Types of Steak

1. Filet Mignon

Filet mignon is prized for its exceptional tenderness, making it one of the most luxurious cuts of beef. It is sourced from the loin primal, specifically the tenderloin, a narrow, cylindrical muscle that runs along the spine and does very little work, resulting in an ultra-tender and lean steak. Cut from the center of the tenderloin, filet mignon is typically 1 1/2 to 2 inches thick and 3 to 4 inches wide. It is small, round, and compact in shape with a uniform color and fine grain. Filet mignon offers a delicate, mild taste and a melt-in-your-mouth experience that cuts like butter. To avoid overcooking, utilize high-heat cooking methods and aim for a medium-rare doneness level.

• Primal: Loin
• Filet mignon marbling: Almost no visible marbling; very little fat or connective tissue
• Filet mignon taste and texture: Mild, exceptional tenderness, lean
• How to cook filet mignon: Grill, pan-sear, sear-roast, sous vide
• Filet mignon portion size range: 6 to 12 ounces
• Filet mignon wine pairing: Elegant reds like pinot noir or full-bodied options like merlot or cabernet sauvignon

2. Ribeye Steak

A staple on nearly every steakhouse menu, ribeye steak is one of the most popular and flavorful cuts of beef, prized for its rich marbling, tenderness, and bold beefy flavor. It is sourced from the cow's rib section, specifically between ribs 6 and 12. Because the muscles in this area do relatively little work, the meat remains naturally tender. Ribeyes are typically thick-cut and oval or round in shape. Bone-in versions, often referred to as cowboy steaks, include a curved rib bone, while boneless ribeyes are more compact. The meat is characterized by its deep red color and distinct white marbling, which melts during cooking, infusing the steak with a rich, buttery flavor and juicy texture. Due to its high fat content, ribeye steak is best prepared over high heat.

• Primal: Rib
• Ribeye steak marbling: Well-marbled throughout with a central eye of fat
• Ribeye steak taste and texture: Rich, tender, juicy
• How to cook ribeye steak: Grill, pan-sear, reverse sear, sous vide
• Ribeye steak portion size range: 10 to 24 ounces
• Ribeye steak wine pairing: Bold red wines like cabernet sauvignon

3. New York Strip Steak

Named after its popularity in New York steakhouses, the New York strip steak stands out for its beef-forward flavor and satisfying chew, making it an appealing choice on any steak menu. It comes from the short loin, which is located behind the ribs and in front of the sirloin. Usually sliced 1 to 1 1/2 inches thick, the New York strip is rectangular with a noticeable fat cap along one of its sides and is often sold boneless. Its flavor is rich and hearty, with a fine grain and moderate marbling that delivers a firm yet juicy bite. This steak shines with simple prep and high heat. It's best cooked quickly to preserve its juicy interior.

• Primal: Short loin
• New York strip steak marbling: Moderately marbled
• New York strip steak taste and texture: Meaty, firm, juicy
• How to cook New York strip steak: Grill, pan-sear, reverse sear
• New York strip steak portion size range: 8 to 24 ounces
• New York strip steak wine pairing: Bold red wines like cabernet sauvignon

4. Tomahawk Steak

For an impressive culinary display, look no further than the tomahawk steak. This bone-in ribeye features a long rib bone that remains intact, resembling a tomahawk axe and giving the cut its name. The bone, typically 5 to 8 inches in length, is meticulously cleaned of meat and fat through a process known as "Frenching." Known for its rich, juicy, and heavily marbled meat, the tomahawk steak boasts an intense beef flavor and a buttery texture. With a thickness of 2 inches or more and starting at around 30 ounces, it is one of the largest steaks available. To achieve optimal tenderness and visual appeal, reverse-searing and grilling methods are the preferred cooking methods.

