Guide to Cheese Types
Steak - Gourmet Guide
June 12, 2019 | By Dave Mattingly
From tender Sirloin Steaks to thick Porterhouse Steaks, at igourmet.com we have a wide selection of steaks for you to choose from.
Steak is a cut of beef that is cut across the grain of muscle fibers, improving the apparent tenderness of the meat. Tenderness and flavor are main considerations when determining the quality of a piece of Steak. Tender cuts of Steak such as rib and tenderloin are cuts that are cooked using dry heat. Moist tenderization is required for less tender cuts of Steak, and while still flavorful, these cuts are ideal for stews and stir-fries. Steaks are usually grilled, broiled, or fried in a pan. Steak may be cooked depending on personal preference – shorter cooking times create a rare Steak that is tender and juicy, while longer cooking times produce a medium to well-done drier tougher piece of Steak.
Steak contains many nutrients, vitamins and minerals such as protein which contains essential amino acids needed to regulate bodily functions. Steak also contains selenium, iron, B-vitamins, phosphorus and zinc. Grassfed beef has been shown to have higher levels of Omega-3 fatty acids, which is a healthy fat that supports heart and brain health and may reduce the risk of cancer.
igourmet offers a variety of Steak cuts from Blackwing's all natural 100% certified Organic Beef. Their Piedmontese & Piedmontese/Angus cross cattle are grass fed and pasture raised on a special diet of organic snow peas, alfalfa, flax and barley. Their Steaks are healthy cuts of beef that are mouth-watering and tender with fewer calories, fat and cholesterol than chicken! For the ultimate in Steak, we offer the high quality Waygu Kobe Beef Steaks that combine rich marbling, tender texture and exquisite flavor. Unsure which cut of Steak to try? Rastelli’s Steak Lovers Assortment is an international favorite of gourmet chefs. This assortment includes cuts of tender and delicate Filets, robust Ribeyes, flavorful Sirloins, and juicy NY Strip Steaks.
The best beef in the world comes from right here in America's Corn Belt. We buy our meat from the Corn Belt states, including Nebraska, Iowa, Kansas and Colorado. This insures the freshest, tenderest and well-marbled beef available.
Types of Steak
Filet Mignon Steak
Filet Mignon is cut from the smaller end of the tenderloin portion of beef, which is a tapered muscle near the spine and ribs. Filet Mignon is one of the most expensive cuts of meat by weight due to its tenderness and rich flavor. Lower in fat than other cuts of meat, Filet Mignon is best when seasoned prior to cooking to bring out the flavor of the meat.
The Porterhouse Steak is a large cut of beef from the strip loin and tenderloin that has a T-shaped bone. Porterhouse is one of the largest and thickest cuts of beef, often measuring one to two inches in thickness.
Ribeye or Rib Eye Steak is a cut from the rib section of beef. As a roast, it is called Standing Rib Roast, and when it is prime grade beef, it is called Prime Rib. Ribeye Steak is a boneless cut of beef, while Rib Steak has the bone attached. High in flavor and marbling, Ribeye Steak retains its texture during cooking.
Sirloin Steak cut comes from between the rump and the short loin sections of beef, located near the rib. Sirloin is high in flavor and slightly less tender than rib and short loin cuts. According to one legend, Sirloin was named so because an English King enjoyed its tenderness so much that he knighted it "Sir Loin", while others credit the French for its name.
Strip Steak is a marbled steak cut from the strip loin, also known as New York Strip Steak, strip loin, Kansas City Strip Steak or club steak. Strip Steak is a flavorful and tender cut of meat that is usually cut in larger portions than the nearby tenderloin.
Our selection includes Ribeye, Porterhouse, Sirloin, Filet Mignon, NY Strip and many more! When searching for gourmet food online, look no further than igourmet.com