Steak Glossary: How to Navigate a Steakhouse Menu

You don’t have to be a rocket scientist to enjoy a good steak. If you’re accustomed to eating out at a high-end steakhouse, then all you probably worry about is ordering the right steak. But if you want to be a connoisseur, you’ll have to be well-versed in steakhouse terminology. If you’re serious about becoming a steak expert, here are a few terms you’ll have to learn.

7-Bone Steak

This steak gets its name from the 7-shaped bone that runs through it. This cut comes from the shoulder primal and is usually too tough to do anything but braise.

Arm Steak

Also known as Swiss steak, this cut is from the bottom of the round and is also usually braised instead of grilled. Arm steak is typically reserved for stews or any other dishes where the meat is cut up before being served.

Boneless Top Loin Steak

This cut goes by a lot of different names, but is commonly called the New York strip steak. As the name suggests, this cut comes from the top of the short loin primal.

Chuck-Eye Steak

This steak is similar to a ribeye steak, but is nowhere near as tender or flavourful. This is the perfect lower-cost alternative to ribeye steak.

Flank Steak

This is technically not a steak, but rather a cow’s belly muscle. It is typically cut into small pieces and is pretty tough since it contains almost no fat.

Hanger Steak

Most people have never heard of this cut and have no idea what to do with it. This cut, which is essentially an animal’s upper belly, is prized for its flavour.

Mock Tender Steak

Taken from the back of the cow, this cut of beef gets its name from its shape and not its texture. Mock tender steaks can be quite chewy and is usually used in soups or stews or served thinly sliced.

Porterhouse Steak

This composite steak comes from the point where the tenderloin and top loin meet. While it might seem similar to T-bone steaks, porterhouse steaks are cut from the backend of the short loin and have a lot more tenderloin steak.

Rib Steak

This is a rib-eye steak with the bone still on.

Ribeye Steak

This boneless steak comes from the roast that sits at the top of the rib primal.

Skirt Steak

What skirt steak lacks in tenderness it makes up for in flavour. Skirt steak is usually marinated before grilling, pan-seared quickly, or braised to maximise tenderness.

Tomahawk Steak

Tomahawk is actually a rib steak that derives its name from its shape, which resembles the North American tomahawk axe.

Under Blade Steak

Cut from the under-blade roast, this steak is not ideal for grilling or broiling and should only be braised.

There are plenty of beef cuts labelled steak, which is why some menus illicit more confusion than curiosity. Now that you know exactly which cuts are prized for tenderness and which are prized for flavour, the next trip to the steakhouse is bound to be more memorable.

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