Different Types of Steak
A steak dinner ranges from a simple night at home to a grand celebration at an elegant restaurant. Each occasion calls for a different cut. Here’s a guide to some of our most popular steaks. Discover what makes each steak unique, facts about each cut and how to prepare them.
One tip to make every steak dinner fantastic is to start with the highest quality beef, like any of the cuts from Snake River Farms.
Filet Mignon
Also known as: Tenderloin Steak, Filet, Beef Loin
You love steak with a pure, light beef flavor and texture so tender you can cut it with a butter knife.
This popular cut is also known as the tenderloin, which is the perfect name because it is without a doubt the most tender cut of beef available. The filet mignon is low in fat, mild in flavor and buttery in texture. The melt-in-your-mouth texture is the calling card of this steak.
Filet mignon is naturally tender and has a lower amount of marbling than steaks like the ribeyes and New York strips. They are best prepared medium rare to medium. For more tips: How to Cook a Filet Mignon.
Ribeye Steak
Includes: Cowboy Steak, Tomahawk, Cap of Ribeye, Rolled Cap, Eye of Ribeye
You want a steak that’s marbled, juicy and packed full of rich beef flavor.
For many, this is the very definition of “steak” due to its high level of marbling. All that intramuscular fat makes ribeyes the most juicy and flavorful steak. When cut in the traditional style, there is a savory layer of fat and the intensely flavored cap. Ribeye filets are cut from the center or “eye” of the ribeye section for a boneless steak that is easy to cut and eat with minimal waste.
Ribeye steaks are rich with marbling and are best prepared medium rare to medium. For more tips: How to Cook a ribeye steaks.
New York Strip Steak
Also known as: Tenderloin Steak, Filet, Beef Loin
Your idea of a perfect steak is one with beefy flavor and firm texture you can really sink your teeth into.
The New York Strip is a steak house classic and is known for good marbling and strong beef flavor. This is a steak with a definite grain that’s tender, but pleasingly firm to the bite.
SRF NY strip steaks are rich with marbling and cut thick. The Steakhouse and Reverse Sear methods work well with these steaks. They are exceptionally marbled, so consider increasing your target temperature by 5°F to fully melt the intramuscular fat. For more tips: How to Cook NY strip steak.
Porterhouse Steak
Also known as: T-Bone, Sirloin Steak
You believe “variety is the spice of life” and enjoy having a filet mignon with your strip steak.
These two well-loved cuts are two-steaks-in-one, with a New York strip on one side and a tenderloin on the other. The Porterhouse is cut from the larger end of the short loin and has a larger tenderloin portion.
Porterhouse steaks are unique since they contain two different steaks that cook at different rates. The reverse sear method helps keep both sides cook evenly. For more tips: How to Cook a Porterhouse.
Sirloin Steak
Also known as: Baseball Cut
You like a steak that’s lean, full-flavored with a nice chewy bite.
Steaks cut from the top sirloin are a great value due to their excellent flavor and lower price relative to the “Big Four” steaks listed above. These boneless steaks have little fat and are well known for their beefy flavor and moderate tenderness.
Top sirloin has a deep beef flavor, less internal marbling and a firm texture. They are best prepared medium rare to medium. For more tips: How to Cook top sirloin steaks.
Flat Iron
Also known as: Top Blade Roast, Triangle Roast, Butler Steak
You love well-marbled tender beef, but also enjoy saving a few bucks on your steak.
The flat iron steak is a favorite of butchers and beef experts due to its uniform size and delicious taste. It’s sometimes called a top blade steak and comes from the shoulder or chuck. The flat iron features intense marbling, robust beef flavor and a tender texture but costs less than other more well-known cuts.
The flat iron is naturally tender and are best prepared medium rare to medium. For more tips: How to Cook a flat iron.
Flank Steak
Also known as: London Broil, Jiffy Steak, Plank Steak
You appreciate the finer things in life, especially when it comes to your steak. Our Wagyu Flank Steak is a testament to exceptional taste and tenderness.
Its broad shape makes it a breeze to slice and serve, while its rich flavor profile and remarkable tenderness defy expectations.
Whether you're a seasoned chef or a home cook looking to impress, our SRF Wagyu Flank Steak is the perfect canvas for culinary creations. For more tips: How to cook a flank steak.
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