Steakhouse Hint: Difference between Strip, Rib and Tenderloin

Have you ever got confused by the menu in a steakhouse?

When we go to the steak house, the menu is usually complicated: sirloin, ribeye, filet… Oh my god! There are so many different steaks! What’s the different between each steaks?

Today, let me help you to figure it out so that you will not confuse yourself anymore!

The picture below shows different cut of beef sliced perpendicular to the muscle fibers.

There are six different types of steak: strip steaks, rib steaks, tenderloin steaks, chuck steaks, flank steaks and round steaks.

Usually, only strip steaks, rib steaks and tenderloin steaks will be served as a steak in a steakhouse. Let’s take a closer look at them.

Strip steaks                

• Also called top loin, sirloin, strip, shell, New York, Kansas City in butcher or grocery store
• Texture & Flavor: chewy with beefy flavor,
• Fat around perimeter
• Best for pan-sear, also excellent for grilled over fire

Rib steaks                

• Also called ribeye, Delmonica, Spencer
• Texture & Flavor: Fine, smooth texture and rich flavor
• Noticeable fat marbling throughout steak
• Excellent grilled over fire, pan-searing not advised as it will not properly dispose of large concentrations of fat in marbling (the fat ends up in the pan with the steak)

Tenderloin steaks                  

• Also called filet mignon, Chateaubriand, Tournedos
• Texture & Flavor: Very tender and extremely mild flavor
• Leanest steaks
• Frequently bacon-wrapped to enhance its flavor.

I hope the above explanation will help you a little about the steaks. Hope you will not get confused by the menu in a steakhouse next time!!!!