{"id":18488,"date":"2019-01-16T12:00:04","date_gmt":"2019-01-16T19:00:04","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=18488"},"modified":"2019-01-16T12:00:04","modified_gmt":"2019-01-16T19:00:04","slug":"how-to-pick-the-best-cuts-of-steak%ef%bb%bf","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/how-to-pick-the-best-cuts-of-steak%ef%bb%bf","title":{"rendered":"How to Pick the Best Cuts of Steak\ufeff"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"515\"  height=\"480\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-18489 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 515px) 100vw, 515px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/beef-2.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110115\/beef-2.jpg 515w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110115\/beef-2-300x280.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110115\/beef-2-380x354.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/01\/20110115\/beef-2-80x75.jpg 80w\" ><\/figure>\n\n\n<p>When it comes to buying beef, one may think the higher price tag means a better cut. That\u2019s not always the case. Each person most likely has a preference, so knowing the distinctive factors to each cut are key to picking the right steak for you. Since January is National Meat Month, let\u2019s dive into the most popular cuts, where they come from, what they taste like and how to cook them. <\/p>\n\n\n<p><strong>T-Bone and Porterhouse<\/strong><\/p>\n\n\n<p>Meat lovers\nget two steaks in one with these cuts. Containing a tenderloin and strip steak\non either side of the bone, these cuts both come from the short loin and are\nvery similar in composition. The main difference between the T-bone and porterhouse\nis that the porterhouse filet tends to be larger. To grill up these cuts, sear\nover high heat, then finish cooking with indirect heat. Since the tenderloin\ncontains more fat, it will cook faster than the strip side, so keep the\ntenderloin the away from the direct heat. Porterhouses are thicker, requiring\nmore time on the grill.<\/p>\n\n\n<p><strong>Top Sirloin<\/strong><\/p>\n\n\n<p>This cut\nproduces the rich flavors that can\u2019t be found in other sections of beef. It\ncomes from under the tenderloin portion of the animal, and while the cut might\nnot be as tender as others, the top sirloin offers the beef taste without a\nlarge amount of fat. Cooking it on the grill helps to release its best flavors.\nDue to little fat in the top sirloin, a rare to medium-rare finish yields the\nright balance of tenderness and taste. <\/p>\n\n\n<p><strong>Strip<\/strong><\/p>\n\n\n<p>Kansas City?\nNew York? The strip steak is a popular cut and rightfully so, as it\u2019s well\nknown for tenderness, flavor and large size. Coming from the short loin behind\nthe rib area, the strip can come bone-in or boneless. Cook this cut up in the\noven, pan or on the grill. This is a simple cut to grill if you are looking to\nstart working on your skills. After searing each side over high heat, allow the\nstrip to cook indirectly to your preference. <\/p>\n\n\n<p><strong>Rib Eye<\/strong><\/p>\n\n\n<p>Rib eye cuts\nare equally flavorful and tender. Coming from the rib area, the balance of meat\nand fat creates a delicious combination. It can come bone-in or boneless and is\nrelatively cheaper in price than other selections. Grilling the rib eye is\nideal, since it can still remain juicy after the high heat and the smoky flavor\ncomplements it. Sear each side for one to two minutes, then cook over low to\nmedium heat until you reach your ideal style. <\/p>\n\n\n<p><strong>Filet Mignon<\/strong><\/p>\n\n\n<p>It\u2019s the classic cut most gravitate towards. The filet mignon is a portion of the tenderloin, and due to it coming from the area closest to the ribs, the cut is very tender. As a thicker cut of steak, it requires the most time out of other cuts to cook. It is commonly the most expensive cut of steak, but it\u2019s hard to complain when it cooks so beautifully. For the best finish, sear both sides on the grill for three to four minutes, then cook in the oven at 425 degrees for about five minutes.  <em>&#8211;By Executive Chef Robert Nixon of Toscana\u2019s Restaurant &amp; Lounge at <a href=\"https:\/\/www.robson.com\/communities\/pebblecreek\/\">PebbleCreek, a Robson Resort Community<\/a><\/em><a href=\"https:\/\/www.robson.com\/communities\/pebblecreek\/\"> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Since January is National Meat Month, let\u2019s dive into the most popular cuts, where they come from, what they taste like and how to cook them. \n","protected":false},"author":5,"featured_media":18489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[4971,9311,10285,14817,14820],"class_list":{"0":"post-18488","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-featured","9":"tag-national-meat-month","10":"tag-pebblecreek","11":"tag-tips-for-buying-beef","12":"tag-tips-for-buying-steak","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Pick the Best Cuts of Steak\ufeff<\/title>\n<meta name=\"description\" content=\"Since January is National Meat Month, 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