Cut of Meat: Ribeye
Where does it come from: This cut comes from the rib section of the cow. More specifically, it’s a cut that spans between ribs 6 through 12.
What’s special: It’s very high in marbling (intramuscular fat), which equates to this cut of meat being very tender. The tenderness also is a result of the muscle on the animal getting less exercise and movement than other parts.
How to prepare: Season with salt and pepper. Cook using high heat in order to sear the meat and lock in the flavor. My recommendation would be to cook it medium rare. This is an extremely versatile cut-—it can be grilled, broiled or even pan-roasted.
STK’s spin: We charbroil our steaks, using infrared heat, which can be upwards of 800 degrees. My tip would be to make sure that you buy the highest quality ribeye, so that the ribeye is marbled very well.
Cut of Meat: Skirt
Where does it come from: The skirt is from the short plate underneath the rib section of the cow. I would suggest buying an “outer skirt” when purchasing.
What’s special: The skirt is known for its very rich and meaty flavor. It is one of the most flavorful cuts that is also tender.
How to prepare: Definitely marinate it! This cut takes on flavors really well and is great for grilling. Make sure you slice it across the grain so it’s more enjoyable to eat. I would recommend that you cook them medium to medium well. If it’s too rare, it will have a chewy texture.
STK’s spin: We serve our skirt steaks fairly traditionally at STK, marinated with chimichurri sauce. The acidity of the chimichurri cuts through the richness of the meat.
Cut of Meat: Brisket
Where does it come from: Brisket is from the front of the cow, near the shoulder.
What’s special: The muscle from which this cut comes usually gets a lot of activity. Because of that, it needs to be cooked for longer periods of time in order for it to be tender and flavorful.
How to prepare: This is another cut that can be prepared many ways. You can go with either a wet cooking method (like braised) or a dry technique (like smoked). Whichever route you’re going—be it dry rub or brining—cook slowly to ensure the meat is tender.
STK’s spin: While brisket isn’t something you’d normally find on the STK menu, at some of our locations like STK Midtown in New York, we’ve featured a brisket sandwich— which is one of my personal favorite ways to eat brisket!
Cut of Meat: Filet
Where does it come from: The filet is from the tenderloin, which is located in the back section of the cow (right above the sirloin section).
What’s special: It’s considered the “king of steaks” because it’s extremely tender and has a melt-in-your-mouth texture.
How to prepare: Keep it simple by just using a mixture of salt and pepper for seasoning. Cook the filet using high heat, and don’t move or flip until it establishes a nice crust. I recommend cooking and serving it medium rare. Finish with butter, and make sure you let the steak sit for a good 8-10 minutes before you cut into it, so that the juices can distribute evenly throughout the steak.
STK’s spin: This is the top-selling cut of steak at all of our restaurants. At STK, we finish the steak in a broiler to get a nice crust on top and do a sprinkling of sea salt on top. The filet pairs well with a topping of our Alaskan King Crab Oscar.
Cut of Meat: Porterhouse
Where does it come from: The porterhouse is cut from the short loin section and has two muscles/cuts within it: sirloin (also called strip loin) and tenderloin (which is where filets are from).
What’s special: This cut is always cooked on the bone and served bone-in. Because of the fact that it has two different parts —sirloin and tenderloin—you’re able to get the best of both worlds with a porterhouse.
How to prepare: Again, I really recommend with steak to keep things simple with salt and pepper before cooking. Cook on high heat, however you’ll need to keep an eye on the tenderloin side, as it will overcook faster than the sirloin side. (They are two different sizes of meat so they don’t cook at same rate).
STK’s spin: At STK we offer two different sizes of the porterhouse – a 24 oz. and a 32 oz.
Cut of Meat: Pork Belly
Where does it come from: The pork belly comes from underneath the spare ribs on the pig.
What’s special: This is the type of cut that is used to make bacon. It’s very fatty and rich in flavor, so it’s great for smoking, curing, and many other things. There are a lot of options when it comes to pork belly.
How to prepare: It needs to be dry rubbed or cured in order to impart flavor into the meat. I would suggest curing it for three days then braising it for three hours in the oven at 300 degrees. To finish it off, crisp it up in a sauté pan.
STK’s spin: Pork belly pairs well with scallops. Particularly at our locations in Atlanta and Miami, we’ll often feature daily specials with pork belly. It’s very popular here in the southern states!
Eli Jackson is the Executive Chef of STK Miami Beach. If you’d like to experience Chef Jackson's dishes for yourself (and you should), visit STK Miami Beach on the sandy shores of South Beach, located at 2305 Collins Avenue, Miami Beach, FL 33139.
