17 Types of Steak Cuts to Try in 2023

17 Types of Steak Cuts to Try in 2023

Welcome to the diverse world of steaks, where each cut offers a unique flavour and texture experience. Be it the luxurious Filet Mignon or the budget-friendly Sirloin, there’s a steak for every taste and occasion. Let’s embark on a mouthwatering journey to explore the various types of steak cuts and their best cooking methods to help you become a steak connoisseur.

Key Takeaways

Filet Mignon: The Ultimate Tender Cut

Filet Mignon, also known as tenderloin steak, is the epitome of tenderness and luxury in the world of steaks. This prized cut is obtained from the tenderloin muscle, which explains its buttery texture and minimal use in the animal’s daily activities. Filet Mignon’s lean nature means that marbling is minimal, making it a healthier option for steak lovers.

When it comes to cooking Filet Mignon, rare to medium-rare is the ideal range, as it retains its tenderness and rich flavour. A cast-iron skillet is perfect for searing this delicate cut without the need for a marinade, letting the steak’s natural qualities shine through. Pair it with a side of sautéed vegetables or a simple salad, and you have a meal fit for royalty.

Ribeye: The Flavour King

Ribeye steak, known for its intense flavour and generous marbling, is a favourite among steak enthusiasts. Its rich and robust flavour comes from its high-fat content, which contributes to its slight chewiness compared to the tender Filet Mignon. While Porterhouse steak combines both tenderloin and strip steaks, Ribeye stands out for its singular, unrivalled beefy flavour.

Cooking Ribeye is a straightforward affair, as a simple seasoning of salt and pepper is enough to enhance its natural taste. Sear the steak in a cast-iron skillet or grill it over high heat to achieve a desirable crust while preserving its juiciness. Ribeye is best-enjoyed medium-rare to medium, ensuring a perfect balance of tenderness and flavour.

Strip Steak: A Balanced Choice

If you’re looking for a cut that offers a perfect balance of tenderness and flavour, look no further than Strip Steak. Hailing from the short loin area, this popular cut is known by various names such as Kansas City Strip (with the bone), New York Strip (boneless), and Top Sirloin steak. Combining a strong beefy flavour with a tender yet slightly chewy texture, Strip Steak is a versatile choice for various cooking methods.

Whether you opt for pan-frying, grilling, or sous-vide, seasoning with just a pinch of salt and pepper is enough to let the steak’s natural qualities shine. Cook Strip Steak over high heat, but keep a close eye on it, as its lower fat content means it’s best cooked a bit rarer than other cuts. Slice against the grain for maximum tenderness and enjoy the harmony of flavor and texture in every bite.

Sirloin: The Budget-Friendly Option

For those seeking a flavorful and wallet-friendly boneless steak option, Sirloin is the cut for you. This boneless cut comes from the rear of the animal, offering a pleasing beef-forward flavour and a leaner profile with less marbling and fat content. Though not as tender as the luxurious Filet Mignon or Ribeye, Sirloin still delivers a satisfying steak experience without breaking the bank.

To ensure your Sirloin doesn’t become dry, avoid cooking it beyond medium. A dry rub, such as in a zippy Sirloin steak recipe, coupled with simple salt and pepper seasoning, brings out the best in this cut.

Pan-fry, grill, or broil your Sirloin to perfection, and you’ll have a delicious weeknight meal that doesn’t compromise on flavour.

Flank Steak: A Lean and Flavorful Cut

Flank Steak, a lean and flavorful cut from the back region of a cow’s abdominal muscles, is an excellent choice for those who appreciate a sinewy texture. Often considered a lean steak, Flank Steak’s unique flavour profile makes it a popular choice for dishes like stir-fries and fajitas, while not as tender as Filet Mignon.

Marinating your Flank Steak and grilling it over high heat to medium-rare will maintain its juiciness. Pair it with a robust sauce, such as chimichurri, to further enhance its taste and create a memorable meal.

