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What is the best cut of beef for good steaks?

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Joshua & Jeremy George
BBQ Specialists

03/31/25 8:17pm

No matter which cut of beef you choose, the two most important factors in cooking a good steak are seasoning with enough salt and getting a good sear on both sides. By cooking a steak at medium-low heat, the inside will come to temperature before you get browning on the outside of your steak that adds the complex and concentrated flavor we love in our steaks.

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Charles Webb
Culinary Director and Private Chef

07/22/25 10:17pm

Center cut beef tenderloin or hanger steak. Look for center cut beef tenderloin with marbleization, where the fat creates a pattern on the steak that makes it look like marble. Marbleization is hard to find on hanger steak, but hanger steak is so flavorful that it makes up for it.

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Chef Jeff Woodward
Private Chef

04/12/25 1:52am

To me, the best cut of beef for steaks is the Rib Loin for ribeye steaks. You can buy them whole, with and without bones, and cut to whatever thickness you like. I prefer a thick cut of 2 inches for boneless. Then I split the difference between the bones for bone in. I like the ribeye for its fat-to-meat ratio . Look for good marbling within the meat.

If you want something with less fat, I would go with a tenderloin . You can get just the filet, or if you can break down the whole tenderloin, you can get large filets and smaller medallions from the rest of the tenderloin.

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wikiHow Editorial Team

03/31/25 7:09pm

If you want a lot of flavor, the best cuts of steak usually come from a cow's back where there's a good balance of muscle and fat. These steaks are packed with flavor and usually have the most tender meat. Some of the top steak choices to choose from include:

Filet mignon: Filet mignon is a round piece of steak that's one of the most popular cuts served in fancy restaurants. It's considered one of the most tender cuts of meat.
Prime rib: Prime rib is taken from the ribs of a cow, and it's usually cooked with the bone in. Prime rib has a lot of marbling, so it has a perfect texture and flavor when it's roasted.
New York strip: Also called a strip steak, this cut is normally served boneless. It has a thick cut and a strong beef flavor making it a popular choice for a classic steak dinner.
Ribeye: Ribeye steaks are taken from the ribs and are typically served boneless. They have a higher fat content, so they tend to be extra flavorful and juicy.
Tenderloin: Tenderloin steaks are taken from near the backbone and are extremely tender. Filet mignons are taken from the tenderloin, and the rest is just as juicy and flavorful.
Sirloin: Sirloins are thick cuts of steak that are split into the top and bottom loins. Because these steaks are thick, they're great for grilling and slow-roasting.
T-bone: T-bone steaks have a distinctive T-shaped bone in the middle and are served in a large portion. Because the meat is most tender near the bone, this steak packs a ton of flavor.

If you want the leanest cut of steak, then choose round steak. Round steak comes from a cow's back legs and they have the least amount of fat. Other lean options to choose from are chuck shoulder from the cow's front shoulder or the top sirloin. Just be sure to trim off any extra fat before you cook your steak.

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Juan Carlos Peña

03/31/25 10:41pm

Choosing the best cut of beef for a great steak depends on your taste preferences. If you enjoy tenderness, filet mignon is a top choice. For rich flavor and juiciness, ribeye or New York strip are excellent options. If you prefer a balance of texture and taste, a well-marbled T-bone or porterhouse steak offers the best of both worlds. Regardless of the cut, proper cooking techniques and seasoning will elevate the final result!

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