Which steak is the most tender?

Filet Mignon (tenderloin) is the most tender, especially at Medium-Rare. For tenderness with more flavor, try Ribeye or Flat Iron.

What’s the difference between T-Bone and Porterhouse?

Both include strip + tenderloin separated by a T-shaped bone. A Porterhouse has a larger tenderloin section because it’s cut from further back on the short loin.

Best method for lean cuts like Flank or Sirloin?

Cook hot and fast to Medium-Rare, rest, and slice thinly across the grain. Marinating helps with moisture and tenderness.

Beef Cut Explorer

Names, aliases, flavor, marbling, tenderness, best cooking methods, thickness, temps & smart substitutions—plus quick links to shop the cut. Eat Wild.

Pro tip: For steakhouse richness, choose USDA Prime or ultra-marbled Wagyu/Kobe. For concentrated flavor, explore Dry-Aged. Prefer a raising style? See Grass-Fed or Grain-Fed. Angus fans: Angus.

Marbling: Low • Med • High Tenderness: 1 (chewy) → 5 (buttery) Best for: Sear • Gril • Roast • Smoke • SV Tools: Temp Chart · Sear Timer · Grill Wizard

Tip: Not sure what to pick? Try the Steak Selector Quiz.

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Beef Cut Explorer (Beef Atlas) | Names, Methods, Marbling & Buying Guide

Beef Cut Explorer