Steaks come in all shapes and sizes, varying in fat content, tenderness, thickness, flavor, and price. To help you choose the perfect cut, I’ve ranked the top 28 steaks from best to worst.
In this article, I’ll walk you through the steak classics that get all the love and some hidden gems that deserve more attention. Plus, I’ll touch on the cuts hyped up more than they should be so you can spend your steak budget wisely.
Below are the 28 steak cuts ranked from best to worst.
- Ribeye Steak
- Strip Steak
- Flank Steak
- Picanha Steak
- Outside Skirt Steak
- Ribeye Cap Steak
- Teres Major Steak
- Hanger Steak
- Tenderloin Steak
- Ribeye Filet
- Porterhouse Steak
- Flat Iron Steak
- Denver Steak
- Flap Steak
- Chuck Eye Steak
- Tri-Tip Steak
- T-Bone Steak
- Tomahawk Steak
- Cowboy Steak
- Center Cut Top Sirloin Steak
- Inside Skirt Steak
- Top Blade Steak
- Chuck Steak
- Sierra Steak
- Merlot Steak
- Oyster Steak
- Baseball Steak
- Top Sirloin Steak
1. Ribeye Steak
Ribeye steak is a favorite around the world, and for good reason. It has a rich, beefy flavor, plenty of marbling, and is very tender. You can find it in almost any grocery store or restaurant, and it’s one of the easiest steaks to cook. Thanks to its thickness and fat content, it’s very forgiving, making it a great choice for beginners.
During cooking, the fat melts into the meat, making the ribeye steak juicier and giving it that melt-in-your-mouth texture. Thanks to all that marbling, the ribeye is naturally one of the fattier cuts.
One of the best things about ribeye is its consistency. No matter the grade or type of beef, it’s always tender and full of flavor—even a choice-grade ribeye won’t disappoint.
Don’t get me wrong, ribeye is fantastic. But its high price tag can make it feel a bit overhyped. Plenty of other cuts offer great flavor without costing as much. Still, if you haven’t tried a ribeye at least once, you’re missing out on a truly rich taste experience.
2. Strip Steak
Strip steak (new york strip or kansas city strip) is a steakhouse favorite, ranking just behind the ribeye. It’s a great pick for a regular steak dinner. It is well-marbled with a solid beefy flavor, though it doesn’t have the same rich sweetness as a ribeye. While it is generally tender, it has a slight chew compared to the ribeye.
Strip steak consistently offers a nice texture and great flavor regardless of grade. You always know what to expect from this cut. It’s perfect for those seeking a leaner steak with plenty of beef taste and tenderness. It also works well for beginners because it’s easy to cook. You can choose between bone-in or boneless strip steak (bone doesn’t change the flavor of the steak; it’s all about the look).
3. Flank Steak
Flank steak is a popular cut of beef known for its robust, beefy flavor and relatively tender texture when sliced correctly. It’s a great choice for serving a crowd, as it cooks quickly and easily on a pan or grill (grilling being the preferred method). Although its coarse grain makes it ideal for marinating, the steak is so flavorful that a simple seasoning of salt and pepper is enough. Once cooked, it shines when served with a sauce like chimichurri.
Yes, flank steak is expensive, but it’s one of the best steaks out there. It is one of my favorite cuts because it cooks easily, minimizes waste (no bones or excess fat to trim), and delivers a bold, beefy flavor with a satisfying chew when sliced correctly. Flank steak paired with chimichurri sauce is a combination that’s hard to beat – a great alternative to the classic pan-seared or grilled ribeye or strip steak.
Remember! Always slice flank steak against the grain to maximize tenderness – the grain is easy to spot, so this step is straightforward.
4. Picanha Steak
Picanha steak (coulotte steak, top sirloin cap steak) is a favorite in South America and is quickly catching on in the U.S. It’s a top choice for grilling in Brazilian-style churrasco, but it’s just as great when cooked like a ribeye or strip steak. Once a hidden gem, picanha is now well-loved for its unique taste and texture.
