18 Types Of Steak Cooked To Perfection

Filet mignon has that tender, juicy, and rich flavor that makes everyone drool. This meat portion comes mainly from the tenderloin section of the cow. It could be a good option for those looking for healthy meat as mignon has low fat. 

Filet mignon recipe is easy. All it asks for is quick pan-searing over high heat that way the meat caramelizes nicely and gives a crust texture.

Crustiness is not what it is limited to, it lets you enjoy a soft and juicy inside too. Pair this delicious meat with butter, mushrooms, or red wine, the choice is yours. 

You know what makes ribeye unique? It’s marbling or intramuscular fat that runs through the meat making an eye shape that’s why it is called ribeye. That fat melts as it gets in contact with the heat, resulting in a more juicy steak. 

This tender meat basically resides in the rib part of the cow. When it comes to cooking this meat, it depends on you, grill, pan-sear, or oven roast. No matter what way you cook ribeye steak, you can enjoy that tender and moist inside. 

This one is a popular beef cut, call it a strip steak or Kansas City strip. Similar to ribeye, the New York strip is famous mostly for its good marbling and tender texture.

There comes the short loin part between the ribs and sirloin and this is the actual place where New York strip steak grows. And the name New York shows where it is most loved.

Grilling this meat is literally the best way to cook this strip. The heat sears the outside layers and creates a nice crust whereas the inside part becomes subtly yet beautifully tender and juicy. 

Marinating the New York steak is a good idea because it gives time for seasonings to get into the steak, bringing more flavors. 

This beef cut has a T-shape bone in the meat and that bone portions the meat into two parts. One is tenderloin and the other is strip steak. 

Here, the tenderloin side turns softer when cooked. Whereas, the strip side offers a subtly firm texture. But as you cook both parts, they allow you to enjoy a balance of tender and bold flavor. 

If we talk about ways to cook this steak, grilling or pan-searing tops the list.

Bring more diverse flavors into this meat. You do that by adding salt, black pepper, and dried herbs for a refreshing fragrance, and for some extra hot kick toss some red pepper flakes so the choice is all yours.

Porterhouse is pretty much the same as T-bone steak. A major difference would be in the portion of meat, this one is bigger on both sides which is why steak lovers call it king of steaks.

This premium-cut steak is like two in one, combining both t-bone shape and porterhouse. 

Cooking the perfect porterhouse steak indeed needs skilled attention. Dry heat cooking methods (grilling or broiling) are the best ones to make this steak in a way that gives rich flavors and juiciness. 

Keep the seasoning light with some salt and pepper but if you crave a more intense one, don’t hesitate to try out other seasonings too. Just make sure you don’t use too much in amount. 

A long and thin beef cut that calls for a skirt steak. It comes from the diaphragm muscle of the cow and that muscle lies in the lower chest and abdominal area.

Although generally quite inexpensive, it is likely to turn out tender and delicious. If not treated properly, this steak tends to be somewhat tough.

Buying skirt steak calls for getting well-marbled meat in a deep red color. It is important to take off as much excess fat and silver skin from the cut as possible.

These steaks are among the most favorite cuts either to be grilled, pan-seared, or oven-roasted.

Many cooks use it in different recipes for skirt steak, especially in Mexican and South American cuisines. It cooks fast on high heat until it reaches medium-rare or medium.

The Flat Iron Steak is more commonly known as the top-blade steak. It is a cut directly out of a cow's shoulder. It gets its name because it is the shape of an old-fashioned flat iron.

The flat iron steak is a cut that has the most tenderness. why? Because it contains fine marbling and is lean too. Hence, it is healthier to eat than other types of steak that contain too much fat.

Flat iron steak is best cooked to medium-rare or medium for utmost tenderness and juiciness. Actually, it can be grilled, pan-seared, or broiled, and it all comes down to personal preference.

Sirloin steaks are cuts from the rear back part of the cow, just above the tenderloin and below the ribs. In fact, the sirloin steak is so tender that many people would class it as a prime cut.

For a long time now, sirloin steak has meant a strong, full-bodied beef flavor, somewhat firmer in texture compared to cuts such as the filet mignon.

You don't have to wander to find the right method, just grill, pan-sear, broil, or even roast.

Marbling in steak keeps it tender and full of flavor at whatever degree of doneness. There is a natural robustness to the meat that pleased many tastes with seasonings and marinades, respectively.

It comes from the sirloin primal. This primal is at the rear of the cow which is made of a great number of muscles. 

Top sirloin are marble-like veins of fat lacing through the meat. This not only infuses a great deal of flavor within the meat, but it will also tend to make it juicier during the grilling process.

Actually, top sirloin is a very versatile cut that easily can be grilled, broiled, pan-seared, or roasted- whichever one prefers.

