If you’re a steak lover or just starting to explore the world of beef, knowing which cuts to buy—and which to skip—can make all the difference in flavor, texture, and cooking success. This list covers seven of the best steak cuts recommended by chefs for their taste and versatility, plus five cuts that often disappoint or require special preparation. Whether you grill, pan-sear, or broil, these insights will help you pick the perfect steak for your next meal.
7 Steak Cuts to Buy
Ribeye
The ribeye is prized for its rich marbling of fat, which melts during cooking and delivers exceptional juiciness and flavor. Cut from the rib section, it’s tender and forgiving, making it ideal for grilling or pan-searing. Chefs love it for its beefy taste and buttery texture without needing much seasoning.
Striploin (New York Strip)
Striploin, or New York Strip, comes from the short loin section and offers a fine balance between tenderness and chew. It has a tight grain and modest marbling, granting a robust beef flavor with a firmer bite than ribeye. It’s a favorite for those who want a hearty steak that holds up well to high-heat cooking methods.
Filet Mignon (Tenderloin)
This is the most tender cut of beef, taken from the smaller end of the tenderloin. Filet mignon has very little fat, so it’s buttery soft but less intense in flavor than fattier cuts. Chefs recommend it for those who prioritize tenderness and prefer delicate seasoning or sauces to complement the mild beef taste.
Top Sirloin
Top sirloin offers a lean yet flavorful option that is more affordable than premium cuts but still tender if cooked properly. It comes from the sirloin primal and is versatile for grilling, broiling, or stir-frying. Its bold beef flavor and firmer texture make it a popular choice for those who want a substantial steak without the higher fat content.
Flat Iron
Cut from the shoulder (chuck), the flat iron is surprisingly tender and well-marbled, often rivaling more expensive steaks in flavor. It’s an underappreciated cut that chefs recommend for its rich taste and affordability. Best cooked medium-rare to medium, it’s excellent for grilling or pan-searing.
Denver Steak
The Denver steak comes from the chuck underblade and is known for its marbling and tenderness, despite originating from a typically tougher section. It offers a deep beef flavor and works well with quick, high-heat cooking methods. Chefs appreciate it as a budget-friendly alternative to ribeye with similar taste qualities.
Tomahawk Steak
A ribeye on the bone with an extended rib bone left intact, the tomahawk is visually impressive and rich in flavor due to the bone-in cooking effect. Its large size and marbling make it perfect for special occasions or sharing. Chefs favor it for its dramatic presentation and the juicy, tender meat it delivers.
5 Steaks to Avoid
Round Steak
Cut from the rear leg, round steak is very lean and often tough due to the muscle’s constant use. It lacks marbling and requires slow cooking or marinating to become tender, making it less ideal for quick grilling or pan-frying. Chefs usually advise against it for steak lovers seeking tenderness and flavor.
Chuck Eye Steak
Although close to the ribeye primal, the chuck eye is less tender and can be chewy if not cooked carefully. It can work as a budget-friendly option but often disappoints those expecting the rich mouthfeel of a ribeye. Chefs recommend it only if you’re prepared to marinate or slow cook.
Flank Steak
Flank steak is flavorful but very lean and fibrous, requiring slicing thinly against the grain to avoid toughness. It’s best suited for marinating and quick, high-heat cooking like grilling or stir-frying. While popular in certain dishes, chefs caution that it’s not an everyday steak for those wanting a tender bite.
Skirt Steak
Skirt steak has intense beef flavor but is quite fibrous and chewy if overcooked. It’s often used in fajitas or stir-fries due to its texture and requires proper slicing against the grain. Chefs warn that it’s less forgiving than other cuts and not ideal for casual steak dinners without proper preparation.
Brisket
Brisket is a tough cut from the chest, heavily used in barbecue and slow cooking but unsuitable as a traditional steak. It requires long, slow smoking or braising to break down connective tissue. Chefs don’t recommend brisket as a steak since it lacks the tenderness and quick-cooking qualities steak lovers expect.
How to Choose
When selecting a steak, consider your cooking method, desired tenderness, and flavor preferences. Fat marbling is key for juiciness and flavor, so cuts like ribeye and tomahawk excel here. If you want tenderness above all, filet mignon is your go-to, but it’s milder in taste. For budget-friendly options, flat iron and Denver steaks offer good value without sacrificing flavor. Avoid lean, tough cuts like round or brisket unless you plan on slow cooking or marinating extensively. Also, bone-in steaks can add flavor and moisture but require slightly longer cooking times. Ultimately, freshness and USDA grading (Choice or Prime) can also impact quality, so buy from reputable butchers or trusted sources.
Frequently Asked Questions
What is the difference between Prime and Choice beef?
Prime beef has higher marbling and is generally more tender and flavorful than Choice. It’s more expensive and often found in high-end restaurants or specialty butchers.
Can I use a lean cut like flank steak for grilling?
Yes, but it requires marinating and careful slicing against the grain to avoid toughness. It’s best cooked quickly over high heat to medium-rare.
Is bone-in steak better than boneless?
Bone-in steaks tend to retain moisture and add flavor during cooking but take slightly longer to cook. The choice depends on personal preference and recipe.
How do I know when a steak is cooked properly?
Using a meat thermometer is best: 130-135°F for medium-rare, 135-145°F for medium. Rest the steak after cooking for juiciness.
Are cheaper cuts always tougher?
Not always. Some affordable cuts like flat iron and Denver steak can be tender and flavorful if cooked correctly, while expensive cuts vary in tenderness.
Should I trim fat before cooking steak?
Some fat adds flavor and moisture, so trimming is usually unnecessary. Leave a thin fat cap for best taste and texture.
Final Thoughts
Choosing the right steak cut can elevate your cooking and dining experience significantly. For rich flavor and tenderness, ribeye, striploin, and tomahawk are excellent choices, while filet mignon offers unmatched softness. Budget-conscious cooks will appreciate flat iron and Denver steaks without compromising taste. Avoid cuts like round and brisket if you want a classic steak experience without extra preparation. Ultimately, understanding the characteristics of each cut and how you plan to cook it will lead to better, more satisfying meals every time.
With these chef-approved picks and warnings, you’re now ready to confidently select steaks that impress and avoid those that disappoint.
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