Tenderloin Steak
Aka Filet Mignon
Lean & extremely tender
Well-suited to cream, butter or red wine-based sauces.
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Shop Tenderloin Steaks >Ribeye Steak
Spencer (if boneless)
Cowboy or Tomahawk (if bone-in)
Big beefy taste with lots of marbling
Stands on its own; dry rub or simple seasonings are best.
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Shop Ribeye Steaks >Strip Steak
New York Strip
Shell or Kansas City Strip (if bone-in)
Combines tenderness with robust beef flavor
May be sauced, dry rubbed, or simply seasoned with salt & freshly ground black pepper.
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Shop Strip Steaks >Porterhouse Steak
T-Bone
Includes both strip & tenderloin divided by a t-shaped bone
The leaner tenderloin will cook faster than the strip, so after searing, position the steak with the tenderloin farthest from direct heat to finish cooking.
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Shop Porterhouse Steaks >Teres Major Steak
Petite Tender, Shoulder Tender
Nearly as tender as tenderloin, with bigger flavor
Cook whole or slice into medallions; may be sauced or simply seasoned.
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Shop Teres Major Steaks >Hanger Steak
Hanging Tender, Onglet, Butcher’s Steak
Nice marbling; tender, juicy, flavorful meat, similar in taste to skirt
Good with acidic marinades; grill or broil; do not cook past medium
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Shop Hanger Steaks >Skirt Steak (inside & outside)
Fajita Steak
Inside skirt is thinner than outside skirt; both are very flavorful with plenty of intramuscular fat
Ideal for marinades; cook quickly over very high heat; do not cook past medium.
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Shop Skirt Steaks >Flank Steak
Rich, assertively beefy taste
Coarse grain absorbs marinades well; ideal for tacos, fajitas, stir-fries or any recipe calling for beef strips.
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Shop Flank Steaks >Bavette Steak
Sirloin Flap Meat, Sirloin Tip, Bistro Steak, Butcher’s Cut
Loose grain; similar in taste to Flank
Absorbs marinades well; do not cook whole steaks above medium; good choice for fajitas or recipes calling for beef strips.
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Shop Bavette Steaks >Flat Iron Steak
Nicely marbled, tender, with big beefy flavor
Best on the grill; marinate or dry rub for extra flavor.
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Shop Flat Iron Steaks >Tri-Tip Steak
Triangle Steak, California Cut, Santa Maria Steak
Economical cut, lean, flavorful & pleasantly chewy
Benefits from marinades or dry rubs; cook quickly over high heat; do not cook past medium.
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Shop Tri-Tip Steaks >Top Sirloin Steak
Lean, juicy, flavorful, affordable alternative to strip or ribeye
Best cooked rare to medium; good choice for recipes needing beef strips.
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Shop Top Sirloin Steaks >Recommended Steak Cooking Temps:
Rare: 120°-125°
Medium Rare: 130°-135°
Medium: 140°-145°
Medium Well: 150°-155°
Well Done: 160° and above
Pro-tips
- After searing, finish cooking very thick steaks in the oven.
- To help juices redistribute, always rest steaks on a clean plate for about 5 minutes before serving.
- For maximum tenderness, cut steaks across the grain.