What you need to know about steaks: types of steaks

When it comes to enjoying a delicious steak, understanding the different types of cuts is essential. Each cut offers its own unique flavor, tenderness, and cooking style. Whether you’re grilling at home or dining out, knowing your steaks can elevate your experience. Here’s a guide to the most popular types of steaks and what makes them stand out.

1. Ribeye Steak

Ribeye Steak

The Ribeye is a favorite among steak lovers for its rich marbling, which gives it an incredible flavor and tenderness. The marbling (fat content) melts during cooking, making the Ribeye juicy and flavorful. This steak is perfect for grilling and is best served medium-rare to medium.

2. Filet Mignon

Filet Mignon

Known as the most tender cut, the Filet Mignon is a small, round steak cut from the tenderloin. It has a mild flavor compared to other cuts but is incredibly soft. Due to its leanness, it’s often wrapped in bacon to add flavor and moisture. Filet Mignon is typically served medium-rare.

3. New York Strip

New York Strip Steak

The New York Strip, also known as the Striploin, is a well-balanced cut that offers both tenderness and flavor. It’s less fatty than the Ribeye but still offers a good amount of marbling. This steak is best cooked to medium and is a popular choice for those who prefer a more substantial bite.

4. T-Bone Steak

T-Bone Steak

The T-Bone steak is a two-in-one cut, featuring both the tenderloin and the striploin separated by a T-shaped bone. It’s a great option for those who want the best of both worlds. The T-Bone is ideal for grilling and is best served medium-rare to medium.

5. Porterhouse Steak

Porterhouse Steak

Similar to the T-Bone, the Porterhouse steak includes a larger portion of the tenderloin. It’s a massive cut that’s perfect for sharing. Porterhouse steaks are excellent for grilling and are best enjoyed medium-rare to medium.

6. Sirloin Steak

Sirloin Steak

The Sirloin is a versatile cut that’s leaner than the Ribeye but still flavorful. It’s a great option for those who prefer a less fatty steak. Sirloin steaks can be grilled, pan-seared, or broiled and are best cooked to medium or medium-well.

7. Flank Steak

Flank Steak

Flank steak is a lean, flavorful cut that’s best when marinated and cooked quickly over high heat. It’s often used in dishes like fajitas or stir-fries. Flank steak should be sliced thinly against the grain for maximum tenderness.