Whether you ’re grilling at menage or browsing a steakhouse menu , see thetypes of steakcan help you choose the perfectly cooked , most flavorful cut .
Each baseball swing of meat offers a different savour profile , tenderness and idealistic cookery methods . From robust flavour to melt - in - your - lip grain , there ’s a delicious steak for every omnivorous and carnivorous preference .
1. Ribeye Steak
Known for its fantabulous marbling and gamy tenderness , the ribeye steak ( called a " rib steak " when the costa bone is included ) is prize for its rich nip . Often grill or pan - seared to medium rare , it ’s a favourite among steak experts .
2. Filet Mignon
Cut from the undercut , filet mignon is one of the most sore pieces of beef . This boneless steak has a mild flavor and small fat , puddle it a go - to for those who opt a skimpy slice that still feels luxurious .
3. New York Strip Steak
Also know as the Kansas City strip steak , strip steak or York strip steak , this boneless cutting comes from the unforesightful lumbus and offers a beefy look with temperate fat capacity . Fat be nip , and this cut proves it .
4. T-Bone Steak
The T - bone fuse the tenderloin and the strip loin in one thicker cut , separated by a signature T - shaped os . It offer two textures and is best cooked quickly over in high spirits heat .
5. Porterhouse Steak
like to the T - bone , the porterhouse steak includes a large combat zone portion , making it a substantial choice . Great for share or feed large appetites , it ’s pack with intense flavour .
6. Sirloin Steak
A leaner steak choice , the top sirloin steak ( or simply sirloin steak ) is a various cut with a racy flavor . It ’s ideal for broiling , goat god - searing or slicing thinly for salad and stir - fries .
7. Rump Steak
abbreviate from the behind roast , this cut of substance is flavorful and lean . It benefit from marinating and is well served medium to leave the fiber to soften .
8. Flank Steak
Cut from the abdominal muscles , flank steak is known for its bold flavour and fibrous grain . It ’s best cooked quickly and sliced against the grain for tenderness .
9. Skirt Steak
Another cut from the underbelly , bird steak is thinner and even more sapid than flank . It ’s perfect for tacos , flurry - kid , or marinated and seared for fajitas .
10. Flat Iron Steak
slue from the shoulder , the savorless atomic number 26 steak has surprising tenderness and a full-bodied look . It ’s often overlook but delivers great value and versatility .
11. Tri-Tip
Popular on the West Coast , tri - tip is a triangular cut with fantabulous grain and a nice fat content . It ’s idealistic for roasting or slow broil and deliver excellent flavor .
12. Tomahawk Steak
A show-stopper on any grille , the tomahawk steak is basically a ribeye with a farseeing , frenched ivory . It ’s blockheaded , racy and intend to impress . Great for sharing and full of husky flavor .
Whether you ’re after grass fed leanness or wet of age tenderness , know your steak cut helps unlock the best results in your kitchen or at your favorite restaurant .
We created this article in co-occurrence with AI technology , then made sure it was fact - insure and edited by a HowStuffWorks editor program .
