What Is The Best Cut of Steak? 8 Cuts To Get Your Taste Buds Dancing

I love steak because it’s one of my favorite things to eat, and it’s super nutritious. You can tuck into a juicy steak completely guilt-free. It’s the perfect accompaniment to the ultimate human diet.

Now, I know this is a controversial topic and subject to personal taste, but at the risk of offending you, I will rate each of the popular cuts of steak from best to worst.

Some will undoubtedly disagree, but that’s okay. If you do disagree, let me know in the comments below. I encourage you to stand up for your favorite steak.

Or perhaps you’re new to steak and want to know where to start and what the best cut of steak is. Well, I’ve got you covered.

This guide covers the top steak cuts, breaking down their flavor, tenderness, and cooking methods to help you choose the perfect steak for any occasion.

TL;DR

• Choosing the right steak cut is key to flavor and tenderness. Ribeye, filet mignon, and New York strip each have their own qualities.
• Cooking methods matter: Grilling adds a smoky flavor, pan-searing creates a crust, and roasting is best for larger cuts.
• To enhance your steak experience, add complementary side dishes and wine pairings that take the meal to the next level.

The Best Steak Cuts

Quality is key when it comes to steak. The best cuts have marbling, tenderness, and flavor.

Each steak cut has its own characteristics and cooking methods. From the rich flavor of ribeye to the tender filet mignon, these premium cuts will blow your mind.

Check out the top cuts of steak to see what makes each one.

1. Ribeye Steak: The Flavor King

Ribeye is the flavor king, and for good reason. Its marbling, rich flavor and juicy texture make it the top choice for those who want a big meal.

The marbling adds flavor and ensures a tender bite every time. Ribeye is your go-to if you love steak and want that beefy flavor.

For even more flavor, choose a bone-in ribeye. The bone adds juiciness, and the melting fat adds tenderness.

Cooking Tips:

• Best Cooking Method: Ribeye is best when grilled, pan-seared, or broiled. These methods help render the fat and lock in the juices.
• Chef’s Recommendation: Cook ribeye to medium-rare for the perfect balance of tenderness and flavor. Let it rest for 5-10 minutes before serving to retain its juices.

2. Filet Mignon: The Tender One

Filet mignon is the tenderest of them all. This luxurious cut comes from the center cut of the tenderloin, a muscle that gets little exercise and is, therefore, super tender.

With its mild flavor and buttery texture, filet mignon is for those who want a fancy meal.

Cooking Tips:

• Best Cooking Method: Filet mignon is best seared on high heat and finished in the oven. Sous vide is also an excellent option for ultimate tenderness.
• Chef’s Recommendation: Cook filet mignon to medium-rare. This preserves its softness and ensures it remains juicy. Avoid overcooking, as it can become dry and lose its luxurious texture.

3. New York Strip: The Classic

New York strip steak (also known as sirloin steak) is a classic for a reason. It has the perfect balance of tenderness and beefy flavor.

This steak has a firm texture and rich taste. It’s cut from the short loin of the cow, behind the ribs, and above the sirloin. It’s the go-to for those who want a flavorful steak.

Cooking Tips:

• Best Cooking Method: Grilling or pan-searing are top choices for the New York strip. It can also be broiled for a crisp outer crust.
• Chef’s Recommendation: Medium-rare to medium is the sweet spot for this cut. Cooking beyond medium can make it tougher due to its leaner nature.

4. Porterhouse: Two Steaks in One

The porterhouse is the answer if you can’t decide between a filet mignon and a strip steak.

Known as two steaks in one, the porterhouse combines the tenderloin (filet mignon) and the strip steak. It’s the best of both worlds. This cut gives you a varied eating experience with different textures and flavors in one cut.

The porterhouse is the premium cut for a great steak.

Cooking Tips:

• Best Cooking Method: Porterhouse shines when grilled or broiled to enhance its dual flavors.
• Chef’s Recommendation: Medium-rare is ideal to keep the tenderloin side soft and the strip steak juicy. Be mindful not to overcook the tenderloin portion.

