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3. New York Strip (Strip Steak)
- Description: Offers a good balance of flavor and tenderness. It has a bit less fat than the ribeye but is still very flavorful.
- Cooking Method: Grilling or pan-searing works well. It develops a nice crust when cooked on high heat.
- Tip: Let it rest after cooking to ensure juiciness.
4. T-Bone / Porterhouse
- Description: These steaks offer the best of both worlds, with a section of tenderloin and a section of strip steak, separated by a T-shaped bone.
- Cooking Method: Best grilled or broiled to achieve a good sear without overcooking the tenderloin portion.
- Tip: The size and thickness can affect cooking time, so use a meat thermometer to achieve the desired doneness.
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