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Different Cuts of Steak

Different Cuts of Steak

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Steak is one of my favorite meals ever. It’s just so simple yet so delicious! But not all cuts of steak are made the same! Here’s an introduction to some of my favorite cuts of steak.

Rib Eye

The ribeye is one of the most popular cuts of steak, and it’s not hard to see why. It’s super juicy and got a delicious beef flavor!

This cut is from the cow’s upper rib area, and it can get super fatty, which is really why it retains the juiciness when cooked on high heat also. If you like your steak marbled with fat, this is the perfect cut for you!

Ribeyes are also less tender and more chewy than filet, and I actually personally find that more delicious but that’s a person preference of course.

This cut can come boneless or with rib bone still attached (aka cowboy steak). Be sure to check if you dislike bone in for any reason.

If you’re looking for a delicious Ribeye recipe check out my Pan Seared Garlic Butter Rosemary Ribeye recipe!

Filet Mignon

Thee Filet Mignon cut is actually part of the tenderloin. Filet mignon is lightly marbled and the most tender of the cuts as cows don’t use this area very often. Some describe it as light buttery texture.

While it super popular as the ‘fancy steak’ at steakhouses and restaurants, it’s actually very easy to cook at home. Here’s how to make easy filet mignon at home!

New York Strip

New York Strip is tender and marbled, but not as tender as the filet, and not as fatty as the ribeye. It’s not as expensive as the other two either usually.

Sometimes this cut could be a little more lean, so if you hate that, you may want to stick with another cut of steak.

If you’re looking for a New York Strip recipe – check out my Strip Steak with Red Wine Mushroom Sauce and Roasted Asparagus recipe!


The T-Bone is cut from an area called the Short Loin.  It’s interesting because this cut actually has two different cuts of meat on each side of the T-shaped bone. On the larger side of the T-Bone is the New York Strip and the other side it has Tenderloin.  

Great choice if you’re torn between the NY Strip or something more tender like Filet Mignon!


As it turns out, the porterhouse is really like a T-bone.  It is also from the Short Loin area, and has two sides split with the bone. The difference is that unlike the T-bone cut, the Porterhouse has the Tenderloin as the larger side of meat and the Strip as the smaller!

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Monday 9th of July 2012

Looks fantastic! And hey, thanks for stopping by my blog, I look forward to catching up on yours.


Monday 9th of July 2012

Thanks! Nice blog btw! :) Food looks delish!


Monday 9th of July 2012

This looks so good!


Monday 9th of July 2012

Thanks! It really was good! I can't wait till our next steak day!