14 Different Types of Steak That Will Make Your Mouth Water

1. Ribeye Steak

Ribeye steak, one of the most prized steaks, is juicy, tender, and flavorful. It is usually thick, so it makes them tough to overcook.

Ribeye steak has more flavor than filet mignon but is also chewier.

This steak comes from the middle of the rib section and usually has the most marbling, making it one of the tastiest cuts available. You can purchase this cut as either boneless or bone-in.

It would be best to cook the ribeye steak over a dry, high heat with minimal seasoning. Doing so can enhance the rich beefy flavor.

All-time favorite cut, ribeyes are sometimes labeled as Delmonico steaks or scotch fillets.

2. Cube Steak

Cube steak is a type of steak that comes from the round part of the steer. They are pounded with a meat tenderizer, which leaves them with cube-shaped marks.

It is almost impossible to get them cooked to anything less than well done. They can be made into chicken fried steak, breaded, fried, and served with gravy.

The cube is great for Swiss steaks and can be pan-fried, braised, or even sautéed.

3. Denver Steak

Denver steak is a cut that comes from the eye of chuck, which is located along the front shoulder.

It is the fourth-most tender cut of cattle muscle, and it is culled from the part of the muscle that doesn’t get much exercise.

The Denver steak is very well-marbled, tastes fantastic, and should be grilled to a high temperature on either side before being sliced across the grain to keep it juicy and tasty.

4. Tomahawk Steak

A tomahawk steak is a ribeye steak with the whole rib bone attached.

It is from the loin area, which produces porterhouse and T-bone steaks. This steak is about 2 inches (5 cm) thick and weighs around 30-45 ounces.

It's well-marbled with good flavor and usually large enough to feed several people.

Depending on how thick the bone is, you can cook it by grilling or searing it in a skillet.

We have a great feature on the Best Grill Pan to help you cook the perfect steak.

Learn how to grill tomahawk steak here!

5. Strip Steak

A strip steak is a cut of meat that comes from the short loin region of the cow.

This steak is often sold as boneless meat, but you can also find it with the bone attached, called Kansas City Strip or Bone-in New York.

New York Strip steak has a mild flavor and grainy texture, which differs from other premium cuts such as filet mignon or ribeye. It’s usually seasoned with salt and pepper before cooking.

Your classic, can-never-go-wrong steak cut is so tender and flavorful that it doesn't need a marinade. It's typically an expensive cut but slightly cheaper than a ribeye. Check out this recipe to learn how to cook strip steak!

6. Tenderloin Steak (Filet Mignon)

Because of its high quality, the tenderloin steak is one of the most expensive cuts of beef.

A filet mignon is another name for this type of steak, while the beef tenderloin is also the name for the entire boneless roast.

This steak does not have as much flavor as other cuts of meat, but its texture is smooth and buttery.

It's best to cook this steak quickly over high heat then finish it off with low heat.

Many people like to serve these with a sauce that punches their mild flavor.

7. Flank Steak

If you are craving a hearty steak, flank is the cut for you. Flank steak is flavorful and great on the grill. It has chewy bits, but slicing it against the grain will help to prevent this.

Flank steak is a large, thin cut from the steer’s belly with a mild flavor. It's best when cooked over high heat and served medium-rare with bold sauces like chimichurri.

Marinating this steak before cooking will help to tenderize it while bringing out the best of its flavor.

8. Tri-tip Steak

The tri-tip steak is a type of steak that consists of the bottom sirloin, or tri-tip roast, part of the cow. It's also called triangle steak or Santa Maria steak.

This steak is usually about 3/4 to 2 inches thick and has no bones. The tri-tip steak is a flavor-packed and well-marbled cut of beef.

It has a similar texture to the ribeye steak but a much less expensive.

9. Flat Iron Steak

The flat iron is a budget-priced cut of steak and surprisingly tender and flavorful, especially when compared to other low-priced steaks.

The flat iron steak, also known as the butler steak, is taken from the chuck portion of the beef right above the shoulder blade and resembles the shape of an iron.

It is an excellent cut for grilling or cooking to medium-rare. The flat iron steak has a lot of marbling, making it tender.

10. Top Sirloin Steak

The top sirloin is the most tender. It has a lot of beefy flavor for such an inexpensive cut of steak.

The amount of meat is lean and comes from the sirloin section of the cow, which is near the hindquarters and used heavily in less expensive cuts.

For this reason, it can get tough when cooked past medium temperature. However, this isn’t to say that it doesn’t taste good!

The sirloin can be grilled or seared with a delicious stir fry. Here is how to cook top sirloin steak in the oven!

11. Porterhouse / T-bone Steak

Porterhouse steak is always on the bone and is usually larger and thicker than a T-bone steak.

This steak contains a larger portion of the filet mignon because it is cut from the back of the loin.

This cut has two steaks in one: the strip is most likely to be on one side and the tenderloin on the other.

These types of steak are considered to be among the highest quality due to their tenderness and flavor.

They're not generally difficult to cook, but they need careful handling due to their fat content and thickness.

The porterhouse requires little salt and pepper when cooking and is often served as a meal for two people. Find out how to grill the perfect T-bone steak here!

12. Hanger Steak

Hanger steak is a type of steak that comes from the plate or upper belly of the cow. It has a ton of beefy flavor with a loose texture and is traditionally used in Mexican cuisine.

This steak is a relatively inexpensive, beef-forward cut that has a little more tender than other cuts.

It is best served with an acidic marinade made with wine, vinegar, or citrus juice. The hanger steak will benefit from a marinade to boost its flavor and help it tenderize.

Grill it quickly over high heat to prevent it from becoming too tough.

13. Rump

Rump steak is your option if you want to prepare a lean cut less expensive than ribeye. This type of beef is also referred to as round steak or butt steak.

Rump steak comes from the cow’s hindquarters and is cheaper than many other steaks because it's among the least tender.

The best cooking method for a rump steak is marinating, broiling, or pan-frying.

These steaks are moderately tough and should rest for 15 minutes before slicing it against the grain to keep in the juices.

14. Skirt Steak

Skirt steak is a tough, long, thin muscle cut with much connective tissue. This steak is more decadent and butterier than other cuts because of all that fat!

Not so great on its own, but it can turn out juicy and tender after cooking it correctly.

You can marinate skirt steak in an acidic marinade for at least 30 minutes before cooking.

Then sear it over high heat to get a good char on the outside without overcooking the center.

Don't forget to cut skirt steak against the grain, or it will be chewy!

Use this type of steak for fajitas or stir fry - not as a standalone piece of meat. It's best to serve the skirt steak medium-rare to medium.