Throughout my years of traveling, I always make foodie adventures so I can bring our fans the best of everything: Eats, Drinks, Snacks, Restaurants and Chef information!
My family has been in the ranching and beef business for 170 years in Texas, and the restaurant business for 100 years. We also owned the Quality Meat and Provision Company for 4o years in Fort Worth before we sold out in the early 80’s.
As a boy, I worked in the meat packing plant, the ranching operations, and the restaurants. I would perform all kinds of duties. My grandfather and dad where strong believers that we needed to know everything about the operations. They made us start at the bottom so we could learn all the nuts and bolts of each division.
In the restaurants, I worked the front and back of the house while I performed every duty possible for education purposes. In the Meatpacking operation, I worked at every station and even unloaded whole sides of beef off the trucks. In our ranching operations, I performed every duty there is on a cow-calf operation. There isn’t much I haven’t done so when I tell you I know beef… believe me. I know a fantastic cut of beef when I see and taste it.
All kinds of meats are offered in restaurants these days. There are no limitations on beef. It is just simply about how much you want to spend. All the restaurants on this list use only the finest beef and some will give you options on the variety of beef you can order to eat.
There’s nothing better than a big fat juicy steak. The kind dripping with butter down the sides while the steak crackles and pops on the plate just waiting for you to chow down. I’ve listed my favorite cuts of steaks below and described them for you.
Porterhouse
This particular steak is actually two-in-one. Many consider it to be the “king” of steaks. I consider it to be “TEXAS KING OF STEAKS!’ On one side you have a New York strip and on the other is filet mignon. This steak is a thicker cut. It has much more of the tenderloin compared to the loin portion. Texans would say “It can be grilled, sautéed, broiled or pan-fried or cooked on the open range.”
T-Bone
This steak is named after its T-shaped bone. It’s similar in appearance to the porterhouse, but with a smaller portion of the filet mignon side. The T-bone is loved by everyone and known best to big eaters. T-bone steaks are cut closer to the front and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature. The meat near the bone tends to cook more slowly than other parts of the steak.
New York Strip
This is a classic at any quality steakhouse. It has an excellent amount of marbling, is tender and flavorful. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. This cut could be considered as the most recognized cut anywhere. In the United States and Canada, it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. The New York strip steak is ideal for grilling. In Texas, we still call it New York Strip but we should call it a Texas Strip!
Filet Mignon
This is the most tender cut off the cow. It’s not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In Texas, the Filet Mignon is considered to be the steak for the wealthy folks. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness. I love it wrapped in bacon!
Rib-Eye
The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. I would say in the Rib-Eye is the most recognized cut of meat in the United States. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.
PHOTO CREDITS: Trey’s Chow Down
