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| Top Steak Cuts Ranked from Worst to Best |
Navigating the meat section of your local grocery store or butcher shop can be quite a challenge. Steak comes in a variety of types, each with its own price points and cuts to choose from. Enjoy red meat in moderation to enhance your well-being and support a healthier planet. According to Forbes, recent years have seen a rise in red meat prices due to imbalances in supply and demand. Understanding your desires is crucial, as the next steak could come with a higher price tag.
Indulge in steak daily or savor it on special occasions. Steaks make for an excellent choice on either of those days. Securing a top-notch steak without breaking the bank is essential. Discover the ultimate guide to selecting the perfect steak cut that aligns with your budget and requirements.
14. Round Steak
Round steak is sourced from the upper rear portions of cattle. Round steaks are available in three cuts: the top, bottom, and eye of the round. According to The Spruce Eats, round steaks are leaner, featuring minimal fat marbling, which results in a tougher texture and less flavor compared to other cuts of beef.
Round steaks consist of muscle, which means they require a different cooking approach than fattier cuts that can handle high heat and quick cooking methods. Cook them slowly over low heat for an extended period. Additionally, many recipes featuring round steaks require an increased amount of water.
While any steak seasoned and cooked to perfection can be delicious, round steaks are best avoided on the grill, in a burner top skillet, or during a reverse sear roast (source: Food Fire Friends). Round steaks aren't the fastest or simplest option for whipping up a weeknight dinner. Cooking round steaks to perfection requires patience and effort.
The taste of round steaks is enhanced by the seasonings or the cooking liquid utilized. They lack the robust, savory flavor found in many other steak cuts. Round steaks may come at a lower price point compared to their more flavorful and complex counterparts, yet they present greater challenges.
13. Flank Steak
Durable and budget-friendly, flank steaks offer versatile options for a variety of dishes. According to Food Fire Friends, flank steaks are sourced from the underbelly flank of the cow, positioned beneath the tenderloin and sirloin. The movement of the steer as it walks and turns engages this section of its stomach, resulting in tougher flank steaks. Crafting a perfect flank steak requires considerable effort. Robust, dense muscle fibers paired with minimal fat content indicate extensive usage. This cut originates from a section of the steer rich in fat, yet the flank remains lean.
Slow braises won't tenderize the muscle fibers in flank steak, resulting in a chewy texture. For optimal moisture retention in your flank steak, sear it swiftly over high heat. This enhances the breakdown of the fibers. Thinly slicing flank steak against the grain breaks down the muscle fibers, resulting in meat that is tender, juicy, and bursting with flavor. Flank steak can be marinated to perfection. Longer marination enhances the flavor of steaks.
Similar to round steaks, flank steaks require a variety of enhancements to truly stand out. While the quality of flank steak may vary, its delicious flavor and affordability make it a fantastic choice. Effort is essential.
12. Tri-Tip
Taste of Home highlights that the tri-tip roast is a leaner cut from the bottom sirloin. This triangular cut shines when cooked to an internal temperature below medium, paired with high heat for optimal results. The tri-tip boasts a rich layer of fat and marbling, whereas the bottom sirloin presents a tougher, more muscular texture. With minimal fat present, the significance of seasoning and cooking techniques cannot be overstated (Better Homes & Gardens).
Tri-tips can be grilled, pan-seared, roasted, or braised to perfection. Grilling enhances the flavor, as the intense heat and smoke compensate for the lower fat content in this cut.
Tri-tips are typically available either as whole cuts or in smaller, convenient portions. Tri-tip is an affordable cut of steak that can truly satisfy your meat cravings when prepared correctly. However, options that offer more flavor within the same price range are not only wiser choices but also deliver a superior taste experience.
11. T-Bone
It seems that there could be some deception surrounding T-bone steak more than anything else. According to Omaha Steaks, T-bone steaks are derived from a cross-section of the short loin. The same bone connects the tenderloin, known as fillet mignon, with the short loin, often referred to as NY Strip.
Many individuals frequently misjudge both the quantity and quality of T-bone cuts. Steak Revolution clarifies the misconception that T-bones and porterhouses are identical cuts. Porterhouses might not take kindly to this.
According to Omaha Steaks, each cow yields six to seven T-bone cuts along with two or three porterhouses. Many T-bone steaks are sliced at the junction of the NY Strip and top sirloin, resulting in inedible sinew. The NY Strip steak is delicious and simple to prepare, while the T-bone offers only one cut. Opting for a T-bone comes at a higher price.
10. Skirt Steak
Flanner steak and skirt steak share similarities, yet skirt steak outshines in numerous aspects. According to The Kitchn, skirt steak is sourced from the diaphragm of the cow, making it a tougher cut due to its constant movement. Skirt steak delivers a beefier flavor compared to flank steak, yet its higher muscle fiber content means it cooks faster over high heat, resulting in a tender bite. Prior to cooking skirt steak, slice it thinly against the grain. Extended marinades complement it perfectly.