Picanha stands out because of its rich, beefy flavor and tender, juicy bite. It’s well-marbled, so every bite is packed with great flavor. Remember to slice it against the grain for a more tender bite. And don’t miss the generous fat cap on one side – that extra layer adds a unique richness and look. If you have trouble finding it under “picanha” at your local grocery, ask a skilled butcher or look for its other names.
5. Outside Skirt Steak
Outside skirt steak has a rich, beefy flavor and a wonderfully juicy, tender bite when cooked right and sliced against the grain. It’s a great alternative to thicker steaks like ribeye or strip. Although you can marinate it, its natural flavor shines with just a sprinkle of salt and pepper (much like flank steak).
Because it’s a thin cut, getting the perfect balance between a crisp crust and a medium-rare center can be difficult, especially if you’re new to cooking steak. But once you nail it, you’ll see why outside skirt steak is one of the most flavorful cuts.
For the best results, give it a hot, quick sear – ideally on a grill. Grilling is ideal for that charred crust, though cooking it in a pan works just as well if you’re not too worried about the less appealing crust. And remember: slicing outside skirt steak against the grain makes all the difference in tenderness – do it always.
Also, not everyone knows that skirt steak comes in two varieties: outside skirt and inside skirt. The outside skirt comes from the cow’s diaphragm muscle and is more flavorful and tender, though it’s much more expensive. The inside skirt, which comes from the cow’s flank, is easier to find and less expensive but has a tougher texture that benefits from marinating. In short, enjoy outside skirt steak as a regular steak with simple seasoning (salt and pepper), and use the inside skirt for recipes like tacos or fajitas after a good marinade.
6. Ribeye Cap Steak
The ribeye cap steak (spinalis dorsi muscle) is one of the most flavorful cuts of beef. It combines the tenderness of a tenderloin with the rich, buttery taste of a ribeye (Technically, it is a part of the ribeye). For the best flavor, cook it over high heat to medium-rare to enjoy its intense, sweet, beefy flavor and melt-in-your-mouth texture. The ribeye cap steak’s only real downside is its price — it’s very expensive.
Are you curious how butchers get that whole ribeye cap? Butchers trim the ribeye cap from the rib section before cutting the steaks. The whole spinalis dorsi muscle generally measures about 15-16 inches (38-40 cm) long and 7-8 inches (18-20 cm) wide, with a thickness of around an inch (2.5 cm).
You’ll find ribeye cap steak in two forms: one as a single muscle that resembles a flat iron steak, and another that’s rolled into a shape similar to a filet mignon.
At home, you can easily prepare a ribeye cap by buying a whole ribeye roll, trimming the cap, and slicing it into steaks. Alternatively, you can remove the cap from several ribeye steaks, combine the pieces, and roll them into a round steak. Just tie it with twine to keep it together while cooking.
7. Teres Major Steak
Teres major steak (mock tender) is a lesser-known cut of beef that many people confuse with the tough chuck tender, but they’re very different. The teres major is lean, naturally tender, and has a rich, beefy flavor. This cut works well for both quick, high-heat cooking and slow-cooking methods. It is typically available as a whole teres major muscle, resembling a smaller tenderloin, or sometimes as cross-cut steaks similar to filet mignon.
This rare cut rarely appears in stores because it requires a skilled butcher to trim it properly from the shoulder clod. As a result, it is easier to order from reputable online butchers. Do not confuse the teres major, which comes from the shoulder clod sub-primal, with the chuck tender steak; they are completely different. The teres major is exceptionally tender with great flavor, while the chuck tender is extremely tough and chewy.
8. Hanger Steak
Hanger steak (butcher’s steak) was once a hidden gem not many knew about until recently. The name ‘butcher’s steak’ comes from the fact that butchers would typically keep this cut for themselves. Hanger steak comes from the plate area of the cow, specifically from the front of the belly, where it hangs from the cow’s diaphragm, hence its name.
What makes hanger steak so special is its incredible flavor and juiciness. It’s as flavorful and juicy as some of the more expensive cuts. The hanger steak has a loose texture with a distinct grain, making it ideal for marinating (similar to skirt steak), but it’s so flavorful that all it needs is salt and pepper (like a ribeye or strip). The best way to enjoy it is by cooking it quickly over high heat on a grill or pan until it reaches medium-rare. After cooking, always slice hanger steak against the grain to shorten the muscle fibers and maximize tenderness.
