Steak Cuts Guide: How to Choose and Cook Them Right

Key Takeaways

• Different steak cuts come from specific parts of the cow, affecting flavor and tenderness.
• Proper preparation and cooking techniques can make any steak cut delicious.
• Knowing what to avoid is just as important as mastering the right techniques when cooking a steak.

Steak cuts are different sections of beef, each with its own unique flavor, texture, and tenderness. From juicy ribeye to lean sirloin, the cut you choose can make or break your steak experience. However, steak cuts are not exactly the same everywhere. Butchers in different countries cut meat in different ways. For example, what's called contre-filet in French-speaking regions is often referred to as a New York strip in the U.S. Though similar, the strip loin is not as tender as the filet, even though they come from the same area of the cow.

Picking the right steak isn't just about taste; it's about matching the cut to the cooking method. Nail that combo, and you're on your way to steak perfection!

Types of Steak Cuts

Whether it's the buttery tenderness of filet mignon, the rich marbling of a ribeye, the bold flavor of a New York strip, or the hearty bite of a T-bone, there's a steak for every taste.

Since Culinary Arts Academy Switzerland (CAAS) is in a French-speaking area, we've also included the nearest French name equivalents for each cut.

Ribeye (Entrecôte)

The ribeye is cut from the rib section of the cow, specifically from ribs six through twelve. It's known for its rich marbling, which makes it one of the juiciest and most flavorful cuts.

Ribeye steaks are famous for their tender, buttery texture and intense beefy flavor, both of which come from their high-fat content. The marbling melts as it cooks, keeping the meat moist and flavorful. This cut is ideal for those who appreciate a juicy, melt-in-your-mouth steak.

How to cook it:

Ribeye shines when cooked using high heat, such as grilling or pan-searing. Here's how to get it right:

• Bring the steak to room temperature to ensure even cooking.
• Season simply with salt and pepper to enhance its natural flavor.
• Sear over high heat for about 3-4 minutes per side to form a crispy crust.
• For thicker cuts, finish in the oven or move to indirect heat on the grill.
• Aim for an internal temperature of 130°F (54°C) for medium-rare.
• Let it rest for 5 minutes before slicing to allow the juices to redistribute, ensuring a moist, tender bite.

Sirloin (Faux-filet)

Sirloin steaks are cut from the back of the cow, just behind the ribs. This cut is divided into two main sections: top sirloin (more tender) and bottom sirloin (less tender but more flavorful).

Top sirloin is lean with good flavor and moderate tenderness, making it a versatile and relatively affordable option. While it has less fat than a ribeye, it still delivers a satisfying beefy taste. Bottom sirloin, though less tender, offers a more robust flavor and works well for grilling or roasting.

How to cook it:

Sirloin is best grilled, broiled, or pan-seared. Here is how it is best cooked:

• Allow the steak to reach room temperature before cooking.
• Season generously with salt, pepper, and garlic powder for extra flavor.
• Sear over high heat for 3-4 minutes per side to create a golden-brown crust.
• Reduce the heat to medium and continue cooking to your desired doneness.
• For medium-rare, aim for an internal temperature of 130°F (54°C).
• Let the steak rest for at least 5 minutes before slicing.
• Slice against the grain for maximum tenderness.

Filet mignon

Filet mignon is cut from the tenderloin, a long, narrow muscle along the cow's spine. This muscle does very little work, making it the most tender cut of beef.

Filet mignon is known for its exceptional tenderness and mild flavor. It's a lean cut with minimal marbling, so it doesn't have the same bold flavor as a ribeye but is prized for its buttery texture.

How to cook it:

Filet mignon is best prepared using high-heat methods like pan-searing or grilling. Here's how to do it right:

• Bring the steak to room temperature for even cooking.
• Season simply with salt and pepper to enhance its natural flavor.
• Sear over high heat for about 3 minutes per side to get a golden-brown crust.
• Finish in the oven at 425°F (220°C) until it reaches your preferred doneness (125°F/52°C for medium-rare).
• Baste with butter and herbs, like thyme and garlic, for added flavor.
• Let the steak rest for at least 5 minutes before serving.

