If you are someone that likes the idea of eating a succulent and juicy beef steak, but are never sure which steak to order, then you have come to the right place.
This article is going to give you all the information you need about the most popular beef steaks being offered today, and allow you to choose the steak that best suits your personal taste.
We are going to discuss the fat content, the flavor and the tenderness of each cut of steak, allowing you to decide which of these 3 qualities you put the most importance on, and therefore which steak will serve you best.
The beef steaks that we will be focussing on in this article are:
- Ribeye
- NY Strip
- Top Sirloin
- Filet Mignon
- Porterhouse
- T-Bone
Ok, let’s start getting you up to speed so that you don’t ever need to feel confused about buying or ordering steak again.
Beef Ribeye Steak
As the name suggests, the ribeye steak comes from the rib section of the cow. As a whole piece, it is known as a standing rib roast, and is cooked in the oven and carved into slices. When it is portioned into steaks, it becomes the ‘Ribeye Steak’ and can be cut boneless or with the rib attached.
The Ribeye steak is probably considered the most popular of all the steaks because it has a good combination of the 3 elements that make a great steak – fat, taste and tenderness.
So you may be wondering why everyone doesn’t just eat Ribeye if it’s so good. Well, it is probably not to everyones taste due to the fat content. Althought it’s the fat that gives the ribeye such a great flavor, it can be too much for some people to stomach.
Depending on which end of the rib section the steak is cut, the internal fat can sometimes be quite big chunks. For some steak lovers, this is a bonus, for others it is a big turn off. Also, if you are looking for a steak that is a little more friendly on the waistline and arteries, then the fattier ribeye should probably be avoided.
A ribeye can be cut to any thickness, however a single serving boneless steak will usually weight about 12 – 14oz, and bone-in you would expect it to weigh about 16 – 20oz.
Who Would Enjoy A Ribeye Steak?
If you enjoy a good sized tender steak that is packed with flavor, and don’t mind a heavy helping of fat within your steak, then the Ribeye could be the perfect steak for you.
If you do not like the taste or texture of fat in your steak, then you are better off going for one of the leaner choices of steak.
Characteristics of a Ribeye Steak
- Generous Sized Steak
- Heavy Fat Content
- Full Flavor
- Tender & Tasty
- Cut Bone In or Boneless
- Sometimes Known As Entrecote Steak
- A Medium to Expensive Priced Steak
Flavor: 9/10 Tenderness: 8/10 Fat: High
Ny Strip Beef Steak
To my mind, the NY Strip steak is probably the safest all rounder if you are ever undecided on which steak to have. It carries an edging of fat along one side that can be trimmed to your liking, is marbled throughout to offer flavor and tenderness, and is a size that can be cut thick without making the steak too big for one person to enjoy.
In my years of butchery, if the customer was unsure of which steak they would like, then this was the steak I would most often recommend them to try first.
The Strip steak comes from the loin of the animal, further along the back after the ribeye. It offers a tender cut but without the heavy chunks of internal fat associated with the ribeye steak.
You want to look for good marbling when choosing a strip steak as this is what gives the flavor and tenderness to the steak. The marbling is the white flecks of fat that run through the muscle of the meat. A leaner, less marbled steak will not be as flavorsome.
The NY Strip is quite a uniformed shaped steak, and can be cut to any thickness you like. A typical steak would usually be cut to weigh between 9 – 12oz depending on the appetite of the person eating it.
Who Would Enjoy A NY Strip Steak?
Most people who were in the mood for steak would probably enjoy a well marbled Strip steak cooked to their liking. It has the right balance of fat, tenderness and flavor to satisfy most palates.
Characteristics of a NY Strip Steak
- Nice portion sized steak
- Flavorful if well marbled
- Leaner steaks can lack flavor
- Usually tender eating
- Great All Rounder / Safe Bet Steak
- AKA: New York Strip, Strip Steak, Sirloin (UK)
- Medium to Expensive Priced Steak
Flavor: 8/10 Tenderness: 8/10 Fat: Medium
Beef Top Sirloin Steak
The top sirloin steak comes from the hip area of the animal and so is a harder worked muscle than the other steaks. For this reason the top sirloin tends to be less tender than the strip or ribeye, however what it lacks in tenderness is made up for in added flavor.
The top sirloin has an edging of fat, and a full face of lean meat that should show some marbling. There is sometimes a small gristle within the lower section of the steak that should be cut out, but is not always removed in grocery store bought steaks.
The Top Sirloin muscle is much broader than the strip and ribeye, and so a full sliced steak would generously feed 2 – 3 people depending on the thickness it has bee cut.
Cut straight across the face at an average thickness, the whole steak would weigh approx 24 – 32oz. This would then be divided into smaller steaks to your liking.
Saying that the top sirloin is less tender than the ribeye or strip steak does not mean that the steak is tough by any means. For many people, this cut of steak allows for a steak night treat without breaking the bank in terms of cost.
If you purchase your steak from an independent meat market or butcher, they will probably have been hanging the meat for up to 28 days to allow the muscle fibres to break down and the flavor to improve. You will probably not find as much care has been taken on steaks in the meat aisle of the local Costco or Wallmart and so these may not be quite as enjoyable.
Many people will also buy a full slice of top sirloin steak to cook in one piece on the grill, before either dividing into steaks after cooking, or slicing to use in fajitas and similar dishes that call for strips of tender beef. Cooking one big steak is more manageable and allows more of the natural juices to be retained during cooking.
