#steak-cuts

#steak-cuts

Ribeye, New York strip, porterhouse, filet mignon ... these are various cuts of steak that most Americans are familiar with, even if they aren't a steakhouse regular. These are some of the classics, the cuts everyone recognizes, and the ones splashed across menus in bold type. If you look beyond the standard cuts of steak, however, you will uncover a variety of lesser-known options that rarely get the spotlight but deliver just as much flavour - and in some cases, even more.

With high-end beef offerings being overshadowed lately by cheap and cheerful cuts, it's important to remember that you get what you pay for, writes our critic Chateaubriand, cote de boeuf, filet mignon, New York strip, porterhouse, ribeye, T-bone, tomahawk - these are all hallowed words but ones that are fast disappearing from restaurant menus this autumn, except of course at dedicated high-end steak houses serving equally high-end cuts where, believe me, you pay accordingly.

Delmonico's is a steakhouse in New York City that is one of the oldest restaurants in the city, and has long had a reputation for its high-end beef. It's been around since 1837 and has been serving "Delmonico steaks" for just as long - but nobody really knows what cut of beef it originally was. Instead, because of the restaurant's reputation, Delmonico was used as a more ambiguous term to describe a high-quality steak with a few common characteristics.

Choosing the perfect steak can be a daunting task, especially since there are several different cuts of steak to choose from. However, the ribeye steak is always a stand out choice.