THE MARROW JOURNAL · Steak cuts
Steak Cuts Explained: Ribeye, Filet, Strip, Sirloin and More
There is no single best steak for every dinner. Tenderness, richness, portion size and the way you plan to serve it all matter. Use this guide to narrow the choices before looking at grades or comparing prices.
Six cuts at a glance
| Cut | What stands out | A useful way to serve it |
|---|---|---|
| Ribeye | Generous marbling and richness | An individual grilled or skillet-cooked steak |
| Filet mignon | Tender texture and relatively lean meat | A compact steak with vegetables or sauce |
| Strip steak | Tender loin cut with a defined steak shape | A classic plated steak dinner |
| Top sirloin | Versatile, flavorful lean cut | Steaks, kebabs or sliced portions |
| Flank | Lean meat with a pronounced grain | Thin slices across the grain |
| Porterhouse | Strip and tenderloin joined by a bone | A shared steak, with each side checked separately |
Sources: Beef Checkoff cut guide — ribeye · Beef Checkoff cut guide — tenderloin steak · Beef Checkoff cut guide — strip steak · Beef Checkoff cut guide — top sirloin · Beef Checkoff cut guide — flank · Beef Checkoff — grilling cuts, including porterhouse
Ribeye: choose it for richness
Ribeye comes from the rib section and is associated with generous marbling. It is a natural option for someone who enjoys a rich steak rather than a very lean one. Bone-in and boneless presentations change the shape and portioning decision.
At the counter, compare the particular steaks in front of you. Decide how much external fat you want and whether the portion fits your pan or grill. A large steak that barely fits the cooking surface is a harder starting point than a manageable cut.
Sources: Beef Checkoff cut guide — ribeye
Filet mignon: choose it for tenderness
Filet mignon is a steak cut from the tenderloin, a particularly tender, relatively lean muscle. Its appeal is the texture. It should not be judged by whether it looks as heavily marbled as a ribeye.
Ask for portions of similar thickness when cooking several filets. A tall, compact filet and a wide, thin steak may weigh the same, but they need separate temperature checks and may finish at different times.
Strip: a straightforward steakhouse choice
Strip steak is a loin cut sold under names including New York strip and Kansas City strip. It is a useful choice when you want an individual steak that is easy to portion and compare with other steaks of the same cut.
Check the exact label instead of assuming every name describes the same trim or bone arrangement. If you liked a strip in a restaurant, asking about its thickness and preparation may be more useful than buying the largest package with a similar name.
Top sirloin: keep the full name in mind
Top sirloin is versatile enough to cook as a steak or cut into kebabs. The word sirloin covers several products, so ask for the precise cut. Top sirloin and sirloin tip should not be treated as interchangeable names.
Use it as a comparison point when shopping to a budget. Prices vary by store and week, so compare the actual package price instead of assuming any cut is always the bargain.
Flank: plan to slice it
Flank is lean and has an obvious grain. Thin slicing across those fibers is an important part of serving it. Before cooking, identify which way the grain runs so you know where to cut after resting.
This makes flank a useful choice for a shared platter, steak salad or tacos. Portioning happens at the cutting board rather than by assigning one whole steak to every diner.
Sources: Beef Checkoff cut guide — flank
Porterhouse: two muscles, one steak
A porterhouse combines strip and tenderloin around a bone. That gives diners two textures in one purchase, but also creates two areas to monitor. Check the centers of both muscles without touching the bone; a single reading is not enough to describe the entire steak.
When sharing it, think through carving and serving before it goes on the heat. A steak that looks dramatic at the butcher counter still needs to fit your equipment and your dinner plan.
Sources: Beef Checkoff — grilling cuts, including porterhouse · USDA FSIS — thermometer placement
Choose the cut before choosing the method
Your next decisions are thickness, seasoning and temperature. Keep the cut's serving style in mind: a steak meant for thin slices and a steak meant for an individual plate call for different portioning, even when both are cooked on the same grill.
Sources & further reading
Sources checked for this guide on October 12, 2026. Recommendations combine the cited information with Marrow’s practical editorial guidance.