Types of Steaks and How to Cook Them

March 06, 2026 Gary Wall

When you stand at the butcher counter or scroll through a meat delivery service, do you know the difference between all the types of steak? Do you know how each cut of steak tastes and how to cook it for the best possible experience?

Don't worry. This guide covers every major steak type you need to know—from the buttery Filet Mignon to the bold, beefy Ribeye. Consider this your ultimate guide to steak cuts.

Quick Guide: Best Steak Cuts by Goal

If you want...	Choose this steak type...	Why
Maximum tenderness	Filet Mignon	Least worked muscle, melts in your mouth
Maximum flavor	Ribeye	Heavy marbling = bold beefy taste
Best of both worlds	Porterhouse or T-Bone	Tenderloin + Strip in one cut
Best value / budget	Top Sirloin or Flat Iron	Great flavor without the high price tag
Best for grilling	Ribeye or New York Strip	High fat content prevents drying out
Best for fajitas / tacos	Skirt or Flank	Takes marinades well, intense beef flavor

The Complete List of Steak Types

Below is every major cut of steak, where it comes from, how it tastes, and how to cook it for the best results.

1. Ribeye Steak

Cut from: Rib section
Other names: Delmonico steak, Spencer steak, Market steak, Beauty steak
Taste: Highly marbled, rich, juicy, and beefy. Considered by many chefs to be the best-tasting type of steak due to its fat content.
Best for: Grilling, pan-searing, special occasions
How to cook: This is one of the most forgiving kinds of steaks for beginners. The high fat content keeps it juicy even if you cook it a minute too long. Sear over high heat (400-500°F) for 4-5 minutes per side. Cook to medium-rare (130°F) for the best experience.
Pro tip: Because of its marbling, you don't need much more than salt and pepper to make it shine.

2. Filet Mignon (Tenderloin Steak)

This is how real Filet Mignon looks like

Cut from: Short loin (tenderloin)
Other names: Tenderloin steak, filet, Chateaubriand (when whole)
Taste: Extremely lean, mild, buttery, and tender—it literally melts in your mouth. It has less beefy flavor than Ribeye but is prized for its texture.
Best for: Special occasions, fine dining, anyone who prioritizes tenderness over intense flavor
How to cook: Because it is low in fat, it dries out quickly if overcooked. Pan-sear in a hot cast-iron skillet for 2-3 minutes per side, then finish with butter and herbs. Do not cook past medium-rare (130°F).
Pro tip: Wrap in bacon before cooking to add flavor and moisture.

3. New York Strip Steak

Cut from: Short loin
Other names: Strip steak, Kansas City strip (bone-in), top loin steak
Taste: Firm texture with a bold, beefy flavor and decent marbling. It is a perfect middle ground between the tenderness of Filet and the fattiness of Ribeye.
Best for: Grilling, steakhouse-style dinners
How to cook: This is one of the best steak types for grilling. It holds up well to high, dry heat. Season simply, grill for 4-5 minutes per side, and let rest for 5-10 minutes before slicing.
Pro tip: Look for the distinct fat cap on one edge. Score it to prevent curling during cooking.

4. Porterhouse Steak

Cut from: Short loin (rear section)
Other names: The "king" of steaks
Taste: Two steaks in one. It contains a large section of tenderloin (Filet) and a strip steak, separated by a T-shaped bone.
Best for: Sharing, steakhouse splurge, feeding a hungry crowd
How to cook: The challenge is that the tenderloin side cooks faster than the strip side. Grill over two-zone heat, positioning the tenderloin away from the hottest part of the fire. Cook to medium-rare (130°F).
Pro tip: The porterhouse is different from a T-bone because it has a larger tenderloin section, cut from further back on the animal.

5. T-Bone Steak

Nothing can be better than a good old T-Bone Steak!

Cut from: Short loin (front section)
Other names: Similar to Porterhouse, but smaller tenderloin
Taste: Same as Porterhouse—strip on one side, tenderloin on the other—but with less of the ultra-tender filet meat.
Best for: Grilling, classic steakhouse experience
How to cook: Use the same two-zone grilling method as the Porterhouse. The strip side will take slightly longer, so position that closer to the heat.
Pro tip: Because the bone conducts heat, rest this steak for at least 10 minutes after cooking to allow the juices to settle.

