Recently, I've been getting more acquainted with steak cuts. I'll always be a burger-and-fries guy, but there's something about the simplicity of a nice chunk of steak.
So far, I've tries three cuts - top sirloin, ribeye, and NY strip steak.
The top sirloin was very tough and chewy, even when cooked to medium. I think I'm gonna reserve this cut for burgers in the future. It was $2 a pound.
I read that NY strip steak was a class above the top sirloin, but they were pretty identical to me. Tough and chewy, and even the fat was like rubber. It was $3 a pound.
The ribeye was very soft, and it was easily the best tasting cut of the three. I understand that ribeye has a lot of marbling, so it's soft, but even the meat alone seemed soft on it's own. It was $4 a pound.
With all that outta the way, I decided to try out the t-bone steak tomorrow. It's $4 per pound, like the ribeye. Not sure if that's a good price, but it's supposed to be on sale, so I'll give it a shot.
My questions...
1. How does it stack up against the ribeye? 'Cause they cost the same...
2. I read that the t-bone is composed of the tenderloin and short loin. What kinda cuts are these? Are they softer than top sirloin and NY strip? I also read the NY strip is cut acquired from the short loin, so maybe it's the same thing...
3. What's the difference between tenderloin and short loin? Not so much the anatomical differences, but the texture and taste...
Thanks, as always!
So far, I've tries three cuts - top sirloin, ribeye, and NY strip steak.
The top sirloin was very tough and chewy, even when cooked to medium. I think I'm gonna reserve this cut for burgers in the future. It was $2 a pound.
I read that NY strip steak was a class above the top sirloin, but they were pretty identical to me. Tough and chewy, and even the fat was like rubber. It was $3 a pound.
The ribeye was very soft, and it was easily the best tasting cut of the three. I understand that ribeye has a lot of marbling, so it's soft, but even the meat alone seemed soft on it's own. It was $4 a pound.
With all that outta the way, I decided to try out the t-bone steak tomorrow. It's $4 per pound, like the ribeye. Not sure if that's a good price, but it's supposed to be on sale, so I'll give it a shot.
My questions...
1. How does it stack up against the ribeye? 'Cause they cost the same...
2. I read that the t-bone is composed of the tenderloin and short loin. What kinda cuts are these? Are they softer than top sirloin and NY strip? I also read the NY strip is cut acquired from the short loin, so maybe it's the same thing...
3. What's the difference between tenderloin and short loin? Not so much the anatomical differences, but the texture and taste...
Thanks, as always!