Because there are only two hanger steaks on each cow, they’re naturally rarer and have become more expensive. But even with the price bump, they’re still a great deal, especially when you compare them to the fancier cuts.
9. Tenderloin Steak
The tenderloin steak (filet mignon) is the most expensive beef cut and is as popular as ribeye and strip steak. It’s incredibly tender, and you won’t be disappointed if that’s what you’re after. But honestly, it often gets more hype than it deserves. You pay a lot for that melt-in-your-mouth texture (tenderloin is the most tender muscle on a cow), but if you want a great flavor, a whole world of steaks can give you more bang for your buck.
The tenderloin steak is all about tenderness, offering a milder flavor because it doesn’t have much fat running through it. That’s why it’s perfect with a rich sauce or some herbed butter to jazz it up. Remember, since it’s lean, it cooks fast and can dry out if you leave it on the heat too long, so watch it closely and try not to go past medium, ideally rare, for the best juiciness and tenderness.
10. Ribeye Filet
The ribeye filet (longissimus dorsi muscle) is the center of the ribeye steak. It’s known for its tenderness and marbling, offering a rich, beefy flavor that isn’t as intense as the ribeye cap (spinalis dorsi muscle).
Ribeye filet cooks just like a classic ribeye steak. However, its main advantage is the lack of external fat, connective tissue, or bones, which means you enjoy the entire steak without the hassle of separating the meat from unwanted parts.
The ribeye filet is ideal if you prefer a leaner, pure meat experience over the full range of textures and fat in a ribeye steak. It also serves as an excellent alternative to filet mignon, offering a superior flavor. Since it’s expensive, I suggest reserving it for special meals rather than everyday dinners.
11. T-Bone Steak
The T-bone steak is one of the most iconic beef cuts. It features a distinctive T-shaped bone running through the center, dividing the steak into two parts. On one side of the bone is a strip steak with a beefy flavor and nicely tender texture; on the other, the tenderloin (filet mignon), known for its melt-in-your-mouth tenderness.
Many people confuse the T-bone with its cousin, the porterhouse steak. But you can tell them apart by looking at the tenderloin. A T-bone comes from the front part of the short loin (where the tenderloin starts), so its tenderloin usually measures between half an inch and about an inch and a quarter wide (1.3 to 3.175 cm). On the other hand, the porterhouse has a bigger tenderloin, at least an inch and a quarter across (3.175 cm). A quick look at the photo below will help spot these differences.
T-bones, especially porterhouse steaks, are large enough to feed two, making them ideal for a date night at home. Although they have a higher price tag, their premium quality makes them perfect for extra-special dinners. And let’s be honest, a T-bone on the plate just looks impressive. It’s got that wow factor we all love when celebrating something special.
12. Porterhouse Steak
The porterhouse steak is like the T-bone’s bigger, meatier brother, with a tenderloin section at least 1.25 inches (3.175 cm) across. Its generous size makes it perfect for sharing, so it’s a great pick for a steak dinner for two. And if you’re a fan of that melt-in-your-mouth tenderloin, the porterhouse gives you even more of it in one delicious cut.
Read More on Porterhouse Steak »
13. Flat Iron Steak
Flat iron steak is an underrated beef cut that has grown in popularity in recent years. Even though prices have gone up and it’s not always easy to find, that hasn’t made it any less interesting to steak lovers.
Flat iron steak is a bit more tender than ribeye, which is pretty impressive. It’s probably the second-most tender cut you can get from a cow. In terms of shape, it’s quite different from your classic steaks like ribeye or strip steak. And while it doesn’t have those big chunks of fat or gristle, it’s got this nice even marbling all over. It’s a great piece of tender meat with that rich, beefy taste people love, just like a ribeye.
Flat iron steak is unique because it stays tender and juicy even when cooked past medium-rare, which is great if you prefer your steak medium or even well done. If you haven’t tried it yet, give the flat iron steak a chance – it might just become your new favorite cut.
