15 Steak Types That You Should Know About

Do you consider yourself a steak lover? Are you just starting your carnivorous journey? Whatever the case, there are steaks that every steak lover should love. From the luxurious filet mignon to the ribeye, steaks come in all sizes. Each has something special to offer.

Here are the most common steak types that everybody should know about:

• 1. Filet Mignon

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• Filet mignon is a cut of beef from the animal’s tenderloin. Renowned for its exquisite tenderness and delectable taste, the delectable delicacy of this cut is unrivaled. Its distinction is further heightened by its exorbitant price. This is a result of the limited supply. Remarkably, it constitutes a mere 2% of the entire animal.

  This is the type of cut that you want for special occasions such as Christmas or Valentine's Day. It is also a famous choice for steakhouses. Filet mignon is a relatively expensive cut of beef, but it is considered to be worth the price by many people.

• 2. London Broil

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• Unlike other cuts on this list, this is more of a cooking method. However, many grocery stores sell steaks under this name. It is typically a top-round steak obtained from the hindquarters of the cow. However, you should double-check with the butcher, as flank steak is sometimes sold under this name (they look very similiar).

• It is very similiar in texture and shape with flank steak, and is usually best served sliced against the grain in stir fry recipes. 

• To serve london broil as a steak, it is best to marinate the steak in an acidic ingredient (1 hour marinade in italian dressing is a popular way to do this). This helps to break down the tough muscle fibers. Then, flash-sear the steak on a grill or in a hot iron skillet. 

• You may have seen london broil on the menu at mid-range steakhouses such as Texas Roadhouse. 
  
  Related: All The Most Popular Beef Cuts and Where They Are In a Cow

• 3. Sirloin

   

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• Sirloin steaks are cut from the top sirloin, near the rear of the cow. They are flavorful and affordable. As such, sirloin is a great choice for weeknight dinners.

• Sirloin steaks are not as tender as other cuts of meat. As such, it is essential to cook them to medium-rare or medium. Overcooking, however, will make them tough. A dry rub is an excellent way to add flavor to the sirloin.

• 4. Ribeye

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• The ribeye is a steak from the rib section. It is known for its rich taste and tender, juicy texture.This cut is highly marbled with fat, hence the intense beefy flavor. The ribeye is a versatile cut that you can sear, grill, or boil.

• It is more commonly found in higher end steak houses, or more commonlky it might be the most expensive item at mid range steak houses. It is typically served with bone, or boneless in 12oz - 20oz portions. This is a popular cut at Outback Steakhouse, available bone-in or boneless. 

  To grill or broil a ribeye, cook over high heat for a short time. The short cooking time ensures that the fat does not render out. If you prefer searing it, heat oil in a griddle over medium to high heat. Sear each side for around three to four minutes per side.

• 5. Strip

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• Also called the New York strip, this steak is a popular choice among steak lovers. It is cut from the short loin of the animal. Due to its location, the strip steak features a well-marbled texture. It has a strip of fat on one side. The strip steak has a deep beefy flavor and a slightly firmer texture compared to some other cuts. The marbling ensures a juicy and tender eating experience. However, it tends to be a bit more chewy than the other more expensive cuts such as ribeye or filet. 

  This cut is best cooked using high-heat techniques such as searing or grilling to bring out its incredible flavor.

• 6. Porterhouse

   

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• The Porterhouse steak 2-in-1: it is made up of two smaller steaks: the tenderloin and the New York Strip. Porterhouse steak is a favorite in many restaurants. It is often marketed as a meal for two people. Considering the taste, this cut brings together the meaty flavor of the New York Strip and the tenderness of the filet mignon. 

  This is a thick steak. To cook it well, you need a two-step process: first, sear it to lock in the juices, then finish it off in the oven. 

• 7. Skirt

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• The skirt steak is a long cut obtained from the diaphragm muscle of the cow. There are two types: the inside and the outside skirt steak. The inside skirt is about six to seven inches wide. 

  The outside skirt is the best of the two. It is about three to four inches wide and an inch thick. Both skirt steaks benefit from cooking over high heat for a short time. 

• It is served in thinner portions than other more tender steaks such as ribeye, filet, or porterhouse. It is also commonly sliced and served in stir fry recipes.

