If you were to look at a diagram of a cow you would see that all four cuts come from a few muscles that are toward the top of the steer in the same sort of area. These areas are the ribs, tenderloin and short loin. These cuts are much more tender than other cuts of beef because they come from an area where there are a lot of connective tissues or the muscles are not exercised very much.
As these cuts are in high demand, they are naturally expensive. But this is also because these premium cuts are only make up a small percentage of the steer. When you consider their high cost, you certainly don’t want to play trial and error by purchasing all cuts and trying them out for yourself. So, let me tell you a little bit more about each one, so you can get a better idea as to which you would prefer.
Firstly, Ribeye steak is also referred to as Scotch fillet, Delmonico and Entrecote. It is from the upper ribcage and can be sold both boneless and with the bone in. Essentially, rib eye is prime rib that has been cut down into individual steaks. Ribeye is extremely juicy and flavourful due to the large amount of fat marbling throughout.
New York Strip is also known as top loin, Manhattan and top sirloin. It is from behind the ribs of the short loin and is usually sold boneless. There are no large pockets of fat on this steak; however there will be fat on one edge and marbling throughout, which adds a great flavour. This cut has a good beefy flavour and is tender.
Tenderloin comes from the sirloin and short loin, which is under the ribs. Whole tenderloin starts out wide and then tapers. Chateaubriand is the thicker end, whilst filet mignon is the smaller end. It is sold boneless and is the most expensive cut of steak. It is buttery, mild in flavour and the most tender of all the steaks.
Finally, T-bone steak is also commonly referred to as Porterhouse. You can read Porterhouse vs Tbone here for more information. It is sold with the bone in and comes from a cross section of the short loin that has not been filleted. Thus, one side of the beef is New York Strip and the other is tenderloin, with a T-shaped bone through the middle. As you essentially get two kinds of steak in one, you get the best of both worlds with this cut.
I hope you learned a little bit and I REALLY hope you try this marinade and make your own perfectly cooked and seasoned steak! Leave me a comment below with YOUR favorite marinades! Maybe I’ll make yours next and feature it here! Pin the image below to save it to your boards!
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