16 Types of Steak All Home Cooks Should Know
You enter the butcher shop (or meat department) with the confidence of a five-star restaurant chef. Then you look at the myriad options and realize in a panic, I have no idea what I’m doing!!! Deciding to have steak for dinner is easy, but choosing the actual cut of meat (and then figuring out how to cook it) can be overwhelming. No worries: Here, 16 types of steak every home cook should know—from ribeye to rump and beyond—plus the best ways to prepare them (like which should be cooked in the oven and which are the best steak cuts for grilling).
What to Serve With Steak? The 30 Best Side Dishes to Complete Your Meal
1. Ribeye Steak
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Ribeyes are sometimes labeled as Delmonico steaks, and they’re all about fat. Ribeyes have tons of marbling, and therefore a lot of beefy flavor and a tender texture, so it makes sense that many people consider them one of the best-tasting types of steak.
Also known as: Delmonico
Best for: grilled, pan-searing
How to cook it: If you buy a ribeye with lots of marbling, you won’t need more than salt and pepper to dress it up. Cook it over high heat on the grill or in a cast iron skillet to get a good sear, and don’t worry too much about accidentally overcooking it, since it has enough fat to remain juicy.
Try it: Ribeye Steak
2. Strip Steak
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Also known as New York strip (when it’s boneless), Kansas City strip (when it’s bone-in) or top sirloin, strip steak comes from the short loin region of the cow. It’s a steakhouse favorite because it has a strong beefy flavor and decent marbling. It has a relatively tender texture but retains a bit of chew, and it’s pretty easy to cook.
Also known as: New York strip, Kansas City strip, top sirloin
Best for: grilling, pan-searing
How to cook it: You can pan-fry, grill or even sous-vide a strip steak. Treat it the same as a ribeye steak (salt and pepper, high heat), but know that since it has slightly less fat content, it’s better to err on the rarer side.
3. Tenderloin Steak
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If you’ve had a filet mignon, you’ve had a type of tenderloin steak. Since a cow’s tenderloin muscle doesn’t get a ton of exercise, these little guys are extremely lean and—surprise, surprise—tender. They’re considered less flavorful than other cuts, but make up for it with their smooth, buttery texture.
Also known as: filet mignon, beef tenderloin
Best for: pan-searing
How to cook it: Since tenderloin steaks are pretty devoid of fat, you definitely don’t want to dry them out. Start with a cast iron skillet over high heat, and a quick sear on each side will do.
Try it: Filet Mignon with Garlic Butter
4. Porterhouse Steak
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This large cut of beef actually contains two types of steak in one: lean tenderloin and marbled strip steak. It’s also always sold on the bone. While rich in meaty flavor, that makes it harder to cook, since you’re working with two different fat contents. (Psst: While used interchangeably, the porterhouse and T-Bone are technically different. The porterhouse is thicker and cut from the back end of the short loin, so it contains more tenderloin meat in each steak.)
Also known as: T-bone (although they’re not the same)
Best for: grilling, pan-searing
How to cook it: You can treat a porterhouse like a strip steak, cooking it over high, dry heat to medium-rare. To ensure the tenderloin and strip sections are done at the same time, position the tenderloin further from the heat source (and use a meat thermometer to really nail the doneness).
Try it: Pan-Seared Steak
5. T-Bone
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The T-bone cut comes from the same part of the cow as a porterhouse (the short loin), but it’s taken from the front instead of the back. This means it contains less tenderloin along with the strip steak portion. It’s still considered a high-quality type of steak, and it’s both tender and meaty in flavor.
Also known as: porterhouse
Best for: grilling, pan-searing
How to cook it: Cook a T-bone like you would a porterhouse, over high, dry heat to a medium-rare doneness. To ensure the tenderloin and strip portions are done at the same time, position the tenderloin away from the heat source, and use that thermometer to ensure each part is done.
Try it: T-Bone Steak
6. Hanger Steak
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Hanger steak—which comes from the plate, or upper belly, of the cow—has a ton of beefy flavor (some say it tastes mineral-y) and a loose texture that’s good for marinating. It’s extremely tender and is traditionally used in Mexican cuisine.
Also known as: butcher’s steak, hanging tenderloin
Best for: pan-searing
How to cook it: Hanger steak is best when marinated in an acid (like citrus or vinegar) and seared over high heat. Serve it between medium and medium-rare so it’s not too wet or too dry.
Try it: Simple Grilled Hanger Steak with Worcestershire, Garlic and Thyme
7. Skirt Steak
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Have you ever had fajitas? If the answer is yes, then you’ve probably tasted a skirt steak. This long, thin, super fatty cut of beef comes from the plate section of the belly. Since it has a lot of connective tissue, it’s really tough, but if you cook it correctly, it can turn out tender. Skirt steak tastes rich and buttery thanks to all that fat.
Also known as: nothing
Best for: grilling, pan-searing
How to cook it: The loose texture of skirt steak means it’s good for marinating, and you’ll want to cook it over very high heat (either pan-seared or on the grill) to get a good char on the outside without overcooking the center. Fair warning: Cut it against the grain or it will be chewy.
8. Short Ribs
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Did you know you could grill short ribs? Yep, this cut of beef is not just for braising. It’s marbled like a ribeye, with a ton of meaty flavor and a thick, hearty texture (not to mention it’s way cheaper). You can buy short ribs cut thick or thin.
Also known as: back ribs, dinosaur ribs
Best for: grilling, braising
How to cook it: After seasoning with salt and pepper, grill short ribs over hot but not blazing heat, aiming for medium-rare doneness. Slice against the grain to avoid toughness. They’re delicious with a bright chimichurri sauce, in case you’re wondering.
