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Top 3 Cuts of Steak and Why

The steak aisle is one of the most loved sections of a local supermarket. Well, there is a good reason behind this – a big, beautiful slab of beef is not only appealing to the eye, but also nutritious during either lunch or dinner time.


To ensure you have the best possible beef on your plate, you need a great understanding of steak cuts. This is because a steak cut can make or break your mealtime. Different cuts have distinct qualities. This article will look at the top 3 cuts you need to know about and why.

Selecting the Best Cut of Steak

Before looking at the top steak cuts, you need to understand a few things regarding choosing the right cut of steak. First, you need to understand that not all steaks are equal. Some steaks like blade steak, tip steak, sirloin steak, and even round steak are not good options for cooking the best steak. Instead, consider going with options like porterhouse, ribeye, strip steak, and tenderloin. These steaks have great tenderness and marbling to give you that outstanding flavor.

Some important factors you need to look at when purchasing steak include:


One thing you should consider looking at when purchasing a cut of steak is those white lines running through the beef. Marbling is another name for fat running through the beef, which almost looks like thin veins. Many people hate having fat in their steak. However, marbling offers your steak with flavor and tenderness. In addition to this, it offers your beef with the perfect texture you expect. The more marbling your cut of steak is, the better it is. At most times, the amount of marbling goes with the price. Therefore, a steak with more marbling will often be pricier than the one less.


For any cut of steak you plan to purchase, one important factor you should consider looking at is the thickness. Although thinner cuts are easier to cook, they can be quite hard to master. An extra minute while preparing, and your delicious meat can turn into a mess. With thicker cuts, you get more time to work with, meaning you can achieve that perfect meal without overcooking.

If you are purchasing your steak at the local supermarket, you might find that you have limited options, in terms of thickness, to choose. However, if you are buying at a specialty meat store or butcher shop, you will be able to specify how thick you want your steak. Consider going for an average thickness, between 1-2 inches. This is a great option because too thin steak might cause you to miss on the luxurious experience of consuming perfect and juicy steak. On the other hand, if your steak is too thick, you might undercook it. In addition, too much thickness makes your steal a bit awkward to eat.

Our Top Cuts of Steak

This is one of the toughest parts when choosing the right cut of steak to cook. There are many different cuts of steak, which are ideal for pan-frying, grilling, or baking. Grill experts can make any type of steak cook perfectly. However, there are cuts that we prefer over others. Here are our top 3 cuts of steak, and the reasons why we chose them:


T-bone steak is cut from the front part of the short loin, which is close to the stomach than the rear. T-bone cuts are very popular at steakhouses due to their wonderful flavor and tenderness. Some of the best ways to cook this type of steak include broiling and grilling.


  • A T-bone provides you with two steaks in one. This is a great treat for anyone that loves steak.
  • As far as it is cooked correctly, T-bone provides a nice and juice flavor.
  • T-bones are quite thick, making them incredible for the grill.


  • The T-bone is quite expensive compared to other cuts of steak.
  • T-bones are two types of steak, making them difficult to prepare.


Also referred to as Delmonico steak, Scotch fillet, market steak, and beauty steak, ribeye is steak cut from the front part of the longissimus dorsi, around the rib area. This cut is highly marbled and has fat separating the spinalis from the longissimus. The ribeye’s distinctive flavor comes from this fat, which makes it one of the richest and beefiest you can purchase. Grilling and pan-frying are all great ways to cook this cut of steak.


  • Ribeye steak is flavorful and tender, when properly prepared.
  • Ribeye is ideal for the grill because it can cook over high heat and remain tasty.


  • Due to its high marbling, ribeye requires extra care when cooking.

Strip Steak

Also known as Kansas City strip, shell steak, top loin, and New York strip, the strip steak is derived from the longissimus dorsi muscle, close to the rear part of the steer, and behind the ribs. Since strip steak has a tight texture, it is moderately tender. It also has a strong beefy flavor, courtesy of good marbling. Although strip steak is not as robust as ribeye, it is very easy to trim, cook, and cut into small pieces. Broiling, pan-frying, and grilling are some of the best ways to prepare this cut of meat.


  • Strip steak is the most affordable cut on this list.
  • Strip steak offers many cooking options and can be prepared on the grill, pan, or oven.


  • Since the short loin occupies a large area, it can be hard selecting the right strip steak.

The first step in cooking steak is selecting the best cut. With so many steaks to choose from, selecting the best cut can be quite overwhelming. Luckily, we are here to help you out. You want a steak that is not only tender, but also has plenty of marbling. T-bone, ribeye, and strip steaks fulfill all the needs of a good steak. With these three options to choose from, your meal will barely go wrong.

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