Tenderloin Steak
Aka Filet Mignon
Lean & extremely tender
Well-suited to cream, butter or red wine-based sauces.
Tenderness
Flavor
Fat
Shop Tenderloin Steaks >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.
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.
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.