Read More on Flat Iron Steak »
14. Denver Steak
Denver steak is a hidden gem from the cow’s shoulder, cut from just under the blade. It has a beefy flavor paired with a perfect balance of juiciness and tenderness. Butchers rank it the fourth most tender steak after the tenderloin, flat iron, and ribeye.
What makes denver steak stand out is its beautiful marbling – that’s where all the flavor comes from. Like a good ribeye or strip steak, it’s best cooked hot and fast. For the best results, cook it quickly over high heat on the grill or in a skillet until it’s medium-rare, and don’t forget to slice it against the grain to keep it as tender as possible.
15. Flap Steak
Flap steak (flap meat, bavette steak) is an underrated cut that deserves more love. It’s not the same as flank steak – despite some similarities, they’re two different cuts. Flap steak comes from the bottom sirloin butt (a bit like a tri-tip steak) and features a long shape, moderate fat, a pronounced grain, and a bold, beefy flavor. Its loose texture makes it an excellent choice for marinating and absorbing flavors, so feel free to experiment with your favorite seasonings.
Because it’s relatively thin, flap steak cooks best over high heat. A quick, hot sear gives you a nicely charred exterior while keeping the inside medium-rare to medium. You don’t need an extreme temperature, just enough heat to form that delicious crust.
And remember, whether it’s your first or tenth time cooking flap steak (bavette steak), the golden rule is to slice it against the grain after cooking it to at least medium rare. This simple tip isn’t just for flap steak – it works wonders for flank, skirt, and hanger cuts. Slicing against the grain shortens the muscle fibers, ensuring every bite is more tender and delicious.
16. Chuck Eye Steak
The chuck eye steak is an excellent cut that isn’t as well-known as the ribeye, although it shares many similarities. It boasts plenty of marbling, tenderness, and juiciness, with a rich, beefy flavor that makes it an excellent choice for anyone on a budget.
Chuck eye steak comes from the beef chuck roll, the area between the ribeye and the chuck. Butchers cut it from the fifth rib, while the ribeye comes from the sixth to the twelfth ribs. That’s why chuck eye steak has qualities similar to ribeye steak. Typically, a half-carcass yields one to three chuck eye steaks, depending on how thick you like them.
I believe it’s one of the most underrated cuts of beef. Many people mistakenly think it’s as tough as other chuck cuts, which means it often flies under the radar. Unfortunately, chuck eye steak can be hit or miss – the key is where your butcher cuts it. The best chuck eye steaks come from the 5th rib, but not every butcher follows that practice. When it’s cut from other areas, it contains more connective tissue, external fat, and tougher muscles.
17. Tri-Tip Steak
A Tri-tip is a large, triangular cut from the bottom sirloin of a cow. You can get it as a whole piece, which works great for slow cooking and quick, high-heat methods, but you can also find it cut into smaller tri-tip steaks (known as newport steaks), which are great for fast, high-heat, quick cooking just like the ribeye or strip steak. Tri-tip is a lean cut with a strong beefy flavor and a good balance of juiciness and tenderness.
You can prepare a tri-tip in two primary ways. Cook it whole or slice it into steaks and cook them like ribeye or strip steaks. For the best results, sear tri-tip steak over high heat until it reaches medium-rare doneness, then slice it against the grain to maximize tenderness.
Tri-tip as a whole piece of meat is popular in California cuisine, especially in Santa Maria, where it’s the star of the famous Santa Maria-style barbecue.
18. Tomahawk Steak
Tomahawk steak is just a ribeye steak with a long bone measuring at least 5 inches (13 cm). The bone doesn’t add flavor; it’s there for that unique, dramatic look. Tomahawk steak tastes identical to a ribeye since it comes from the same cut and muscles, but that long bone makes it look incredibly impressive. It’s a favorite cut for special dinners at restaurants or at home because that long bone makes it look amazing on the plate.
Tomahawk steak is not for everyday meals since it’s expensive; you mainly pay for the show. You could get a larger boneless ribeye for less money. Still, the tomahawk steak is a great choice if you’re after a unique, memorable dining experience and don’t mind spending extra.
