- Round Steak
A steak that is extracted from an active part of the animal does not make it an ideal piece of meat. The round steak comes from the rear leg and the rump. Since the rear leg muscle is used so often, the steak that comes from this region will be tough and you will struggle to get it to tenderness during preparation.
- Skirt Steak
The skirt steak comes from the underside of the cow, also known as the ‘plate’. The type of beef that originates from this location contains tough muscle fibers, which do not make a great form of steak. If you are preparing this type of steak, try not to overcook and pick a good sauce or marinade to help with the results.
- Flank Steak
Flank steak is extracted right behind the plate, a little further back from where you obtain the skirt steak. The primary difference between the two is that flank steak is slightly less tough than the skirt steak but not much better or worse than the other. It is better served in thin slices and marinated nicely to boost the flavor.
- Strip Steak
Strip steak is located near the sirloin, at the top of the cow’s body. It has tons of marbling that not only adds flavor but also drives up the cost. It is debatable whether the extra cost is worth it compared to the arguably superior cuts out there. Although strip steak is worth considering, you should expect to pay a little extra than the flank steak.
- Flat-iron steak
This type of steak is also referred to as the butler’s steak or boneless top chuck steak. As far as the techniques go in butchering, the flat-iron steak is typically new in the list of different beef cuts available. It is extracted from the top blade area of the heifer or the shoulder region. It is juicy and very tender making it close in comparison to expensive and well-known beef cuts. Keep in mind that flat-iron steak is a smaller piece of beef, so it might not be ideal for a Sunday evening feast.
- T-Bone Steak
T-bone steak has two flavor profiles just like the porterhouse. It is extracted from the forward section of the short loin. One side of the T-bone steak has a nice huge piece of the tenderloin and the other is made up of the strip of top loin, also known as a strip steak. Unlike other cuts of beef mentioned above, the T-bone provides a majority of the flavor making it popular and costly.
- Porterhouse Steak
The porterhouse is almost similar to the T-bone steak but is a little thicker and contains more of the tenderloin cut. It fails to be a porterhouse steak if the tenderloin filet does not measure 1.25 inches from the bone to the edge. It only comes ahead of the T-bone steak because it is much bigger. Some people call it the ‘King of T-bones’ just to elaborate on the difference between the two.
- Hanger Steak
This type of steak is cut from the short plate, which makes it a chock-full of flavor. It is incredibly tender because it originates from a muscle that does very little work. Unlike budget steaks, the hanger steak barely takes any effort to prepare. It is expensive and very hard to find on the fancy steakhouse menu because only one cut of hanger steak can be extracted from each animal.
- Tenderloin Steak
The tenderloin steak comes second among the best cuts of beef. It is extracted from the short loin of the cow that contains very little connective tissue. This makes it incredibly tender and one of the finest steaks in the world. Filet mignon is the best of the best in this category and is cut from the very end of the tenderloin.
- Ribeye Steak
The ribeye steak takes the lead because it has tons of marbling than the tenderloin. It originates from the rib section of the cow. The lack of moving muscles in this area and its proximity to the rib bones make ribeye a tender cut in the world of steaks.
As we conclude our list for the worst to best cuts of steak, it is important to know that the cooking methods work well for any steak cut. However, it may require a few special tweaks to make it enjoyable based on the type of cut, thickness, and cooking temperature preferences.