Steak Cuts Guide: Names, Anatomy, Flavor & Best Cooking Methods
The Ultimate Guide to Steak Cuts
Names, anatomy, marbling & tenderness, flavor, thickness guidance, and best cooking methods — plus buying tips for USDA Prime, Dry-Aged, Wagyu/Kobe, and Angus.
Popular cuts: Ribeye · NY Strip · Filet Mignon · Porterhouse · T-Bone
Jump to: Quick Cuts Chart · The Big Three · Rib Primal · Loin Primal · Sirloin & Bottom Sirloin · Chuck & Butcher’s Cuts · Plate & Flank · Round · Why Cuts Are Named · FAQs
Quick Steak Cuts Chart
| Cut | Where From | Tenderness | Marbling | Flavor | Best Methods | Notes |
|---|---|---|---|---|---|---|
| Ribeye | Rib | High | High | Rich, beefy | Sear/Grill, Reverse-Sear | Consider USDA Prime or Wagyu/Kobe |
| NY Strip | Short Loin | Medium-High | Med-High | Beefy, firm bite | Sear/Grill | Great crust; easy weeknight steak |
| Filet Mignon | Tenderloin | Very High | Low | Delicate | Hot Sear + Butter Baste | Pair with sauce or compound butter |
| T-Bone/Porterhouse | Short Loin | Split (Strip + Tenderloin) | Med-High | Beefy + tender | Grill/Reverse-Sear | Two muscles cook at different rates |
| Picanha | Top Sirloin Cap | Medium | Med | Beefy, fat-cap pop | Grill skewers, Sear/Roast | Score fat cap; slice across grain |
| Flat Iron | Chuck (Top Blade) | High | Med-High | Bold | Hard Sear/Grill | Great value butcher’s cut |
| Outside Skirt | Plate | Medium | Med | Deep, mineraly | Blazing-Hot Sear | Slice thin across the grain |
| Flank | Flank | Medium-Low | Low | Lean, beefy | Hot Sear (marinade helps) | Slice very thin across grain |
Tip: Choose USDA Prime for maximum marbling, explore Dry-Aged for concentrated flavor, or try ultra-rich Wagyu/Kobe. Angus is a popular breed program with consistent quality.
The Big Three: Ribeye vs NY Strip vs Filet Mignon
| Cut | Tenderness | Marbling | Flavor | Best Methods | Best Doneness | Buying Tips |
|---|---|---|---|---|---|---|
| Ribeye | High | High | Rich, buttery, beefy | Sear/Grill, Reverse-Sear | Medium-rare to Medium | Seek Prime / Wagyu/Kobe for wow factor |
| NY Strip | Medium-High | Med-High | Beef-forward, firm bite | Sear/Grill | Medium-rare | Great crust; easy weeknight star |
| Filet Mignon | Very High | Low | Subtle, mild | Hard Sear + Butter Baste | Rare to Medium-rare | Pair with sauces; precise temp control |
Rib Primal Cuts
Ribeye (Scotch Fillet)
Where: Rib primal • Muscles: Longissimus dorsi (+ spinalis cap) • Alt names: Delmonico (regional).
Why it’s loved: abundant marbling → rich flavor & tenderness.
Best for: Sear/Grill, Reverse-Sear (thick). Aim for medium-rare to medium.
Buy: Choose USDA Prime or Wagyu/Kobe for maximal marbling; Dry-Aged ribeye for nutty intensity.
Tomahawk / Cowboy Ribeye
Where: Rib primal, extra-long frenched bone for dramatic presentation.
Cook: Reverse-Sear or two-zone grill; finish with a ripping-hot sear for crust.
Buy: Thick cut (2"+) excels; manage carryover due to bone mass.
Ribeye Cap (Spinalis)
Where: The cap that wraps the ribeye eye • Muscle: Spinalis dorsi • Claim to fame: “butter of beef.”
Cook: Quick, hard sear to medium-rare; avoid over-rendering.
Buy: Scarce and premium; sear as a roulade or small steaks.
Loin Primal Cuts
NY Strip (Striploin / Kansas City Strip)
Where: Short loin • Muscle: Longissimus lumborum.
Cook: High-heat sear for crust; simple seasoning shines.
Buy: Great as USDA Prime; consider Dry-Aged for extra oomph.
Tenderloin → Filet Mignon / Chateaubriand
Where: Along the spine inside the loin • Muscle: Psoas major.
Cook: Sear hot; baste with butter, herbs, garlic; avoid overcooking.
Buy: Filet is naturally lean; pair with sauces. Chateaubriand = center-cut roast.
T-Bone
Strip + a smaller tenderloin on one T-shaped bone.
Cook: Two-zone grill or reverse-sear to avoid overcooking the tenderloin side.
