Knowing the differences between cuts of steak can go a long way toward your love and enjoyment of this delicious dish. The cut of beef can change how tender, how lean, or how flavorful the meat is. We have put together a guide to steaks that will teach you where the meat comes from, how it will look and taste, and how best to prepare it for ultimate dining enjoyment. Each type of beef cut is taken from a specific part of the cow, which is what gives it its flavor, texture, and level of tenderness.
As the same indicates, the ribeye steak comes from the rib cage, typically ribs 6-12. This steak is also referred to as Delmonico, market steak, or beauty steak. This cut is tender with a buttery flavor derived from the large amount of fat throughout. It is served both with the bone-in or boneless.1, 2, 3
Tenderloin steaks can be found under a variety of names, such as Filet, Filet Mignon, or chateaubriand, to name a few. This cut is boneless and comes from the area between the sirloin and short sirloin. The meat is very lean and tender with a buttery, mild flavor. 1, 2, 3
A couple of different Steaks come from the Short Loin area. The strip steak, also known as New York strip, top loin, or strip loin, is usually sold boneless. The meat is marbled with significant fat around the edges. This cut is relatively tender and has a beefy flavor. 1, 2, 3
The Porterhouse and T-Bone are both similar steaks, distinguished by their size, as the T-bone is smaller. As the name suggests, this steak is served with a “T” shaped bone in it. It is actually two different steaks in one: the New York strip and the filet mignon. Because it has two different types of steak in one, you’ll need to cook this steak over two different levels of heat to have it reach your desired cooking temperature. 1, 2, 3
Top Sirloin steaks are a boneless cut with very little fat and marbling. They are less expensive than other steaks, making them more affordable for those who want to enjoy steaks more often but do not enjoy the price tag attached to them. Top sirloin has a beefy flavor and can be easily overcooked due to the low-fat content. They are best served cooked rare to medium to avoid drying out.4
The flank steak, or London broil, comes from the underbelly below the loin and sirloin. This cut is lean, with very little fat, and boasts a beefy flavor. Cutting this steak against the grain into thin strips will give it the maximum amount of tenderness. Flank steaks also do well in a marinade. 1, 2, 3
