Best cuts of steak

Choosing the best cut of steak is not always easy. You walk into a butcher shop or look at a restaurant menu and see names like ribeye, sirloin, fillet, and picanha.

They all sound good, but which one is worth your money?

Picking the wrong cut can mean wasting money on a steak that’s too tough, too bland, or just not what you expected.

That’s why you’re here. You want real answers about the best cuts of steak and how to choose the one that fits your needs.

In this guide, we’ll break down the most popular cuts, what makes each different, and how to get the best flavour, texture, and value every time you cook or order a steak.

What makes a great cut of steak?

Good steak isn’t luck. Some cuts just taste better. It comes down to fat, muscle, and how much the cow used that body part. Once you know the basics, picking the right type is easier.

Marbling

Marbling is the white fat running through a steak. As the meat cooks, this fat melts, adding rich flavour and tenderness.

If you want a juicy steak, rich marbling is one of the most important things to look for.

The name makes sense when you picture marble stone. Those thin white lines look much like a steak’s fat veins. 

It’s made of intramuscular fat and develops based on the animal’s diet and genetics. Wagyu cattle are famous for it, and grain-fed cows tend to produce fattier, richer steaks than grass-fed ones.

More marbling often means a better cut, but only up to a point. Too much fat can take over and make the steak feel greasy. The best steaks hit that balance — enough fat for flavour but not so much that it’s heavy.

If you’ve got a marbled cut, your best bet is to grill or pan-sear it. That high heat crisps the outside while the inside stays juicy.

Tenderness

Tenderness is how easily a steak is to chew. It’s one of the biggest reasons a steak feels good to eat. Nobody wants to wrestle with their food.

Some cuts naturally have a tender texture because the muscle didn’t do much work.

The tenderloin is a perfect example. It stays soft because it comes from the animal’s back half, which barely moves. Makes sense why it’s called tenderloin, right?

Tender cuts don’t need a long cook time. Grilling or pan-searing is enough to keep them juicy.

Ageing

With most foods, fresh is best. But with steak, that’s not always true. Ageing meat makes it more tender, more flavourful, and more complex.

Ageing gives enzymes time to break down the muscle fibres, softening the meat and bringing out deeper flavour. 

It’s a bit like ageing cheese. The taste becomes stronger, more developed, and more intense over time.

That doesn’t mean you can toss a steak in your fridge and hope for the best. Ageing only works under the right conditions — controlled temperature, airflow, and humidity.

There are two types of ageing: wet and dry.

• Wet ageing is common. The steak is vacuum-sealed and rests in its juices. It stays tender and keeps a clean, mild flavour.
• Dry ageing is more complex. The steak is left exposed to air in special conditions. The outside dries out and gets trimmed away. What’s left is rich, earthy, and intense flavour.

Flavour

Flavour is a big part of what makes a steak satisfying. A good steak should taste rich, savoury, and full.

Cuts with more fat, like ribeye or Wagyu, are packed with flavour. You get a buttery texture and that deep, beefy taste.

Lean cuts, like beef tenderloin, are much milder. They’re soft, no doubt, but they don’t have the same richness.

If you’re after flavour first, a fattier cut usually wins.

It’s not just the fat, though. The breed and diet of the animal matter too. Grain-fed cows often taste richer. Grass-fed beef tends to have a cleaner, earthier taste. And how the steak is aged or seasoned can push the flavour even further.

Want more depth? Dry-ageing adds a nutty, concentrated taste. Want more punch? After cooking, a good salt crust or a bit of garlic butter goes a long way.

Bone-in vs. boneless

Some prefer bone-in. Others go for boneless. Both have their reasons.

Bone-in steaks are often said to be more flavourful. The bone helps insulate the meat and may add a bit of richness, especially near the surface. Some also believe it makes the steak cook more evenly.

Boneless advocates argue that the difference is minimal and unnoticeable. What boneless steaks do offer is easier, more consistent cooking. They’re simpler to handle and trim, especially at home.

Which one you prefer comes down to personal choice. There’s no right answer.

Top steak cuts you should try

We’ve talked about what makes a good steak — now let’s get into the cuts people love.

Once you see them, you might even recognise why. Some will click right away based on everything we just covered.

But don’t take this as a ranking. Each cut brings something different to the table. Some are all about tenderness. Some are big on flavour. Some do both.

Ribeye steak: best for flavour

Let’s start with one of the most popular cuts out there.

The ribeye steak is all about marbling. That fat running through the meat melts as it cooks, giving it delicious flavour and juiciness.

It comes from the rib section, which explains the name, but initially, it wasn’t called ribeye. In the 1800s, it was served as the “Delmonico steak” in a New York restaurant. The cut took off, and over time, the name ribeye stuck.

Grill it or sear it hot in a pan to get that golden crust and a juicy centre.