Because of the large bone, it’s best to grill this cut. The steak won’t fit in most pans, and even if it does, you won’t get a great crust since the steak’s surface doesn’t make full contact with the pan. Instead, try reverse searing on a grill or start it in the oven and finish it over high heat on the grill.
19. Cowboy Steak
Cowboy steak is just a ribeye steak with a bone measuring up to 5 inches (13 cm). It’s the same cut as a ribeye or tomahawk steak but with a medium-length bone. While it’s a fantastic cut of beef, it’s also one of the most expensive, so it’s typically reserved for special dinners at home or in a restaurant.
A classic boneless ribeye is the smarter choice for those looking for the best value. But for anyone willing to pay extra for a steak with incredible flavor and a striking presentation, the cowboy steak is a great option. It’s also easier to cook than a tomahawk because it fits comfortably in most large pans.
Despite the price, it’s one of the most flavorful and visually impressive cuts of beef. It has a rich, slightly sweet taste and a tender texture. With a typical thickness of around 2 inches (5 cm), it’s a big steak that makes it easier to achieve a perfect crust while keeping the inside medium-rare, even in a pan. It’s a top-tier cut for those who care more about quality and taste than cost.
20. Center-Cut Sirloin Steak
Center-Cut Top Sirloin Steak is a nice, budget-friendly alternative to premium cuts like strip steak. Although people often confuse the two, they’re different. Center-cut sirloin steak is lean, moderately tender, and has a beefy flavor. It’s not as rich or juicy as well-marbled steaks, but it still delivers plenty of flavor without breaking the bank.
For the best results, cook it quickly over high heat and stick to medium-rare doneness to keep it tender and juicy – anything more, and it will turn tough and chewy. Since it’s lean, it requires a little more care than highly-marbled, more forgiving steak cuts. If you’re after a delicious, lean cut that saves money, give center-cut top sirloin a try. Just remember it won’t have the same level of flavor or tenderness as ribeye or strip steak.
21. Inside Skirt Steak
Inside skirt steak is the wider, tougher, and less marbled type of skirt steak (the outside skirt is more tender and flavorful). The inside skirt is naturally tough but has a decent beefy flavor and a loose texture with a distinct grain, which makes it great for marinating. The best way to cook it is to marinate it first, then sear it quickly over high heat and slice it against the grain to shorten muscle fibers and maximize tenderness.
Unlike the outside skirt, which is tender enough to cook as is, the inside skirt needs that extra step to improve its texture. The good news is that inside skirt steak is much cheaper, making it a great option for dishes like tacos or fajitas. On the other hand, outside skirt steak, with its superior tenderness and taste, is best enjoyed on its own, as its higher price doesn’t justify using it in recipes where other ingredients might overshadow it.
22. Top Blade Steak
Top blade steak is a flavorful cut with a notable drawback: a thick, tough sinew runs through the middle. It comes from the same muscle as the flat iron steak, but the butcher cuts it differently. The top blade and flat iron have the same rich, beefy taste, but the flat iron wins because it has no sinew, so it’s easier to cook and eat like a regular steak.
If you’re looking to save money, top blade steak costs less. If the sinew doesn’t bother you, it’s still a solid choice. But if you want the best experience, paying more for a flat iron steak makes more sense.
23. Chuck Steak
Chuck steak is one of the best budget-friendly cuts, but it’s not the kind of steak you can just throw on a hot grill and cook quickly. It comes from the center of the chuck roll and includes different muscle groups, so the texture and tenderness can vary depending on how it’s cut – sometimes including muscles similar or the same as those in chuck eye or denver steak. Typically, it has a rich, beefy flavor with a texture ranging from slightly tough to moderately tender. However, because it contains plenty of connective tissue, it needs proper cooking methods to become tender and flavorful.
Slow cooking or tenderizing is the way to go with chuck steak. One of the best methods is cooking it sous vide for about 24 hours, then giving it a quick sear on a hot pan or grill. Chuck steak is a flavorful and affordable cut, but not for high-heat, fast cooking like a premium steak – you need to give it time and a little extra care to get the best results.
