Choosing the Right Cut of Steak: A Meat Lover’s Guide

best steak cuts

The steak aisle. It’s a carnivore’s paradise. But with so many options, choosing the right cut of steak can be overwhelming. Are expensive cuts worth the cost? How can you tell a good cut from a bad one? Fear not, because we’re here to help you navigate the meaty world of steaks.

How to Choose the Best Cut of Steak

Thickness matters when it comes to cooking a steak to perfection. While thinner cuts can work, they require more precision to avoid overcooking. Thicker cuts give you more leeway, allowing you to achieve those perfect grill marks without sacrificing tenderness. Look for cuts that are at least 1-inch thick.

Marbling, the thin veins of fat running through the meat, is another important factor to consider. Don’t be afraid of fat! Marbling enhances tenderness and flavor. As the fat renders during cooking, it adds richness to the steak. Look for cuts with nice, thin lines of marbling.

Now, let’s dive into our top picks for the best steak cuts.


T-Bone steak

T-bone steaks are a steak lover’s dream. Cut from the short loin, they offer two different types of meat in one cut: a tenderloin on one side and a strip steak on the other. This combination provides a delightful mix of flavors and textures.

Pros: T-bones are packed with flavors and stay juicy when cooked correctly. They’re perfect for grilling, with a thickness ranging from one to two inches.

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Cons: T-bones are on the pricier side and can be challenging to cook due to the two different types of meat requiring different cooking times.


Porterhouse steak

Similar to the T-bone, the porterhouse steak also comes from the short loin. It contains a strip steak and a larger portion of tenderloin. Porterhouse steaks are known for their generous size and robust flavors.

Pros: Porterhouses are thick and juicy, providing a large, savory cut. They offer a more substantial tenderloin portion than T-bones, making them a favorite for many steak enthusiasts.

Cons: Like T-bones, porterhouses can be pricier and require skill to cook evenly due to the different needs of the two meat types.

Rib Eye

Ribeye steaks are a favorite among steak connoisseurs. Coming from the prime rib area, they boast excellent marbling that guarantees fabulous flavor and texture. Look for ribeyes that are closer to 1 ½ inches thick for the perfect grill.

Pros: Ribeyes are super flavorful, tender, and remain juicy even over intense grill flames. They offer a balance of taste and affordability.

Cons: Cooking ribeyes requires extra care due to the high-fat content that can cause flare-ups on the grill. Keep an eye on it to avoid any mishaps.

Filet Mignon

Filet Mignon steak

Filet mignon is the crown jewel of the steak world. Cut from the tenderloin, this steak is incredibly tender. Filet mignon is best cooked in a pan, and wrapping it in bacon adds robust flavors.

Pros: Filet mignon is a thick cut, perfect for flavor-packed pan-searing. The tenderness of this steak is unparalleled.

Cons: Filet mignon is the most expensive cut of steak. Some criticize it for its milder flavor, but a little seasoning and bacon will bring out its full potential.

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Top Sirloin

Top sirloin steak comes from the rear of the animal, just below the tenderloin. While not as tender as other cuts, it compensates with rich, distinctive flavors. A rare to medium-rare cook brings out the best in this cut.

Top Sirloin steak

Pros: Top sirloin is highly affordable and offers a balanced beef flavor without excessive fat. Perfect for grilling, it pairs well with olive oil and your favorite spices.

Cons: Top sirloin requires a bit more cooking time due to its muscular nature. Pay attention to prevent it from becoming tough.

Strip Steak

Strip steak, also known as New York strip or Kansas City strip, comes from the short loin. This cut is tender and versatile, suitable for cooking in the oven, in a pan, or on the grill.

Pros: Strip steaks are more affordable than other cuts, and they cook well using various methods. Grilling brings out their full potential.

Cons: Choosing the right strip steak can be challenging. Look for straight cuts, which tend to be more tender and have better marbling.

Flank Steak

Flank steak comes from the lower chest or upper abdominal area of the cow. While it has more connective tissue, proper cooking can result in a tender and flavorful steak.

Pros: Flank steak is perfect for marinating and works well in various dishes like sandwiches, fajitas, and stir-fries.

Cons: Care must be taken not to overcook flank steak, as it can become chewy. It’s best cooked to medium-rare or medium.

Beef Chuck Primal Cut

The beef chuck primal cut is a large section of beef that includes cuts like Denver steak, blade steak, and flavorful roasts. This section is known for its robust flavor and versatility.

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Pros: Beef from this cut is ideal for slow cooking methods, which tenderize the meat and enhance its beefy flavor.

Cons: Some cuts from the beef chuck primal cut may have a long piece of fat running through them, requiring careful trimming. Certain cuts can be tougher and may not be suitable for searing or grilling.

Conclusion: Choose Steaks Tailored to Your Tastes

With so many steak cuts to choose from, it’s normal to feel overwhelmed. Rest assured, practice makes perfect in the steak world. Experiment with different cuts, cooking methods, and seasonings to find your favorite.

For more tips on cooking methods and information about various steaks, check out the helpful articles from Steak University. And if you’re feeling adventurous, why not try an assortment of premium cuts from Rowdy Hog Smokin BBQ delivered right to your door?

Remember, the perfect steak is just a sizzle away!