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If you've ever been at a loss for what cut of steak to choose for dinner, this guide is for you! My guide to Steak Cuts is stuffed with information on all the best ways to use each cut, plus recipes and ideas for every steak you can buy!
Jump to:
- Different Steak Cuts
- Steak Cut Chart
- Filet Mignon
- Ribeye Steak
- Flank Steak
- New York Strip
- Porterhouse Steak
- Picanha Steak
- Eye of Round Steak
- Sirloin Steak
- Tri-tip Steak
- Tri Tip Steak Recipes
- Beef Steak Cuts Tips
- How to Cook Steak Medium-Rare
- Cuts of Steak FAQ
- How to Prepare and Cook Steak
- Roast Cuts
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Different Steak Cuts
Picking up steaks for dinner isn't quite as simple as it sounds! The first time I realized just how many beef cuts are out there, I was totally lost. And don't get me started on figuring out how to cook each different cut!
My guide is here to simplify choosing the right steak cut. After years in the kitchen obsessing over cooking the perfect steak, I've put together a list of all the best steak cuts, and how to bring out the best in each and every one!
So never fear! Choose the cut of steak that looks best, or pick a recipe for whatever cut you have waiting in the fridge. No matter what, I promise it'll turn out delicious! And, for a truly special meal, scroll to the bottom of the page for a luxurious recipe for smoked wagyu steak.
Steak Cut Chart
| Steak Cut | Other Names | Best Cooking Method(s) |
|---|---|---|
| Flat-Bone Sirloin Steak | double bone sirloin, beef loin sirloin steak | Pan-fried or grilled |
| Round-Bone Sirloin Steak | beef loin sirloin steak | Pan-fried or grilled |
| Top Sirloin Steak | top sirloin butt steak, boneless top sirloin steak, top sirloin center-cut steak | Grilled, pan-fried, or broiled |
| New York Strip Steak | Strip steak, sirloin steak, Kansas City steak, Top loin, strip loin | Any method is suitable |
| Tri-Tip Steak | Santa Maria steak, triangle steak, Newport steak | Sous-vide, smoked, reverse-seared |
| Porterhouse Steak | T-Bone | Grilled or broiled |
| Tenderloin Steak | fillet steak, filet, châteaubriand | Sous vide, grilled, baked, air-fried |
| Arm Steak | chuck arm steak | Grilled slowly, braised, or broiled |
| Chuck Steak | 7-bone steak, bone-in chuck steak | Grilled slowly, braised, or broiled |
| Ribeye Steak | Rib eye, Delmonico steak, Spencer steak, cowboy steak, tomahawk (rib bone left intact) | Grilled, pan-fried, broiled |
| Top Round Steak | London Broil | Marinated and grilled slowly, broiled, or braised |
| Bottom Round Steak | western griller | Marinated and grilled slowly or broiled |
| Eye Round Steak | breakfast steak, minute steak, wafer steak, sandwich steak | Marinated and grilled or pan-fried |
| Top Blade Steak | boneless top chuck steak, charcoal steak, butler steak, oyster blade steak, petite steak, book steak | Grilled, baked, reverse-seared or broiled |
| Skirt Steak | arrachera, fajita steak | Marinated and grilled or stir-fried (interchangeable with flank steak) |
| Flank Steak | flank steak filet, plank steak, beef flank, jiffy steak | Marinated and grilled or stir-fried (interchangeable with skirt steak) |
| Tip Steak | sandwich steak, breakfast steak, knuckle steak, sirloin tip steak | Grilled, braised, or broiled |
| Picanha Steak | Coulotte steak, top sirloin cap steak, fat cap, rump cap | Grilled, pan-fried, reverse-seared, or broiled |
| Hanger Steak | hanging tender steak | Marinated and grilled |
| Rump Steak | sold as steaks or as bottom round roast or round tip roast | Marinated and cooked slowly |
The difference between steak cuts is all about where they come from the cow. All cuts contain different levels of fat, muscle, bone, and connective tissues. These variations mean each cut will taste and cook differently.
Whether or not a cut from each section is a "steak" is all in the way it's sliced. Steaks are just thick, flat cuts of meat, and thus you can find steak cuts from just about every part of a cow. Scroll on for detailed information about the most popular steak cuts.
Filet Mignon
Other names: Beef tenderloin steak, fillet steak, filet, châteaubriand
If you've heard of steak, you've probably heard of Filet Mignon! One of the most expensive and prized cuts due to its extremely soft, tender texture, filet mignon is also one of the leanest steak cuts. However, that lack of fat can render this cut a bit mild and less juicy than other cuts.
