Sometimes ordering steak can feel a bit tricky.
There are so many different cuts; where does one begin?
The jot down of cut you order may be more important than you think.
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This is becauseeach cutdictates a different fat amount, tenderness, flavor, and even cost.
This could all affect what and how you order.
From tastybone-in ribeyesto lesser-known cuts, here’s exactly what the pros request (and why).
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“This is why I recommend ordering a hanger steak.”
Irvine often serves hanger steaks in his steak frites dish at Bleu Boheme.
This cut is, you guessed it, taken from the cow’s ribs.
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“I also like the chew of a ribeye!”
Jasmine Golden, owner, chef, and food blogger atGolden Truffleis also a fan.
Golden also shares that ribeye steaks are great for searing and grilling and are incredibly easy to customize.
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“My first thought is that most chefs would not go out to order steak,” says Willis.
“But, the reality is that sometimes things just taste better if cooked by someone else.
Willis points out that bone-in ribeyes are nicely marbled with interior fat.
Dinner at the Zoo
Filet
Chefs enjoy more tender cuts, such as filets, too.
Filets are one of the most tender cuts of meat and melt like butter in your mouth while eating.
A popular way to cook a filet is seared with herbs and butter.
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“I love medium-rare with fresh horseradish sauce,” he adds.
“It’s also my favorite cut to cook at home.”
Flank steak is taken from the abdominal muscles of the cow right near the sirloin.
“This is definitely a restaurant-only cut with a similar profile to skirt steak,” says Miller.
