As a beef lover, you are insanely obsessed with steaks but how much have you ever spent on a steak? And which cut is it? Prices will vary from the beef breeds, grade and shops but it’s not the focus of this article. Here, we discuss the 5 most expensive steak cuts. Let’s dive in!
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Table of Contents
The Most Expensive Steak Cuts: Ribeye Cap Steak
What is Ribeye Cap Steak?
Ribeye Cap Steak is the jewel in the crown and also the most expensive one among all steak cuts. This is because it has the richest marbling and so it tastes incredibly tender, juicy and flavorful. It is the outer muscle of the ribeye roll, that is the source of Ribeye. So you can literally cut the cap from a Ribeye Steak.
The Ribeye Cap has many names like rib cap, deckle steak, or vividly described as “butcher’s butter”. It is the best description of its features. This premium cut is heavily marbled which delivers nice tenderness and juiciness as well as creamy flavor. It will melt on your tongue like butter immediately you put it into your mouth.
Ribeye Cap Steak is not as common as Ribeye or Filet because it is rare, limited and luxurious. Not many people know it but the true beef connoisseurs and top chefs love it very much. Since it’s rare, finding this cut is not easy but do try to look for the professional butcher shops.
Features of Ribeye Cap Steak
- Perfectly Rich Marbling
- Very Tender
- Juicy
- Buttery
- Flavorful
How to Cook Ribeye Cap Steak?
Pan-searing over high heat is the best way to cook this highly marbled steak cut. First, thaw the Ribeye Cap Steak by sitting it at room temperature. Then, preheat a cast iron pan with some oil. After that, sear the steak over high heat until it reaches the desired doneness.
Remember to remove the steak from the stovetop when the thermometer registers 5-10°F lower than the temperature of desired doneness. The idea is to avoid overcooking because the internal temperature will keep rising owing to the residual heat. And don’t forget to rest this luxurious cut before digging into it. This is very important to retain the juices. Finally, enjoy this buttery steak and let it melt inside your mouth!
2nd Most Expensive Steak Cuts: Filet Mignon
What is Filet Mignon?
You may be surprised that this cut rank at the second as its price seems not very high. But if you realize it is a small piece of meat, you will know why it is here. There is only 4 to 6 lbs Filet Mignon of a cow and it is generally sold as 6-8 oz. The price per ounce is very high and thus it’s the 2nd most expensive steak cut.
Filet Mignon is the most tender cut in a whole cow which makes it popular and pricey. It comes from the muscle called Tenderloin that seldom exercises, and so it is also known as “Tenderloin Steak”. This causes its fibers to be splendidly fine and hence it tastes extremely tender and soft. You can even cut the Filet Mignon with a butter knife!
However, unlike Ribeye or Rib Cap, Filet Mignon does not have much marbling. It is lean and thus lacking the awesome fat essence like Ribeye. Yet, try a top graded Filet that possesses the wonderful tender texture as well as a nice marbling at the same time!
Features of Filet Mignon
- Extremely Tender (the most tender cut)
- Low in Fat / Lean
- Mild Beef Flavor
How to Cook Filet Mignon?
As Filet Mignon does not have much marbling, searing it fast with high heat with butter is the most appropriate way to prepare it.
Similarly, thaw the meat and preheat your cast iron pan beforehand. Then, nicely char the both sides to create a desirable surface. Next, lower the heat a bit, enrich the flavor by adding butter, garlic and herbs. Last, remove this precious steak from the stovetop before the interior reaches the temperature of desired doneness. Otherwise, overcooking could lead to a tough and dry outcome due to the low amount of fat.
Just like enjoying any steak, rest before carving. The recommended doneness for Filet Mignon is medium rare.
3rd Most Expensive Steak Cuts: Ribeye Steak
What is Ribeye Steak?
Undoubtedly, this famous cut is on the list of the most expensive steak cuts. Ribeye Steak is well-known for its unrivaled marbling which pushes it to a top ranking of our favorite steaks.
It is sourced from the rib primal where the muscles are not heavily used and therefore the steaks are usually tender. If you look at a Ribeye, you will see there is an eye-like fat at the center, and hence the name. There are three major muscles in a full Ribeye, they are the large center eye (longissimus dorsi), the complexus muscle, and the cap of ribeye (spinalis dorsi). The fatty cap and the stunning marbling produce a poetic combination of rich flavor, tender texture, juicy and buttery essence.
Typically, there are two options when you purchase Ribeye Steak, bone-in or boneless, which indicates whether the steak contains a rib bone. The bone could add a subtle flavor yet it will also make cooking more difficult. The area next to the bone will be rarer than the rest of the steak, but you could treat it as a bonus!
