Steak 101: Buying Guide
Many popular cuts go by multiple names, which can make a trip to the butcher more than a little confusing. To the rescue? This meaty guide to three common steaks and their long list of aliases. Will the real ribeye please stand up?
Photos by Getty Images
Photos by Getty Images
New York Strip
It’s known for its beefy flavor and fairly tender texture that still holds some chew. Grill, pan-fry or broil it.
AKA: Kansas City strip, top sirloin and, when sold bone-in, shell steak
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Ribeye
The high fat content (marbling) of this cut means a juicy, rich and robust piece of meat. Grill, pan-fry or broil it.
AKA: Delmonico, Spencer and entrecôte
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Tenderloin
This cut is so tender you can skip the steak knife. It’s low in fat and mild in flavor. Pan-fry or grill it.
AKA: Filet or filet mignon, chateaubriand (from the thicker end of the loin), tournedo (from the thinner end of the loin)
