Ribeye

The ribeye cut, sourced from the cow’s beef rib, is known for its rich beefy flavor and the fat marbling throughout, making it perfect for a mouthwatering steak dinner.

Jeremy Pike, recipe creator at Angry BBQ, recommends searing thinner cuts over high heat for a nice crust, while thicker cuts are best prepared using a reverse-sear method.

Filet Mignon

Filet Mignon, the petite cut from the tenderloin, is renowned for its tenderness and mild, juicy flavor, due to its minimal connective tissue and muscle fiber content.

Dan Kaplan, founder of Hearthstone Farm, says this cut is a top choice for special occasions. Pike recommends a simple pan-searing and oven-finishing method when cooking at home.

Sirloin Steak

Though not always the most popular due to its reputation for being tough and chewy, the sirloin cut offers a deep, beefy flavor despite its leaner composition.

While it lacks fat marbling compared to other cuts like ribeye or tenderloin, sirloin is a healthier option. Kaplan suggests marinating the steak to help preserve its juiciness.

Bavette Or Flank Steak

Often used interchangeably, both bavette and flank have large grains and a meaty flavor. Yet, bavette is favored for its larger size and richer fat marbling.

Butcher Kai Borghesan praises bavette for its airy texture and flavorful fat. Flank steak, while slightly lower in quality, is a budget-friendly option if you prefer a leaner cut.

Hanger Steak

The hanger steak boasts exceptional flavor and texture. “It is tender, with a loose grain, and is prized for its robust, beefy flavor,” says Chef Brian Kennet.

Kennet recommends cooking hanger steak to medium-rare or medium doneness and slicing thinly against the grain to enjoy this flavorful steak at its best.