Steak Cuts
A practical encyclopedia of steak cuts, from ribeye to hanger.
Start with flavor, texture and cooking method—not prestige. Each guide explains anatomy, buying cues and technique.
Ribeye Steak Guide
Rich marbling, deep beef flavor and forgiving cooking.
New York Strip Guide
A balanced steak with a firm bite and concentrated beef flavor.
Filet Mignon Guide
Exceptionally tender, lean and best handled with precision.
Porterhouse Steak Guide
Two steaks in one: strip and tenderloin divided by a T-shaped bone.
T-Bone Steak Guide
Classic bone-in steak combining strip with a smaller tenderloin portion.
Picanha Steak Guide
A triangular sirloin-cap cut prized for its fat cap and beefy flavor.
Hanger Steak Guide
Loose-grained, intensely beefy and excellent cooked hot and fast.
Skirt Steak Guide
Thin, deeply flavored steak built for high heat and slicing across the grain.
Flank Steak Guide
Lean, broad-grained and ideal for marinades and thin slicing.
Denver Steak Guide
A well-marbled chuck cut that delivers surprising tenderness and value.
Flat Iron Steak Guide
Tender shoulder steak with even thickness and excellent value.
Sirloin Steak Guide
Versatile, moderately lean and one of the best everyday steak families.
Tomahawk Steak Guide
A dramatic long-bone ribeye where thickness matters more than spectacle.
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.