18 Types Of Steak Cooked To Perfection

Filet mignon is a highly regarded and sought-after cut of beef known for its tenderness, juiciness, and rich flavor. Derived from the tenderloin, which is located in the loin section of the cow, filet mignon is often considered the most luxurious and tender steak available.

The name "filet mignon" is of French origin and translates to "cute fillet" or "dainty fillet." This cut is prized for its exceptional tenderness due to the fact that it comes from a muscle that does very little work. It is also lean, making it a popular choice for those looking for a healthier option without sacrificing taste.

How to cook: Filet mignon is typically prepared by searing it quickly over high heat to form a caramelized crust while leaving the inside tender and juicy. It is often served with a variety of accompaniments such as butter, mushrooms, or a rich sauce like béarnaise or red wine reduction.

The marbling, or intramuscular fat, found in ribeye is what sets it apart from other cuts. This fat melts during cooking, basting the meat from within, resulting in a juicy, flavorful steak. The ribeye's marbling also ensures a tender texture, making it a favorite among steak enthusiasts and chefs alike.

t is cut from the rib section of the cow, specifically from the ribs 6 to 12, and is characterized by its distinctive "eye" of fat running through the meat, which enhances its succulence and taste. It is often considered a premium cut and is frequently featured in high-end steakhouses and gourmet recipes.

How to cook: When it comes to cooking ribeye, many prefer to grill or pan-sear it to develop a delicious crust while keeping the interior tender and moist. However, it can also be broiled or roasted to perfection.

The New York strip, also known as a strip steak or Kansas City strip, is a popular cut of beef. It is known for its exceptional tenderness, rich flavor, and beautiful marbling. This cut comes from the short loin of a cow, which is located in the upper back between the ribs and the sirloin. This area of the animal is less worked, resulting in a more tender and flavorful cut.

The strip steak is named after the city where it gained its popularity, New York, due to its presence in the city's finest steakhouses. The marbling, or intramuscular fat, in the cut adds both flavor and moisture to the meat.

How to cook:  One of the best ways to enjoy a New York strip is by grilling it. The intense heat of the grill sears the exterior, creating a flavorful crust while keeping the interior tender and juicy. It is often seasoned with simple ingredients like salt and pepper to allow the natural flavors of the meat to shine through.

A T-bone steak is distinguished by the T-shaped bone that divides the meat into two portions: the tenderloin and the strip steak. This mouthwatering steak is named after its resemblance to a T-bone, and it is highly regarded for its tenderness, juiciness, and rich flavor.

The T-bone is typically taken from the short loin of the cow. The tenderloin side of the T-bone is known for its tenderness, while the strip steak side offers a slightly firmer texture with a robust beefy taste. This combination makes the T-bone steak a perfect choice for steak lovers who enjoy a balance between tenderness and bold flavor.

How to cook: To prepare a T-bone steak, it is often grilled or pan-seared to seal in the juices and create a delicious caramelized crust. Some people prefer to season it simply with salt and pepper, while others may opt for marinades or rubs to enhance the flavors. Cooking times vary depending on the desired level of doneness, but it is important to avoid overcooking to maintain the tenderness of the steak.

Porterhouse is similar to the T-bone steak, but the portion of the meat is even bigger on both sides. This is often regarded as the king of steaks due to its size and the combination of two premium cuts in one.

The tenderloin portion is exceptionally tender and has a melt-in-your-mouth texture. The New York strip portion, on the other hand, is slightly firmer but still incredibly tender and boasts a robust beefy flavor.

How to cook: Cooking a Porterhouse steak to perfection requires skill and attention. It is best prepared using dry heat methods such as grilling or broiling to preserve its natural flavors and juices. The steak should be seasoned simply with salt and pepper to enhance its natural taste.

Sirloin steak is taken from the rear back portion of the cow, specifically from the area just above the tenderloin and below the ribs. This cut is characterized by a good amount of marbling, which contributes to its succulence and juiciness when cooked.

Sirloin steak is often considered a premium cut due to its tenderness and versatility in various cooking methods. The taste of sirloin steak is often described as bold, rich, and beefy, with a slightly firmer texture compared to other cuts like filet mignon.

