Steak Cuts 101: Everything You Need to Know

Nothing compares to the fragrance and sizzle of a well-grilled steak. But when you’re at the butcher or reading a steakhouse menu, the variety of cuts can be overwhelming. From ribeye to filet mignon, each cut has its own texture, flavour profile, and ideal cooking method. In this post, as part of our meat tips section, we’ll explore everything you need to know about the different steak varieties. Whether you’re a seasoned meat lover or a curious beginner, understanding different steak cuts can help you make the best choice for your palate and cooking style.

Let’s break down the most popular steakhouse favorites and what makes each one unique.

1. Ribeye: Rich and Juicy

Location: Rib section

Texture & Flavor: One of the most marbled cuts, the ribeye is known for its rich, buttery flavour and tenderness. The intramuscular fat melts as it cooks, creating a juicy, mouth-watering steak.

Best For: Grilling or pan-searing. Ideal for those who love a bold, beefy flavour.

Tips: Cook ribeye over high heat to develop a crust, then finish at a lower temperature to your desired doneness. Check out this recipe for more tips.

2. Sirloin: Lean and Versatile

Location: Back of the cow near the loin

Texture & Flavor: Sirloin is less marbled than ribeye, but still flavorful. Because of its firmer texture and slimmer cut, it’s perfect for daily meals..

Best For: Grilling, broiling, or stir-frying. It works well in kebabs or steak salads.

Tips: Don’t overcook sirloin—it can dry out quickly. Medium-rare to medium is ideal.

Watch this video to learn more tips about cooking Sirloin steak:

3. Filet Mignon: Tender and Mild

Location: Smaller end of the tenderloin

Texture & Flavor: Filet mignon is prized for its melt-in-your-mouth tenderness. It’s the most tender cut but has a more subtle flavour compared to other steaks.

Best For: Pan-searing or grilling. Perfect for special occasions.

Tips: Wrap it in bacon or serve with a sauce (like béarnaise) to enhance flavour.

4. T-Bone and Porterhouse: The Best of Both Worlds

Location: Short loin

Texture & Flavor: These steaks include both the strip steak and the tenderloin, separated by a T-shaped bone.

Best For: Grilling or broiling. Ideal for hearty appetites.

Tips: Due to the bone, they can be tricky to cook evenly. Use a two-zone heat method—sear over high heat, then finish on low.

Not sure yet about the difference between the T-Bone and Porterhouse? Watch this video and you’ll understand:

5. New York Strip: Balanced and Flavorful

Location: Short loin

Texture & Flavor: Often called the strip steak, this well-marbled cut boasts a robust flavor and an elastic texture.

Best For: Pan-searing, grilling, or oven-roasting.

Tips: Let the steak rest after cooking to retain juices. To create a restaurant-caliber dinner, pair it with red wine sauce or peppercorn.

6. Flank Steak: Lean and Beefy

Location: Abdominal muscles

Texture & Flavor: Long muscle fibers and a strong beef flavor characterize this lean, flat cut.  Great when cooked and sliced correctly, but not as soft as other cuts.

Best For: Grilling, broiling, or stir-frying. Popular in fajitas and Asian dishes.

Tips: Marinate for tenderness and slice against the grain to avoid chewiness.

Watch this reel to learn more about the Flank steak:

7. Skirt Steak: Thin and Flavorful

Location: Diaphragm area

Texture & Flavor: Similar to flank steak but even more flavorful. It’s thin, fibrous, and best when cooked quickly over high heat.

Best For: Quick searing or grilling. Great in tacos and with stir-fries.

Tips: Don’t overcook—medium-rare is ideal. Like flank steak, slice against the grain.

8. Hanger Steak: The Butcher’s Secret

Location: Near the diaphragm

Texture & Flavor: Known as the “butcher’s cut” because it was once kept by butchers for themselves, hanger steak is full of flavour with a texture similar to tenderloin.

Best For: Marinating and grilling or pan-searing.

Tips: Best served rare to medium. Overcooking can make it tough.

Watch this awesome video that compares the Hanger steak and the Beef Tenderloin:

Choosing the Right Cut for You

To assist you in making a decision, consider these easy questions:

• Do you prefer tenderness or flavour? Choose filet mignon for tenderness, or ribeye and hanger steak for bold flavour.
  
• Are you watching your fat intake? Leaner alternatives include filet mignon, flank, and sirloin.
  
• Are you looking for an easy-to-cook steak?  Both New York strip and sirloin are dependable and suitable for novices.
  
• Planning a BBQ or steak night? Go with ribeye, T-bone, or porterhouse for that wow factor.
  

Try Your Steak Now!

Knowing your steak selections helps you cook with confidence and enjoy your meal even more. Each cut has its own personality—from the luxurious tenderness of filet mignon to the robust flavour of ribeye. Whether you’re dining out or firing up the grill at home, this steak cuts 101 guide ensures your steak experience is delicious every time.

So next time you’re at the butcher or scanning the menu, you’ll know exactly what you’re ordering—and exactly how to enjoy it.