Steak 101: How to Decipher Different Cuts of Meat - Rachael Ray Every Day

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?
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grilled steak tongs
new york strip steak

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

ribeye steak

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 

tenderloin steak

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) 

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