How to cook: It can be grilled, pan-seared, broiled, or even roasted, making it a favorite choice for steak lovers. The marbling ensures that the steak remains tender and flavorful even after cooking. The meat has a natural robustness that pairs well with a variety of seasonings and marinades, allowing for endless culinary possibilities.

Flat iron steak, also known as top blade steak, is derived from the shoulder of the cow. This cut is named after its resemblance to an old-fashioned flat iron used for ironing clothes. 

One of the reasons why flat iron steak is highly sought after is its exceptional tenderness. It is known for its fine marbling. The meat is also relatively lean, making it a healthier option for those conscious about their fat intake.

How to cook: Flat iron steak is best cooked to medium-rare or medium to ensure optimal tenderness and juiciness. It can be grilled, pan-seared, or broiled, allowing for a range of cooking methods depending on personal preference.

The skirt steak is a long, thin, and flat cut that comes from the diaphragm muscle of the cow, located in the lower chest and abdomen area. This cut is valued for its affordability compared to other cuts of beef. Despite being a relatively inexpensive option, it offers great taste and tenderness. However, it is important to note that skirt steak can be tough if not cooked correctly.

When purchasing skirt steak, it is recommended to look for well-marbled meat with a deep red color. It is advisable to trim off any excess fat or silver skin before cooking.

How to cook: Skirt steak is a popular choice for grilling, pan-searing or roasting. It is often used in various dishes, especially in Mexican and South American cuisines. It is best cooked quickly over high heat to achieve a medium-rare or medium doneness.

Flank steak is a popular cut of beef that comes from the abdominal area of the cow. It is known for its long and flat shape, with prominent grains running across the meat. This cut is lean with beef and bold flavors.

Even though it is lean, if cooked properly, it retains the moisture and fat to give a juicy and flavorful cut of meat, especially if you've a special marinade.

How to cook: When it comes to cooking flank steak, grilling is a popular method due to its quick cooking time and ability to impart a smoky flavor. It is essential to cook the steak over high heat for a short period to avoid overcooking and maintain its tenderness. Another popular cooking technique is broiling, which provides a similar charred effect.

Hanger steak, also known as butcher's steak or onglet, is a delicious and flavorful cut of beef that has gained popularity in recent years. It is a relatively inexpensive cut that comes from the diaphragm muscle of the cow, located near the rib and loin sections.

The name "hanger steak" comes from the fact that it hangs from the diaphragm like a hanger. This unique positioning gives the steak its distinctive shape, with a long, flat appearance. It is known for its rich marbling and intense beefy flavor.

How to cook: It is best cooked to medium-rare or medium doneness to preserve its tenderness and retain its natural flavors. Many chefs recommend marinating hanger steak before cooking to further enhance its taste and tenderness. It can be grilled, pan-seared, or broiled to perfection.

Top sirloin is derived from the sirloin primal, which is located in the rear of the cow and consists of several muscles. The top sirloin, specifically, is taken from the upper portion of the sirloin primal, closer to the loin.

One of the defining characteristics of top sirloin is its marbling, which refers to the thin streaks of fat that are dispersed throughout the meat. This marbling not only enhances the flavor of the meat but also helps keep it moist and juicy during cooking. Additionally, top sirloin is relatively lean compared to other cuts, making it a healthier choice.

How to cook: Top sirloin is versatile and can be prepared in various ways. It can be grilled, broiled, pan-seared, or even roasted, depending on personal preference. Its tenderness allows for quick cooking times, making it a convenient option for weeknight dinners or barbecues.

The Tomahawk steak is cut from the ribeye, one of the most flavorful and tender cuts of beef. The long bone, typically around six to eight inches in length, is left intact, adding to the overall weight and size of the steak. This bone not only enhances the visual aspect but also helps to retain moisture and flavor during the cooking process.

It is named after its resemblance to a tomahawk axe. This steak has become a symbol of indulgence and celebration in the culinary world. Its impressive size and presentation make it a centerpiece at special occasions or upscale restaurants. It is often shared between two or more people due to its generous size.

How to cook: Cooking a Tomahawk steak is an experience in itself. Its thickness allows for a perfect sear on the outside while maintaining a juicy and tender interior. Many opt for grilling or pan-searing methods to achieve a delicious crust and a perfectly cooked medium-rare or medium interior. The bone acts as a handle, making it easy to maneuver and serve.

