What’s the Beef about Steak?

Let’s face it; we are all carnivores. So, meat lovers unite, give yourself a break, and enjoy a steak in New York. 

If you’ve looked around the Big Apple these days, your neighbors are crowding into the places that specialize in beef. It’s probably because in today’s ever-popular beefless world, sliding a nicely cooked slice of steak into your mouth feels like a forbidden luxury. 

 

Empty seats are hard to find across the city, and it’s not easy to get the best cut. So, as they say, the early bird gets the worm, or in this case, gets the beef.

 

Some of the best steak can be found in NYC, and with a variety of choices across all five boroughs, your options are endless.

 

But, what’s the beef about steak?

Before devouring savory, mouth-watering steak in New York, it’s vital to know a little about what you’re ordering. 

Steaks come in a variety of shapes, cuts, and sizes. They can be seasoned and cooked to suit anyone’s palate. Each cut’s marbling, tenderness, and price vary significantly in flavor and quality. 

 

Let’s examine the popular cuts and types of cow breeds that can make a massive difference in the taste and texture of steak. 

 

But what popular steak cuts are served in NYC steakhouses? 

There are five popular cuts served in NYC steakhouses.

• Tenderloin or Filet Mignon – This cut is the leanest and most tender of all cuts with an almost buttery texture.
• New York Strip or Strip Steak – This savory, tender, lean, and boneless queen of cuts are not too expensive, and they cook quickly. 
• Ribeye – This king of the grill cut is typically very thick and well-marbled, giving it a succulent beefy flavor. 
• Top Sirloin – Perfect for the grill, this cut is taken from the loin but not quite as soft as tenderloin.
• T-Bone or Porterhouse – A combination of tenderness and increased flavor of the top loin, this cut is one of the most popular cuts.

What makes a steak tender?

Marbling

Marbling or the marble pattern is the aesthetically pleasing white specks and stripes of fat in a steak. It affects the steak’s juiciness, tenderness, texture, and, most importantly, taste.

 

There are a couple of reasons why marbling in steak is vital to tenderness and taste.

1. During the cooking process, the fat melts into the steak keeping it moist while preventing its natural juices from evaporating in the pan.
2. Fat is substantially more tender than muscle resulting in tenderness, a welcome texture in your mouth.
3. While some fats are unhealthy for you, marbling, especially in Wagyu steak, contains healthier fats that reduce the risk of coronary artery disease.

While the old-school cuts are readily available, many NYC steakhouses are taking carnivores in a different, more compelling, direction. 

 

Specifically, there are growing lists of steakhouses offering particular types of beef. For example, you might hear someone asking about Wagyu, Angus, or Kobe steak. 

 

Since it is one of the most popular selections in NYC steakhouses, let’s examine the raw facts about Wagyu steak.

So, what is Wagyu beef, and why is it one of the most sumptuous steaks to eat?

 

Wagyu, one of the world’s finest steaks, is synonymous with luxury. Truthfully, Wagyu Japanese cow.  

But the luxurious version we see in NYC Steakhouses refers to a specific breed of Japanese cattle with special genetic characteristics.

 

Compared to the other three cattle breeds native to Japan, Wagyu characteristics are genetically unique. 

Specifically, wagyu beef has a rare marbling of fat on the inside of muscle tissue that no other livestock embodies. The cow metabolizes the fat internally, so it’s integrated within the muscle.

 

Wagyu is graded for yield and quality, and the A5 grade is the highest grade given to the finest beef. 

This luscious cut of beef is known to dissolve as soon as it hits your tongue.

 

You might find that one NYC steakhouse offers Japanese Wagyu while another offers American Wagyu. The most significant difference between the two is that Japanese Wagyu is purebred while American Wagyu is crossbred between Angus and Wagyu. 

 

Although both types of Wagyu are delicious, some say that because Japanese purebred Wagyu is fattier and richer, you can’t eat more than a couple of bites before becoming full. 

 

On the other hand, Japanese Wagyu doesn’t have the hint of beefy taste or sweetness of American Wagyu. 

So, if you’re in the mood for a giant steak dinner, you should consider American Wagyu. 

Whatever your belief, New York City is the place for the best beef.