The MVP Of Steak Cuts According To Michael Symon

Michael Symon is a Cleveland staple. As the original Iron Chef and the owner of several Cleveland restaurants, he has made his mark in the heartland of American dining. Symon has competed among professional chefs on the Food Network and has developed a more than respectable presence in the Ohio food scene. And just as he knows the landscape of Midwestern restaurants, Michael Symon also knows good steak. The chef and restauranteur isn't shy about sharing his absolute favorite cuts. In a video shared by Food Network, Symon says the absolute "king of steaks" is the ribeye. The ribeye steak is a large cut that comes from the rib of a cow. It comes from the front of the cow's backbone and features a rich flavor with a good amount of marbling throughout.


So, why does Symon favor this cut? Beyond its generous size, which can serve multiple diners at a time, the ribeye also has what Symon believes is the perfect balance between fat marbling and tenderness, giving it the best texture and flavor of all steak cuts. While other cuts of steak, such as the filet mignon, are incredibly tender; they also lack distinct and rich flavor, instead veering towards a mild taste. But where some cuts lack flavor, the ribeye packs a punch that makes it a great pick for grilling season.

A cut that's heavy on flavor

One of Michael Symon's main praises for the ribeye steak is its rich flavor, which comes from its heavy marbling. Unlike other cuts, the ribeye doesn't require extra seasonings or toppings, but carries its own flavor thanks to its intramuscular marbling of fat. The steak also has high levels of zinc and iron, which lend to the steak's unique taste.


The steak's marbling also makes it a great cut for longer bouts of cooking. Because of its large size and fat content, ribeye can cook for longer periods and still maintain a good taste and texture. And there are many cooking methods to try out for this MVP of steak cuts. Ribeyes make a great cut for grilling, broiling, or even frying. For example, a ribeye basted in butter can serve as a delicious and incredibly decadent main dish that lets the flavors inherent to the ribeye really sing, without hours of brining or a heavy crust of herbs and seasoning.

Symon's other steak suggestions

If you're not a fan of the large and flavorful ribeye steak, Michael Symon also shared a few other steak suggestions. In the same video from Food Network, Symon suggests a few alternatives to the ribeye cut. His two main suggestions for alternatives are beef strips and tenderloin. 


However, he noted that tenderloin has less fat content, and is a leaner steak, so the flavor will not be as intense as the ribeye. If you would like more marbling, Symon suggests a beef strip steak, which has a higher fat content. But unlike the ribeye, these steaks should not be cooked past medium rare, as they can't stand up to longer cooking times on the grill, according to Symon. These steaks are also smaller, which means that they will have significantly shorter cooking time. Make sure you don't overcook strip steaks, as they are more likely to turn tough. Regardless of your chosen steak, you can make the most of your beef with Symon's advice.