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I'm A Professional Chef. Here Are The Best Ways To Prepare, Cook, And Serve Different Steak Cuts.

Cuts like the filet mignon and the New York strip can be tender and may be best served with a brown-butter sauce.Westend61/Getty Images

I'm a chef with experience picking and preparing the best cuts of meat for almost any steak dish.

Filet mignon pairs well with many flavors, but it's crucial to not overcook this cut of meat.

The tri-tip sirloin and flank steak can be great for grilling and should be cut against the grain.

The sheer number of steak options at a grocery store can be overwhelming, with a myriad of available cuts at a variety of price ranges.

When it comes to selecting a steak, it's important to remember that fat equals flavor. Some cuts have a lot of marbling, or fat, woven throughout the piece of meat. A fat cap, which is a thick outer layer on the meat, also adds flavor to different cuts.

Here's how I cook different cuts of meat for the best steak.

Filet mignon plays well with a multitude of flavors

Filet mignon is one of the most expensive cuts on the menu because it plays well with so many other flavors.

Sear this steak in oil with some salt and pepper, being careful not to cook above medium, and add any sauce you prefer.

Anything fat-forward, such as browned butter and sage, a béarnaise sauce, or a red-wine reduction with cold butter, would taste great. Wrapping the filet in bacon also adds flavor and fat.

The T-bone is two cuts in one

T-bone and porterhouse steaks can seem very similar.Liyle/Shutterstock

This cut is actually two steaks — the New York strip and the filet mignon — separated by a bone.

With the combination of the full, meaty flavor of the strip and the tender filet, I recommend cooking this cut over high heat with just salt and pepper.

Any brown butter or steak sauce would pair well and offset the flavor profile.

The Tomahawk can take longer to cook, but it's worth it

With a fat cap and at least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf.

The extra 5 inches of bone can be cleaned of excess meat and then cooked over medium-high heat.

This cut is often aged before selling and can take a bit longer to cook than its thinner counterparts, but I think the extra effort is worth it.

Flank steak is perfect for marinating

Marinating a flank steak is an easy way to add more flavor to the meat.Ryan Paszek/Shutterstock

To make a great flank steak, marinate it and do not overcook it.

Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing.

You should let your steak rest for a few minutes before slicing it against the grain. If you're cooking it in a skillet, use the marinade for a quick pan sauce.

Grill and slice the tri-tip sirloin steak against the grain

The trip-tip is cut from the bottom of the sirloin and is shaped like a triangle.

It's perfect for marinating and grilling but should be cooked to medium and sliced against the grain to be truly enjoyed.

The flat iron is very versatile

This newer cut, also known as blade steak or top blade, is found on the shoulder of a cow and is incredibly versatile.

The flat iron is one of the most tender cuts of meat because of its great marbling and also boasts a bold flavor at a lower price point than other cuts.

Treat this steak like a New York strip and cook at high heat until the outside is seared and the inside is medium-rare to medium for best results. Season with salt and pepper, or add a spice rub for a little kick.

This story was originally published on February 21, 2022, and most recently updated on February 3, 2025.

Read the original article on Business Insider

Filet Mignon With Peppercorn Sauce

Most Delicious Steak Ever As Gordon Ramsay Recommends Using One 'odd' Ingredient

Baste the steak with butter for lovely dark colour (

Image: Getty)

Cooking the perfect steak can be a challenge, whether you like it medium rare, medium or well done.

It's all too easy to undercook or overcook it, resulting in dry, unappetising slab of meat. But fear not, Gordon Ramsay has revealed his secret ingredient for cooking steak to perfection - chicken stock. This technique works well with lean cuts like filet mignon, but can be used for any cut of steak. The celebrity chef is a fan of beef tenderloin, also known as filet mignon, a cut that can easily dry out if overcooked.

To prevent this, he sears the steak to create a "flavourful crust", then adds garlic, herbs and chicken stock to the pan. The stock restores moisture lost during searing, loosens fat stuck to the pan and enhances the flavours of the garlic and herbs. As it reduces, it creates an intense sauce that boosts the flavour of the steak.

While using chicken stock may seem unusual when cooking steak, Gordon says he uses it for its "delicate natural flavour", reports the Express. Gordon Ramsay's top tip for a flavourful steak is to baste it in butter for a "really nice and brown" finish, but he advises oiling the pan first to prevent burning. He also suggests that if you're after a stronger beef flavour, swap out the butter for beef stock. And don't let that delicious combination of oil and butter go to waste save it to add extra taste to your roasted potatoes or vegetables later on.

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