What’s the Top Choice for a Steak Cut? We Asked a Butcher

A steak is more than just a piece of meat. The best cut of steak is up for debate, and it largely depends on how you plan to cook it and your personal taste. According to Katie Flannery, COO at Flannery Beef, it’s not a straightforward answer. 'The best steak for grilling is different from the one you’d braise,' she says. However, there are still some clear favorites. Flannery points out that cuts from the middle section of the cow, between the rib and the rump—such as ribeye, New York strip loin, and filet mignon—are often considered the best. 'Filet mignon is the most tender, but lacks the flavor of the others. Ribeye offers the best flavor but is the least tender, while New York is somewhere in between,' Flannery explains. So, what's the best cut of steak? Read on to discover which one suits your taste.

What Exactly is Ribeye?

Ribeye is renowned for its rich marbling, making it one of the top steak cuts. This is due to its anatomy. 'Ribeye comes from the rib section of the cow, which starts near the neck and extends toward the rump, in the midsection,' explains Flannery. 'It has more internal fat, and fat equals flavor.' More specifically, the rib consists of three muscles, which gives ribeye its robust, beefy taste. Ribeye is available both bone-in and boneless, making it a go-to choice for a special steak dinner. Like many steaks, ribeye comes in various grades and qualities. If you're opting for a higher-grade ribeye like prime or choice, Flannery recommends pan-searing or grilling it, starting with a bit of salt and finishing with some finishing salt and a touch of pepper. 'Let the steak's natural flavor shine,' she suggests, especially if it's dry-aged.

What Exactly is Filet Mignon?

This small, round steak with its elegant French name is a favorite cut for many in the United States, and it’s easy to see why—it's the most tender part of the cow. 'The filet is situated near the vertebrae of the animal,' says Flannery. 'When considering tenderness, think about how much muscle the part of the cow worked during its lifetime. The legs, rump, and shank are tougher because those muscles were in constant use, while the filet near the neck didn’t see much movement.' Flannery adds with a smile, 'How many backflips do cows do?' Though filet mignon can be pricey, it can offer good value. 'USDA Choice is cost-effective and perfectly fine,' Flannery explains. 'A USDA prime will cost a little more, but its tenderness is unmatched.' One reason filet is so expensive is that, from a beef carcass weighing 700-900 pounds, only about 20 pounds of tenderloin are available for butcher cuts. After trimming, that beautiful, round steak emerges. Since filets are low in fat, and fat contributes to flavor, this is the steak to enhance with added flavors. It’s often used in steak au poivre or wrapped in bacon for extra richness.

What Is Tenderloin?

Tenderloin is the entire muscle from which filets are sliced. 'Tenderloin is the cut people use when making a roast,' Flannery notes. 'Once cut, you get filet mignon steaks.' Tenderloin is a perfect choice when cooking for a group, as it's the most tender part of the cow and can absorb any flavors you choose, such as a horseradish crust. It's versatile for grilling, stovetop cooking, or oven roasting, and it’s famously used in beef Wellington. When sliced, it looks just like filet mignon, albeit in a more elaborate form.

What Exactly is a Strip Steak?

Strip steak is a favorite choice for home cooking because it strikes the right balance. 'It's ideal for anyone who wants a steak that’s not overly fatty but still has some richness,' says Flannery. 'The fat is mainly along the outer edge, so you can cook it and trim it off if you prefer. It’s the perfect middle ground.' Cut from the loin, which doesn't experience much movement, strip steak is tender and flavorful due to the fat. This cut works beautifully on the grill and is versatile enough for a variety of steak recipes.

What Exactly is a T-bone Steak?

A T-bone steak features a T-shaped bone and is a type of Porterhouse steak, known for its substantial meat. A T-bone combines the New York strip muscle and the filet muscle, offering a two-in-one steak experience. 'The difference between a Porterhouse and a T-bone comes down to the size of the filet,' explains Flannery. 'To be classified as a Porterhouse, the filet must be at least 1.25 inches thick from the bone to the widest edge. Any thinner, and it’s just a T-bone.' T-bones can be seared in a cast-iron pan and finished in the oven, or grilled with indirect heat. Given their large size, these steaks can be intimidating to cook, so an oven finish might be easier to manage.

What Pairs Well With Steak?

Now that you know which steak cuts to pick, what should you serve alongside your meat? Luckily, there are plenty of sides and dishes that complement a juicy steak. If you’re not too hungry, a simple side salad or some grilled or roasted veggies like Roasted Butternut Squash With Tahini Sauce is a great option. You could also go for roasted asparagus, broccoli, or Brussels sprouts. For something heartier, a baked potato or mashed potatoes are always a solid choice, as well as mac and cheese, buttery corn on the cob, or creamed spinach.

Frequently Asked Questions

• What’s the most expensive cut of steak?

  “Within each individual grade, it’s always going to be the filet mignon. That’s the most expensive,” says Flannery. “That’s mostly [because of] supply and demand.”

• Is sirloin or ribeye better?

  Sirloin moves more towards the rump of the animal, which can be slightly more tough. “I’d definitely say the ribeye is better than the sirloin. It’s more tender and has more flavor,” says Flannery. “Sirloin encompasses many different cuts with different characteristics.” For example, tri-tip and picanha are popular cuts from the sirloin, but others may not be as delicious or nice to cook.

• Is filet mignon or ribeye better?

  If you’re looking to splurge, ribeye is where you’ll find the opportunity to spend the big bucks. Unlike filets, which are typically not dry-aged (it’s too lean), ribeye can be dry-aged to add flavor. With the dry aging comes the loss of weight in the meat, and an increase in cost. 

• What’s the best cut of steak for grilling?

  There are several types of steak that fare well on the grill. One of our favorites is a rump cap, which has a layer of fat that infuses the meat with flavor when it’s cooked over high heat. Other delicious cuts of steak you can grill include flank steak or strip steak. For something a bit fancier, we like a ribeye or filet mignon.

  Learn More: Best Cut of Steak to Grill