High 9 beef cuts and how one can prepare dinner them, in accordance with a golf-club chef

Here is one chef’s tackle one of the best cuts of meat — and how one can correctly put together each.

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Welcome to Clubhouse Eats, the place we have a good time the sport’s most delectable foods and drinks. Hope you introduced your appetites.


Steaks are a bit like golf holes. A ribeye, a NY strip and a skirt steak all share notable similarities, for instance, however they’re additionally distinguished by key components that render some extra fascinating than others.

To raised perceive this hierarchy of beef, we went to Texas. The Lone Star State, in spite of everything, is residence to extra beef cattle than every other state within the nation. Extra particularly, we sought the recommendation of Chef Miguel Ortiz, who serves as the manager chef at Cap Rock Clubhouse, a members-only eating and entertaining area for Horseshoe Bay Resort’s private club in Texas hill nation.

What follows is Chef Ortiz’s rating of 9 well-liked cuts of beef. Sure, the order of this checklist is subjective, however any rating of meals goes to be. What isn’t debatable is one of the best cooking methodology for every lower. Until specified beneath, your greatest technique for the next cuts is a fast sear (two to 3 minutes per aspect) on a scorching scorching grill or in a forged iron skillet that’s, in Ortiz’s personal phrases, “screaming scorching.”

1. Ribeye

“This steak has a superior beefy taste as a result of space of the cow it’s lower from — the middle rib part — and the marbling of fats all through the meat,” says Ortiz. “The pure fat inside this piece of meat act as its personal tenderizer, breaking down the proteins for a smooth buttery mouthfeel.”

Though equally tender served both uncommon or medium-rare, Ortiz advocates for medium-rare, as the additional time on the grill or below the broiler (for not more than two and a half minutes per aspect) produces simply sufficient caramelization to permit the meat to achieve its peak taste.

2. Porterhouse/T-Bone

Whether or not you select a Porterhouse or a T-Bone, you’ll be assured of getting nice taste and nice texture. The steaks are primarily the identical — a mixture of tenderloin and prime loin (primarily NY strip) separated by a T-shaped bone. The one vital distinction between these two steaks is their quantity. A Porterhouse will likely be lower thicker than a T-Bone, and it’ll characteristic extra of the tenderloin in its ratio of meat. “The bone helps to extend the meat taste when cooking,” explains Ortiz, who additionally likes to serve these steaks with a chimichurri sauce, for the reason that added acidity additional enhances the meat’s pure taste.

3. NY Strip

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Sourced from the quick loin space, a NY Strip Steak is of course tender with a fats cap that gives quite a lot of taste. For individuals who plan to prepare dinner one at residence, Ortiz suggests approaching it as if it had been a thick T-bone. “You’ll be able to sear it pretty shortly on a excessive temperature,” he says, “but it surely’ll take three minutes on all sides due to its thickness. It’s also possible to deal with it like a filet and end it in a 500-degree oven for 4 or 5 minutes.”

4. Chateaubriand/Filet

Identified for its melt-in-your-mouth texture when correctly cooked, a tenderloin filet is, as its identify suggests, naturally tender. To organize it as cooks do, Ortiz recommends grilling or pan searing it for 2 minutes per aspect at excessive warmth, then transferring it to a 500-degree oven for one more 4 to 5 minutes. That can produce restaurant-quality, medium-rare outcomes.

Chateaubriand is a bigger tenderloin that’s not lower into particular person filets. Once more, medium-rare represents this lower’s supreme temperature, and reaching it merely requires about twice as a lot time within the oven. Like a filet, chateaubriand provides a gentle beef taste, however in accordance with Ortiz, “it may be slightly extra flavorful due to the longer roasting course of and the caramelization that comes from that.” 

5. Sirloin

In terms of cooking steak at residence, London broil utilizing prime spherical sirloin is considered one of Chef Ortiz’s favourite preparations. It’s a lower of beef that’s increased in taste than filet mignon, albeit with a firmer (although not powerful) texture, but it surely requires extra precision.

When you have a high-powered broiler at residence, cooking it on excessive for two to three minutes all sides will produce distinctive outcomes. Alternatively, you possibly can grill it for a few minutes per aspect, as long as you crank up the warmth. 

“In case you prepare dinner it uncommon at a excessive temperature, it’s completely scrumptious,” says Ortiz. “You’ll have the ability to inform when it’s carried out — it’ll type a brown bark of caramelization. As soon as the outer rim is beginning to char, then you’re carried out. Simply be sure to lower it in opposition to the grain.”

6. Brief Rib

Sourced from the midsection of a cow, slightly below the prime rib and ribeye areas, the quick rib delivers unbelievable taste and could be equally tender, however solely with the precise preparations. When sliced skinny and shortly seared or grilled at very excessive temperatures, the quick rib can elevate Asian stir-fried dishes. It’s additionally usually a staple of Korean barbecue. In these contexts, marinades or glazes that embody pears and pineapples can usually help in tenderizing the meat due to an enzyme discovered within the fruit.

For the common at-home prepare dinner, Ortiz recommends the braising methodology, the place the meat is first seared shortly after which cooked in a broth over low warmth for a number of hours. Particularly with this methodology, Ortiz explains that “the meat goes to tackle the flavors that you just introduce to it.”


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7. Skirt

Taken from the quick plate area of the cow, skirt steak provides a really clear and genuine beef taste. As Ortiz acknowledges, it’s the lower of beef that’s generally utilized in quite a lot of Mexican dishes, particularly fajitas. “It may be cooked uncommon to well-done and it’ll preserve its tenderness in any respect temperatures,” he says, “as long as you narrow it in opposition to the grain.”

8. Flank/Hanger

The aptly named flank steak (or hanger steak), which is lower from the flank part of the cow simply behind the quick plate, is thicker than skirt steak, however resulting from a smaller quantity of fats marbling, it received’t be fairly as tender or flavorful. Nonetheless, these steaks could be both grilled or seared, as long as you stick with the quick-and-hot technique.

9. Tri-Tip

Sourced from a cow’s sirloin part, tri-tip delivers intense taste, a lot in order that Ortiz says it will possibly typically have an nearly iron-like high quality to it. “If cooked medium uncommon,” he says, “it’s tender however with some chunk to it, which makes it good for tacos, salads, and sandwiches.”

In case you’re cooking it your self, Ortiz encourages a powerful marinade to mitigate a number of the iron undertones. He additionally recommends a fast, high-temperature sear or grill. “In case you prepare dinner it shortly — two minutes on all sides — you’ll get the right tenderness and temperature, however in the event you overcook it, this steak will certainly be powerful.”  

Shaun Tolson is a contract author primarily based in Rhode Island. In terms of golf, he covers the whole lot from structure, course evaluations, and journey, to gear, devices and kit, and have profiles. As a life-style author, his experience is rooted within the finer issues in life — wine and spirits, luxurious vehicles, personal aviation, accommodations & resorts, fantastic eating, and extra.

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