Ranch steak, also known as boneless chuck shoulder steak, is a relatively inexpensive cut that originates from the shoulder area of the cow. It has a good amount of fat with a strong beefy flavor. It works great for marinating, as it absorbs flavors well and becomes even more delicious when infused with herbs, spices, and marinades.

The robust flavor goes well with other strong flavors like garlic. Since it is rich in fat, it can be sliced thin and used in sandwiches or tacos.

How to cook: This cut is often best when cooked using moist heat methods such as braising or slow cooking, as it helps to break down the connective tissues and render the fat, resulting in a tender and flavorful steak. It can also be grilled or pan-seared for a quick and easy meal option

Originating from California, tri-tip has become a staple in many barbecues and cookouts across the United States. It is a triangular-shaped muscle located in the bottom sirloin region of the cow.

It is often marinated in a variety of seasonings, such as garlic, soy sauce, and Worcestershire sauce, to enhance its natural flavors. Tri-tip is commonly sliced against the grain to maximize tenderness and served as the main course with a side of grilled vegetables or a fresh salad.

How to cook: The unique shape of the cut allows for different levels of doneness, with the tip being more well-done and the center being more medium-rare, appealing to a wide range of preferences. Since it is flavorful on its own, it is perfect for any cooking methods, ranking from grilling, smoking, or roasting.

This cut is derived from the chuck primal, which is located in the shoulder area of the cow. It is often referred to as the "hidden gem" of the chuck, as it is not as well-known as other cuts like ribeye or sirloin.

The Denver Cut is taken from the chuck roll, a muscle that is not heavily used by the cow, resulting in a more tender and marbled meat. It is a relatively small and compact cut, usually weighing around 2-3 pounds. The texture of the meat is incredibly moist and succulent, with a rich beefy flavor that is enhanced when properly cooked.

How to cook: Cooking a Denver Cut is fairly easy. You can employ grilling, broiling, or pan-searing. Due to its tenderness, it is recommended to cook it to medium-rare or medium doneness to fully enjoy its juicy and tender qualities. Many chefs also recommend marinating the cut before cooking to enhance its flavor and tenderness even further.

Chuck eye steak is often overlooked in favor of more well-known cuts like ribeye or filet mignon. Derived from the chuck primal, which is located in the shoulder area of the cow, chuck eye steak offers a delicious combination of rich marbling and beefy flavor.

The chuck eye steak is cut from the same muscle as the ribeye, known as the longissimus dorsi, but is slightly closer to the shoulder. This proximity to the shoulder gives the chuck eye steak a bit more connective tissue. While it may not be as tender as a ribeye, it more than makes up for it with its robust taste.

How to cook: This cut of meat can be grilled, pan-seared, or roasted, depending on the occasion. Since it is rich in marbelling, searing or broiling, it allows the fat to melt and makes the meat even more tender.

Round steak comes from the hindquarters of the cow. It is a lean and versatile cut that is known for its affordability and tenderness. This cut is typically taken from the round primal, which includes the top round, bottom round, and eye of round.

Round steak is often used in a variety of dishes, including stews, stir-fries, and Swiss steak. Its lean nature makes it a healthier choice compared to other cuts of beef, as it contains less fat and cholesterol.

How to cook: To maximize tenderness, round steak is often marinated or tenderized before cooking. Marinating helps to break down the muscle fibers and infuse the meat with additional flavor. Tenderizing techniques, such as pounding or using a meat tenderizer, can also help to soften the meat. When cooking round steak, it is important to use moist heat methods such as braising, slow cooking, or simmering to prevent the meat from becoming tough.

Petite tender, also known as the shoulder tender or teres major, is a relatively unknown cut of beef. Obtained from the shoulder area of the cow, it is a small, flavorful, and tender piece of meat that rivals more expensive cuts like the filet mignon.

The petite tender is often described as a cross between a tenderloin and a flat iron steak. It is lean, well-marbled, and boasts a rich, beefy flavor. The meat is typically small in size, weighing around 8-10 ounces, making it perfect for individual servings or smaller meals.

How to cook: Due to its tenderness, it can be cooked using various methods such as grilling, pan-searing, or roasting. It also lends itself well to marinades and rubs, allowing for endless flavor combinations. When cooked properly, the petite tender delivers a melt-in-your-mouth texture and succulent taste.