The sky is the limit when cooking the strip steak because it is very versatile and its texture is not easily compromised. 8. Flat Iron Steak. Flat iron (feather steak) makes our best steaks list because it is a newer cut of steak that has been overlooked in the past. It has a lot of potential.

Porterhouse steaks are best cooked using dry-heat methods such as grilling, broiling, or pan-frying. Just like with other premium cuts of steak, you want to cook porterhouse to medium-rare or medium at most. Any more, and the meat will become tough and dry. 4. T-bone Steak.

Read More: 5 Most Expensive Steak Cuts Ranked and How to Cook. Best Budget Steak Cuts ★ Denver Steak. 2. Flat Iron. 3. Chuck Eye Steak Read More: 5 Best Cheap Cuts of Steak (spend you <$20) that are Yummy! Know the Primal Cuts of Beef First. The divided large sections are called primal cuts, which you can find in the above beef cuts diagram ...

Here are the best top eleven steak cuts that tick off all boxes: 1. Ribeye. Ribeye tops my list because it's the best steak cut on the market. This beef cut is obtained from the cow's rib and is undoubtedly one of my most valued and sought-after steak cuts that has a reserved spot in my freezer.

Filet mignon is one of the thicker cuts of steak, so it needs a bit more time than other steaks to cook. For best taste and tenderness, sear each side for about four minutes in some butter, and then move the steak and its juices to the oven for about another five minutes at 425-degrees.

10. Bottom sirloin. Shutterstock. The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. These different parts vary wildly in general quality, tenderness, and flavor.

Grill a flat iron—so dubbed for its triangular shape—or cook it in a hot pan to about medium-rare. 7 Hanger. Brian Woodcock. Favored by butchers and restaurants, hanger steak gets its name from how it’s positioned in the cow: hanging between the rib and the loin, supporting the diaphragm.

T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. Top Sirloin. This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the ...

Ranked from best cut of steak to worst are the Filet Steak, the Ribeye Steak, the Hanger Steak, the Porterhouse steak, the T-Bone Steak, the top sirloin, the strip steak, the bottom sirloin steak, the flank steak, the skirt steak and the round steak. Once you get into the top 5 steaks, you will see many argue for their favorite.

Rib-eye steak. Rib-eye is fast becoming one of the most popular steaks around thanks to its incredibly rich, beefy flavour. It is cut from just above the ribs, an area which does little work and makes rib-eye exceptionally tender. There are also ribbons of fat found throughout the meat, adding plenty of flavour, and an ‘eye’ of fat in the ...

Filet Mignon. The filet is, as most steak connoisseurs agree, the king of the cuts. When properly cooked, this divinely tender cut of meat will melt in your mouth. The steak is cut from the larger joint of meat known as the tenderloin. It comes from a strip of muscle that is tucked up against the back of the cow's backbone.

Rib-eye. Filet Mignon. New York Strip Steak. Porterhouse Steak. Flat Iron Steak. Show 2 more items. However, if you’re the type of guy who says, “The bloodier, the better!” then stick with ...

1 Flank. The flank steak is one of the most popular cuts of beef. It comes from along the cow’s abdomen below the loin and sirloin. It’s a lean cut of meat that doesn’t have a lot of fat, so you won’t have to spend a lot of time trimming fatty pieces off. The flank steak has a lot of connective tissue and muscle fibers that can take ...

Denver steak, also known as a cowboy steak, is a type of beef steak, originating in Denver, Colorado. It is a cut of beef from the back of the sirloin that is typically cut 1-2 inches thick. The Denver cut steak has a thinner, more delicate texture and a milder taste than the top Sirloin steak.

Top Sirloin Steak. This steak is the most affordable cut on the list. While very flavorful, it is a bit less tender than all the other cuts, except for the flank steak. It's a relatively lean cut, without a lot of marbling. Top sirloin is often marinated or pounded to help tenderize it.

Taken from the beef sirloin primal cut, which runs from the lower back to the hip bone, top sirloin steak is much less tender than its counterpart in the short loin, but still tender enough to grill. It will be drier and tougher, so take special care to avoid overcooking. 08 of 10.

This list of best steak cuts for carnivores is here to answer these questions and more. If you haven't been able to determine what cut of beef is best after reading this list, well, you're probably just looking for a reason to eat a bunch of the best steak and are using this list as building block to better beef.

Even without the cap, however, top sirloin is far more tender than cuts lower on our list, and will yield a soft, juicy product if cooked to a temperature of medium-rare to rare. Sirloin steak is ...