Most people can get on board with enjoying a nice tender steak, fresh off the grill. What many people don’t know is that a good steak is the result of a good cut of meat. As a top Mississauga restaurant, Gabriel’s understands the important differences between quality cuts of beef.
One of the most commonly referred to cuts of steak is the T-Bone. It is appropriately named after its T-Bone shape. T-Bone steaks are cut closer to the front and because of this contain a smaller area of tenderloin. We believe that T-Bone cuts taste best when they are cooked to medium-rare on a grill.
Did you know that Porterhouse steaks are really two steaks? The Porterhouse steak is a combination of a New York strip and a filet mignon. For those who enjoy a juicy steak, the porterhouse is a nice thick option. In our opinion, the best way to cook a porterhouse steak is on the grill.
Top sirloin steaks are a fairly lean cut of steak. Top sirloins distinguish themselves from other sirloin steaks by having the bone, tenderloin and bottom muscles removed. Many chefs choose to tenderize and marinate top sirloin cuts. Another popular way to cooktop sirloin steak is in a stir-fry.
A flank steak is one of the most popular cuts of beef. This cut has a large amount of tissue, which provides great flavour while making it slightly more tough than other cuts. You will know you’ve been served a flank steak if it is served cut across the grain in thin slices.
New York Strip
Every good steakhouse will serve a New York strip. People love New York Strip steaks because they feature the perfect blend of marbling and are full of flavour. Commonly, people enjoy New York Strip cooked rare or blue to enhance its flavourful features.
Tri-Tip steaks are not as well known as other cuts but are growing in popularity as a result of their full flavour. As well, tri-tip steaks are quite cost-effective and feature a lower fat content than other cuts, which is also added to their popularity.
Filet Mignon is a delicacy as it is the most tender cut of steak. With no bone attached, it is a versatile choice when it comes to cooking. No matter the dish, Filet Mignon should be cooked quickly in order to maintain its sought-after flavouring.
The Hangar cut steak is a tougher option with a lot of flavours. For best results, this cut should be marinated and cooked quickly. Cook over high heat until you reach a temperature of medium-rare to avoid drying this steak out.
Characteristic of flat iron cuts is a substantial amount of marbling, which comes from the fact that they are a top cut of meat. Because of this, flat iron steaks are considered to be one of the finest cuts of beef.
The rib-eye cut is a favourite among steak enthusiasts. The universal love for this cut comes from its tender and juicy flavour. Conveniently, the rib-eye steak is a boneless cut. When the bone is still attached, the rib-eye steak is simply a rib steak.
Premium Steak Cuts in Mississauga
If you or your loved ones are looking for a welcoming place to enjoy a delicious steak dinner, visit Gabriel’s Restaurant! We are one of the rare Mississauga restaurants that serve USDA Certified Angus Reserve Striploin and Canadian Prime Beef Tenderloin. You’ll notice the top quality taste once you try our steaks! Contact us today to make a reservation.