Mastering Steak Selection:A Connoisseurs Guide

Flat iron steak is gaining favour – it’s particularly good when marinated. A New York steak (also known as the Kansas City steak) is well-marbled and succulent, whereas hanger steak (also known as onglet) is inexpensive and tasty. Skirt steak (not to be confused with hanger) is often used for fajitas and is best cooked either hot and fast or low and slow. Rib-eye is the hands-down favourite: well-marbled with a good depth of flavour, it’s perfect for grilling and barbecuing. Entrecôte steak is very similar – it’s effectively a rib-eye cut more thinly.

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