The Best Cuts of Steak for Grilling, Frying and More

Steak is a type of meat that comes in various cuts: strip, sirloin, skirt, filet mignon, ribeye and more. Each type of steak varies in tenderness, texture, marbling of fat and natural flavors. Because of this, some cuts work better with certain dishes and have their own cooking nuances. 

But which is best? It depends on what you’re cooking and your preferences.

Even experts are hard-pressed to agree on the true best cut of steak. For example, Anthony Bourdain preferred a rich and juicy bone-in ribeye, Gordon Ramsay enjoys a tender filet mignon and Bobby Flay’s top pick to serve to guests is a flavorful skirt steak. 

Here’s what you need to know before you order the ingredients for your next steak dinner.

1. Filet mignon

Filet mignon is a tender cut of steak that comes from the tenderloin, the muscle along the spine. Since this piece of meat is so tender, it results in a buttery smooth texture that doesn’t require the sharpest knife to cut it. Filet mignon has hardly any fat or visible signs of marbling. Its tenderness also means it doesn’t need a marinade — a simple seasoning blend, sauce or garlic butter will work best.

• Common names: Beef tenderloin, beef loin, tenderloin steak

• How to cook it: Any cooking method, including pan-roasting, grilling or cast-iron skillet

• Pairs well with:

• Filet mignon recipes:

2. Ribeye

One of the best steak cuts is the ribeye, which comes from the center rib section. This type of steak has the most marbling or fat, resulting in a more flavorful piece of meat compared to filet mignon. You can get this cut of meat boneless or bone-in. This is a great option if you’re a beginner because it's packed with fat, so overcooking it slightly will still result in a juicy steak. 

Remember that you’ll want to buy a ribeye with good marbling to ensure you get the juiciest one. You’ll also want to keep the seasoning to a minimum — a salt and pepper rub works perfectly to avoid covering up the natural beefy flavor.

• Common names: Prime rib, Spencer cut, Scotch fillet, Delmonico steak

• How to cook it:  Grill or cast iron

• Pairs well with:

• Ribeye recipes:

3. New York strip

New York strip is a cut of steak that falls between filet mignon and ribeye in terms of tenderness. This piece of meat comes from the short loin right behind the ribs. The New York strip is sold boneless and has a fine-grained texture. Enjoy a solid amount of marbling without the larger price tag of ribeye or filet mignon. Add your favorite sauce or seasoning blend to spice up your steak — enjoy the piece of meat by itself or with a side dish for an easy dinner idea for two.

• Common names: Strip loin steak, Kansas City strip, Manhattan

• How to cook it: Grill, pan-sear or broil

• Pairs well with:

• New York strip recipes:

4. T-bone or porterhouse

T-bone steak is a piece of meat with a distinct T-shape because it combines the New York strip and tenderloin. Enjoy the tenderness of filet mignon while indulging in the bold flavors of the New York strip with every bite. The porterhouse cut of steak is a T-bone steak with a larger portion of tenderloin. These cuts of steak can be intimidating to cook due to their large size. If you’re a novice cook, you might prefer an oven to a grill or cast iron.

• Common names: T-bone, porterhouse or date steak

• How to cook it: Grill, cast iron or oven

• Pairs well with:

• T-bone recipes:

5. Sirloin

Sirloin is an affordable cut of steak that comes from the rear area. This type of steak combines the tenderness of filet mignon and the beefy flavor of ribeye. Choose top sirloin for a leaner, tender cut of beef, and bottom sirloin for slower cooking methods, including stir-fry. Sirloin is one of the best cuts of steak because of its versatility — you can serve it at a barbecue or order it at upscale restaurants. You can pan-sear sirloin so it develops a savory crust, grill it for a smoky taste or roast it in the oven for a juicy center.

• Common names: Top sirloin, bottom sirloin

• How to cook it: Grill, cast iron or oven

• Pairs well with:

• Sirloin recipes:

Tips for cooking steak like a professional

No one wants to ruin a perfect cut of steak by overcooking it. Here are some tips to cook steak to perfection every time.

• Remove excess moisture: Make sure to pat your steak dry before seasoning to ensure the meat is free of excessive moisture. This will also help you get a good sear on your steak.
• Season properly: Salt and pepper are safe options when it comes to steak seasonings — they help enhance the natural flavor of the steak without overcomplicating it. If you’re feeling adventurous, you can also add aromatics like garlic or thyme to the pan with some butter.
• Let meat reach room temperature before cooking: Bringing the steak to room temperature allows it to cook more evenly, preventing the outside from overcooking while the inside remains cold.
• Use high heat: The first rule of how to grill or sear steak is to use high heat so the outside crust caramelizes and locks in those natural flavors. This process helps create more texture on the outside while keeping the center moist and tender.
• Don’t flip too often: Flipping too frequently prevents a consistent crust from forming and can lower the pan's temperature.
• Don’t forget your meat thermometer: While the old-fashioned finger test works to determine if your steak is rare to medium, it’s important to use a meat thermometer to make sure the internal temperature is safe for consumption. This cooking tool also helps you not overcook your steak.
• Use a cooking calculator: A cooking time calculator means you can stop guessing when your steak is fully cooked. This is especially useful for larger cuts of steak or if you’re cooking more than one piece at a time.
• Let it rest: Make sure to let smaller cuts of steak rest for up to seven minutes and larger cuts up to 20 minutes after taking them off the heat to lock in the juices, let the internal temperature even out and ensure a consistent level of doneness.
• Cut against the grain: Cutting against the grain shortens the steak’s muscle fibers, making it more tender and easier to chew. If you cut with the grain, the fibers remain long, resulting in a tougher bite.

FAQ about steak cuts

Have more questions about different cuts of steak? You’re not alone. Here’s what you need to know.

What are the most tender cuts of steak?

The most tender cuts of steak primarily come from muscles that do less work on the animal. Filet mignon (or tenderloin) is widely considered the most tender due to its location. Other highly tender options include ribeye and flat iron steaks.

What are the most flavorful cuts of steak?

The most flavorful cuts of steak are generally those with good marbling, meaning visible streaks of fat interspersed within the meat. Ribeye is consistently praised for its rich flavor and juiciness due to deep marbling. Other flavorful options include New York strip and T-bone, which offer a balance between tenderness and taste.

What cut of steak do chefs prefer?

Ribeye is a popular cut of steak among chefs due to its marbling and the way it holds up when cooking. However, filet mignon and New York strip are also commonly found on most menus — it all comes down to personal preference.

What is the most expensive cut of steak?

Kobe A5+ Wagyu ribeye steak is the most expensive steak — it’s also one of the best cuts of steak in the world. It typically costs between $300 and $600 per pound. Cuts from the tender areas of a cow are also likely to come with a higher price tag. This is largely because these types of steak come from the smallest area, so there is more demand and less supply.

What is the cheapest cut of steak?

The cheapest cuts of steak generally come from areas of the cow that do more work, making them tougher but also more flavorful. The best cheap cuts of steak include chuck eye, flank, skirt and flat iron steaks, often found under $10 per pound. While they may require specific cooking methods like marinating or slow-cooking to maximize tenderness, they offer great value.

Quality cuts of steak straight to your door

Reduce your prep time by placing an order for steak today. From filet mignon to porterhouse, you can receive your steaks and other ingredients without leaving your home.

While you’re shopping, just keep tenderness, the marbling of fat and your preferred grilling method in mind. Certain cuts of steak, like ribeye, work better with a simple salt and pepper rub compared to those that benefit from sauces and marinades, like sirloin.