• 8. Tomahawk

  

• The Tomahawk is a visually stunning cut. You can tell it from its characteristic long bone resembling a Tomahawk ax handle. Basically, the Tomahawk is a ribeye steak with the rib bone left long and frenched. The cut is incredibly tender and flavor-rich. 

• You will only find Tomahawk steaks served at the finest steak houses. Typically served for two. If you venture to order this steak, I prefer it served uncut, as it is typically served already cut into bite size chunks. Ask the chef to serve this as-is! It's just much more fun this way.

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  You have two main choices when cooking the Tomahawk. First, you can grill it outside. If that is your preferred cooking method, ensure you move the steaks off of the direct heat. That way, you will get an evenly cooked steak. Alternatively, you can sear it with a cast iron griddle on high heat. When you have achieved the perfect sear, transfer it to the oven for a consistently cooked steak. 

• Related: How Much is A Tomahawk Steak?

• 9. Cube Steak

   

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• A cube steak is a steak that's been pre-tenderized and flattened with a meat tenderizer. It is usually the top sirloin or top round steak. This steak is called the cube steak because of the shape of the indentations left by the meat tenderizer. 

  You can easily identify the cube steak in any store because of its distinct pattern on the steak. Alternatively, you can buy the meat slices and pound them yourself with a meat tenderizer. 

• 10. Flap Steak

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• The flap steak is cut from the same part as the flank steak, only that it is found closer to the shank and round steaks. Also known as the bottom sirloin butt, it has a similar texture to that of the hanger, flank, and skirt steaks. Essentially, you can cook it the same way with these steaks. When slicing it, always slice it across the grain for better results.

  Flap steak is commonly used for chopped or sliced applications such as stir-fries,  tacos and quesadillas. Cook thinly sliced meat over high heat to medium rare, or it will toughen. Watch closely, as it cooks quickly.

• 11. Denver Cut

   

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• Denver steak is obtained from the chuck primal. This is just below the shoulder blade. Essentially, the Denver cut is a boneless short rib, which is why some people call it that. In some places, you may find it labeled as the chuck under-blade steak.

  Denver steak is a tender, juicy cut of beef. It has a beautiful marbling pattern that will enhance the flavor of the meat.

• 12. Rump Steak

   

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• The rump steak is obtained from the hindquarter of the animal. It comes from a part that works hard to support the animal. As a result, it has a robust, beefy taste but a tougher texture. While the texture may not be as good as that of other premier cuts, the steak makes up for it with its unique flavor. Considering the cost, the rump steak is way cheaper.

  To get the best out of the rump steak, you need to apply proper cooking and marinating techniques. 

• 13. Hanger

   

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• Also known as the butcher’s steak, the hanger’s steak is a hidden gem that is mostly kept aside for the butchers. It is cut from the diaphragm of the animal. This steak has an intensely beefy flavor and a slightly coarse texture. If you prepare it the correct way, you will get a remarkably tender and juicy meal.

• Related: Hanger Steak vs Skirt Steak

• 14. Flank

   

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• The flank is a thin, lean cut from the underside of the animal. It contains long, parallel muscle fibers that result in a bold, beefy taste. When slicing it, it is crucial to slice it against the grain after cooking to ensure maximum tenderness.

  The flank steak is commonly used in dishes such as salads, fajitas, and stir fries due to its ability to absorb flavors from spices. When properly cooked and sliced, the flank steak delivers a satisfying chew and a burst of rich, meaty goodness.

• 15. Tri-Tip Steak

   

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• The tri-tip steak is a triangularly-shaped steak from the bottom sirloin primal. It is also referred to as the Santa Maria steak or the bottom sirloin steak. It is usually cut into one-inch-thick steaks, which are perfect for grilling and searing.

  The tri-tip steak offers a balance of leanness and juiciness. It's frequently sliced thin and served with various accompaniments

Conclusion

In the wide world of steaks, there are some steaks that all steak lovers should know about. There are dozens of steak types out there. Some have multiple names, while others combine different steaks. Whatever the case, this article has discussed the most common steak types.

So, the next time you wish to buy steak, do not fear trying something new. Who knows? You may find something you love more.

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