Types of Steak Cuts

The global beef market size reached $467.7 billion in 2021. Between 2022 and 2030, the industry could grow by a CAGR of 4.8% as consumers increase their protein intake, causing a demand for meat. However, many people are unaware of the different steak cuts they can choose from. 

Different types of steak range in price, marbling, and tenderness. You’ll need to choose the right one for different recipes. 

Read on to learn more!

Filet Mignon

Filet mignon is one of the most tender, delicate cuts available. It’s cut from the tip of a tenderloin. The flavour is exceptional; it’s like eating butter.

Unfortunately, filet mignon does come with a higher price tag.

Don’t cook your delicate filet mignon on a grill. Instead, use a stovetop or broiler. 


Ribeyes come from the center rib section. They often have the most marbling (which means more fat or flavor). Ribeyes are juicy and tender.

You can choose boneless or bone-in options.

However, this cut is often thicker. For beginners, this means they’re more difficult to overcook.

Ribeye cuts don’t require marinade; a little salt or pepper is all you need. You can grill them or cook them on the stovetop for a delicious meal. 

New York Strip

A New York strip steak is considered the Goldilocks of steak in terms of price, tenderness, and flavor. As a jake-of-all-trades, you can use a strip for almost any meal. You might also find it labeled as sirloin or shell steak.

You can cook this cut almost any way.


Porterhouse, or t-bone steak, is a New York strip and filet mignon separated by a t-shaped bone. The filet side is prone to overcooking, meaning it can become difficult to cook the entire steak at the same time.

Consider purchasing these cuts of steak if you’re experienced. Grill or broil it to avoid overcooking.


Hanger steak literally hangs from the diaphragm. It’s situated between the ribs and midsection.

Though hanger steak isn’t too expensive, it does offer plenty of flavor. It’s considered a more tender version of flank or skirt steak. 


Flank cuts feature hardworking, long fibers, which make it difficult to chew when improperly cooked. You’ll usually find these in one large, flat piece, making them ideal for a large group.

Consider pairing your flank steak with chimichurri or another sauce. Serve it medium-rare.

You can find compound butter, seasonings, and steaks at for your next meal.

Since they’re naturally thin, you’ll need to use blistering heat. Char the outside before the inside becomes overcooked. This cut is ideal for fajitas. 

Make a point to cut it daintily contrary to what would be expected.

Try These 6 Types of Steak Cuts

Before you go shopping, make sure to consider which steak cuts suit your recipe. With this guide, you can find the best cut of steak based on your needs.

Start cooking up a storm with these delicious types of steak today!

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