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Medium-Fat Beef Steaks

Steak lovers often find themselves in a delicious dilemma – to choose the richness of highly marbled cuts or the greater tenderness of leaner options. Medium-fat steaks offer an irresistible middle ground, delivering a satisfying balance of beefy flavor, juiciness, and enjoyable texture. Let's explore some prime examples:

What If My Recipe Doesn’t Specify Which Medium-Fat Beef Steak to Use?

If your recipe doesn’t specify what kind of low-fat beef steak to use, feel free to use the one that best matches your preference or availability.

Medium-Fat Steaks: The Goldilocks Zone of Flavor and Tenderness

Intro: If you crave both a satisfying beefy flavor and a good amount of tenderness in your steak, look no further than the realm of medium-fat cuts. These steaks strike a delicious balance, steering clear of the overwhelming richness of highly marbled options while still delivering tenderness and juicy results. Let’s explore some of the standout choices in the medium-fat steak category.

The Most Common Medium-Fat Beef Steaks

New York Strip Steak

  • Flavor Profile: Robust beefiness with a slightly nutty undertone.
  • Texture: Moderately tender with a pleasant chew due to less marbling than a ribeye.
  • Culinary Versatility: A classic choice suitable for grilling, pan-searing, or broiling.
  • Read more here.

T-Bone Steak

  • Flavor Profile: Offers two distinct flavors – the bold strip and the tender, buttery filet mignon.
  • Texture: Varies across the cut, with the filet portion offering exceptional tenderness.
  • Showstopper Factor: The iconic T-shaped bone provides impressive visual appeal.
  • Read more here.

Porterhouse Steak

  • Flavor Profile: Similar to the T-bone, with a larger filet mignon portion for greater tenderness.
  • Texture: The strip side is similar to a New York Strip, while the filet is incredibly buttery.
  • Luxury Choice: Considered a premium steak due to its size and the inclusion of a large, tender filet.
  • Read more here.

Skirt Steak

  • Flavor Profile: Intensely beefy with a robust, savory flavor.
  • Texture: Long fibers benefit from quick cooking and slicing against the grain for optimal tenderness.
  • Marinades’ Best Friend: Soaks up flavor beautifully, making it excellent for bold marinades.
  • Read more here.

Tri-Tip Steak

  • Flavor Profile: Rich beefiness with a slightly milder flavor than skirt steak.
  • Texture: Moderately tender, ideal for grilling, roasting, or smoking.
  • Versatile Crowd-Pleaser: Great sliced for sandwiches, tacos, or topping salads.
  • Read more here.

Why Choose Medium-Fat Steaks

If you seek a satisfying compromise between melt-in-your-mouth ribeyes and leaner cuts like sirloin, medium-fat steaks provide:

  • Flavor and Satisfaction: A pronounced beefy flavor without being overly rich.
  • Moderate Tenderness: While not as butter-soft as high-marbled steaks, they offer enjoyable texture.
  • Versatility: Excellent for various cooking methods and flavor pairings.
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Remember

Cooking any steak to your desired doneness and slicing against the grain (especially for cuts like skirt steak) are key to maximizing their tenderness and deliciousness!

Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 110 – 120°F – Blue
  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare (most popular, especially by chefs)
  • 135 – 145°F – Medium
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
Read More

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