• Primal: Rib
• Tomahawk steak marbling: Well-marbled throughout
• Tomahawk steak taste and texture: Rich, juicy, buttery
• How to cook tomahawk steak: Grill, reverse sear, or sous vide
• Tomahawk steak portion size range: 30 to 60 ounces
• Tomahawk steak wine pairing: Bold, full-bodied reds like cabernet sauvignon, malbec, or merlot

5. Skirt Steak

Named after the pattern of its muscle fibers, skirt steak is an affordable cut with a robust flavor and signature grain. Skirt steak comes from the plate section, located on the underside of the cow, just below the rib section and in front of the flank. It is further divided into inside and outside skirt steak, each originating from different muscles within the chest and abdomen, with the outside skirt being the more tender and flavorful option for restaurants. Skirt steak's flavor is rich with a coarse texture that absorbs marinades well. It is best when grilled or seared quickly over high heat, then sliced thin against the grain. While it is commonly used for fajitas, it can be served as a steak entree when prepared right.

• Primal: Plate
• Skirt steak taste and texture: Meaty, fibrous, and chewy
• Skirt steak marbling: Moderate marbling
• How to cook skirt steak: Grill, pan-sear
• Skirt steak portion size range: 6 to 20 ounces
• Skirt steak wine pairing: Medium-bodied red wines like sangiovese or cabernet franc

6. Flank Steak

While it's not the most tender option, flank steak is an incredibly versatile and budget-friendly cut that can shine when prepared correctly. It comes from the abdominal muscles of the cow, an area that gets moderate to heavy use, resulting in a lean but flavorful steak. It is long, flat, and typically about 3/4 to 1 inch thick with a wide, uniform grain. While it shares similarities with skirt steak in terms of taste, cooking methods, and applications, there are some distinct differences to note beyond just its location on the cow. Flank steak is thicker and leaner, with a tighter grain that benefits from a longer marinating time. It can be served as a steak entree or sliced for carne asada and sandwiches.

• Primal: Flank
• Flank steak taste and texture: Lean and fibrous with a pronounced beef flavor
• Flank steak marbling: Very little marbling and minimal external fat
• How to cook flank steak: Grill, pan-sear
• Flank steak portion size range: 8 to 32 ounces
• Flank steak wine pairing: Medium-bodied red wines like sangiovese or cabernet franc

7. Porterhouse Steak

Ideal for steak enthusiasts, the porterhouse steak is a prime selection that offers a delightful combination of a tender filet mignon and a savory New York strip in one hefty cut. It is sourced from the rear section of the short loin to provide a full-size filet and strip steak in one cut. Typically measuring at least 1 1/4 inches in thickness, porterhouse steaks are sizeable and frequently serve as a satisfying main course for two or more diners. The flavor is rich and meaty from the strip side, with a clean, buttery tenderness from the filet side. Since you're essentially cooking two distinct steaks with varying fat levels simultaneously, high-heat cooking methods are ideal, but it's important to be strategic with your heat application.

• Primal: Short loin
• Porterhouse steak marbling: Moderate, more concentrated on the strip side
• Porterhouse steak taste and texture: Chewy and beefy on the strip side, soft and delicate on the tenderloin side
• How to cook porterhouse steak: Grill, broil, sear-roast, sous vide
• Porterhouse steak portion size range: 20 to 36 ounces
• Porterhouse steak wine pairing: Full-bodied reds like cabernet sauvignon, malbec, zinfandel

8. T-Bone Steak

T-bone steak is a classic and impressive cut, combining a tenderloin and a strip steak that is divided by a signature T-shaped bone. You might be wondering, "Isn't that the same as a porterhouse?" The key difference lies in where the filet portion is sliced, resulting in variations in filet size on the steak. The T-bone is sourced from the front section of the short loin, where the tenderloin portion narrows, providing a smaller filet portion that must be a minimum of 1/2 inch thick. It provides a perfect combination of tenderness and robust flavor in a single cut. T-bone steaks can be cooked similarly to a porterhouse, paying special attention to the cooking time and temperature.

