1. Rib eye steak
Ribeyes are sometimes labeled Delmonico steaks, and they're all about the fat. Ribeyes have a lot of marbling and therefore a lot of flavor, so it makes sense that many people consider them one of the tastiest types of steaks.
How to cook it: If the rib eye you buy has a lot of marbling, you'll just need salt and pepper to garnish it. Cook it on the grill or in a cast iron skillet over high heat to get a nice sear, and don't worry too much about accidentally overcooking it as it has enough fat to keep it juicy.
2. Steak
Also known as the New York Strip (when boneless), Kansas City Strip (when boneless), or Top Sirloin, strip steak comes from the short loin of the cow. It's a steakhouse favorite because of its rich beef flavor and decent marbling. Their texture is relatively soft but retains a bit of chewiness, and they're easy to cook.
How to cook: You can pan-fry, grill or even sous- vide your steak. Treat it like a rib-eye steak (salt and pepper, high heat), but know that since it's slightly lower in fat, it's best to eat less of it.
3. Tenderloin Steak
If you've ever had filet mignon, you've had a tenderloin steak. Since a cow's tenderloin muscles don't get a ton of exercise, these little guys are incredibly lean and—surprise, surprise—tender. They are considered less flavorful than other cuts, but make up for it with a smooth, buttery texture.
How to Cook: Since tenderloin steaks have almost no fat, you definitely don't want to dry them out. Start with a cast iron skillet and sear each side quickly over high heat.
4. Porterhouse Steak
This large cut of beef actually contains two types of steaks: tenderloin and steak. It's also always sold on the bone. While delicious, it also makes cooking more difficult because you're dealing with two different fat contents. (Psst: Although used interchangeably, sirloin and T-bone are technically different. Sirloin is thicker, cut from the back end of the short loin, and therefore contains more tenderloin meat per steak. )
How to cook: You can treat a steak like a steak, cooking it over high, dry heat to medium-rare. To ensure the tenderloin and strips are done at the same time, place the tenderloin away from the heat source (and use a meat thermometer to really determine doneness).
5. Hanger Steak
Hanger steak—from the plate or belly of a cow—has lots of beefy flavor (some say it tastes like minerals) and a loose texture that lends itself well to marinating. It is very tender and is traditionally used in Mexican cuisine.
Cooking method: Steak marinated in an acid (such as citrus or vinegar) and grilled over high heat is best. Serve between medium and medium rare so it's not too wet or too dry.
6. Skirt Steak
Have you ever had fajitas? If the answer is yes, then you've probably tried skirt steak. This long, thin, fatty cut of beef comes from the plate portion of the belly. Because it has a lot of connective tissue, it's really tough, but if you cook it correctly, it becomes really tender. Skirt steak is rich and buttery in flavor because of all the fat.
How to cook: Skirt steak's loose texture means it's suitable for marinating, and you need to cook it over a very high temperature (either in a pan or on the grill) to get a good char on the outside without overdoing it. Cooking Central. Fair warning: cut it against the grain or it will be chewy.
7. Short Rib
Did you know you can grill ribs? Yes, this beef is not just for braising. It's marbled like a rib eye, has a rich flavor, and has a thick, meaty texture (not to mention it's cheaper). You can buy short ribs cut thick or thin.
Cooking Method: Season the ribs with salt and pepper and grill the ribs over hot, but not blazing, fire to medium-rare. Slice against the grain to avoid toughness. In case you were wondering, they're delicious with a bright chimichurri sauce.
8. Flap Steak
Flap steak comes from the bottom of the sirloin, closer to the side. It has a sweet and mineral flavor and a rough, loose texture, similar to skirt steak or flank steak. The loose, open grain means it's good for marinating and keeping the seasoning in all those nooks and crannies.
How to cook: Grill the flip steak over high heat to medium, then slice it thinly to keep it tender.
9. Flank Steak
Flank steak is a lot like skirt steak, but there are some key differences. It is usually thicker and wider with a clear edge and comes from the back end of the tripe. It's cooked slightly more tender than skirt steak, but it has a similar mild flavor that lends itself well to marinating.
How to cook: Whether searing or grilling, cook flank steak over high heat to no more than medium-rare (otherwise it will be chewy). Slice it thinly to maximize its tender texture.
10. Tri-tip
This super flavorful cut of beef is cut from the tri-tip roast in the beef's bottom brisket. It's comparable to rib eye in terms of marbling and flavor, but is much less expensive. It's also very tender, as long as you don't overcook it.
How to Cook: Tri-tips are for grilling. Use high heat and be careful not to cook it over medium heat for best texture and flavor. (If you want to make more, try marinating it a few hours ahead of time.)
11. Rump Steak
"Rump" isn't the most appealing name for steak, but when cooked properly, it's a delicious and inexpensive cut of meat. (For what it's worth, it's also called a round steak.) These steaks are lean and medium-tender, but great for marinating.
How to cook: Rump steak is best marinated for at least four to five hours before cooking. Sear steak in a cast-iron skillet over high heat to medium and let rest for 10 to 15 minutes before slicing against the grain.
12. Prime Sirloin Steak
There are several types of brisket, but the top brisket is the most tender. Considering its relatively cheap price tag, it's a lean steak with quite a bit of beef flavor.
How to cook:
Since sirloin steak is very lean, you need to be careful not to overcook it. Keep it in the rare to medium range to avoid dry steak. Cook on the grill or pan-fry, then season with rub or herbs for added flavor. (Making it into kebabs is also a good choice.)
13. Tomahawk Steak
A tomahawk steak is nothing more than a bone-in rib-eye steak. It's well marbled, has great flavor, and is usually large enough to feed several people (depending on the thickness of the bones).
How to cook: You can cook a tomahawk steak like a rib eye, on the grill or in a (large) skillet over high heat. If desired, you can always finish it in the oven after searing.
14. Denver
Denver Steak is a bit of a newcomer—it's only been around for about a decade—but it's becoming increasingly available (and popular). It's cut from the part of the cow's shoulder called the chuck eye, and while you'd think that would make it tough, it's usually taken from the least active part of the muscle. This means it has plenty of fat marbling and a firm flavor, but it's still relatively soft.
How to cook: Denver steak does well at very high temperatures, so cook it on a very hot grill, broiled or pan-fried. Cut across the grain for extra tenderness.
15. Cube Steak
Well, technically, a cube steak is just a top sirloin or top round steak that has been flattened and pounded with a meat tenderizer. They have almost no fat and take almost no time to cook, making it almost impossible not to cook them well.
Cooking Method: Convert cube steaks into chicken fried steaks, bread crumbs, fry and serve with gravy.
Some final tips for cooking steak:
- While steak doneness often comes down to personal preference, it can have a huge impact on the flavor and texture of the final dish. Generally speaking, the less fat and marbling a steak has, the less you'll want to cook it. (And we usually don’t go above medium.)
- Grilling isn't the only way to cook steak, but it's favored for its generous char and smoky flavor. If you're cooking your steak on the stovetop, use a heavy-bottomed pan like cast iron, which will retain the heat and sear the steak nicely.
- No matter what type of steak you're cooking, let it come to room temperature before cooking, season generously with salt, and let it rest before slicing.
- You can check the doneness of your steak with an instant-read thermometer: 125°F means rare, 135°F means medium-rare, 145°F means medium, 150°F means medium, and 160°F means well-done. When the steak is about 5 degrees below desired doneness, remove the steak from the heat.
- When in doubt, ask the butcher - they are the experts.
