Cowboy tomahawk steak
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This page is not available You may need permission to access this page. Peer into your butcher’s case or roam the frigid aisles of Costco’s meat section, and you’ll encounter a whole world of confusing steak cuts. That doesn’t mean you should let all these admittedly confounding varieties get the best of you. We’ll, ahem, steak our reputation on it. A staple of white-tablecloth steakhouses across the country, this tender muscle does barely, if any, of the heavy lifting on the cow, resulting in a soft, buttery texture that gives way in the mere presence of a steak knife. Also Known As: filet de boeuf, tender steak, beef tenderloin, tenderloin steak. Filets are also well suited for anyone on a diet who just really needs a steak.
How to Cook it: It’s versatile enough to be cooked via whichever method you prefer, from pan-roasting to grilling. There’s no fat to compensate for overcooking, so sous vide is a safe bet if you need extra security. And while the bone might make it harder to navigate your knife and fork, gnawing on gristle and crispy fat is undoubtedly the best part of the steak-eating experience. Also Known As: cowboy steak, tomahawk steak, Spencer steak, Delmonico steak. When to Order: If you’re a carnivore who wants the best beef-eating experience possible, and has a supply of Lipitor on hand. How to Cook It: Rib eyes are equally at home over charcoal flames, in a cast-iron pan or under a screaming broiler.
The high fat content means, yes, you can get away with cooking them somewhat past medium without the meat turning into a chewy football. New York strip is a solid jack-of-all-trades. Also Known As: shell steak, Kansas City steak, sirloin steak. When to Order: This is the all-around, crowd-pleasing steak star made specifically for Goldilocks in terms of flavor, tenderness and price.
How to Cook It: Just like a rib eye, strip steaks are happy any way you cook them. Just be warned that some can run a little lean, making them less resilient to overcooking. This is the one time we suggest putting away the cast iron—meat shrinks as it cooks, meaning when seared, a porterhouse’s surface fails to make contact with the pan as the bone begins to jut out. How to Cook It: Grilling or broiling is your best bet. Just make sure the tenderloin side of the porterhouse is exposed to less heat, so it doesn’t overcook before the strip is finished. Formerly the butcher’s hidden gem, the once-humble hanger has exploded in popularity over the years.
It might not be as affordable as it used to be, but the cut, taken from the front of the cow’s belly, is still a bargain considering it’s astonishingly savory flavor and relative tenderness. Also Known As: onglet, butcher’s steak, hanging tender. How to Cook It: A loose, soft texture makes hanger steak perfect for soaking up sticky marinades and dry rubs. Long, hardworking muscle fibers make flank steak relatively tough to chew on when improperly prepared. After cooking to medium rare, be sure to slice the meat thinly against the grain. On the plus side, it’s easy to get a large number of servings from this square cut, making it perfect fodder for a summer buffet.
Also Known As: fajita meat, Philadelphia steak. How to Cook It: These steaks are naturally thin, so blistering heat is required to make sure the outside is charred before the interior becomes overcooked. 30- to 45-ounce steak, pan seared, oven roasted, and drizzled with butter, roasted garlic, and fresh thyme. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network.