- Best way to cook: Sous vide, grilled, baked, or air fried. This cut doesn't tolerate overcooking so it's best to cook it with a high amount of control over the temperature. Remember to baste this steak or serve it with sauce for flavor!
Filet Mignon Recipes
Ribeye Steak
Other names: Rib eye, Delmonico steak, Spencer steak, cowboy steak, tomahawk
Ribeye steaks are up there with Filet Mignon as a treasured steak cut! Sold boneless or bone-in, this is a supremely well-marbled steak with a whole lot of tender fat to make for a tasty, juicy steak pretty much any way you cook it!
- Best ways to cook: These steaks are extremely versatile and hard to overcook due to the fat content. Therefore, any cooking method will be delicious! I prefer grilling and pan-frying my ribeye steaks.
Ribeye Steak Recipes
- Grilled Rib Eye
- Smoked Tomahawk Steak - tomahawk is ribeye with the rib bone left intact
- Reverse Sear Ribeye
- ...Or scroll to the bottom of the page for my incredible Smoked Wagyu Ribeye!
Flank Steak
Other names: Philadelphia steak, Fajita meat, beef flank, flank steak filet
Flank steaks pull a lot of weight, both on the cow and on the table! These steaks come from tough, well-used muscles, so special care needs to be taken to make sure they don't come out chewy. But when prepared well, this budget cut is huge, flavorful, and well marbled.
You may find its cousin, skirt steak, sold at stores as well. This very similar cut can be used interchangeably. For both skirt and flank steaks, I highly recommend marinating and tenderizing the meat!
- Best ways to cook: Pressure cook, grill, broil, or cook on a cast iron pan. The shape of these steaks also makes them perfect for stuffing! Just be sure to tenderize or marinate the meat so it isn't tough.
Flank Steak Recipes
New York Strip
Other names: Strip steak, sirloin steak, Kansas City steak, Top loin, strip loin
Strip steaks are a true favorite for steak night at my house! They're marbled, tender, and flavorful, all while keeping the price down. While not as fall-apart tender as filet mignon or richly flavorful as a tomahawk steak, New York strip steak is the perfect affordable all-rounder!
- Best ways to cook: Any way you want to cook a steak is perfect for New York strip. This versatile cut will turn out tender and juicy any way you serve it!
Strip Steak Recipes
Porterhouse Steak
Other names: T-bone steak
Also known as the ever-adored T-bone steak, Porterhouse steaks are a two-for-one deal! With New York strip on one side of the bone and filet mignon on the other, this incredible cut offers up a feast of flavors and textures all in one cut. It can be tricky to cook right, but follow my recipe below and you'll have no trouble at all!
- Best ways to cook: Grill or broil. Don't cook this steak on a pan- the bone will make the meat curl and lead to uneven cooking, which is tricky to handle with a lean cut like this one.
Porterhouse Steak Recipes
Picanha Steak
Other names: Coulotte steak, top sirloin cap steak, fat cap, rump cap
Cut from the top of the sirloin, this is one of the most prized steak cuts you can buy! It's richly marbled for intense flavor, with a thick cap of fat that ensures incredibly juicy meat. You really can't go wrong with this gorgeous cut!
- Best ways to cook: Grill, pan-sear, broil, or reverse-sear. The most important part of cooking Picanha steak is making sure the fat gets nicely cooked, so make sure to sear it well!
Coulotte Steak Recipes
Eye of Round Steak
Other names: Sandwich steak, wafer steak, breakfast steak
Cut from the same part of the cow as the eye of round roast, this lean, budget-friendly cut is cheaper than a prime rib, but can be just as flavorful when cooked correctly! Because it's one of the leanest steak cuts, it's super tender and low-fat.
- Best ways to cook: This is a versatile steak, making it perfect for grilling, pan-searing and broiling. I love using eye of round steaks to cook into pasta dishes for its intense flavor and low fat content.
Eye of Round Steak Recipes
- Steak Pizzaiola in the Instant Pot
Sirloin Steak
Other names: This steak type includes many varieties, some already featured! These include tri-tip, coulotte steak, top sirloin filet, and ball-tip steak.
More a variety of steak than a specific cut, sirloin steaks are all steaks cut from the sirloin area of the cow. This can make guessing how tender and marbled it'll be a challenge, but all sirloin cuts are be tender and flavorful!