There are a few variations worth noting:

• Tomahawk: long bone left in, dramatic look
• Cowboy: bone-in, trimmed down
• Rib cap: outer edge, very flavourful
• Chuck ribeye: slightly cheaper, closer to the shoulder

Open the Bolt Food app to find the best restaurants in your area serving juicy ribeye steaks.

Filet mignon: best for tenderness

Filet mignon is one of the most expensive cuts on the menu. It comes from the narrow end of the tenderloin, and each cow has only two small pieces.

But it’s not just the limited supply that makes it pricey. It’s also the most tender cut of steak you can get because it comes from a muscle that barely moves.

People who love filet mignon want a smooth, delicate texture. It’s lean, mild, and melts in your mouth.

Compared to ribeye, it has very little fat. The flavour is clean, slightly sweet, and gently beefy. It’s not as rich or juicy, but it feels more refined.

Even the name tells you what to expect. In French, filet means thick slice, and mignon means delicate. That’s exactly what this cut is.

It cooks fast, so keep an eye on the heat. Pan-searing and grilling both work well. Sous-vide is also great if you want full control.

This is the cut people order on date night, for birthdays, or at a steakhouse when they want something fancy.

If you’re after bold, beefy flavour, look elsewhere. But for pure tenderness and lean meat, this is as good as it gets.

New York Strip: best balance

The New York Strip comes from the short loin, located just behind the ribs. This muscle doesn’t do much, so the steak stays tender, though not as soft as a filet mignon.

This cut stands out for its balance. It has good marbling, bold beef flavour, and a nice mix of chew and tenderness. It’s juicy but not too fatty. Firm but not tough. A solid middle ground.

This is a great choice if you like strong flavour but want less fat than a ribeye. It’s also easier to handle since it’s usually boneless.

For cooking, high heat works best. Grill it, pan-sear it, or go sous-vide. Make sure to sear the fat cap. It adds flavour. Let it rest before cutting to keep the juices in.

New York Strip is in the mid-to-high price range. Depending on the grade, it’s usually cheaper than filet mignon and sometimes close to ribeye.

Picanha: best for fat cap fans

Picanha comes from the top of the rump, right above the sirloin. It’s taken from a muscle that doesn’t get much use, making it tender and flavoured.

Picanha stands out because of the thick layer of fat on top (fat cap) that melts during cooking and keeps the meat juicy.

In Brazil, picanha is considered the queen of steaks. It’s often called rump cap, sirloin cap, rump cover, or culotte.

It has the tenderness of a ribeye and the beefy flavour of a sirloin, all at a lower price. That mix of softness, strong flavour, and affordability makes it a favourite.

The cut became popular in Brazil and later spread worldwide, especially in Portugal.

Because of the fat cap, picanha stays moist while cooking and builds a rich crust on the outside. It doesn’t need much seasoning — salt is often enough. The fat takes care of the rest.

Grilling is the traditional method and still the best. Whether you cook it whole or sliced into steaks, the goal is simple: hot grill, room-temperature meat, and a good sear on the fat side.

Flat iron: best budget-friendly tender cut

Flat iron steak comes from the shoulder of the cow (the chuck). It’s juicy, tender, and full of beefy flavour.

It gets its name from its shape. Laid flat, it looks just like an old-school metal iron.

Thanks to its marbling, flat iron steak turns out rich and tender with very little effort. It’s strong enough to stand on its own, but also beautifully soaks up marinades if you want to add more flavour.

For a long time, butchers overlooked it because of a tough line of connective tissue running through the middle. Once they figured out how to cut around that, the flat iron quickly became a favourite.

It’s one of the best-value steaks on offer. You get flavour and tenderness for a more affordable price than ribeye or filet.

Grilling, broiling, or hot pan-searing all work well with flat iron steak. Just keep it quick and hot. Aim for medium-rare to keep it soft and juicy.

Porterhouse: best for sharing

Porterhouse is a big steak, in size and flavour. It gives you two cuts in one: the strip steak on one side and the tenderloin on the other, separated by a T-shaped bone.

One side is rich and beefy, the other soft and buttery. It’s a lot of steak, and that’s exactly why people love it.

It comes from the spot where the top loin and the tenderloin meet. If you trimmed off the bone and separated the two sides, you’d get a New York Strip and a filet mignon.

So, when you order a Porterhouse steak, you get both — which makes it perfect for sharing or anyone with a serious appetite.

It has the best of both worlds: the flavour and texture of two favourite cuts in one place.

Grilling and broiling are the best ways to cook it. The two sides cook at slightly different speeds, so even heat helps get the timing right.

Tenderloin stays soft, and the strip gets a good sear. Keep the heat steady, and the result is worth it.

T-bone: best of both worlds (strip + filet)

A T-bone steak combines two cuts: a rich strip steak on one side and a smaller piece of tenderloin on the other, held together by a T-shaped bone.

