What are the best types of steak?

A lot of people are often unsure about what type of steak they should buy. Whether you are cooking a steak at home or planning to order a steak for yourself, this article can help you find the very best types of steaks.

There are quite a few types of steak, let’s look at them before we choose our top 2 winners:


Ribeye is from the loin and it is the best-known cut. It has a marbling effect which makes it flavorful and tender


Striploin steak is from the short loin and has a long muscle fiber that can be easily shaved into medallions or steaks. It also has a small amount of fat compared to other cuts to keep its tenderness.


A sirloin steak is a cut of beef that is generally from the top round, and it has two muscles that are each one-third or two-thirds of the thickness.

It is a cheaper cut of meat than a T-bone steak, but it has a better flavor and texture. The sirloin can be served as both cooked or raw depending on how it is cooked. It’s best for cooking with grilling, broiling, or pan-frying.


Porterhouse steak is usually served with a sauce made from butter, Madeira wine, Worcestershire sauce, lemon juice, salt, pepper, and beef stock and is is typically cut from the sirloin and rib sections of beef. This is the type of steak that is best enjoyed at a restaurant, but if you can’t make it, you can always go for a steak delivery.

Porterhouse steak has a relatively large amount of meat on it compared to other cuts of beef because it includes both tenderloin-like filet mignon and rib eye-like strip steak. This makes porterhouse steak an excellent choice for those who prefer to cook their own meals or for those who are just learning about cooking beef.

Filet Mignon

Filet Mignon is one of the most popular types of steak, and a favorite dish in restaurants. It’s also one of the most difficult steaks to grill as it’s extremely tender.

One way to cook a filet mignon steak is by giving it an initial dry rub with herbs and spices, and then grilling it over high heat for about 2 minutes per side. The cooking time will vary depending on how thick the filet is.


T bone

T bone steak is a cut of beef that comes from the breastbone of a cow or from the upper part of the front leg. It includes the strip of meat that is between the sirloin and fillet.

The most popular way to cook T-bone steak is grilled, but it can also be cooked in a pan or oven with vegetables and herbs.

So what are our choices? Here’s our top 2!

Filet mignon is a type of beef tenderloin steak that is grilled to perfection. It’s the prized cut of beef on the market.

It’s also the most expensive steak you can find, but worth every penny and more. It really is just for special treats though because the average person can’t afford this on every steak night out.

There are many secrets about how to cook this type of steak, but one such trick is cooking at lower temperatures for longer periods so that the meat will be more tender and juicy.

So we know Filet mignon is a premium cut of beef, but what makes it so special? Is it the seasonings, the marbling, or the cooking process? NO. IT IS HOW THEY ARE AGED.

Aging beef for filet mignon steak involves salting and pounding steaks and letting them sit for 24 hours to draw out moisture before being wrapped in cheese cloths and stored under pressure at low temperatures.

The result is a tender, richly flavored steak with a beautifully caramelized exterior.

Long-aged beef is also known as “prime” beef because it’s used primarily in high-quality cuts like filet mignon and sirloin. To age meat properly for maximum flavor, you’ll need to use vacuum packing or a similar process. But if you’re eating out you can let the restaurant take care of this.

And our second top choice and the one we go for the most (because Filet Mignon is for very special occasions only)

Drum roll please!

Ribeye is our number one pick.

Ribeye is a cut of beef that is very tender and flavorful. It contains more marbling than other cuts and has a deep red color with a rich flavor that complements many sauces, such as chimichurri or balsamic vinegar sauce.

The meat can be grilled or deep-fried, but it’s best when served rare or medium-rare because the high amount of fat in the meat prevents it from being overcooked.

Ribeye Steak Benefits:

Tender and juicy: Ribeye steak is marbled so it is very tender and juicy on its own. It also absorbs flavors well so it goes well with classic sauces like chimichurri or balsamic vinegar.

It has been said that a ribeye steak can be enjoyed at any temperature ranging from rare to well-done, but for best results it’s recommended to cook them at 155 degrees Fahrenheit for about 2-4 minutes on each side, depending on how you like it done.

Steak is a very personal preference in food – just like sausages, meatloaf, or lasagna is – and no one recommendation will satisfy everyone.

But we hope this guide has helped you make up your mind the next time you get to sit in a restaurant to order a mouth-watering piece of steak.

Happy eating!