5. T-Bone: A Butcher’s Favorite

The T-bone is a butcher’s favorite. Its T-shaped bone separates the tenderloin and strip steak sections. This cut offers the best of both worlds: filet mignon’s tenderness and strip steak’s beefy flavor.

It’s a good choice for those who want a flavorful and tender steak, especially T-bones.

A T-bone can have an inedible piece of sinew, but its flavor and texture keep it popular, especially for T-bone lovers.

Cooking Tips:

• Best Cooking Method: T-bone steaks are best grilled or pan-seared. The bone adds extra flavor during cooking.
• Chef’s Recommendation: Cook to medium-rare to medium. The tenderloin side can dry out if overcooked, so watch your timing.

If you want to know what steak comes from where on the cow, here is a great video that explains everything you need to know.

Specialty Cuts to Try

While the top cuts are always a winner, there are specialty cuts worth trying. These cuts have unique flavors and textures to level up your steak game.

These will impress, from the affordable flat iron steak to the butcher’s secret hanger steak.

These specialty cuts will give you unforgettable meals. Whether you want tender steak with rich marbling or a special cut, steak lovers should try these juicy steaks.

6. Flat Iron

Flat iron steak is affordable, flavorful, and tender. It is cut from the top blade muscle of the shoulder, and its marbling makes it tender and flavorful.

Though it’s pricier than flank or skirt steak, it is still budget-friendly for steak lovers.

Marinating flat iron steak brings out its bold flavor. It’s a juicy and satisfying meal, and it’s good for backyard grilling.

Cooking Tips:

• Best Cooking Method: Flat iron is excellent when grilled or pan-seared. Marinate it beforehand to enhance its bold flavor.
• Chef’s Recommendation: Medium-rare to medium brings out the best texture and keeps it juicy. Slice against the grain before serving for maximum tenderness.

7. Hanger Steak: The Butcher’s Secret

Hanger steak is the butcher’s secret because of its rich flavor and tender texture. This cut is from the cow’s plate section, known for its high-fat marbling.

Because of its fat content, hanger steak is easy to cook and delivers a juicy and flavorful bite.

Hanger steak is rare because only one is available per cow. However, if you find this cut, its unique taste and texture are worth trying.

Cooking Tips:

• Best Cooking Method: Pan-sear or grill hanger steak over high heat. Avoid overcooking, as it can lose its tenderness.
• Chef’s Recommendation: Medium-rare is the way to go. Rest the steak for 5 minutes before slicing to lock in its juices.

8. Bavette Steak: Flavorful and Special

Bavette steak, also known as flap steak, is a flavorful and special cut from the lower chest area of the cow near the top of the abdomen.

Its loose muscle structure makes it tender and less chewy than other cuts.

It’s a good choice for those who want something different and delicious.

Cooking Tips:

• Best Cooking Method: Grill or pan-sear Bavette steak quickly over high heat. It’s also fantastic in stir-fries or fajitas.
• Chef’s Recommendation: Medium-rare keeps it juicy and tender. Always slice against the grain to enhance its texture.

Cooking Methods for the Perfect Steak

Cooking steak properly brings out its natural flavors and texture. Different cuts of steak require different cooking methods to be at their best. Whether you grill, pan-sear, or roast, each method has its own advantages.

Here are the different methods you can use to cook your steak.

Pan Searing: Crisp Exterior, Tender Interior

Pan-searing is a great way to get a crispy crust on your steak while keeping the inside tender and juicy. This method is perfect for cuts like filet mignon and New York strip steaks, which develop rich flavor when seared.

Everyone has their own preferences as to how to prepare and cook their steak in a pan; here’s mine:

1. If the steak is more than 3/4″ thick, ensure you let it come to room temperature. If it’s less than this thickness, it may help coming straight out of the fridge as it allows the center to stay rare while you sear the outside.
2. Season generously with salt (and pepper if you like) a few minutes before you cook it.
3. Preheat the oven to around 175°F—just enough to keep the steak warm but not cook it further. Have a pan ready to transfer the steak to.
4. Preheat the pan to medium-high heat and add a small amount of beef tallow.
5. Seal the edges first. This will lock in moisture and prevent the food from drying out. If there’s fat on one edge, let it brown nicely before proceeding.
6. Now, gently lay it on one side. It should be sizzling and smoking a little. Apply pressure with a slotted turner to get extra browning. Cook for about 60 seconds. Do the same on the other side.
7. Add some knobs of butter, turn, and baste the steak with the melted butter for around 30 seconds. Repeat for the other side.
8. Now transfer to the pre-heated pan and put in the oven to rest while you finish whatever else you’re cooking with your steak – in my case, some eggs cooked in the leftover fats.