9. Flap Steak
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Flap steak comes from the bottom of the sirloin, close to the flank. It’s sweet and mineral tasting, with a coarse, loose texture similar to skirt or flank steak. That loose, open grain means it’s good for marinating and holds seasoning in all those nooks and crannies.
Also known as: flap meat
Best for: grilling
How to cook it: Grill flap steak over high heat to medium and slice it thinly against the grain to keep it tender.
Try it: Steak Tacos with Cucumber Salsa
10. Flank Steak
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Flank steak is a lot like skirt steak but with a few key differences. It’s usually thicker and wider with clean-cut edges, and it comes from the rear-end of the cow’s belly. It cooks up slightly more tender than skirt steak, but it has a similar mildly beefy flavor and takes well to marinating.
Also known as: nothing
Best for: grilling, pan-searing
How to cook it: Whether pan-searing or grilling, cook flank steak over high temperatures to no more than medium doneness (or it will be chewy). Slice it think against the grain to maximize its tender texture.
11. Tri-Tip
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This super flavorful cut of beef is cut from the tri-tip roast, found at the bottom sirloin of the cow. It rivals ribeye in marbling and beefy flavor, but it’s much less expensive. It’s also very tender, as long as you don’t overcook it.
Also known as: Newport steak, Santa Maria steak, triangle steak
Best for: grilling
How to cook it: Tri-tips were destined for the grill. Use high heat and take care not to cook it past medium for the best texture and flavor. (If you want it more done than that, try marinating it for a few hours beforehand.)
12. Rump Steak
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“Rump” isn’t the most appealing name for a steak, but when cooked correctly, it’s a tasty and cheap cut of meat. (For what it’s worth, it’s also called round steak.) These steaks are lean and moderately tough, but have a savory meat flavor and are well-suited for marinating.
Also known as: round steak
Best for: grilling, pan-searing
How to cook it: Rump steaks are best when marinated for at least four to five hours before cooking. Sear the steak in a cast iron skillet over high heat just to medium, then let it rest for 10 to 15 minutes before slicing against the grain.
Try it: Round Steak and Mushrooms
13. Top Sirloin Steak
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There are a few types of sirloin cuts, but the top sirloin is the most tender. It’s a lean steak with a decent amount of beefy flavor considering its relatively inexpensive price tag. (Bottom sirloin is typically just labeled as “sirloin,” and has a less tender texture.)
Also known as: sirloin
Best for: grilling, pan-searing, kebabs
How to cook it: Since sirloin steak is pretty lean, you’ll want to take care not to overcook it. Stay in the rare-to-medium range to avoid a dry steak. Cook it on the grill or pan-sear it, and dress it with a rub or herbs for extra flavor. (It’s also a good choice to turn into kebabs.)
14. Tomahawk Steak
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A tomahawk steak is nothing more than a ribeye steak with the bone still attached. It’s well-marbled with good beef flavor, and usually large enough to feed a few people (depending on how thick the bone is).
Also known as: rib steak, côte de boeuf
Best for: grilling, pan-searing
How to cook it: You can cook a tomahawk steak like you would a ribeye, over high heat on the grill or in a (large) skillet. If needed, you can always finish it in the oven after searing.
Try it: Juicy Tomahawk Steak
15. Denver
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Denver steak is a bit of a newcomer—it’s only been around for about ten years—but it’s becoming increasingly available (and popular). It’s cut from a part of the cow’s shoulder called the eye of chuck, and while you’d think that would make it tough, it’s usually taken from the least-worked part of the muscle. That means it has a good amount of fat marbling and beefy flavor, but it’s still relatively tender.
Also known as: under-blade steak
Best for: grilling, pan-searing, broiling
How to cook it: The Denver steak does well with very high heat, so cook it on a very hot grill, broil it or pan-sear it. Cut across the grain for extra tenderness.
16. Cube Steak
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OK, technically, cube steaks are just top sirloin or top round steaks that have been flattened and pounded with a meat tenderizer. They have little fat and cook in almost no time at all, so it’s nearly impossible to achieve anything less than well-done. Although they have a lot of beefy flavor, they also tend to be grisly in texture.
Also known as: minute steak, bucket steak
Best for: pan-searing, battering and frying
How to cook it: Make cube steaks into chicken fried steak, which is breaded, fried and served with gravy.
Try it: Cube Steaks with Mushroom Gravy
Which Type of Steak Is Best?
The answer to this question is mostly personal preference. Do you prize beefy flavor over tender texture? Then you’ll probably prefer strip steak, hangar steak or tri-tip. If you’re more into a buttery texture and mild flavor, tenderloin will be your best bet. Personally, I like a balance between tenderness and flavor, so I think ribeye is the best type of steak.
A Few Final Tips for Cooking Steak:
While steak doneness is often based on personal preference, it can have a huge effect on the taste and texture of the final dish. As a general rule, the less fat and marbling a steak contains, the less you’ll want to cook it. (I don’t usually go further than medium.)
Grilling isn’t the only way to cook steak, but it’s favored for imparting lots of char and smoky flavor. If you’re cooking a steak on the stovetop, use a heavy-bottom pan like cast iron, which will retain heat and give the steak a nice sear.
No matter what type of steak you’re cooking, let it come to room temperature before you cook it, season it generously with salt and always let it rest before slicing in.
If you’re not sure when to season steak, the ideal time is at least 30 minutes before cooking it, but you can actually do it a few hours or days in advance.
As far as easy steak recipes go, a quality piece of meat shouldn’t need more than salt and pepper, but you can dress it up as much as you want. (Butter, garlic and herbs are all classic pairings, as are mushrooms.)
You can check steak doneness with an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well and 160°F for well-done. Remove the steak from the heat when it’s about 5 degrees lower than the desired doneness, since it will continue to cook a little off the heat.
When in doubt, ask the butchers—they’re experts.
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