Steak is a quintessential part of the carnivores’ diet, and for good reason. The sizzle of a perfectly seared steak on the grill, the aroma wafting through the air, and the first succulent bite into that tender, juicy meat is an experience that carnivores hold dear. But did you know that not all steaks are created equal? Different cuts offer distinct flavors, textures, fat content, and cooking methods, making the world of steak a deliciously diverse one. In this blog post, I’ll take you on a flavorful journey through some of the most popular cuts of steak that make the carnivore journey tastier.
Ribeye
The ribeye steak is a classic favorite among steak enthusiasts. This cut is known for its high marbling, which makes it incredibly flavorful and tender. The marbling is the small, white streaks of fat running through the meat, and it melts when cooked, adding to the steak’s richness. Ribeye is best cooked on the grill or in a cast-iron skillet, and its fatty content ensures that it remains juicy and delicious.
New York Strip
If you’re looking for a balance between lean meat and marbling, the New York strip, also known as the strip steak or sirloin steak, is an excellent choice. It’s characterized by its firm texture and a strip of fat along the edge, which imparts a lovely flavor when grilled or pan-seared. The New York strip is a versatile cut, making it a popular choice for steak lovers.
Filet Mignon
Filet mignon is often regarded as the most tender steak cut. It’s lean and has minimal marbling, which results in a milder flavor but an incredibly soft texture. This cut is often wrapped in bacon to add some fat and flavor before being cooked. Due to its tenderness, filet mignon is a favorite among those who prefer a less fatty steak.
T-Bone and Porterhouse
The T-bone and Porterhouse steaks are similar cuts with a T-shaped bone in the center, dividing them into two distinct sections: the tenderloin and the strip. The tenderloin is the smaller, more tender portion, while the strip offers a bolder flavor. These steaks are like two-in-one, perfect for those who want to savor both worlds.
Flank Steak
Flank steak is a thin, lean cut that’s full of flavor. It’s an excellent choice for marinating and grilling. While it may not be as tender as some other cuts, proper preparation and slicing against the grain can result in a mouthwatering, juicy steak.
Sirloin
The sirloin steak is another popular choice, known for its balance of flavor and tenderness. It’s a versatile cut, suitable for grilling, broiling, or pan-searing. Sirloin is often more affordable than some of the premium cuts, making it a favorite for everyday meals.
Final Thoughts on Steak
Exploring the different cuts of steak can be a delightful culinary journey. Each cut has its unique characteristics, offering a diverse range of flavors, textures, and cooking techniques to suit your preferences. Whether you prefer the richness of a ribeye, the tenderness of a filet mignon, or the versatility of a sirloin, there’s a steak cut for everyone. Be advised though, when starting the carnivore diet, you will be tempted to try the cheaper cuts of beef. Let me tell you from experience, unless you are going to slow cook them in the crockpot, there is no real way to make them edible. See my journey and the early days to read through my experience with cheap cuts of beef.
Feel free to join me on the forums to discuss my journey, your journey or and questions you may have.