Ribeye is the perfect steak for grilling. It comes from the cow's rib area, where the muscles don't get worked as much, so it has good intramuscular fat and a tender texture.
Chuck steaks are cut from a larger cut of meat called the chuck roast, which comes from the shoulder of a cow. These muscles get a good workout, making the meat tougher.
Chuck steak also contains a lot of connective tissue, which can become extremely chewy if not cooked properly. An effective way to cook chuck steak is to braise it or stew it.
Packed with beefy flavor, the New York strip comes from the short loin, which is located under a cow's backbone and home to some of the most succulent cuts of steak.
The New York strip is a great choice for a classic steak dinner because you can simply season it with salt and pepper or your favorite rub, then grill it, pan-sear it, or broil it.
Sirloin comes from the sirloin primal cut of the cow, which is behind the short loin closer to the cow's hind legs. This makes it slightly leaner than loin cuts.
However, it can still be juicy and flavorful with just a slight chew when grilled, braised, or roasted. Even better, sirloin steak is often cheaper than strip or ribeye steak.
The flank is a primal cut that is located on the cow's belly under the loin. It's a versatile cut that works well on its own or in stir-fries and braised dishes.