11 Best Steak Cuts Reviews

Best Steak Cuts

For as long as I can remember, steak has been my favorite dinner. Whether it’s a filet mignon seared to the perfect Pittsburgh rare or flat iron in a salad covered in ranch dressing, for me, the succulent flavor of a quality steak can’t be beaten.

However, through my culinary journey, I’ve noticed that different beef cuts taste much better when cooked over different temperatures and with various marinades. Some require a lot of tenderizing, while others are tender and juicy on their own.

No matter how you prepare them, the best steak cuts should always be tender, well seasoned with a beef-forward flavor. Here are my picks for the top beef steak cuts available. 

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When it comes to the best cuts of steak ranked, a good filet mignon will always top the list. Filets are naturally tender and juicy. They don’t require a lot of cooking, tenderizing, or seasoning. Those meat lovers who prefer their steaks rare flock to the filet. They’re tender enough to cut with a fork and are usually small portions, which prevents overeating.

Of all the filet mignons available, you should always look for cuts that are aged adequately for optimal tenderness and flavor. If you’re particular about good cuts of meat, try Porter & York, Aged Prime Beef Filet Mignon 8 oz. 4-pack

Top 11 Best Steak Cuts Reviews

Mignon is the French word for “cute. Initially, the term filet mignon referred to just the smaller cuts from the tenderloin’s front portion, but today, most butcher shops use it when referring to any steak cut from the same area of the cow. Since this muscle is rarely used, the meat derived from it is so delicate and tender, it often needs a string to hold it together.

Porter & York, Aged Prime Beef Filet Mignon 8 oz. 4-pack is well trimmed and lean, sourced only from the center of the cut, so you know your steaks have a melt-in-the-mouth texture. Because this steak is so lean and delicate, it’s best served at rare to medium temperature and should never be overcooked.

Who Should Get This? 

As the best overall cut of beef, Porter & York, Aged Prime Beef Filet Mignon 8 oz. 4-pack will tantalize anyone’s taste buds. They are fresh, never frozen, tender, and great tasting.

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Flap steaks, also known as sirloin flaps, pack a great flavor with a lower price point. These cuts are sourced from the lower part of the sirloin cut, where it meets the flank.

They’re not the toughest cut of beef, but they’re not the most tender, either. The best way to prepare this steak is with a marinade to help tenderize it before throwing it on your grill or in your pan.

Whole Foods Meat Market has high standards. The beef cuts they sell are traceable back to the farm or ranch the animal was raised on, with no animal byproducts, like rendered fat or feathers, put into their feed. They’re never given any growth hormones or antibiotics.

Who Should Get This? 

Comparable to flank and skirt steaks, Beef Loin Sirloin Flap steaks are delicious, versatile cuts of beef that are reliable for several recipes. They’re great for weeknight dinners.

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Ribeye steaks are one of the most common cuts of beef a meat lover can find. They’re generally very well-marbled, which means that even if they’re cooked well, you might still find some naturally occurring juices due to the fat content.

It’s essential to find ribeye steaks with texture and marbling like Beef Ribeye Steak Boneless Australian Grass Fed Organic steaks. Because ribeye steaks come from a well-used part of the cow, they need the fat content to tenderize them while cooking. Otherwise, be sure to pound salt into them to reduce the chewiness. Cook them over dry heat, and don’t cook them past medium-rare to retain their natural tenderness.

Global Animal Partnership has rated these steaks as Step 4. That means the cattle are removed from the pasture when the weather is terrible.

Who Should Get This? 

Ribeye steaks are great for weekend grillers. These steaks are easy to grill and, due to their marbling, are forgiving if overcooked. They’re easy to prepare and quick to sear.

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If you’re looking for an affordable cut of beef that can be used in various recipes, then look no further than your Beef Round Top Steak London. This cut is usually taken from the animal’s hindquarters and can often be confused for flank steak. 

These steaks sometimes tend to be chewy if they’re overcooked. Fortunately, Beef Round Top Steak Londons always have dense marbling, which cooks well when being flash seared or marinated. Cook them no higher than medium temperature, and be sure to let them rest for a few minutes before serving, so the natural juices have a chance to disperse. 

This thinner cut is also ideal for curing and drying to make jerky. Ensure you slice with the grain during preparation to preserve the tender texture. 

Who Should Get This? 

While there’s no London Broil cut, you’ll often find these steaks labeled the same way at grocery stores. Beef Round Top Steaks are an excellent substitution for your flank steak. 

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Some folks believe that sirloin steaks don’t have natural tenderness or flavor, but that opinion lacks vision. Sirloin steaks are versatile cuts of beef that lend themselves well to grilling, smoking, and barbecuing. 

Use dry rubs and sauces or dress sirloin steaks up with herbs and veggies. Marinate them in your favorite citrus flavors to break down the tough fibrous connective tissue to make them more tender. It’s great for casual, hearty winter dinners or more upscale summer cookouts when you want to impress friends and family.

The best thing about the Beef Loin Top Sirloin Steaks is that you can choose these steaks while keeping your social consciousness intact. The cattle are raised in open pastures, only brought in when the weather is deemed unsafe. They’re fed clean, wholesome foods and never put into feedlots. Be sure that your food has never received any antibiotics or hormones.

Who Should Get This? 