Features of Ribeye Steak
- Wonderful Marbling
- Tender
- Juicy
- Buttery
- Rich Flavor
How to Cook Ribeye Steak?
Just like most of the high quality steaks, grilling or searing quickly over high heat would give the best result. First of all, defrost your steak to room temperature and roughly season with a pinch of salt. Afterward, preheat the grill or cast iron pan with a bit of oil. Then, all you need to do is just quickly grill or sear, remember to start on the fat which makes it even more delectable.
Likewise, remove the Ribeye Steak from the stovetop once the interior reaches 5-10°F lower than the temperature of desired doneness and rest the steak for a couple minutes. Medium rare to medium will be great for Ribeye.
4th Most Expensive Steak Cuts: Prime Rib
What is Prime Rib?
Prime Rib is sourced from ribs number six to twelve which is usually sold as a roast. This chunk of meat is the best choice for celebrations and gatherings. It is amazingly marbled, tender and flavorful like other cuts from rib primal, and so it is expensive.
It mainly consists of three major muscles that are the same as Ribeye. They are the large center eye, the complexus muscle, and the cap of ribeye. And you can literally carve the Prime Rib Roast into pieces of Ribeye Steaks. Yet, because Prime Rib Roast is a large cut that is packed with more fat and connective tissue, plus they are normally prepared in different ways, the taste and texture are distinct.
As mentioned in the above, searing fast is nice to cook Ribeye. But for Bone-in Prime Rib Roast, chefs often roast it in a “standing” position on the rib bones in an oven for hours since it’s a large cut. By this way, the meat does not touch the pan directly and results in a more tender and juicier texture. This huge roast will definitely make the gathering more enjoyable.
Features of Prime Rib
- Beautiful Marbling
- Strong Beef Flavor
- Tender
- Juicy
How to Cook Prime Rib?
To cook a Prime Rib Roast, you need to do a bit more work than other cuts mentioned in this article, but it pays to do so. The first step starts a day before cooking, season it with some salt and wrap it with plastic wrap, then put it in the fridge. Take the roast out 2 hours before roasting and bring it to room temperature.
And it’s time to roast. Preheat the oven at 450°F (230°C) and roast for 30 minutes. Next, lower the temperature to 350°F (176°C) and continue to roast for around 75 minutes. Check the internal temperature by a meat thermometer when the time is almost over. Bring the roast out when the thermometer registers 5-10°F lower than desired doneness.
Finally, wrap it with aluminum foil and let it rest for 20 minutes. This is particularly important for Prime Rib Roast as it helps the juices redistribute evenly inside this large cut of meat.
For the complete recipe for prime rib, click here.
5th Most Expensive Steak Cuts: Tomahawk Steak
What is Tomahawk Steak?
Tomahawk is actually a Bone-in Ribeye with a big, entire long rib bone that gives it a photogenic appearance. Therefore, it possesses the same fantastic features of Ribeye Steak—rich marbling, tender texture and brimming with juices. That’s why it costs you so much!
The word “Tomahawk” comes from the name of American Indians’ fighting axe since they are alike. To accommodate the width of the rib bone, Tomahawk Steaks are usually 2 inches or even thicker and generally weigh between 30 and 45 ounces (850 to 1275g).
Tomahawk Steak is a thick cut with extraordinary marbling and makes each bite satisfying. It tastes meaty, tender and juicy that brings it to be one of the top steak cuts. Or you can try Cowboy Steak which is another thick ribeye with a shorter rib. But of course, it does not look as dramatic as Tomahawk!
Features of Tomahawk Steak
- Thick-cut and Meaty
- High Level of Marbling
- Juicy
- Tender
How to Cook Tomahawk Steak?
Reverse searing is the most suitable method to prepare thick-cut steaks like Tomahawk. This is to cook the steak in an oven, a grill or a smoker first, and then add the final crust by searing over high heat.
It is ideal for thick steak. Because if you sear it directly on a hot skillet, the center of the steak will be too raw but the surface has already been overcooked. By this method, you can evenly cook the steak and keep it moist.
Summary
I bet you have tried at least one in the above as some are quite popular. But why not try all of them? I know, these 5 most expensive steak cuts will cost you a fortune. But I’m sure that they are worth every penny!
► Read More: 5 Best Cheap Cuts of Steak (spend you <$20) that are Yummy!
► Read More: 5 Most Tender Steak Cuts Ranked and How to Cook
