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Steak Selector Guide: The Best Steak Cuts for Every Occasion & Preparation

 

A steak, by our definition, is any beef cut that lends itself to quick cooking methods such as grilling, pan roasting or broiling. With so many different cuts of steak to choose from, determining the best steak cuts for any occasion can be overwhelming. This guide lists the types of steak cuts available, along with tips on how to cook them, and where to buy them. We rated each steak cut for tenderness, flavor & fat. When it comes to steak cuts, trust us to “steer” you in the right direction.

Tenderloin Steak

Aka Filet Mignon


Lean & extremely tender

Well-suited to cream, butter or red wine-based sauces.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

Shop Bavette Steaks >

Flat Iron Steak

 


Nicely marbled, tender, with big beefy flavor

Best on the grill; marinate or dry rub for extra flavor.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.


Tenderness

Flavor

Fat

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.

Steak Selector Guide:
The Best Steak Cuts for Every Occasion & Preparation

 

A steak, by our definition, is any beef cut that lends itself to quick cooking methods such as grilling, pan roasting or broiling. With so many different cuts of steak to choose from, determining the best steak cuts for any occasion can be overwhelming. This guide lists the types of steak cuts available, along with tips on how to cook them, and where to buy them. We rated each steak cut for tenderness, flavor & fat. When it comes to steak cuts, trust us to “steer” you in the right direction.

Tenderloin Steak

Aka Filet Mignon

Lean & extremely tender

Well-suited to cream, butter or red wine-based sauces.

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.

Shop Ribeye Steaks >

Strip Steak

New York Strip Shell
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.

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.

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.

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.

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.

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.

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.

Shop Bavette Steaks >

Flat Iron Steak

 

Nicely marbled, tender, with big beefy flavor

Best on the grill; marinate or dry rub for extra flavor.

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.

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.

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.