Grilling: High Heat and Smoky Flavor

Grilling is a popular way to cook steaks, especially high-fat cuts like ribeye steak. The grill’s high heat gives the steak a smoky flavor. With their rich marbling, ribeye steaks are perfect for grilling, as the fat melts and bastes the meat, making it juicy and flavorful.

Preheat the grill to high heat for the perfect steak. Use minimal seasoning to let the natural flavors shine and grill to your desired doneness, medium rare.

Roasting: Even Cooking for Larger Cuts

Roasting is perfect for larger cuts of steak like prime rib roast or porterhouse steaks. This method ensures even cooking throughout the cut and moisture and flavor.

Slow-cooking the steak at a consistent temperature will give you a tender and juicy result.

Preheat your oven and sear the steak in a hot skillet to develop a crust before roasting. This method is good for larger cuts that need even cooking.

Steak Tips

A great steak experience isn’t just about the steak itself. Complementary side dishes and the right wine pairings can take your meal to the next level. Choosing sides and wines that match your steak can make it a memorable dining experience.

Let’s examine some classic sides and wine pairings that will elevate your steak dinner to the next level.

Best Sides

I’m a steak and eggs kinda guy, but that’s coz I’m simple. Here, I’ve added some bone marrow to jazz it up.

But in all seriousness, sides add flavor and experience to a steak dinner.

Classic options like creamed spinach and garlic mashed potatoes go well with any cut. Baked potatoes topped with sour cream are a comforting side that pairs well with any steak.

For a lighter option, try roasted Brussels sprouts or grilled asparagus. These sides add a fresh, healthy touch and, with their varied textures and flavors, enhance the overall experience.

Wine Pairings

Choosing the right wine can greatly enhance the flavors of your steak.

A bold red wine like Shiraz will enhance the rich flavors of the porterhouse. High-tannin wines like Cabernet Sauvignon will cut through the fat of ribeye and enhance the beefy flavor.

A softer wine, like Pinot Noir, will give a balanced profile to leaner cuts like filet mignon,. Other great options are Malbec for ribeye and Merlot for a smooth, fruity pairing with steak.

Conclusion

Choosing the best steak is not just about choosing a premium cut; it’s about understanding what each cut offers.

From the flavorful ribeye steak to the tender filet mignon, each cut has something to bring to the table. Specialty cuts like flat iron steak and hanger steak have unique flavors and textures to explore.

The cooking method plays a big role in bringing out the best in each cut. Depending on the cut of steak you’re cooking, grilling, pan searing, or roasting, each has its own advantages.

Adding sides and wine pairings to your steak can take your meal to the next level, making it a memorable dining experience.

Remember, the perfect steak is not just about the meat but the whole experience. Plus, steak is damn good for you, offering loads of nutrients… it’s a win-win.

And that’s it… have a nutritious day!

FAQs

What’s the most flavorful cut of steak?

If you want the most flavorful steak, choose the ribeye. Its marbling is rich and delicious. You won’t regret it!

How do I cook filet mignon to keep it tender?

Cook filet mignon to medium rare using grilling, pan searing, or sous vide. These methods will lock in the tenderness you love!

What’s the difference between porterhouse and T-bone steak?

The main difference is that a porterhouse has a bigger tenderloin than a T-bone, which has a smaller piece. So, if you want more filet mignon, go for the porterhouse!

Which cooking method is best for bigger cuts of steak?

Roasting is the way to go for bigger cuts of steak, like prime rib or porterhouse. It cooks them evenly and keeps them juicy. Trust me, you’ll love it!

What are the best sides to serve with steak?

Creamed spinach, garlic mashed potatoes, roasted Brussels sprouts, and grilled asparagus are great sides that go well with steak. It adds to the meal and makes it more fun!