No, this isn’t a case of déjà vu. It sounds much like the porterhouse, but there is a key difference. Although the T-bone comes from the same area of the cow, it has less tenderloin.

That smaller tenderloin makes the T-bone lighter and quicker to cook.

A T-bone steak offers a strong mix of flavours and textures. It has the bold, beefy bite of a strip and a small taste of the soft, delicate filet. This steak feels hearty and balanced.

Because of the bone and the two different sides, it’s best cooked over steady, high heat. Grilling and broiling both work well. You want a firm sear on the outside while keeping the tenderloin from drying out.

Bavette: best for fast, flavourful cooking

Bavette steak offers bold flavour and a loose texture. It’s a flat cut with a good fat-to-muscle balance that stays tender when cooked right. You get a deep, beefy taste without the chew.

The name bavette comes from the French word for “bib,” and it refers to what they call their version of flank steak. It’s also known as a flap steak or sirloin flap.

It’s cut from the bottom sirloin, close to the flank and skirt area. Because the muscle is not overworked, bavette stays softer than you’d expect from a cut that looks this hearty.

Bavette is the go-to steak in France for the classic bistro dish, steak frites.

Bavette steak takes well to marinades. It’s loose grain pulls in bold flavours like soy sauce, Worcestershire, mustard, or wine. It doesn’t need much time to soak up a lot of taste.

For cooking, high heat works best. Grill it, pan-sear it, or barbecue it. Get a good sear, slice it thin across the grain, and it stays tender and juicy.

Skirt steak: best for marinades

Skirt (hanger) steak comes from the plate, just below the ribs. It’s long, thin, and packed with beefy flavour. It might not look like a classic steak, but it’s one of the most satisfying cuts if you cook it right.

It has a loose, grainy texture with good fat running through it. That fat keeps it juicy, while the coarse grain holds onto big flavours.

It’s sometimes called the butcher’s steak because butchers used to keep it for themselves instead of putting it out for sale.

You’ll often see it used in fajitas or stir-fries. It slices easily into strips and holds up well to strong sauces and spices.

Because it’s thin, skirt steak has more surface area than its volume, giving marinades more room to work. Every part of the steak can pull in flavour, so it cooks quickly and crisps up nicely on the outside.

Skirt steak loves intense flavours like lime, garlic, soy sauce, and vinegar. A good marinade softens it a little and boosts the taste even more.

Grilling is the best way to cook skirt steak. Get the grill hot, give it a fast sear on both sides, and slice it thin across the grain. Trim off any extra fat before cooking if needed.

Prime rib: best for roasts and celebrations

Prime rib is a big, bold cut with rich flavour and tender, juicy bites. It comes from the cow’s rib section, between the chuck and the loin, closer to the front.

It shares the same roots as ribeye. The difference is in the cut. Prime rib is a larger roast, kept whole, while ribeye steaks are smaller slices taken from that same rib section.

What makes prime rib special is the marbling. Fat runs through the meat, melting as it cooks, keeping everything tender and flavoured. Every bite feels buttery and rich, without much more than a little seasoning.

Prime rib is for special occasions. It looks impressive on the table, and it tastes even better.

The best way to cook it is slow and steady. Roasting or grilling gives the fat time to melt into the meat. A final blast of high heat crisps the outside and locks all that flavour inside where it belongs.

How to choose a cut of steak

There’s no single best steak for everyone. It depends on what you like and how you cook.

• Ribeye, skirt, and bavette have strong flavour and stay juicy.
• Tenderloin and filet mignon are soft and easy to chew.
• New York Strip and T-bone give you a good balance between flavour and tenderness.
• Picanha, skirt, and flat iron are great for grilling.
• Porterhouse and prime rib are big cuts, suitable for sharing or special meals.
• Flat iron, bavette, and skirt offer strong flavour at a lower price than premium cuts.

You don’t always need to dress up for your favourite cut. Sometimes the best way to enjoy a good steak is right at home. Check out Bolt Food and get it delivered straight to your door.

FAQ about the best cuts of steak

What is the best cut of steak in order?

No single list fits everyone, but ribeye, filet mignon, New York strip, picanha, and porterhouse are among the top for flavour, texture, and popularity.

What are the 5 most tender cuts of steak?

Filet mignon, tenderloin, flat iron, ribeye, and top blade are known for being soft and easy to chew.

What is the highest steak quality?

In Europe, beef quality depends on the country. But if you hear about A5 Kobe beef from Japan or top-grade Wagyu, those are considered some of the best in the world. In the U.S., the highest standard is USDA Prime.

Which cut of steak is most expensive?

The most expensive steak is A5 Kobe beef from Japan, which can cost between 440 and 650 euros per kilo. It’s famous for its extreme marbling, buttery texture, and deep flavour. Among regular steaks, filet mignon is usually the most expensive on restaurant menus.