A good steak always starts with a good cut. You’ve already gotten acquainted with a few beef cuts for sure. But do you know the difference between the entrecôte and a rib-eye? And how does the rib-eye become a tomahawk?
Most classic beef cuts are taken from the back, between the shoulder at the front and the leg at the rear. But it’s not just the back that offers delicious steak cuts: the neck, shoulder and rump are also great when it comes to a good steak.
Steak cuts – such as the strip steak, T-bone or flank steak have their origin in the steak culture of the USA. A home game for us at Char-Broil – as America’s oldest grill brand, juicy steaks on hot grills are our speciality! We present to you the different beef cuts and their preparation methods when working with the gas grill, charcoal grill or smoker. Let’s barbecue!
The 10 most popular beef cuts
T-Bone Steak / Porterhouse SteakThe T-bone steak packs a real punch: it comes several centimetres thick and weighs more than a kilo! It’s cut from the upper back section and owes its name to the characteristic piece of bone. Together with the porterhouse steak, it’s one of the absolute classics in the American steak scene. The porterhouse has a considerably larger fillet portion, which makes it the more desirable of the two steaks.
Everything you need to know about the T-bone steak and porterhouse steak
Rib-Eye / Entrecôte / Tomahawk SteakThe rib-eye or entrecôte respectively is cut from the rib in the front section of the upper back. Known as the “rib-eye”, the American cut is taken from the high rib area. The French cut Entrecôte (“entre = between” and “côte = rib”) is taken from the intermediate rib. Both cuts are particularly juicy and flavoursome thanks to their fine, marbled structure. Just leave the big rib bone attached to the meat when cutting – and the rib-eye is transformed into a tomahawk!
Everything on the Rib-Eye / Entrecôte / Tomahawk Steak
FiletWhat could be tastier than a tender fillet of beef? At the top of its game, this steak, which is taken from the tenderloin muscle, is an absolute classic among beef cuts. The fillet is characterised by its lean appearance, so that hardly any marbling is visible in the meat. You can recognise a high-quality fillet if its colour is a deep, dark red when you buy it. You can fry it, eat it raw or cook it at a low temperature.
Everything you need to know about the fillet of beef
Flank SteakIn the US, it’s already gained cult appreciation, but it remains an insider’s tip in Europe – the flank steak, also called the “bavette”. It’s cut from the lower belly section and consists of a long, flat muscle with long fibres. It’s rather lean and chewy, but for this very reason, it wins over new fans in droves thanks to its firm bite and robust flavour. A flank steak should always be cut across the grain. For very thin flank steaks, it is sufficient to sear the steak on the grill for roughly three minutes on both sides. Give it a try, the flank steak is a real asset among the steak cuts!
Everything you need to know about the flank Steak
Beef BrisketThe brisket consists of two different muscle strands – the much smaller “flat”, which sits on top, and the “point”. To render this tough muscle meat more tender to the bite, it must be cooked at low temperatures in the smoker. Preparation can take up to ten hours. Beef brisket is considered the supreme discipline among BBQ dishes. But don’t be put off: A little courage and patience will be rewarded with a juicy perfection from the smoker!
Everything you need to know about the beef brisket
Flat IronThe “flat iron” owes its peculiar name to its shape: It’s thin and reminiscent of an old-fashioned iron. This distinctive steak cut comes from the shoulder section and enjoys very strong marbling. And although the muscles in the shoulder are put to heavy use, there is also some particularly tender meat hidden there. But because it’s sliced so thinly, it is easy to prepare: Preheat the grill to a really high heat, sear on both sides over direct heat – done!
Everything you need to know about the flat iron
Beef RibsIn Europe, the classic spare ribs from pork are still more familiar. But beef ribs boast even more intense flavour! The meat from the upper rib had long been used just as soup meat. To make the ribs tender and crispy, they should be cooked low and slow – preferably in a smoker. Alternatively, they can also be prepared in a gas grill or charcoal grill. By adding liquid, you prevent the ribs from drying out.
Everything on crispy beef ribs
RoastbeefThe strip steak (or sirloin) is one of the most famous steak cuts in the world. It’s cut from the upper rear section of the back and contains particularly juicy and firm-to-the-bite meat. Its wide, continuous fat rand is a classic feature. Whether on the grill or using sous-vide, a low-temperature cooking method or reverse sear – you can prepare the perfect strip steak in many different ways.
Everything you need to know about roastbeef
Hanging TenderOne of the most exciting beef cuts is the onglet, which also goes by the name of hanger steak. With ferrous and mineral notes on the palate, as well as a fine liver note. The diaphragm’s supporting muscle is located in the abdomen. It’s classed as offal, but consists of pure muscle meat and coarse fibres. You can sear it on both sides, as well as braise it or fry it briefly. Add some mushrooms, cabbage or nuts as a garnish – what a dream!
Everything you need to know about onglet
Dry AgingNot really a classic cut – but it’s hard to imagine beef without it! Dry ageing renders the meat more tender and aromatic, as well as easier to digest. The technique of dry-hanging meat after slaughtering the animal has been around for centuries. Today, you can speed up the process with the help of a sterile ripening cabinet. The water inside the meat evaporates and the flavour becomes more intense.
Alles zum dry aging
All the beef cuts at a glance
- Beef Brisket
- Beef Ribs (Spare Ribs and Short Ribs)
- Chuck Roll
- Dry Ageing
- Filet Steak
- Flank Steak
- Minute Steak
- New York Strip
- Porterhouse Steak
- Strip Steak
- Rib-Eye Steak
- Spider Steak
- Rump Steak
- T-Bone Steak
- Teres Major (Butcher’s Cut)
- Tomahawk Steak
- Tri Tip