6. Top Sirloin Steak

Cut from: Top half of the sirloin (near the loin)
Other names: Sirloin steak (sometimes)
Taste: Leaner than Ribeye or Strip but still delivers a good beefy flavor. A great, affordable everyday steak.
Best for: Budget-friendly meals, steak sandwiches, stir-fries
How to cook: Because it is leaner, be careful not to overcook it. Grill or pan-sear over high heat to medium-rare or medium (130-140°F). Marinating beforehand helps add moisture.
Pro tip: Top Sirloin is not the same as Bottom Round. The top cut is significantly more tender.

7. Flat Iron Steak

The classic - Flat Iron Steak

Cut from: Chuck (shoulder)
Other names: Top blade steak, butler's steak
Taste: The second most tender cut of beef (after tenderloin), with excellent marbling and rich beef flavor. It is an underrated gem.
Best for: Budget-friendly steak dinner, grilling, pan-searing
How to cook: This is a lean steak type that benefits from high heat. Grill or pan-sear for 3-4 minutes per side. Cook to medium-rare (130-135°F). Always slice thinly against the grain.
Pro tip: There is a line of connective tissue down the middle. Look for "bifurcated" flat irons where this has been removed.

Related reading: For more on flat iron and other nutrient-dense cuts, check out our guide on the best cuts of regenerative meat for maximum nutrition.

8. Flank Steak

Cut from: Abdominal area (lower belly)
Other names: London broil (though that's a cooking method)
Taste: Lean, fibrous, and intensely beefy. This cut of steak is all about flavor, not fat.
Best for: Fajitas, tacos, stir-fries, steak salads
How to cook: This kind of steak absolutely must be marinated to tenderize it. Cook quickly over very high heat (grill or cast iron) to medium-rare (130°F), no more. Always slice very thin against the grain. Slicing with the grain will make it impossibly chewy.
Pro tip: Look at the grain of the meat (the lines running through it). Cut perpendicular to those lines.

9. Skirt Steak

Cut from: Plate section (under the ribs)
Other names: Fajita steak
Taste: Even more intense beef flavor than flank steak, but also very tough if cooked incorrectly. Thin, long, and fatty.
Best for: Carne asada, fajitas, tacos
How to cook: Very similar to flank. Marinate for at least 30 minutes. Sear over blazing high heat for 2-3 minutes per side. Cook to medium-rare. Slice thin against the grain.
Pro tip: There are actually two types: Outside Skirt (more desirable, tender) and Inside Skirt (tougher). Ask your butcher for outside skirt if possible.

10. Tomahawk Steak (Cowboy Steak)

Cut from: Rib section (same as Ribeye)
Other names: Cowboy ribeye (bone-in), tomahawk ribeye
Taste: Tastes just like a Ribeye, but with the dramatic flair of a long, French-cleaned bone. Rich, fatty, and impressive.
Best for: Special occasions, sharing, Instagram-worthy dinners
How to cook: These are very thick (2+ inches). Use the reverse sear method: cook in a low oven (225-275°F) until it reaches 115°F internally, then sear in a screaming hot pan for 1-2 minutes per side to finish. Rest for 10-15 minutes.
Pro tip: The long bone acts as a handle. It looks great but adds to the cost.

11. Tri-Tip Steak

Cut from: Bottom sirloin (near the hip)
Other names: Newport steak, Santa Maria steak, triangle steak
Taste: A very flavorful, lean cut with a coarse grain, similar to sirloin but more tender.
Best for: Grilling, roasting for a crowd
How to cook: Tri-tip has two different grain directions. Cook over indirect heat on the grill or roast in the oven to medium-rare (130°F). Let rest, then slice each section against its respective grain.
Pro tip: This is a West Coast specialty, classic for Santa Maria-style barbecue.

12. Chuck Eye Steak

Cut from: Chuck section (shoulder), right next to the Ribeye
Other names: "Poor man's ribeye," Delmonico (sometimes)
Taste: Very similar to Ribeye with good marbling, but slightly tougher and cheaper.
Best for: Budget-friendly steak dinner, when you want Ribeye flavor without the Ribeye price
How to cook: Treat it like a Ribeye. Pan-sear or grill over high heat. Cook to medium-rare.
Pro tip: Not all chuck steaks are created equal. The chuck eye is specifically the first few cuts after the rib section.

