Tenderness
Muscles used less by the animal tend to be more tender, but tenderness alone does not determine flavor.
GUIDE
Every Cut of Steak Explained
Understand where the major cuts come from and how they differ.
There is no single hierarchy of steak. Different muscles trade tenderness, marbling, intensity and price. Use this map to pick for the meal you actually want.
| Cut | Area | Marbling | Good methods |
|---|---|---|---|
| Ribeye Steak Guide | rib section | very high | grill, cast iron, reverse sear |
| New York Strip Guide | short loin | moderate to high | grill, cast iron, reverse sear |
| Filet Mignon Guide | tenderloin | low | cast iron, grill, sous vide |
| Porterhouse Steak Guide | short loin | varied | grill, reverse sear |
| T-Bone Steak Guide | short loin | varied | grill, reverse sear |
| Picanha Steak Guide | sirloin cap | moderate with fat cap | grill, rotisserie, skewers |
| Hanger Steak Guide | plate | moderate | grill, cast iron |
| Skirt Steak Guide | plate | moderate | grill, cast iron |
| Flank Steak Guide | flank | low | grill, broil |
| Denver Steak Guide | chuck | moderate to high | grill, cast iron |
| Flat Iron Steak Guide | chuck shoulder | moderate | grill, cast iron |
| Sirloin Steak Guide | sirloin | low to moderate | grill, cast iron |
| Tomahawk Steak Guide | rib section | very high | reverse sear, grill |
Four variables that matter
Marbling
Intramuscular fat can add richness and forgiveness during cooking.
Grain
Coarse-grained cuts benefit dramatically from slicing across the grain.
Thickness
Thickness changes which cooking method gives you the best control.
Choose by anatomy and eating style
| Cut | Where it comes from | What to expect |
|---|---|---|
| Ribeye | Rib | Rich marbling and varied texture |
| New York strip | Short loin | Firm, balanced steak bite |
| Filet | Tenderloin | Tender, relatively lean |
| Porterhouse | Short loin | Strip and substantial tenderloin |
| T-bone | Short loin | Strip and smaller tenderloin |
| Picanha | Sirloin cap | Beef flavor with an exterior fat cap |
| Hanger | Diaphragm region | Strong flavor and a prominent grain |
| Skirt | Plate | Thin, grainy and fast-cooking |
| Flank | Abdominal region | Lean sharing cut |
| Denver | Chuck under blade | Marbled compact portions |
| Flat iron | Chuck top blade | Tender when properly fabricated |
| Sirloin | Sirloin | A family of versatile cuts |
| Tomahawk | Rib | Long-bone ribeye for presentation |
Four questions before buying
Do you prefer a lean, soft bite or richer marbling? Will you serve a whole steak or a sliced platter? How much space does your pan or grill offer? What thickness suits your cooking method? Answering those questions narrows the choices faster than looking for a universal best cut.
Names can differ between retailers and countries. If the label is unfamiliar, ask for the specific muscle or primal area and whether the cut has been trimmed for quick cooking. Some shoulder cuts make excellent steaks; other cuts from the same broad area need a different method.