We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Types of Steaks?

By David Bishop
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A steak is a cut of meat or fish prepared by a butcher and usually cooked with direct heat. Most types of steaks are beef, but some cuts of fish and pork also are referred to by this term. Beef steaks can be cut from almost any portion of the animal except for the shank and brisket. Some common types of steak include strip, T-bone, Porterhouse, filet mignon, flank, sirloin and round. More budget-conscious consumers may opt for cubed or mock tender steaks.

The most tender and expensive types of steaks come from the loin and rib areas and include the strip steak, T-bone, Porterhouse, filet mignon, ribeye and sirloin. Some cuts leave the bone in for extra flavor, while others are boneless. Many steakhouses in the United States offer these cuts and may age the beef for several weeks. These steaks can be cooked to a wide range of doneness but will usually get tougher the longer they cook. Chefs often prepare these types of steaks by grilling or broiling and may serve them with compound butter or a sauce such as Bearnaise.

T-bone, strip and Porterhouse steaks are similar cuts from the loin area. The T-bone and porterhouse include a bone and a section of the tenderloin. The strip steak, or New York strip, is usually a boneless cut with no tenderloin, while a filet mignon consists entirely of tenderloin.

Other types of steak generally come from muscles in the animal that are more developed and may not be as tender. Flank steaks cut from the underside of the animal fall into this category and are usually cooked medium-rare or along with liquid to help tenderize it. Asian and Latin American cuisines often feature this cut in fajitas or stir-fries, typically heavily seasoned. While this cut may not be as tender as some, it is generally less expensive per serving and retains flavor well.

Round steaks are cut from the hind portion of the animal and may be tenderized and cooked for longer periods of time to break down connective tissues. These types of steaks contain little fat or marbling. Round steak can be cubed by a butcher and served as Swiss or country fried steak.

Certain cuts of pork and fish are occasionally called steaks in restaurants and grocery stores. Pork steaks come from the shoulder of the pig and can be prepared by several different methods. Fish steaks are produced from a variety of round fish by slicing a cross section from the thicker parts of the body. These are often grilled or crusted and seared.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By anon992130 — On Aug 17, 2015

Go to S&R if you want good cuts.

By anon991987 — On Aug 03, 2015

I live in the Philippines, which is very fortunate for me, however unfortunately the cuts of meats here are always misrepresented. They sell the cheaper cuts from the fore as hind cuts. They seem to have no training in the cutting of meats. This is especially true when it comes to the major chain stores, SM being the biggest culprit.

By Reminiscence — On May 16, 2014

@Cageybird- I like almost all types of steak for different reasons. If I'm cooking at home, I'll get an inexpensive round steak or sirloin and cook it in a cast iron skillet. Skirt steak is also good for making fajitas or quick steaks for breakfast.

The only traditional cut of steak I don't really like is filet mignon, but I suspect I didn't have the best example when I had it for the first time. I thought it tasted like beef liver, not steak. The texture was a little too soft, or at least I was expecting it to have a little more bite to it. I may try it again at a different steak place so I'll know I gave it a fair trial.

By Cageybird — On May 15, 2014

Of all the different types of steaks, my personal favorites are prime rib and ribeye. Prime rib can be a little tricky to find on the menu, but it's worth the effort. If I'm going to invest in a more expensive cut of steak, I'm going to choose a medium rare prime rib over filet mignon. It has all the marbling that I like, and the tenderness of a slow-cooked beef brisket.

If prime rib is not available, I think the next best type of steak is ribeye. Sirloin may be less expensive, but I find it to be too tough if not cooked correctly. Ribeye has good marbling and a strong beef flavor. Porterhouse steaks are similar to ribeye, but they may be a little more expensive.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.