24. Sierra Steak
Sierra steak is a rare cut from the under blade, part of the chuck roll sub-primal. It is lean and a bit tough cut, with a beefy flavor and coarse muscle fibers that soak up marinades well, making it more flavorful and easier to tenderize. You probably won’t find it at the grocery store – it’s more of a butcher shop cut, and even then, you might need to ask for it.
It’s similar to flap steak (bavette) and inside skirt but a little tougher. A good marinade is a must to break down its tough muscle fibers. The best way to cook it is hot and fast, aiming for medium-rare or medium, then slicing it against the grain. If you can get it for a good price, grab it. It makes a great substitute for inside skirt steak and works well in tacos, fajitas, or other Mexican dishes. Just don’t forget – always slice sierra steak against the grain to shorten the tough and thick muscle fibers and maximize tenderness.
25. Merlot Steak
Merlot steak is a lesser-known cut that might surprise many steak enthusiasts. This rare cut comes from the heel muscle of the beef round, right above the shank and below the bottom round. Merlot steak is a lean cut with a nice beefy flavor and a fine grain, making it relatively tender when cooked correctly. While it’s similar to flank steak in shape and tenderness, it isn’t quite as juicy or rich in flavor.
Cooking merlot steak is simple. It works well with a marinade, though the best method is to season it with salt and pepper, then cook it over high heat until it reaches a rare or medium-rare doneness. Just be sure to slice it against the grain (like you would with flank, skirt, or flap steak) to shorten the muscle fibers and make it even more tender. Be careful not to overcook it; going beyond medium-rare will make it dry, tough, and chewy.
While merlot steak is a great and affordable substitute for flank-style cuts, it’s hard to find – even in good butcher shops. Your best bet is to ask a skilled butcher for a special order or to purchase it online from a reputable source.
26. Oyster Steak
The oyster steak (spider steak) is one of the most underrated and unknown beef cuts. What makes oyster steak special is its unique marbling, rich flavor, and relatively tender texture. It comes from the round primal, right inside the hip bone, and each cow only yields two of these rare steaks, so don’t be surprised if you can’t find them at your local butcher or grocery store.
Its name comes from the unique marbling that resembles an oyster shell or a spider’s web. When cooked right, this thin steak has a great balance of rich taste and tenderness. For best results, sear it quickly at extremely high heat on a skillet or grill to medium-rare or medium doneness.
Note: Do not confuse oyster steak with oyster blade or top blade steak; they come from different parts of the cow.
27. Baseball Steak
The baseball steak (top sirloin fillet) is an affordable cut from the sirloin primal. It’s a thick, lean, round-shaped cut known for its beefy flavor and decent tenderness when cooked to rare or medium-rare. It’s best for high-heat, quick cooking, just like a traditional steak.
Although it might look similar to a tenderloin steak or filet mignon at first glance, the baseball steak is a completely different cut. It’s also not the same as a top sirloin steak, even though the name top sirloin fillet sounds similar.
The name “baseball steak” comes from how it looks when cooked. As the steak cooks, the sides and center puff up, creating a rounded, dome-like shape that resembles a baseball.
28. Top Sirloin Steak
Top sirloin steak is a large, affordable cut from the sirloin primal. It’s lean with a solid beefy flavor and low to medium tenderness. The steak comes from the top sirloin butt, the same area that yields cuts like coulotte steak and top sirloin fillet (baseball steak) – that means you might get bits of those higher-end cuts in there.
The downside? Unfortunately, top sirloin steak contains many connective tissues and external fat that separate different muscle groups. Also, the quality depends on how it’s butchered, but one thing’s for sure – when cooked right, it’s flavorful and relatively tender.
Top sirloin steak is a decent cut if you’re looking for something affordable, but it does need a little extra care. Cook it to rare or medium-rare for the best results. Overcook it, and it’ll turn tougher than you’d like.
How to Choose the Right Steak?
Selecting the right steak can make all the difference in your meal. With so many cuts available, it’s crucial to consider your taste, cooking style, and budget. Here is a comprehensive guide to help you pick the best steak:
Determine Your Meal Type: Consider the type of meal you expect. Are you planning a casual dinner with friends or a special date night? Your choice of meal type will help you select the right quality and type of steak and decide how much to spend.
