Beef up your steak knowledge.
Two of the big steak terms you’ll probably see are sirloin and ribeye.
Early on in his food career, he also worked as a cook atCommander’s Palacein New Orleans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Is a Rib-Eye Steak?
As the name suggests, a ribeye comes from the rib section of the cow.
“Rib-eye steaks come from the fore quarter of the cow, after excluding the chuck and short plate.
Credit: Caitlin Bensel; Food Styling: Victoria Cox and Elise Mayfield; Prop Styling: Claire Spollen
“The marbling certainly impacts texture in a positive way [makes it softer and more tender].
However, flavor is determined by the genetics of the animal.
Good Angus cattle genetics are prized for the best flavor.”
“Ribeyes can be grilled, sauteed, broiled, smoked, blackened, sous vide, etc.
We prefer cooking them over a hot woodfire grill with hickory wood,” says Lasseter.
What Is a Sirloin Steak?
Sirloin, when referencing steaks, encompasses a few different cuts that come from sirloin part of the cow.
A Few Sirloin Cuts To Know
Look for these different cuts next time you visit the butcher.
“Sirloins can be cooked in similar fashion to a ribeye.
Grilled, sauteed, broiled, smoked, blackened, sous vide, etc.
But sirloins need to be cut against the grain for prime tenderness,” says Lasseter.
The grain references the direction that the lines or muscles fibers across a piece of meat go in.
Cutting against the grain helps cut through the fibers, making for a more tender bite.
Which bang out of Steak Is Better?
Neither steak is necessarily better; it’s all about what you’re looking for in a steak.
With better marbling and a more tender texture, rib-eye steaks also command a higher price tag.