Shop: T-Bone Collection
Porterhouse
Like a T-Bone but with a larger tenderloin section (back toward the sirloin).
Cook: Reverse-sear; rest well; carve off bone to slice.
Shop: Porterhouse Collection
| Porterhouse vs T-Bone | Porterhouse | T-Bone |
|---|---|---|
| Tenderloin size | Larger tenderloin | Smaller tenderloin |
| Typical weight | ~28–48 oz+ | ~20–32 oz |
| Best method | Reverse-Sear / Two-Zone Grill | Two-Zone Grill / Sear + Finish |
Sirloin & Bottom Sirloin
Top Sirloin (Center-Cut)
Where: Sirloin • Muscle focus: Gluteus medius (center-cut).
Cook: Versatile; sear/grill; great value steak night.
Picanha (Coulotte / Top Sirloin Cap)
Where: Cap over top sirloin • Muscle: Biceps femoris (cap).
Cook: Score fat cap; grill whole or in “C” skewers; slice across grain.
Tri-Tip
Where: Bottom sirloin triangle • Santa Maria classic.
Cook: Grill/roast to medium-rare; slice thin across grain (it changes direction!).
Chuck & Butcher’s Cuts
Flat Iron (Top Blade)
Where: Chuck • Muscle: Infraspinatus.
Cook: Hard sear; rich flavor; slice across grain.
Denver (Underblade)
Where: Chuck underblade • Muscle: Serratus ventralis.
Cook: Sear/grill hot; great marbling for the price.
Teres Major (Petit Tender)
Where: Chuck/clod • tender mini-tenderloin vibe.
Cook: Quick sear to rare/med-rare.
Chuck Eye (“Poor Man’s Ribeye”)
Where: Transition from chuck into ribeye (same longissimus).
Cook: Sear/grill; great value when you find it.
Hanger (Onglet)
Where: Diaphragm hanger • intense beef flavor.
Cook: Very hot, very quick; slice thin across grain.
Plate & Flank
Outside Skirt
Where: Plate • Muscle: Diaphragm (costal) — looser grain, big flavor.
Cook: Extreme heat; very quick; slice thin across grain.
Inside Skirt
Where: Plate • Muscle: Transversus abdominis — tighter grain.
Cook: Hot/fast; marinades help; slice thin across grain.
Flank
Where: Flank • Muscle: Rectus abdominis — long, prominent grain.
Cook: Hot/fast to medium-rare; marinade & thin slicing are key.
| Skirt vs Flank | Outside Skirt | Inside Skirt | Flank |
|---|---|---|---|
| Grain | Loose | Tighter | Longest, most pronounced |
| Flavor | Deep, mineraly | Bold | Beefy, lean |
| Best use | Tacos/Fajitas | Stir-fry/Tacos | London broil/Salads |
| Slice | Always thin across the grain for tenderness | ||
Round (Leaner “Steak” Options)
Top Round (London Broil)
Where: Round • lean working muscles.
Cook: Marinate; broil/sear to medium-rare; slice very thin across grain.
Eye of Round
Where: Round • very lean, uniform cylinder.
Cook: Roast low & slow then chill for thin slicing; or pressure cook for sandwiches.
Context: Brisket and shank are typically braise/smoke cuts, not quick-cook steaks — but you’ll see them discussed in steak guides since they’re beef icons.
Why Steaks Are Named the Way They Are
- By primal (Ribeye, Striploin) — where they’re cut on the animal.
- By bone (T-Bone, Porterhouse) — shape/landmark of the cut.
- By muscle (Flat Iron, Teres Major) — anatomical muscle names.
- By tradition (Chateaubriand, Picanha) — regional/culinary history.
Whatever the name, match the cut’s marbling and muscle structure to the right cooking method and target doneness. Check our Steak Temperature Chart and Steak Cooking Methods guides.
Steak Cuts FAQs
What’s the difference between Porterhouse and T-Bone?
Both come from the short loin and include strip + tenderloin on a T-shaped bone; Porterhouse has a larger tenderloin section. Shop: Porterhouse or T-Bone.
What are the most tender steaks?
Filet Mignon is the most tender; Ribeye and NY Strip balance tenderness with marbling and flavor. Explore Filet, Ribeye, and NY Strip.
Which cuts have the most marbling?
Ribeye and Ribeye Cap lead the way; seek USDA Prime or Wagyu/Kobe. Dry-Aged boosts flavor concentration.
Outside vs Inside Skirt — which is better?
Outside skirt is looser-grained and typically more intensely flavored; both must be seared blazing-hot and sliced thinly across the grain.
Best “butcher’s cuts” for value?
Flat Iron, Denver, and Teres Major offer top-tier eating with friendly pricing when compared to the Big Three.