gyukatsu restaurant are taught a whole lot about steak cooking, but you can still go to a restaurant and have a shocking experience.

At home, the overall game of serving a consistently tender and tasty steak gets even harder.

I’ll follow with an article on cooking an ideal steak, however before we reach that, I’ll address probably the most critical factor of choosing the right cut.

Here are some tips about selecting the right steak. Choosing the grade of meat will observe in another article.

Choose a great cut

Steak varies a whole lot in quality.

Firstly you need to select the right cut for your needs, budget and appetite. Here is a quick set of beef cuts that we can that we can definitely classify as ‘steak’ as well as some typically common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

Here is the ‘premium’ cut and the most tender with minimal fat.

A good quality grain fed or Wagyu tenderloin will have a lot of fat marbling through the meat, but this cut ought to be trimmed of all sinew and will have no fat externally. This is the most expensive cut and the most tender, but Rib steaks have more flavour.

Tenderloins are usually smaller steaks as well. Probably the smallest of all the cuts.

Restaurant portions average 180-250g and it’s boneless and fat free.

A double cut from the head of the tenderloin is named a Chateaubriand..

Seared Tenderloin could be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. gyu katsu is called “Beef Wellington.”

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are extremely flavoursome and can be very tender.

The rib has a large piece of moist fat running right through the center. That is normal. Leave it there since it provides meat flavour and keeps it moist.

A rib eye is really a fillet of rib – take off the bone. This is also known as Scotch fillet or ‘cube roll’

The Prime rib or “O.P. Rib” is really a rib-eye with the bone still on it. Like a huge lamb cutlet, but from beef instead.

Cooking on the bone always provides lot more flavour, but it does have a little longer to cook.