Skirt Steak: The Fajita Favorite

Skirt Steak, with its high fat content and rich, buttery flavor, is a beloved cut for fajitas and tacos. This long and thin cut comes from the plate section of a cow’s belly and shares similarities with Flank Steak in terms of its loose texture.

Tenderize and enhance the flavours of your Skirt Steak by following these steps:

  1. Marinate the steak in an acidic ingredient, like citrus or vinegar, for at least 30 minutes.
  2. Sear the steak quickly over high heat.
  3. Serve it medium-rare to medium for the best flavour.

Remember to cut the Skirt Steak against the grain, as this will prevent it from becoming chewy and ensure maximum tenderness.

T-Bone and Porterhouse: Two-in-One Steaks

T-Bone and Porterhouse steaks are the ultimate two-in-one cuts, offering a range of textures and flavours by combining both tenderloin and strip steaks. The primary difference between the two lies in the size of their Filet Mignon section, with Porterhouse steaks having a larger portion. These cuts are perfect for those who crave variety in their steak experience.

When it comes to cooking T-Bone or Porterhouse steaks, dry heat is your friend. Here’s how to cook them to perfection:

  1. Season your steak with just salt and pepper.
  2. Pan-fry or sous-vide your steak.
  3. Use a meat thermometer if needed to ensure optimal results.
  4. Enjoy the symphony of flavours and textures in every bite.

Hanger Steak: The Butcher’s Secret

Often considered a butcher’s secret, Hanger Steak is a lesser-known cut that offers great flavour at an affordable price. Sourced from the belly section of a cow, between the ribs and the loin, this cut is more tender than Skirt or Flank Steak.

Marinate your Hanger Steak in an acidic ingredient such as citrus or vinegar before high-heat searing for optimal results. Aim to serve the steak between medium and medium-rare for optimal tenderness and flavour. This flavorful and affordable cut is worth discovering and savouring.

Tomahawk Steak: The Showstopper

If you’re looking for a steak that will make a statement, the visually impressive Tomahawk Steak is the cut for you. Essentially a Ribeye steak with the rib bone still attached, the Tomahawk is known for its two-inch thickness and dramatic appearance.

To cook this showstopper, follow these steps:

  1. Sear the steak in a cast-iron pan or on the hot side of the grill.
  2. Finish the cooking process in the oven or on the indirect heat side of the grill.
  3. The result is a beautifully seared and tender steak that is sure to impress your guests and elevate any special occasion.

Flat Iron Steak: The Affordable Alternative

Flat Iron Steak is a tender and flavorful cut from the chuck section of a cow, offering an affordable alternative to more expensive types of steak like Filet Mignon and Ribeye. Its unique shape, reminiscent of an old-fashioned flat iron, combined with its delectable flavour profile, makes it a popular choice among steak lovers on a budget.

Unlock the true potential of your Flat Iron Steak by marinating it in your favourite flavours and grilling over high heat. With its tenderness and affordability, Flat Iron Steak is the perfect cut for those who crave a delicious steak experience without breaking the bank.

Rump Steak: The Lean and Hearty Cut

Rump Steak, a lean and moderately tough cut of beef, offers a hearty taste without the excess fat of other cuts. Ensure optimal tenderness and flavour by marinating your Rump Steak in a flavorful mix and searing it over high heat in a cast-iron skillet.

For the best results, aim to cook your Rump Steak to medium-rare or medium to prevent it from becoming too tough. Paired with your favourite sides and sauces, Rump Steak is an excellent choice for those seeking a lean and satisfying steak option.

Tri-Tip Steak: The Grilling Gem

Tri-Tip Steak, sourced from the bottom sirloin, offers a flavorful and tender alternative to more expensive cuts like Ribeye. Its unique triangular shape and marbling make it a grilling gem, perfect for outdoor barbecues and gatherings.

Optimal cooking of a Tri-Tip Steak involves high-heat searing on the grill, under the broiler, or in a cast-iron or carbon steel pan on the stove. Once the internal temperature reaches 135°F, allow it to rest for 5 minutes before slicing it against the grain for maximum tenderness and flavour.