T-bone and porterhouse

T-bone and porterhouse steaks come from the short loin section of the cow. They both have a T-shaped bone with meat on both sides (tenderloin on one side and strip steak on the other). The main difference lies in the size of the tenderloin portion—porterhouse steaks have a larger section of tenderloin compared to T-bone steaks, making them larger and typically more expensive.

These steaks deliver the best of both worlds: the tenderness of filet mignon and the bold flavor of the strip steak, with the bone adding extra flavor as it cooks.

How to cook it:

T-bone and porterhouse steaks are best cooked using high-heat methods like grilling or broiling, which enhance their flavor while the bone helps retain moisture. Their varied thickness requires careful cooking to achieve even doneness. Here's how to make the most of them:

• Let the steak come to room temperature before cooking.
• Season with salt, pepper, and a touch of olive oil for a crispy crust.
• Sear over high heat for 3-4 minutes per side.
• Move to a cooler part of the grill or finish in the oven for even cooking.
• For medium-rare, aim for an internal temperature of 130°F (54°C).
• Let the steak rest for 10 minutes before slicing along the bone.

New York strip (Contre-filet)

The New York strip is cut from the short loin section of the cow, located behind the ribs. It's the larger side of the T-bone or porterhouse steak without the bone.

This cut is moderately tender with a beefy flavor. It has a good balance of marbling and lean meat, making it flavorful yet not as fatty as a ribeye. Its firm texture delivers a satisfying chew while remaining tender when cooked properly.

How to cook it:

New York strip is best grilled or pan-seared due to its uniform thickness. For the best result:

• Bring it to room temperature before cooking.
• Season simply with salt and pepper to enhance its natural flavor. Optionally, add garlic powder or fresh rosemary for extra aroma.
• Sear over high heat for 3-4 minutes per side for a golden crust.
• For thicker cuts, finish in the oven.
• Cook to 130°F (54°C) for medium-rare.
• Let it rest for 5 minutes before slicing.

Tri-tip steak (Aiguillette baronne)

Tri-tip is cut from the bottom sirloin near the cow's hindquarter. It's a triangular muscle known for its rich flavor and relatively low cost.

Although lean, tri-tip is tender with a robust, beefy taste. It has a distinctive grain pattern, making slicing crucial for tenderness.

How to cook it:

Tri-tip is best grilled or roasted to medium-rare. Follow the steps below:

• Marinate or use a dry rub to enhance its flavor.
• Sear over high heat for about 5 minutes per side to create a tasty crust.
• Finish with indirect heat until 130°F (54°C) for medium-rare.
• Let it rest for 10 minutes before slicing.
• Slice against the grain for maximum tenderness.

Skirt steak (Hampe)

Skirt steak comes from the diaphragm area of the cow, specifically from the plate section located just below the ribcage. It's a long, thin, and flavorful cut with visible muscle fibers running through it.

Skirt steak is known for its intense beefy flavor and somewhat chewy texture. Its thin profile allows it to cook quickly, making it perfect for dishes like fajitas, stir-fries, and steak tacos.

How to cook it:

Skirt steak is best cooked hot and fast to preserve its flavor and tenderness. Here's how to get it just right:

• Marinate for at least 30 minutes to enhance flavor and tenderize the meat.
• Bring the steak to room temperature before cooking.
• Cook over high heat on a grill or in a hot cast-iron skillet.
• Sear for about 2-3 minutes per side for medium-rare. Avoid overcooking, as skirt steak becomes tough if cooked beyond medium.
• Let it rest for 5 minutes after cooking to retain its juices.
• Slice thinly against the grain to ensure tenderness.

Hanger steak (Onglet)

Hanger steak is cut from the plate section of the cow, hanging between the rib and the loin. It's also called the "butcher's steak" because butchers often kept it for themselves due to its rich flavor.

Hanger steak is prized for its bold, beefy flavor and tenderness, similar to a skirt steak but slightly more tender. It has a loose grain and visible marbling, making it juicy and flavorful. Because there's only one hanger steak per cow, it’s relatively rare and highly sought after.