According to Cooking Light, skirt steak contains a higher fat content compared to flank steak. Extra fat enhances muscle fibers, making them stronger and, when cooked correctly, imparts a richer, more robust flavor to the meat. You're already aware of the deliciousness of skirt steak, a staple in mouthwatering Mexican fajitas.
9. A sleek flat iron
Marinate flat iron steak and delight a crowd with your delicious creation. Their higher fat content and evenly distributed marbling result in a juicier, more flavorful steak that retains its tenderness and taste, even when cooked to a more typical level of doneness.
The shoulder of a steer, known as "Chuck," is the source of tenderness and flavor for flat iron steaks, according to The Spruce Eats. Chuck steaks are derived from a cow that experiences less tension compared to flank and skirt steaks, resulting in a more tender cut. The top blade roast from the chuck is perfect for crafting delicious flat iron steaks. The flat iron and the top blade roast are joined by resilient connective tissue. Once removed, the flat iron loses its rigidity.
Similar to flank steaks, flat iron steaks boast a rectangular shape, yet they maintain a consistent thickness throughout (Food Fire Friends). Achieve perfectly even cooking on your backyard grill by following these simple steps. Flat iron steaks command a higher price due to their rich fat content, robust flavor, and appealing texture. While it may not be the priciest option on the menu, a flat iron steak does carry a higher price tag compared to other cuts of the same category.
8. Savoring Steak in Denver
Denver is the newest addition to this list of steaks. It's intriguing how various parts of a cow can possess different ages. Grill Master University reveals that butchers from the Cattleman's Beef Board discovered the Denver cut back in 2009. Discover a chuck roll cut from the shoulder of the cow. Rather than opting for braises and stews, the project crafted a succulent, tender, and flavorful chuck cut perfect for high-heat grilling.
A Denver steak is essentially a flat iron steak. The Denver steak is situated beneath the flat-iron, which comes from the top blade roast. This section of the chuck features a higher degree of fat marbling compared to the lower portion of the top blade, despite lacking a fat cap due to its lesser usage. The Denver cut, being thin and rectangular, is best cooked using a consistent method each time.
Taste of Home highlights that Denver steaks are not available in supermarkets and can only be sourced from reputable butchers. While Denver steaks may come with a higher price tag compared to other options, their exceptional flavor and distinctiveness truly justify the investment.
7. The New York Strip Steak
According to Ruth's Chris Steak House, the New York Strip is sourced from the short loin of the cow. When you take a moment to unwind and let things be, the fat in the NY Strip becomes beautifully balanced, resulting in a richer, more flavorful meat experience. Bone-in NY Strips not only enhance the visual appeal but also elevate the flavor experience. NY Strips typically come in 16-ounce cuts, but don’t hesitate to ask your butcher for a larger size if you desire.
Thanks to their rich fat content, NY Strips are perfect for searing on the stove, reverse searing, or grilling to perfection. When considering the perfect pairings for wine, these steaks immediately stand out as top choices. Red wines rich in tannins, such as Bordeaux and Cabernet Sauvignon, become more harmonious when paired with the fat of a NY Strip steak, as they balance the texture and enhance tenderness. Acidic red wines can aid in fat burning.
NY Strip offers great value and numerous advantages. The NY Strip certainly fulfills these criteria. Steaks from the more relaxed areas of the steer offer larger, more affordable cuts that enhance the meat's fat marbling, cooking techniques, wine pairings, and more.
6. Sirloin at the forefront
According to Food Fire Friends, sirloin is divided into two sections: one situated above the tenderloin and the other below it. The cuts are referred to as the top and bottom sirloin. Sirloin steak is sourced from cows, specifically from the area between the last rib and the hip bone. Due to its toughness, bottom sirloin is frequently utilized for ground beef production. In contrast, top sirloin offers a more laid-back experience. This cut boasts a beautiful marbling of fat, resulting in a soft and juicy texture that has earned it a top spot on menus and in butcher shops alike. Top sirloin is the most popular cut, but flap and tips are also available.
"Loin, we bestow upon you the title of knight; from this moment forth, you shall be known as Sir Loin," declared King Henry VIII to the steak, as reported by The Vintage News. The title was truly earned. A fat cap can be found on top sirloin, known for being a leaner cut of steak. When cooked to perfection, the fat cap compensates for the absence of fat marbling found in more indulgent cuts.
Top sirloin offers a tenderness that surpasses the cuts ranked below it on our list. Cooked to perfection at medium-rare to rare, without the cap, it results in a tender, juicy piece of meat. Sirloin steak is another cut that excels when cooked in small portions over high heat.
5. The Bavette
A flat cut of beef known for its robust flavor is referred to as flap steak or bavette. Steak Revolution refers to the bavette as the butcher's cut, a choice favored exclusively by butchers themselves. In French, "bavette" translates to "bib," referring to a cut that extends from the cow's lower chest to the upper stomach. This flavorful and versatile cut from a well-exercised cow is used in a variety of dishes and delivers a delicious taste. Bavette is best enjoyed with a generous amount of fat, allowing it to be savored whole, sliced, or seasoned to perfection.