Tri-Tip Steak is a delicious and economical option for those who appreciate a tender and juicy cut of beef, like a T Bone Steak, which is known for its t-shaped bone.

Denver Steak: The Tender Surprise

Surprisingly tender and flavorful, Denver Steak hails from the eye of Chuck, located in the cow’s shoulder. Despite its origins in the tougher chuck section, Denver Steak offers a pleasant, savoury taste and a relatively soft texture, making it a delightful surprise for steak lovers.

Grilling, broiling, or pan-searing at a very high temperature is the preferred method for cooking Denver Steak. Cutting the steak across the grain after cooking ensures optimal tenderness, making it an appealing choice for those seeking a tender and economical cut of beef.

London Broil: The Misunderstood Method

Often mistaken for a specific cut of beef, London Broil is a cooking technique that is best used with Top Round or Flank Steaks. By marinating the steak with an acidic ingredient, such as lemon, and flash-searing it in a hot pan or on a grill, London Broil allows for a tender and flavorful experience with these lean cuts of meat.

To achieve optimal tenderness, cook the steak to medium-rare or medium and slice it against the grain after resting. London Broil is a fantastic way to enjoy these economical cuts of beef without sacrificing flavour or tenderness.

Flap Steak: The Sweet and Mineral Marvel

Flap Steak, a cut from the bottom of the sirloin near the flank, offers a unique sweet and mineral-tasting flavour with a coarse texture. Its distinctive taste sets it apart from other cuts, making it a marvellous choice for those seeking something different in their steak experience.

Marinate your Flap Steak and grill it over medium-high heat to maintain its juiciness and flavour. Serve the steak thinly sliced against the grain, and enjoy the sweet and mineral marvel that is Flap Steak.

Short Ribs: Not Just for Braising

Short ribs, traditionally associated with braising, can also be grilled for a meaty and flavorful alternative. These affordable and flavorful cuts offer a delicious change of pace from more expensive options like Ribeye.

To grill short ribs, follow these steps:

  1. Season the ribs with salt and pepper.
  2. Cut the ribs against the grain for maximum tenderness.
  3. Cook the ribs to medium-rare.
  4. Enjoy their meaty taste, especially when paired with a bright chimichurri sauce.

Short ribs prove that you don’t need to spend a fortune to enjoy a mouthwatering steak experience.

Summary

In the world of steaks, there is a cut for every taste and budget. From the luxurious Filet Mignon to the budget-friendly Sirloin and the lean Flank Steak, the variety of flavours and textures is vast. Whether you prefer a tender and buttery Ribeye or the sweet and mineral marvel of Flap Steak, exploring different cuts and cooking methods will enrich your culinary journey. So fire up the grill, heat that cast-iron skillet, and savour the delightful world of steaks.

Frequently Asked Questions

What are the different types of steak cuts?

When it comes to steak, there are four main cuts: ribeye, New York strip, filet mignon, and T-bone or Porterhouse. Each of these is known by a variety of different names, but they all offer something special for the steak-lover in you! Ribeye is known for its marbling, which gives it a juicy, tender texture. The New York strip is a leaner cut, with a more intense flavour. Filet mignon is the most tender cut and is often served as a

What are the 4 types of steak?

There are four types of steak: tenderloin, New York Strip, Porterhouse, and Ribeye. Each has a unique name depending on the location and cut of the meat.

What are the 12 cuts of beef?

The 12 cuts of beef include skirt steak, tomahawk steak, ribeye steak, entrecôte, T-bone steak, porterhouse steak, and flank steak.

What is the difference between Filet Mignon and Ribeye steaks?

Filet Mignon is known for its tender texture and luxurious flavour, while Ribeye is prized for its rich marbling and bold flavour, with a slightly chewier texture.

How should I cook a Strip Steak?

Cook your strip steak using high heat for a perfect balance of flavour and tenderness; pan-frying, grilling, or sous-videing with just salt and pepper are all great methods. No matter which method you choose, you’ll be sure to get a delicious steak that’s cooked to perfection.

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