Steak Cuts Made Simple

T-Bone

Derived from the short loin of a cow, a T-bone is a bone-in steak with a tenderloin on one side and a strip steak on the other. You get two flavors and textures in one cut.

Filet Mignon

Sometimes also called a tenderloin, the filet is known for its tenderness and mild flavor. This small, round cut is typically two to three inches thick and cut from underneath a cow’s ribs. Because of its milder flavor, filets are often wrapped in bacon. This cut requires longer marinade time but is amazing if cooked right and marinated for a minimum of 2 hrs or longer on each side.

Ribeye

If you’re looking for a bold, beefy flavor, a ribeye is always a good choice. Cut from the cow’s upper rib area, ribeyes have plentiful fat, which helps them retain their juiciness. It also means marinade soaks up more (due to fat).

Sirloin

Top sirloin steaks come from right underneath the tenderloin strip portion, closer to the rear. Since it is a more muscular area, it’s not quite as tender as some other steaks, but it has richer flavors. Typically cooked medium-rare.

New York Strip

Strip steaks come from the short loin right behind the rib. They’re tender and flavorful. If you want a balance between the tenderness of a filet and the bold flavor of a ribeye, the New York is the ticket. This is a personal favorite cut for our family.