Dear Texpert,
I’ve been a steak lover ever since I grew teeth, but I’m ashamed to say I’ve never really understood the differences between all the different cuts of beef. Could you help me out?
Sincerely,
Clueless in MacCorkle
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Dear Clueless,
No need to be ashamed. I get this question a lot. At Texas Steakhouse, we grill four different cuts of beef: the sirloin, the ribeye, the New York Strip and the filet mignon.
Even though we prepare every cut over the same red-hot mesquite fire, they all have a distinct texture, tenderness and flavor. Here’s a rundown of the different types of beef cuts we serve and the characteristics of each:
Center-Cut Sirloin
Lean, well-flavored and moderately tender, the center-cut sirloin is a very versatile, high quality cut. It’s ideal for grilling and it plays a starring role in our Iron Skillets and Black & Blue Sirloin Salad. If you’re looking for great flavor with a satisfying texture, the center-cut sirloin is hard to beat.
Ribeye
The ribeye is one of the most tender cuts of beef. Generously marbled and very juicy, it’s also the most flavorful. This steak is fantastic as-is, but its loose grain makes it especially good for seasoning. Our Marshal Dillon Ribeye, seasoned in a spicy citrus marinade, is a personal favorite.
New York Strip
Very lean, tender and particularly flavorful, the New York Strip is a great, fast-grilling cut with a fine grain and sturdy texture. Also known as the Kansas City Strip, when you look at a T-Bone or a Porterhouse, the New York Strip is on the long side of the cut. For that classic beefy flavor, it doesn’t get much better.
Filet Mignon
The most tender cut of all, the filet mignon is very lean with a buttery texture and subtle flavor. It’s usually cut from larger T-Bones or Porterhouse steaks where it’s found opposite the New York Strip. It comes from a small muscle that does little work, which explains its superior tenderness.
I hope this answers your question. Once you understand the qualities and characteristics of the various cuts of beef, you can enjoy them even more. Until we meet again…
See you in Texas!
Doug Sanderson, Resident Texpert
Texas Steakhouse
We have tp realize taht the quality of the beef has a lot to do with the flavor and tenderness of the meat. The feeding of the beef and the age of the beef have a considedrable amount of quality to do with tha beef.
The gradig sysstem has changed in the last 50 yeats should you care to go back that far. The best steak I hae ever eaten was in The Golden Oz Syeakin Kansas City Mosouri in 1954.
I was part of the mgmt. team at the Harrisonburg, Va. store in the mid 90″s. It was a great experience. Enjoyed the enviroment, wait staff, clientel, and of course the food.
I always wonder who is running TSS, since I’m sure Mr. Winston has gone on to the great steakhouse in the sky.