Define Your Flavor and Steak Texture Goals: Are you in the mood for an exceptionally tender steak with a robust beefy flavor or prefer a milder profile? Knowing your flavor goals helps you choose the perfect cut.
Choose a steak that fits your cooking style: Think about your skills and the tools you have. If you’re grilling, broiling, or pan-searing, pick the best cut for that method.
Check the Steak’s Thickness: Look at its size and thickness. A thicker cut helps you achieve desired doneness more easily while creating a superior crust. Aim for steaks about 1.5 to 2 inches (3.8 to 5 cm) thick for cuts like strip, ribeye, or filet mignon.
Check the steak’s grade and marbling: Higher-grade steaks have more marbling (intramuscular fat), giving them extra flavor and juiciness when cooked right. Just remember, these cuts come with a higher price tag.
Aging: Determine whether the steak is dry-aged, wet-aged, or fresh. Aging improves the steak’s flavor and texture, but it also increases the price of the steak.
Price: Finally, check and compare prices to ensure you’re getting the best steak for your money without compromising quality.
Read More on How to Choose a Good Steak »
What are the Factors of a Good Steak?
Listed below are the factors of a good steak.
- Tenderness: The meat should be tender and easy to chew.
- Decent Marbling: A good amount of intramuscular fat (marbling) within the meat boosts its flavor and keeps it moist.
- Flavor: A rich, robust taste is a must.
- Juiceness: Every bite should be moist without being dry.
- Thickness: The cut should be thick enough for a well-balanced cook.
- Aging Process: Wet-aging and dry-aging boosts steak flavor and improve texture.
- Beef Grade: The higher the grade, the better the steak -more marbling means more flavor and overall quality.
Which Steak Cut is the Best?
For most steak lovers, ribeye is the best choice. People love ribeye because it offers a rich, beefy flavor with a wonderfully tender texture, and its forgiving nature makes it easy to cook, even for beginners. It’s available almost everywhere, from your local butcher to high-end steakhouses. The only downside? It’s not cheap. But it’s a solid choice if you want a steak with consistently great flavor and tenderness.
What is the Worst Cut of Steak?
The worst cut of steak is round steak. It’s extremely tough and lacks the rich flavor you’d expect from a quality steak. Even though the taste is personal, round steak doesn’t deliver on texture and taste. Round steak requires long, slow
Which Steak Cut is the Most Expensive?
Tenderloin steak (filet mignon) is the most expensive cut of steak worldwide. It’s a favorite in restaurants and steakhouses for a special occasion or a nice dinner. People love it for its buttery tenderness, especially those who don’t eat steak often. On average, filet mignon costs more than premium cuts like porterhouse, t-bone, or ribeye (including tomahawk and cowboy ribeye).
Read More on Most Expensive Steaks »
Which Steak Cut is the Most Tender?
Tenderloin steak (filet mignon) is hands down the most tender cut of beef. Even if you’re not a steak expert, you’ve probably heard about its buttery, melt-in-your-mouth texture. That’s exactly why it’s so popular and why it is so expensive. People love it for its incredibly tender texture, even though it doesn’t have as much marbling or bold flavor as other cuts. If tenderness is what you’re after, tenderloin steak (filet mignon) is the way to go.
Which Steak Cuts are the Fattiest?
The ribeye steak and ribeye cap steak are among the fattiest cuts. The ribeye steak has a lot of marbling thanks to two key muscles: the spinalis dorsi and longissimus dorsi. The ribeye cap steak is even richer in fat since it’s made entirely of the super-rich spinalis dorsi muscle. You’ll also find plenty of fat in cuts like the high-grade strip, porterhouse, t-bone, denver, outside skirt, and chuck eye.
Read More on Fattiest Cuts of Steak »
Which Steak Cuts are Best for Grilling?
When grilling steak, you can’t go wrong with cuts like the porterhouse, T-bone, strip, ribeye, tomahawk, cowboy, skirt, flank, flap, hanger, tri-tip, denver, and picanha.