12 Types of Steak to Cook at Home or Order at Dinner

Known for its excellent marbling and juicy tenderness, the ribeye steak (called a "rib steak" when the rib bone is included) is prized for its rich flavor. Often grilled or pan-seared to medium rare, it’s a favorite among steak experts.

Cut from the tenderloin, filet mignon is one of the most tender pieces of beef. This boneless steak has a mild flavor and little fat, making it a go-to for those who prefer a lean cut that still feels luxurious.

Also known as the Kansas City strip steak, strip steak or York strip steak, this boneless cut comes from the short loin and offers a beefy flavor with moderate fat content. Fat equals flavor, and this cut proves it.

The T-bone combines the tenderloin and the strip loin in one thicker cut, separated by a signature T-shaped bone. It offers two textures and is best cooked quickly over high heat.

Similar to the T-bone, the porterhouse steak includes a larger tenderloin portion, making it a substantial option. Great for sharing or feeding big appetites, it’s packed with intense flavor.

A leaner steak option, the top sirloin steak (or simply sirloin steak) is a versatile cut with a robust flavor. It's ideal for grilling, pan-searing or slicing thin for salads and stir-fries.

Cut from the rump roast, this cut of meat is flavorful and lean. It benefits from marinating and is best served medium to allow the fibers to soften.

Cut from the abdominal muscles, flank steak is known for its bold flavor and fibrous texture. It’s best cooked quickly and sliced against the grain for tenderness.

Another cut from the underbelly, skirt steak is thinner and even more flavorful than flank. It’s perfect for tacos, stir-fries, or marinated and seared for fajitas.

Cut from the shoulder, the flat iron steak has surprising tenderness and a robust flavor. It’s often overlooked but delivers great value and versatility.

Popular on the West Coast, tri-tip is a triangular cut with excellent texture and a nice fat content. It’s ideal for roasting or slow grilling and delivers excellent flavor.

A showstopper on any grill, the tomahawk steak is essentially a ribeye with a long, frenched bone. It’s thick, rich and meant to impress. Great for sharing and full of beefy flavor.

Whether you’re after grass fed leanness or wet aged tenderness, knowing your steak cuts helps unlock the best results in your kitchen or at your favorite restaurant.

We created this article in conjunction with AI technology, then made sure it was fact-checked and edited by a HowStuffWorks editor.