According to Food Fire Friends, bavettes have a flavor profile similar to flank or skirt steak, both of which are adjacent flat cuts. Bavettes are packed with essential minerals and fiber. The bavette's relaxed texture prevents the food from becoming chewy or tough, allowing you to easily adjust the cooking method and internal temperature as required. The opened muscle fibers, being loose, are perfect for catching and holding onto seasoning rubs and marinades.
Many individuals confuse bavette with flank steak, yet Steak Revolution highlights their distinctions in price, flavor, and texture. Bavette steak is often a hidden gem found primarily at butcher shops, and securing it usually requires a reservation in advance. Take advantage of the bavette while you can.
4. Hanger Steak
Hanger steak may not be a staple in most grocery stores, but it certainly has its merits. According to MyRecipes, hanger steak is referred to as "the butcher's secret" due to its exceptional flavor, despite its lack of popularity. Hanger steaks are sourced from a section of the steer’s diaphragm that is tender and rich in fat marbling. Hanger steak boasts a richness and tenderness that rivals the finest premium steaks. The only challenge lies in locating it.
A local grocery store or a supermarket chain would find it illogical to stock hanger steak in the meat section. Every cow yields a single hanger steak. A grocery store could fill their shelves with a dozen hanger steaks by purchasing a dozen cows. While hanger steak may come at a higher price, the investment is absolutely worthwhile. Hanger steak is a breeze to prepare thanks to its rich fat content. Just a dash of seasoning and a quick burst of high heat is all it takes.
According to MyRecipes, it turns out that many individuals have yet to experience the delight of hanger steak, suggesting that your only encounters with this cut may have been at a restaurant. Grocery stores stock only the products that consumers desire. You're in luck! The butcher nearby likely has hanger steak and will be thrilled to know you're interested.
3. Filet Mignon
Fillet mignon stands out as the top choice among steak cuts. Delish reveals that fillet mignon is sourced from the tenderloin, a cut that originates from the short loin of the cow, featuring muscles that are rarely utilized. This cut is renowned for its exceptional leanness and tenderness. Fillet mignon consists of tenderloin expertly sliced into two-inch-thick portions. The true highlight is the delicate, petite tip.
Fillet mignon commands a higher price due to the limited portions available from each cow, despite its immense popularity. The cost of raising the cow significantly influences both its taste and texture. Grass-fed beef offers a superior cut compared to its grain-fed counterpart. Investing an additional $5 to $10 per pound ensures you receive a superior, healthier, and more ethically sourced cut of beef. With carbon footprints minimized, grass-fed fillet mignon emerges as an excellent choice for all.
The luxurious marbling of fillet mignon shines with nothing more than a sprinkle of salt and expert cooking. The fat is uniformly spread and remains unaffected by physical activity. That's all there is to it. The understated sophistication of "fillet mignon" evokes a sense of luxury.
2. Porterhouse
With a variety of steak options available, each boasting its unique flavor profile, the porterhouse stands out as the ultimate blend of them all. Cattlemens Restaurant explains that porterhouses are expertly cut from the junction of the tenderloin and top loin (NY Strip). Porterhouses feature "t" cuts with the bones intact, yet they are distinct from T-bones.
The T-bone and the porterhouse originate from the same cow, yet they showcase a distinct difference in the ratio of tenderloin to top loin. When T-bones are sliced from the top loin, a small portion of tenderloin remains. Porterhouses are expertly sliced down the center, showcasing a decadent, buttery NY Strip on one side and a succulent, tender filet mignon on the other.
While porterhouses come with a higher price tag, their impressive size and exceptional quality justify the investment. A two-pound porterhouse steak is perfect for sharing between two people. Seasoning just one side of a porterhouse, similar to a fillet mignon, allows for quick cooking over high heat, resulting in a lean, tender cut bursting with rich flavor. The porterhouse is undeniably regarded as "the king of the steakhouse."
1. Rib of beef
The ribeye offers unparalleled value compared to all other cuts available at your local butcher or grocery store. Ribeyes are priced higher than many individual packaged steaks, yet they remain more affordable than the two steaks that preceded them. Their delightful flavor and effortless preparation make them truly worthwhile.
Ribeyes come from the rib section of cattle. According to My Chicago Steak, the rib cage offers a unique flavor profile that sets it apart from other steaks, thanks to its rich fat content. Succulent fat envelops and harmonizes with ribeye. This fat renders and breaks down the fibers of the ribeye, allowing it to absorb the rich flavors from your sizzling skillet. Discover the exquisite flavors of tomahawk and boneless ribeyes. Decadence is unavoidable, no matter the path you choose.
Dry aging enhances the flavor and tenderness of ribeye steaks, elevating your dining experience to new heights. To achieve this, simply store the steak in a space where the temperature is carefully regulated. It's no secret that dry-aged ribeye comes with a higher price tag compared to other cuts.
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