13. Denver Steak

Cut from: Under the shoulder blade (chuck)
Other names: Under-blade steak
Taste: A relatively new discovery, this cut is incredibly tender and well-marbled for a chuck steak.
Best for: Grilling, pan-searing, discovering a hidden gem
How to cook: This is an excellent steak cut for grilling. Cook over high heat to medium-rare (130-135°F). Slice thin against the grain.
Pro tip: It has a loose grain similar to flank, but the fat content is much higher, making it more forgiving.

14. Hanger Steak

Cut from: Plate section, near the diaphragm
Other names: Butcher's steak, hanging tenderloin
Taste: Extremely intense, almost mineral-y beef flavor. Very tender and juicy. Only one per animal, so it was traditionally kept by butchers.
Best for: Grilling, special "butcher's secret" meals
How to cook: Cook over very high heat to medium-rare. Slice against the grain.
Pro tip: It has a central line of connective tissue running through it. You can remove the two lobes from this line before cooking for a better texture.

15. Bavette Steak (Flap Steak)

Cut from: Bottom sirloin (near the flank)
Other names: Sirloin flap, flap meat
Taste: Similar to flank and skirt but thicker and more tender, with an incredibly deep, beefy flavor.
Best for: Grilling, steak sandwiches, tacos
How to cook: This type of steak loves a marinade. Grill over high heat to medium-rare. Let rest, then slice thin against the grain.
Pro tip: It has a loose, open grain that holds marinade exceptionally well.

16. Round Steak

Cut from: Rear leg (round)
Other names: Rump steak, London broil (sometimes)
Taste: Very lean and tough. It needs help (marinade and proper cooking) to be enjoyable.
Best for: Budget meals, stews, chicken-fried steak
How to cook: This is not a grill steak. Braise, slow-cook, or pound thin for chicken-fried steak. If you must grill it, marinate heavily and do not cook past rare. Slice very thin against the grain.
Pro tip: "Top Round" is more tender than "Bottom Round." Look for top round if you want a lean roast or budget steak.

How to Choose the Right Steak for Your Meal

Steak type	Best Cooking Method	Price Point	Flavor Intensity	Tenderness
Ribeye	Grill / Pan-sear	$$$	Very High	High
Filet Mignon	Pan-sear / Broil	$$$$$	Mild	Very High
New York Strip	Grill	$$$	High	Medium-High
Porterhouse / T-Bone	Grill	$$$$	High	Medium-High
Top Sirloin	Grill / Pan-sear	$$	Medium	Medium
Flat Iron	Grill / Pan-sear	$$	High	High
Flank / Skirt	Grill (high heat)	$$	Very High	Low (if sliced wrong)
Chuck Eye	Grill / Pan-sear	$$	High	Medium
Tri-Tip	Roast / Grill	$$	High	Medium
Round	Braise / Slow-cook	$	Low	Low

How to Cook Steak: The 3-3-2-2 Rule

For steaks that are ½ to 1 inch thick (like Sirloin, Strip, or Flank), the 3-3-2-2 rule is a foolproof method to get a perfect sear and medium-rare doneness.

The method:

Heat a cast-iron pan or grill to medium-high (about 335-400°F).
Cook for 3 minutes on the first side without moving it.
Flip and cook for 3 minutes on the second side.
Flip again and cook for 2 minutes.
Flip one last time and cook for 2 minutes.
Rest for 5 minutes before slicing.

Related reading: For more grilling techniques and pro tips, check out our guide on the 5 best meat cuts to grill this season.

Internal Temperature Guide

Doneness	Temperature
Rare	120-125°F
Medium-Rare	130-135°F (recommended)
Medium	140-145°F
Medium-Well	150-155°F
Well Done	160°F+

Pro Tips for Perfect Steak Every Time

Tip	Why It Matters
Pat the steak dry	Moisture prevents browning. A dry surface = better crust
Bring to room temp	Take steak out 30-60 minutes before cooking for more even cooking
Season generously	Use kosher salt and fresh-cracked pepper. Most of it will fall off
Use a thermometer	Don't guess. A $15 meat thermometer guarantees perfect doneness
Let it rest	5-10 minutes under loose foil. The juices need time to redistribute
Slice against the grain	For flank, skirt, flat iron, and sirloin. This shortens the muscle fibers, making each bite more tender