LOIN. Description: The loin is cut from the back of the cow, typically a portion of the hindquarter directly behind the ribs. It is one of the most tender and desirable cuts of beef. Types: The loin is best known for producing filet mignon, porterhouse steak, and the T-bone steak. However, it also contains the KC strip, tenderloin roast, and The stripe on one side of the bone is a New York strip. The tenderloin filet is on the other side of the plate. Although these cuts are frequently taken off the bone and served on its own, a porterhouse or a T-bone is produced when both filet and strip are kept on the bone. The size of the filet is the determining factor in the price.The New York Strip steak is leaner than the Ribeye and contains less intramuscular fat marbling, resulting in a firmer texture. On the other hand, the Ribeye’s higher fat content gives it a more robust flavor and greater tenderness than its leaner counterpart. Fat content: When it comes to fat content, the New York Strip contains about 12
Rib roasts come in three variations, each with its own appeal: Bone-in. The rib bones are still attached to the eye of the roast. Roasting with the bones on adds flavor. This cut is also referred to as a Standing Rib Roast. Boneless. The rib bones are removed. Without the bones, slicing and serving are very easy.
Besides the more well-known cuts of beef such as the ribeye and striploin, Josephine Loke, Chef de Cuisine of 665°F, Andaz Singapore, also serves flank steak, a lean cut with lots of intense beef flavour.
The best thing about serving tri-tip is the different levels of doneness you can achieve. The smaller tapered end might be more medium, while the thicker end is more medium-rare. Tri-tip is also a less expensive piece of meat than other steaks like ribeye or strip, yet is still tender and has a nice, beefy flavor.
Honestly, this isn’t a high dollar steak kind of recipe. There are better ways to cook expensive steaks. This is more of a weeknight pick-up-on-the-way-home grocery store steak kind of recipe. I tried this with a striploin and a sirloin, for science. Both were about 1.25” thick or so and both came out perfect.0x3NAOU.