Since this cut of meat is tender, it requires a shorter cooking time. This steak is very convenient to use in weeknight dinners or at barbecues.

The steer hanger, butcher's steak, or hangar steak is one of those tasteful and flavorful cuts of beef.

As the name suggests, the meat is hung like we dang clothes in hangers.  Indeed, this positioning gives steak its curious shape.

It is a budget-friendly cut that comes from the midriff cow muscle between the rib and loin sections. It is richly marbled and shows a high intensity of beefy flavor.

The best ways to make hanger steak are medium rare or medium to keep it tender regardless of the methods. The flavors come naturally.

Many chefs do recommend a good marination of this steak prior to its cooking. It can be perfectly grilled, pan-seared, or broiled.

This long and flat-shaped steak comes with prominent grains running through the meat. The flank cut is clean with beef and bold flavors.

It being lean doesn’t mean any juicy flavor, when cooked properly the steak inside fills with moisture, or call it juice. Marination is also a way to do that. 

Grilling the flank steak would be justice for this meat. But why? First, the steak cooks really quickly, second passes on a smokey flavor, and third, gives a good crust.

Increase the intensity of heat when grilling this prevents overcooking, and marinating the steak increases its tenderness. Besides grill, you can broil it too. 

This steak got this name because it resembles a tomahawk axe. Whenever a special occasion calls for a restaurant-like steak, make the tomahawk steak the centerpiece. Its size and outlook present it in a more fancy way. 

Talking about the home of this steak, it basically is a cut of the famous ribeye steak. Its thickness can be seared perfectly on the outside, and at the same time, it can retain juiciness and tenderness inside. 

Many go for grilling or pan-searing methods, but oven-roasting and broiling can’t be missed out. You know what the best thing about this steak, it has a bone that works as a handle while cooking. So, the whole process becomes easier. 

This economical cut has a decent amount of fat. The flavors bloom more nicely if marinated properly. But how?  The steak sucks in those seasonings during the marination time and the heat doubles or triples the effect of seasonings when cooking.

Ranch steak also called boneless steak comes from the shoulder part of the cow. 

Unlike other steaks, this one cooks the best when a moist heat method is used- braising, or slow cooking. This is because the method breaks down the connective tissues and renders fat ultimately resulting in a tender steak. 

Tri-tip originated from California but soon was on every other barbecue and cookout in the United States.

Tri-tip, by its name, is cut triangularly from the bottom sirloin of the cow. This flavorful rich steak suits any cooking method like grilling, smoking, roasting, or pan-searing. 

It is many times marinated with various seasonings, including things like garlic, soy sauce, and even some Worcestershire sauce to give it even more flavor. 

Want to achieve more tenderness? Simply cut the steak against its grain, this lifts the softness in the meat. Serve it with a side of grilled vegetables, a fresh salad, or something else of your choice. 

Denver cut is a part of Chuk primal which exists in the shoulder section of the cow.

People call it a “hidden gem” since it is not that famous like ribeye or sirloin. This is a relatively small, compact sort of cut of meat, weighing about 2 to 3 pounds. 

A Denver Cut recipe is quite easy to make. You could use grilling, broiling, or pan searing. Since it is naturally tender, it's recommended that the cut should be cooked up to medium rare or medium to get full juice and tenderness.

Many chefs also prefer pre-cooking marination for this cut to make the cut even more flavorsome and tender.

This one is usually ignored in favor of ribeye or filet mignon popular cuts.

Chuck eye is the cut that is taken from the same muscle as the ribeye. But chuck eye is a bit closer to the shoulder part. This could be the reason why it has more connective tissue than the rib-eye. 

The tender is there but yeah slightly lesser than the ribeye, still chuck one manages to give a robust taste. Pick any cooking method that suits your convenience, either way, it tastes good.

Round steak is the most common one, we see it almost in every restaurant. People love to eat this cut as stews, stir-fries, and Swiss steak.

As for health freaks, this lean steak is ideal as it has less fat content and cholesterol. Its affordability also amplifies its demand among people.

Instead of plain cooking, marinate the steak for 30 minutes. This way you get to enjoy the flavors more deeply. Also, pounding or using a meat tenderizer works best to soften the meat. 

Considering cooking the round steak in moist heat methods which include braising, slow cooking, or simmering, all of these prevent the toughness of the meat. 

Whatever you like to call petite tender, shoulder tender, or teres major, is a rare steak. Rare in the sense that it takes more time and skill for a butcher to make that cut.

It is a bit smaller in size and lean- good for people who count on calories. Due to its smaller size, this steak makes a perfect serving for a person.

Just like other steaks, one can serve this tender steak by grilling, roasting, broiling, or pan-searing, so it has several options. Since you’ll be cooking on your own, feel free to adjust or add on additional seasonings as per your choice.