In honour of our ‘Tuesday Foodie’ evening at Barbecoa, a popular barbecue steak house, we are sharing with you some of the most popular steak cuts in order of tenderness. At the top of the tender pile:

Tenderloin Steak: This steak is cut from the beef tenderloin and is the most tender. Tenderloin steaks like the ‘Filet Mignon’ are popular for their delicate butter like texture.

Top Loin Steak: This is one of the most versatile steaks being tender and flavourful. Basically a T-Bone steak with the tenderloin meat removed. Well known as a New York Strip Steak.

T-Bone Steak: Very similar to a porterhouse cut taken from the short loin, includes a T-shaped bone with meat on each side. Has less of the pricey tenderloin meat.

Rib Eye Steak: A cut from the roast that sits at the top of the rib primal. The excellent marbling of this popular cut gives it a rich and juicy flavour.

Sirloin Steak: Perfect for big eaters on a budget. A cut from the rear back portion of the animal. A succulent yet lean boneless cut.

image 1: Jonathan Tullet http://jkt.im/

image 2:  http://www.stgsteaks.com/mail-order/New-York-Strip-Steaks.html

image 3: http://caitlinmonaghan.wordpress.com/2012/02/08/i-love-steak/

image 4: Cornstore Limerick

image 5: marthastewart.com