Many of us have trouble determining which steak is the right one for you, especially if we mostly see steak on our plate in a restaurant. This can make it seem pretty intimidating for those of us who would like to start cooking our own steaks at home. Let us take a look at some of the steaks we can buy, and the best way to prepare them.



Rib Eye - A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.

New York Strip - A tender, versatile cut that has a reasonably good level of flavor, this steak grills, or pan cooks well, but do not bother broiling it. Trim fat only after cooking to preserve the greatest amount of flavor.

Tenderloin - Steaks from the tenderloin are among the most expensive cuts available, but are lean and extremely tender, due to the limited use these muscles receive. The low fat of this steak causes many people to wrap it in bacon before cooking or sear it in butter. High in price, tenderloin is usually a choice for important occasions.

T-Bone - We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results.

Flank Steak - This long thin cup of meat is traditionally used for making London Broil. Many people like it during grilling season, as it is a good choice for large groups. This steak is more flavorful but tougher than the above steaks, and should be marinated, grilled or broiled whole, and sliced across the grain on the diagonal.

Skirt Steak - A lot like a flank steak, this is a piece of meat that can be cooked a number of different ways. Many choose a pan, but cooking steak on a grill works well here, too. Use this kind of steak in traditional fajitas and have a great Mexican or Tex-Mex themed cookout.

Top Sirloin - This popular steak is affordable, and more tender than flank and skirt steaks. It is tougher than the fanciest cuts, however, and is very lean. Pound and marinate it for cooking on the grill, or use it in kebabs.

Now that you have a better idea of the many different cuts of steak and their various cooking methods, you will be better informed the next time you are shopping for a good steak for dinner. Picking great steaks does not have to be difficult if you keep the information in this article in mind when making your decision. Once you have some experience at this, it becomes almost second nature and you will be amazed at the difference in your guest and family's reaction to the steak choice of old.