Who Would Enjoy A Top Sirloin Steak?
People who are looking for a steak that carries a full beefy flavor, don’t want the fat content of a ribeye, but don’t mind a little more chewing, would enjoy this steak. Also those on a limited budget would appreciate the lower price range that this steak offers.
Characteristics of a Top Sirloin Steak
- Full Flavour
- Can Be Less Tender Than Other Steaks
- Balanced Fat Covering To Steak Edge
- Can Sometimes Contain Some Gristle
- Lower Reasonably Priced Steak
- Great Choice For Stir Frys & Fajitas etc
- AKA: Rump Steak (UK), Coulotte Steak
Flavor: 9/10 Tenderness: 7/10 Fat: Medium
Filet Mignon
The filet mignon comes from beef tenderloin which sits under the striploin. It is a very underused muscle, and therefore very lean and very tender. A full tenderloin will only weigh about 5lbs trimmed, and so you do not get very many steaks from a cow. For this reason, the filet mignon is the most expensive part of the cow to buy.
Many people consider the filet mignon to be the ‘best’ steak, purely because of the high price and guarnanteed tenderness. You would have to be very very unlucky to get a tough tenderloin steak!
However, because the tenderloin is so lean, it also lacks the flavor of the other steaks. This is why you will often be offered a sauce to go with your filet mignon when served in a restaurant or steakhouse.
The filet is also a much smaller steak in diameter to the others, and so usually need to be cut thicker to give a decent portioned steak. This can be a problem for those who like their steaks cooked well as it either means having the steak butterflied to make it thinner, or having 2 thinner steaks cooked.
Although the beef tenderloin does not have any external fat, there is a silverskin membrane that needs to be removed for the steak to be at its best. Again, independent butchers and meat markets will ensure this membrane is removed prior to selling the steaks, however packhouses providing meat to grocery stores are not always so thorough.
Who Would Enjoy A Filet Mignon Steak?
The filet mignon is a smaller and very tender steak well suited to people who do not require a large serving of meat. If tenderness is of more importance than flavor, or you enjoy a nice peppercorn sauce over your steak, then you will never go wrong by ordering a filet mignon. Just be sure you take planty of money with you as this steak doesn’t come cheap!
Characteristics of a Filet Mignon
- Very Lean & Tender
- Much Smaller In Size
- Good Option For Weight & Cholesterol Diets
- Less Flavor Than Other Steaks
- Often Served With A Sauce Option
- Very Expensive
- AKA: Fillet Steak (UK), Tenderloin Steak, Undercut Steak
Taste: 7/10 Tenderness: 10/10 Fat: Low
Porterhouse Steak
The Porterhouse steak is cut on the bone and incorporates the NY Strip on one side of the bone and the Filet Mignon on the other side of the bone. This is an impressive looking steak due to its size, and has the added benfit of absorbing flavor from the bone during cooking.
The porterhouse if often the choice of steak for a ‘couple’ as the man who wishes for a bigger steak will take the strip steak and the lady will have the smaller portion filet mignon.
Obviously, there are many people out there that have the appetite to enjoy the whole porterhouse steak to themselves, but you really have to be hungry as the average porterhouse steak will weigh about 32oz.
Who Would Enjoy A Porterhouse Steak?
If you have the appetite for it, the Porterhouse satisfy the steak lover with the best of both worlds, the flavorful strip steak coupled with the tender filet mignon. It will also be the perfect steak to accomodate lesser appetites of two people by splitting the steak between them.
Characteristics of a Porterhouse Steak
- Impressive Looking Steak
- Easily Divided Between 2 People
- Satisfies The Biggest Appetites
- Combines Flavor With Tenderness
- Absorbs The Flavors Of The Bone During Cooking
- Expensive End Of The Market
Taste: 8/10 Tenderness: 9/10 Fat: Medium
T-Bone Steak
The T-Bone is the slightly smaller brother of the Porterhouse steak. It is cut from the smaller end of the loin and has little to no filet mignon attatched.
As the name suggests, this steak is basically the NY strip steak attatched to the T-shaped bone. It is a single person steak and will usually weigh around 16 – 20oz.
Who Would Enjoy A T-Bone Steak?
Generally the T-Bone is chosen because the person enjoys the NY Strip steak but likes the flavor of the bone and may want the bone to chew on after.
It is another impressive looking steak when its on the plate and can give the impression that it is bigger than it actually is.
Characteristics of a T-Bone Steak
- Impressive Looking Large Steak
- On The Bone For Added Flavor
- Usually Cheaper Than Porterhouse
- Will Satisfy A Healthy Appetite
- Medium to Expensive Price Range
Taste: 9/10 Tenderness: 8/10 Fat: Medium High
Beef Marbling Is Important!
Marbling is the white flecks that you see running through the flesh of the meat. This is actually a sign of good quality and will usually result in you enjoying a flavorful, juicy and tender steak.
If you are concerned about you fat intake, then you can always cut off the fatty edge of the steak AFTER cooking, however you do NEED the edging fat to keep the steak moist and add flavor during cooking.
Try to avoid steaks that are extremely lean, with the exception of Filet Mignon, as leaner steaks will lack flavor and may become dry and tough during cooking.
Go Forth And Enjoy Your Steak!
You should now have a better understanding as to how the popular steaks differ in fat, taste and tenderness. Depending on what you expect from a steak you should be able to choose one that closely matches your desires.
You no longer have to feel intimidated by the steak selection on the menu and can be confident that the choice you make, you will actually enjoy!
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