Beef Loin Top Sirloin Steaks are great for everyone who wants a great beef cut for a low price. Don’t cook them over medium temperature, or they’ll dry out.

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T-Bone Steaks often get confused with the Porterhouse steaks, which features a filet mignon on one side. Both are flavor-forward cuts of beef that give those who have the pleasure of eating them a thrill. T-bones get their name because they’re 2 steaks in 1 separated by a large T-shaped bone. This bone imbues added flavor and ensures that the meat closest to the bone is the most tender after cooking.

The best way to prepare these steaks is in a cast-iron skillet using salt to tenderize them and rest after cooking. A great way to present these steaks is to cut them away from the bone for easier eating and then plate them close to it.

These Kansas City Steak Company T-Bones are aged to perfection and delivered tender and delicious. They’re cut well and cook up in your skillet quickly. 

Who Should Get This? 

T-Bone steaks are great for the hungriest of meat lovers. They’re 2 steaks in 1: a strip and tenderloin. Cook it in a cast-iron skillet and use a thermometer.

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These impressive cuts of beef look like something straight out of a caveman cartoon. Dry-Aged USDA Choice Tomahawk Ribeye Steaks aren’t for the faint of heart when preparing them or eating them. These cuts are massive, flavorful, and provide a visual no one will forget.

When looking for a good Tomahawk steak, you’ll want to find one that has good marbling. This is important because this thick cut of meat will take a while to cook, and you don’t want it drying out. The better marbling you find, the more fat will render through the meat, locking moisture in while you’re searing the outside to perfection.

The bone adds flavor and juiciness while cooking it, which is good because these cuts are usually up to 2” thick!

Who Should Get This? 

Dry-Aged USDA Choice Tomahawk Ribeye Steaks are perfect for sharing. They’re so big you can cook just 1 cut of beef, which, at 44 oz., is enough for 2-3 people.

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Beef Skirt Steaks are challenging to know how to cook correctly. They’re cut from a portion of the beef with a lot of connective tissue that needs to be broken down in the cooking process, or your meat becomes chewy. If you know a good recipe for skirt steak, it becomes a regular favorite.

Before preparing your skirt steak, you’ll want to take a moment to inspect it. Most butchers are methodical about removing membranes, but skirt steaks are tricky and need extra attention. 

Marinate a skirt steak for at least 30 minutes before cooking to help break down that connective tissue, then flash sear it in a cast-iron skillet to lock in the flavor and natural moisture.

Who Should Get This? 

Those who love to marinate beef in citrus juices love a skirt steak. The acids break down the fibers that make the meat tough, leaving you with a lean summertime meal.

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Beef Chuck Flat Iron Steaks are tender pieces of meat cut from the cow’s front shoulder, otherwise known as the beef chuck portion. When the steak is cut, it’s taken from the upper part of the chuck. It has a triangular shape that makes it look like an iron, hence the name Flat Iron Steak.

This cut is very tender, much like a filet mignon, but more flavorful. The best way to prepare a flat iron is precisely how you’d cook a filet mignon, too. Sear it in a hot cast-iron pan or a grill to medium-rare temperatures. Cooked any higher than medium-rare, Beef Chuck Flat Iron Steaks become dry and tough.

Who Should Get This? 

A great Flat Iron Steak is for anyone who loves the tenderness of a filet mignon but at a lower price point. It’s great on its own or in salads.

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The New York Strip Steak, also known as a Strip, is sourced from the short end. They’re always served as boneless cuts, and the marbling should be impeccable. They are generally much like a ribeye steak but with a lower price point, less fat, and more flavor before preparation.

The best way to prepare a Meyer Natural Angus USDA Prime New York Strip Steak is with salt and your favorite dry rub. Dry heat such as cast iron skillet is best, but it’s great for grilling, too. Most purists will say that they taste best when cooked from medium-rare to medium, but those who love a steak rarely done would object.

These steaks are flavorful and provide memorable dinners for any steak eater.

Who Should Get This? 

Meyer Natural Angus USDA Prime New York Strip Steaks are for meat lovers who respect a great beef cut without overeating. They’re well portioned and easy to prepare.

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Beef Loin Flank Steaks often get confused with skirt steaks because the cuts come from the beef’s belly, but flank steak is the cut closest to the rear. It’s a very moist, tender, and juicy cut of meat that’s wider and thicker than skirt steaks. When cooked, it will be more delicate than skirt steak, so it’s great for searing, too.

It can turn tough if grilled for a moment too long, so be sure to use your favorite citrus marinades to soften it first. Otherwise, the best idea is to flash sear it over very high heat in a cast-iron pan or grill grate. It’s best eaten when sliced against the grain for more tenderness and flavor.

Who Should Get This? 

Anyone looking for a steak to serve at summer gets together will love a Beef Loin Flank Steak. It works best, being grilled after marinating with garlic and soy sauce

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Final Verdict: Best Steak Cuts For Your Money

For someone like me, the best steak is the one in front of me. However, that doesn’t mean I’m not particular about the cuts of beef I choose to eat. For the best flavors, you’ll always want to choose an aged beef with a fork-tender texture like Porter & York, Aged Prime Beef Filet Mignon 8 oz. 4-pack. The rich marbling of this beef creates natural juice when it’s skillet seared to perfection. It doesn’t get any better or more luxurious than that.

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