What are the different types of steak cuts?

→Ribeye

The ribeye is said to be the finest among all steak cuts because of its sumptuous tenderness, and its rich beefy flavour. It is also called entrecôte, Delmonico, or Spencer steak and may come with a bone or without. One of the most favoured rib-eye meats is the Japanese Wagyu steak that features a lot of even marbling and can fetch a hefty price in some of the world’s top dining establishments.

→Tenderloin

The tenderloin is usually considered the most expensive cut because of its tenderness. This pencil-shaped muscle found within the beef short loin has lower fat content compared to ribeye steaks, so it is prone to dryness when overcooked. Also called Châteaubriand or filet mignon, it has a very fine-grained texture with a buttery and mild flavour.

→Strip Steak

Also called top loin, strip loin, Kansas City strip, or New York strip, the strip steak cut is also as impressive as the ribeye. While fine-grained in texture and also containing a good amount of marbling, it is not as tender as the tenderloin or ribeye. However, it more than makes up for it with its superb beefy flavour.