• Primal: Short loin
• T-bone steak marbling: Moderate, more concentrated on the strip side
• T-bone steak taste and texture: Similar to porterhouse but with a smaller portion of tenderloin
• How to cook T-bone steak: Grill, broil, sear-roast, sous vide
• T-bone steak portion size range: 16 to 24 ounces
• T-bone steak wine pairing: Full-bodied reds like cabernet sauvignon, malbec, zinfandel

9. Flat Iron Steak

Full of flavor yet a relatively affordable steak cut with a tenderness rivaling filet mignon, the flat iron steak is a lesser-known cut that is starting to rise in popularity. It comes from the shoulder, specifically the top blade muscle, which is relatively underused compared to other chuck cuts. Named after its flat, rectangular shape, reminiscent of an old-fashioned iron, it is 3/4 to 1 inch thick with a rich marbling throughout. Flat iron steak has a deep, savory, and slightly buttery flavor profile with a velvety texture. For maximum tenderness, grill or pan-sear to no more than a medium-rare doneness.

• Primal: Chuck
• Flat iron steak marbling: Moderate marbling throughout
• Flat iron steak taste and texture: Rich, tender, buttery
• How to cook flat iron steak: Grill, pan-sear, sous vide
• Flat iron steak portion size range: 5 to 14 ounces
• Flat iron steak wine pairing: Medium-bodied reds like petite sirah or cabernet franc

10. Top Sirloin Steak

Top sirloin steak is a versatile, moderately tender cut with a robust flavor. Coming from the top sirloin butt, a sizeable muscle located on the cow's hip that sees relatively frequent use, this cut boasts a bold, meaty taste with a slightly chewy texture. Typically sliced 1 to 1 1/2 inches thick, it features moderate marbling and a small fat cap. When cooked correctly, top sirloin steak offers a budget-friendly option to the New York strip steak. While it's usually grilled over high heat and served as a steak entree, this cut can also be sliced for kabobs or stir-fry.

• Primal: Loin
• Top sirloin steak marbling: Moderately marbled
• Top sirloin steak taste and texture: Pronounced, meaty, firm
• How to cook top sirloin steak: Grill, roast, pan-sear, or broil
• Top sirloin steak portion size range: 4 to 16 ounces
• Top sirloin steak wine pairing: Medium-bodied wines like pinot noir, cabernet franc, and grenache

11. Coulotte Steak

Coulotte steak, also known as top sirloin cap or picanha in Brazilian cuisine, is a lesser-known yet incredibly satisfying cut that can be a more budget-friendly alternative to a filet. This cut comes from the sirloin cap, a triangular muscle that sees light to moderate use, providing a balanced tenderness and more flavor than a standard top sirloin steak. It is a narrow, boneless cut that is generally around 1/2 inch thick. Coulotte steak boasts ample marbling, contributing to its flavorful juiciness, and has a generous layer of fat spanning one side of the steak. This fat cap bastes the meat while cooking, enriching its taste and moisture and elevating the dining experience to a luxurious level.

• Primal: Rib
• Coulotte steak marbling: Well-marbled throughout
• Coulotte steak taste and texture: Mild, juicy, buttery
• How to cook coulotte steak: Grill, pan-sear, or sous vide
• Coulotte steak portion size range: 6 to 12 ounces
• Coulotte steak wine pairing: Bold, full-bodied reds like syrah or tempranillo

12. Tri-Tip Steak

A longstanding favorite in California, tri-tip steak is a flavorful and tender cut named for its distinctive triangular shape. It comes from the bottom sirloin, a moderately worked area, giving it a balance of leanness and tenderness. The tri-tip cut begins as a roast, encompassing the entire triangular cut from the tip of the sirloin, and can be further processed into individual boneless steaks. These steaks are usually pre-trimmed or can come with a substantial fat cap. It has a rich flavor with a juicy, medium-firm texture. Though still somewhat rare on menus, it offers an affordable and satisfying alternative to premium cuts like ribeye and is best prepared using high-heat methods.

• Primal: Loin
• Tri-tip steak marbling: Moderately marbled throughout
• Tri-tip steak taste and texture: Rich, beefy, medium-firm
• How to cook tri-tip steak: Grill, roast, pan-sear, or smoke
• Tri-tip steak portion size range: 8 to 24 ounces
• Tri-tip steak wine pairing: Medium- to full-bodied wines like pinot noir and syrah