- Best ways to cook: I prefer to cook sirloin steak as steak bites or in slices for salad, to best make use of the intense flavor and varying size and texture of the beef itself. Air frying and pan-cooking are best for sirloin steak.
Sirloin Steak Recipes
Tri-tip Steak
Other names: Santa Maria steak, triangle steak, Newport steak
Cut from the sirloin, this super-lean cut is boneless and incredibly tender! When you're cooking on a budget, it's a great low-cost alternative to other lean steaks like filet mignon. And just like more expensive cuts, it's butter-soft and mild, benefiting from a good steak sauce or rub.
- Best ways to cook: Tri-tip need gentle cooking, similar to filet mignon. Sous vide, smokers, and reverse-sear are all excellent cooking methods that will ensure a crisp outside and tender inside!
Tri Tip Steak Recipes
Beef Steak Cuts Tips
- Choose the steak cut that best fits your needs! If you're cooking up a flavorful sauce like Bearnaise, serve it with a mild, tender steak such as Filet Mignon. Rich steaks might not need sauce at all!
- Lean meat means no fat to absorb heat, so a lean steak can very easily overcook. Keep a careful eye on the internal temperature of lean steaks and always use a meat thermometer!
- Bone-in steaks can be difficult to cook on a pan due to the tendency for the meat to curl. If cooking a bone-in steak, try using a grill or the oven instead.
- The best way to ensure a juicy steak is to use a baste and a butter rub! Try out my Beef Butter Rub- it'll make even the toughest steak unbelievably flavorful.
How to Cook Steak Medium-Rare
To cook steak medium-rare, follow my Beef Temperature Chart and always use a meat thermometer. No matter what doneness you prefer for your steaks, using a meat thermometer is the only assured way to perfectly cook the beef.
Cuts of Steak FAQ
There are tons of different steak cuts, but the most commonly known are Filet mignon, ribeye, sirloin, T-bone, and strip steak. Found at steakhouses across the world, these classic steak cuts are top of the line for marbling and flavor!
There's really no such thing as a single best steak cut, but for the most reliably marbled and flavorful steak, porterhouse and tomahawk steaks tend to be the most expensive and prized. For a leaner but equally tender cut, try out filet mignon.
Flank steak is a great choice for a super budget-friendly steak option when you're looking to chop the steak up to serve in other dishes. For a full steak at a bargain price, try out eye of round- accurately known as the poor man's prime rib!
If you're looking for pure buttery tender meat, there's nothing like filet mignon. This extremely lean, ultra-tender muscle meat practically falls to pieces under a steak knife and melts in your mouth for the most tender cut around.
How to Prepare and Cook Steak
Of course, there are more ways to make sure your steak dinner turns out perfect! Check out my collection of tips and tricks on preparing and cooking steak!
Roast Cuts
See my guide to Roast Beef Cuts next!
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📋 Recipe
Steak Cuts
Equipment
- 1 Smoker
Ingredients
- 16 Ounce A5 Wagyu Ribeye
- Coarse Sea Salt to taste
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Preheat the smoker to 225°F. Cut off a small portion of the fat from the steak and set aside (about 2 tablespoons worth). Salt both sides of the steak liberally.16 Ounce A5 Wagyu Ribeye, Coarse Sea Salt
- Place the steak on the smoker and insert a meat thermometer. Smoke to an internal temperature of 115°, about 30 minutes.
- As the steak approaches your preferred temperature, preheat a cast iron skillet to high heat. Use the fat you cut off of the steak to grease the pan. As soon as the steak finishes in the smoker, place on the skillet. Sear on both sides for 1-2 minutes.
- Let the steak cool for 10 minutes and enjoy!
Notes
- Choose the steak cut that best fits your needs! If you're cooking up a flavorful sauce like Bearnaise, serve it with a mild, tender steak such as Filet Mignon. Rich steaks might not need sauce at all!
- Lean meat means no fat to absorb heat, so a lean steak can very easily overcook. Keep a careful eye on the internal temperature of lean steaks and always use a meat thermometer!
- Bone-in steaks can be difficult to cook on a pan due to the tendency for the meat to curl. If cooking a bone-in steak, try using a grill or the oven instead.
- The best way to ensure a juicy steak is to use a baste and a butter rub! Try out my Beef Butter Rub- it'll make even the toughest steak unbelievably flavorful.
Nutrition
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