How to cook it:

Hanger steak is best cooked to medium-rare or medium to avoid toughness. Here's how to do it:

• Marinate for at least an hour to enhance flavor and tenderness.
• Let it come to room temperature before cooking.
• Sear over high heat in a hot skillet or on the grill.
• Cook for about 4 minutes per side for medium-rare.
• Avoid overcooking, as it can become chewy.
• Let it rest for 5 minutes to lock in juices.
• Slice thinly against the grain for the most tender bite.

How to Choose the Right Steak Cut

Choosing the right steak cut depends on how you plan to cook it and the occasion.

Ribeye, for example, is great for grilling due to its marbling, while filet mignon is perfect for pan-searing with its tender, buttery texture. For special occasions, opt for luxurious cuts like T-bone or filet mignon, while sirloin or New York strip are reliable choices for everyday meals.

Equally important is to consider your fat tolerance (ribeye is rich and juicy, while filet mignon is lean and delicate), texture preference (tender cuts like filet mignon versus firmer options like New York strip), and cooking skill level (sirloin is more forgiving, making it great for beginners). Ultimately, matching the cut to your preferences and cooking style ensures the best steak experience.

Common Mistakes to Avoid When Cooking Steak

Cooking the perfect steak is also about avoiding common missteps that can ruin the flavor and texture. Knowing what to avoid is just as important as mastering the right techniques, ensuring your steak turns out tender, juicy, and full of flavor every time.

Overcooking or undercooking

Overcooking steak can turn a juicy, flavorful cut into a dry, tough disappointment. When the steak is cooked too long, the heat forces out its natural moisture and melts away the fat that gives it flavor, leaving it chewy and bland.

On the other hand, undercooked steak can be unappetizing or even unsafe, especially for thicker cuts. It might have a mushy texture or be too cold in the center, which isn't ideal unless you're aiming for rare.

To avoid these issues, use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Additionally, remove the steak from heat when it's a few degrees below your target temperature, as it will continue to cook while resting.

Skipping the resting period

Skipping the resting period is a common mistake that can leave your steak dry and less flavorful. When a steak is cooked, its juices are driven toward the center by the heat. Allowing it to rest lets these juices redistribute evenly throughout the meat, ensuring each bite is tender and juicy.

If you cut into the steak too soon, the juices will spill out, leaving the meat disappointingly dry. As a rule of thumb, let thinner cuts rest for 5-10 minutes and thicker cuts for up to 15 minutes. To keep the steak warm without ruining the crust, loosely cover it with foil—this traps heat without causing steam that could soften the seared exterior.

Ignoring the cut's natural tenderness

Each steak cut varies in tenderness depending on its location on the cow. Cuts from muscles that are worked more, like skirt steak, tend to be tougher, while cuts from less active muscles, like filet mignon or ribeye, are naturally more tender.

The amount of fat in the cut also plays a role—marbled cuts like ribeye stay juicy and tender, while lean cuts like sirloin can be more firm.

Treating a tougher cut like a tender one can lead to undesirable results. For example, grilling or pan-searing a tough cut like skirt steak at high heat can make it too chewy, while cooking a tender cut like filet mignon for too long can cause it to become mushy.

Therefore, it's crucial to adjust your cooking method to the cut's unique characteristics: grilling or searing works for tender cuts, while slow cooking or marinating is better for tougher ones.

Master Every Steak Cut

Understanding steak cuts and their unique characteristics is key to cooking a perfect steak. Whether it's a tender filet mignon or a tougher skirt steak, knowing how to handle each cut ensures the best flavor and texture.

At CAAS, you'll learn expert steak-cutting techniques along with a range of other culinary skills. With hands-on experience and guidance, you'll be ready to master any cut and cooking method.

Start today by exploring our Culinary Arts BA program, and get ready to take your cooking skills to the next level!

Frequently Asked Questions (FAQs)

What's the difference between dry-aged and wet-aged steak?

Dry-aged steak is aged in an open environment, allowing moisture to evaporate and enhancing flavor and tenderness. Wet-aged steak is vacuum-sealed in plastic, retaining moisture and resulting in a milder flavor.

How do you properly store steak to maintain freshness?

To maintain steak freshness, store it in the coldest part of the fridge, preferably in its original packaging or wrapped tightly in plastic wrap or butcher paper.