Different Types of Steak Cuts: Flavours, Textures, and Cooking Guides

Fillet (tenderloin)

• Where it comes from: The loin, tucked inside the rib cage.
• What it is: The most tender cut, very fine texture and mild flavour.
• Best cooking: Quick sear in a hot pan, or grill briefly. Also great for dishes like steak Diane or beef Wellington.
• Doneness: Rare to medium rare keeps the texture delicate.
• Serve with: A light sauce or a knob of butter. Fine salt and pepper are usually enough.

Ribeye (rib)

• Where it comes from: The rib section.
• What it is: Generous marbling and fat, very juicy and flavourful.
• Best cooking: High heat grilling or pan sear for a caramelised crust. Bone-in ribeye intensifies the flavour.
• Doneness: Medium rare to medium to let the fat render but keep the meat succulent.
• Serve with: Chimichurri, roasted garlic butter or simply salt.

Now that you know the cooking times, explore our full guide on how to cook ribeye steak step by step.

Striploin / New York strip (sirloin short loin)

• Where it comes from: The short loin.
• What it is: Tender with a firm chew and a pronounced beefy flavour. Less fatty than ribeye.
• Best cooking: Grill or pan sear, finish in the oven if thick.
• Doneness: Medium rare to medium for balance.
• Serve with: Peppercorn sauce or a simple herb butter.

Porterhouse and T-bone

• Where they come from: The short loin. Both contain a section of fillet and striploin separated by the bone.
• What they are: Porterhouse contains a larger fillet than a T-bone. Both give two textures in one steak.
• Best cooking: Grill over moderate to high heat to cook both sides evenly. For thick steaks, use reverse sear or finish in oven.
• Doneness: Aim for medium rare in the fillet section; remove early if the fillet cooks faster.
• Serve with: Sliced and shared, ideal for two people.

Sirloin (top sirloin)

• Where it comes from: The back near the rear of the animal, above the rump.
• What it is: Good beefy flavour, firmer than fillet but still tender when cooked correctly.
• Best cooking: Grill or pan sear. Excellent sliced thin for steak salads or sandwiches. For detailed tips on cooking sirloin to perfection, check out our sirloin steak cooking guide.
• Doneness: Medium rare to medium.

Rump

• Where it comes from: The hindquarter.
• What it is: Lean, robust flavour and firmer texture. Better value than more tender cuts.
• Best cooking: Best when cooked medium rare and sliced thin across the grain. Also great for barbecues and stir fries.
• Doneness: Medium rare to medium.

Flat iron (from shoulder blade)

• Where it comes from: The shoulder blade.
• What it is: Very tender for a shoulder cut and great value. Good marbling and steady texture.
• Best cooking: Quick grill or pan sear. Marinate or season well. For detailed tips, see our how to make flat iron steak guide.
• Doneness: Medium rare to medium.

Hanger steak (often called onglet)

• Where it comes from: The diaphragm region, near the flank.
• What it is: Rich flavour, slightly coarse grain, very beefy. Traditionally prized by butchers.
• Best cooking: High heat and serve rare to medium rare. Slice thin across the grain.
• Doneness: Rare to medium rare for best tenderness.

Bavette and flank (flank and bavette / flap)

• Where they come from: Flank and lower belly area.
• What they are: Long grain, pronounced beefy flavour, lean. Bavette and flank are similar but differ by texture.
• Best cooking: Quick sear or grill at high heat, or marinate first. Slice very thin against the grain.
• Doneness: Medium rare to medium. Overcooking makes them tough.

Skirt steak

• Where it comes from: The plate beneath the rib section.
• What it is: Very flavourful and fibrous, best sliced thin across the grain.
• Best cooking: Very high heat for a short time, then slice thin. Classic for fajitas. For step-by-step instructions, see our how to make skirt steak guide. 
• Doneness: Medium rare.

Picanha (rump cap / croupe)

• Where it comes from: The rump cap, popular in Brazil and Argentina.
• What it is: A cap of meat with a thick fat layer. Juicy and full of flavour when the fat renders.
• Best cooking: Grill or spit roast, cook fat side first to render.
• Doneness: Medium rare to medium, depending on preference.

Short ribs / Asado

• Where they come from: The Rib and plate area.
• What they are: Rich, gelatinous when slow-cooked, very beefy. In Argentinian-style asado, short ribs are a barbecue staple.
• Best cooking: Slow roast or low and slow barbecue. Also excellent when braised.
• Doneness: Cook long enough until tender.

Tomahawk steak

• Where it comes from: Ribeye with an extra-long bone left attached.
• What it is: Eye-catching presentation, same meat as ribeye, but dramatic.
• Best cooking: Reverse sear works well: cook gently, then finish with a high sear.
• Doneness: Medium rare to medium.

Choosing the Right Steak for You

• For tenderness: Fillet is unmatched.
• For flavour: Ribeye or skirt steak offers the richest taste.
• For sharing: Go for a large porterhouse, T-bone, or tomahawk.
• For value: Rump, flat iron, or flank steak gives big flavour at a lower price.