Rib eye steaks are cut from the rib and can be boneless or bone In. Many steak afficionados consider the ribeye to be the juiciest and most tender cut. This is in large part because the rib section is marbled with thin layers of fat that add a tremendous amount to the overall flavor. When cut “bone in” the extra moisture and fat alongside the bone helps add to the tenderness and enhance the flavor.

Strip steaks have many admirers is often prepared differently in different regions. New York Strip, Delmonico, and Kansas City Strip, are all common ways of preparing or describing strip steak. Strip steak is one of the highest quality beef steaks on the market.. Cut from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T bone steak or a porterhouse steak depending on the size of the tenderloin.

T-bone and Porterhouse steaks contain a T-shaped bone with meat on each side. The larger side is a strip loin (the same cut as New York Strip, Delmonico, and Kansas City Strip) and the smaller side contains a tenderloin (the same cut as filet mignon). Cuts that have a tenderloin of 1.25 inches or larger are called Porterhouse. Cuts that are smaller than 1.25 inches but larger that .5 inches are classified as T-bones. Since the T-Bone and Porterhouse steaks are large in size and contain two of the most prized cuts of beef they one of the most sought after cuts by people who love steak.

Filet Mignon is a cut of the beef tenderloin that runs along either side of the spine. Although it contains little fat, Filet Mignon is considered to be the most flavorful and tender cuts of beef. The Filet Mignon is so tender because the muscle that the Filet Mignon is cut from is non-weight bearing, it receives little or no exercise so it remains supremely tender. Filet Mignon is generally served on the rare side because of its thickness. For those who prefer a more well done steak, it is suggested that the filet be butterflied.

The sirloin steak is cut from the lower portion of the ribs, continuing off the tenderloin from which Filet Mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the least expensive. The sirloin is actually divided into several types of steak. Of the several types The Top Sirloin is considered to be the best cut of Sirloin. The Bottom Sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin.