Filed under: Dining
Steaks for One or Two
Filet Mignon: Butter soft, boneless and best served rare to medium-rare, this tenderloin steak is considered a delicacy. From the short loin, these exceptionally tender steaks are ideal for the high-heat sear of the grill because they are best served between rare and medium in doneness for best flavor. While filet mignon is famous for its tenderness, it lacks the deep meaty flavor and richness of the rib eye and strip steak. Consider topping the steak with a dab of butter after grilling.
New York Strip: Another meaty, big-flavored grilling classic, the New York Strip is cut from the tender short loin of the cow. Less marbled than a rib eye, but with a thick band of fat around the edge, the strip steak sears beautifully using direct heat over hot coals.
Porterhouse: The Porterhouse, like its little brother, the T-Bone, is a highly prized, and highly priced, cut. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet, cut from the tenderloin. These steaks come from the extra-tender "short loin" of the cow, which is located on the steer's middle-back. The meat is highly marbled and usually quite tender. They are excellent for grilling or quickly seared over hot coals and finished slowly over indirect heat. Marinating and seasoning can vary, but just sprinkling salt and pepper on it prior to putting it on the grill can also suffice.
Rib Eye: Arguably the champion of the grill, the rib eye steak is tender, flavorful and marbled with fat. The rib eye - named as such because it is the center cut of the rib section of the cow - are extremely flavorful but benefit from a good marinade. These can come bone-in or bone-out, or with a giant bone sticking out also called a "Tomahawk." Choose the bone-in rib eye to ensure a juicy, complex flavor. Most steak lovers prefer their meat served rare to medium-rare; this cut can even stand up to extra cooking time and still be richly flavored.