What is the best cut of steak?

Richly marbled showstoppers, lean tender favorites, and underrated butcher's cuts that spark endless debate at the grill. Which one wins your plate?

1

Ribeye

A richly marbled cut from the rib section, prized for its bold, beefy flavor and juiciness.

1000pts

2

Tri-tip

A triangular cut from the bottom sirloin, a California barbecue favorite.

702pts

3

New York Strip

A firm, well-balanced cut from the short loin with a satisfying chew and good marbling.

662pts

4

Hanger Steak

A tender, flavorful 'butcher's cut' that hangs from the diaphragm, beloved by chefs.

614pts

5

Flat Iron

A well-marbled, tender cut from the shoulder, offering great flavor at a lower price.

614pts

6

Porterhouse

A larger cousin of the T-bone with a more generous portion of tenderloin.

614pts

7

Filet Mignon

The ultra-tender cut from the tenderloin, lean and buttery with a mild flavor.

614pts

8

T-bone

A two-in-one cut featuring strip steak on one side and tenderloin on the other.

491pts

9

Sirloin

A lean, flavorful, and affordable cut from the rear back portion of the animal.

491pts

10

Flank Steak

A lean, fibrous cut from the abdominals, best marinated and sliced thin against the grain.

491pts

11

Skirt Steak

A thin, intensely beefy cut popular for fajitas and quick high-heat grilling.

491pts

12

Tomahawk

A dramatic bone-in ribeye with a long frenched rib bone, a showstopping presentation.

491pts

13

Denver Steak

A tender, marbled cut from the chuck, a relatively recent butchery discovery.

409pts