The Zero Carb Diet is all about the meat, and not just any meat but STEAKS! Before this WOE I was never the biggest steak fan. I enjoyed a nice steak now and then but would much rather a great big juicy burger or a dish that had pasta or a bit more variety than just one type of meat. I am now on week 5 of the zero carb diet and I can not get enough rib eye.  The more fat the better too.  The steaks I buy are a bit thin so I tend to have 2 at a time. Yet I am not bored or craving the variety I once did. I hope this is something that continues.

I know for some, during the first few months they can often go off meat and steaks if they have over done it. I think this our brains have one last attempt to get us back on the brain pleasing, endorphin provoking sugar!

 

Being new to the world of steaks, I have had to do some research on the best types of steaks, the difference between the different cuts and how they are best cooked.  So I thought this would be a great bit of information to pass on. If cooking steaks is a new one for you too, you will appreciate the info in this article.

 

Rib Eye Steak

This is at the moment my favorite cut of steak, its tasty and tender. It has a good amount of fat in it which is great for us! It’s suggested that is a great steak to enjoy medium or medium rare. This may be the suggestion but I guess that’s down to your preference.  I do happen to have this medium. But I tend to eat all my steaks medium.  Maybe as times goes on I will change this, I have seen it’s very common for those on this WOE for many years tend to go rarer and rarer.

 

Sirloin Steak
When I have been eating out in pubs or cheaper eateries it is the Sirloin that is offered as their higher quality steak, the low quality is often Rump.  It’s popular because it is a tender piece of meat and has some fat marbled through it for taste. It definitely takes a lot less chewing than the rump steak. In the shops it’s around the price as a rib eye and so I tend to go for that instead. However, it is a nice tender cut of steak. Also there seems to be less fat marbled through a sirloin than a ribeye.

 

Fillet Steak
Some pubs will also offer a fillet steak but at a high cost and smaller size than the Sirloin.  It is a more tender steak than Sirloin but also has less fat. Still tasty but you will notice how lean it is compared to a fattier steak.

I haven’t seen this myself, but it’s known that some fillet steaks will have membrane coating the steak that has a blueish silver tint to it. It’s referred to as the ‘silver skin’ and should be removed before cooking.  I am not sure what it is, but it’s advised to remove it as it can make the steak tough.

T-Bone Steak
This is a very popular steak and is quite a big cut too.  As the name suggests, it does have a bone and is a T shape.  One side of the bone is Sirloin steak, while the opposite side is a Fillet steak. So you are getting 2 stakes in one, making it a popular choice.  I haven’t cooked a T-bone myself yet but I have read that each side of the bone may cook at different rates and so you need to be vigilant when cooking.

Hanger Steak (The French call it Onglet Steak)
I have never tried an Hanger steak, but now I have heard of it I will keep an eye open for it.  The Hanger has been described as being very tender and strong in taste, it can have a rich flavour. The meat is found near the liver and kidneys on a cow so it has got a slight offal flavour.

I have never been a fan of any type of offal, but many years ago I did try Camel meat (I think it was camel but it was a while ago) and that had a slight offal taste but was ok.

To cook, it is suggested that you fry it quickly. I guess that means on a high heat.

Flank steak
It’s been a while since I have had a Flank steak but I found it a very chewy steak. It’s not a favourite of mine. It’s relatively cheap if you can find it. It’s from the flank muscle which is found in the lower back between the last rib and the hip. Because of the coarseness and how toughness of this steak it’s a good to tenderise this type of steak.

Flatiron steak (AKA Chuck or Braising steak)
The flat iron steak works well at a BBQ I think. Quite often you will find that this type of steak will be marinated. Suggested cooking is to cook to rare or medium rare. It’s very tasty and has a nice amount of fat. It’s popular when eating out too. As with all steaks, a nice knob of butter on top of once cooked is very tasty. Again it’s one of those steaks that need to be cooked at a very high heat so the outside cooks quickly and leave the middle nice a rare.

 

Prime rump steak
Who doesn’t like a nice prime rump steak for dinner? It’s full of flavour, tender. I enjoy this steak cooked medium. Often it can be served sliced but I prefer it served to me whole. When you get this cut of meat in a pub they often offer really large sizes. 12oz to 24oz are very popular. It’s a pub favorite for sure. As with all steaks, it can depend on the seasoning and how well it’s cooked. I have in the past had a rump steak full of gristle which isn’t nice.

 

I have tried to give you some information here that will help you pick a great steak. I have also suggested on some the best way to cook and to what level, but these are only suggestions. Steaks will always taste best to you when they are cooked to your preference. Seasoning and how you cook a steak will also affect the taste.  It’s a lot of fun experimenting with how you like to cook steak.

This list is not exhaustive, there are plenty more cuts of meat out there. Some of these I have mentioned may be known under different names depending where you are from. Please feel free to share below any cuts I might have missed.