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?
1RibeyeA richly marbled cut from the rib section, prized for its bold, beefy flavor and juiciness.1000pts
2Tri-tipA triangular cut from the bottom sirloin, a California barbecue favorite.571pts
3New York StripA firm, well-balanced cut from the short loin with a satisfying chew and good marbling.512pts
4Hanger SteakA tender, flavorful 'butcher's cut' that hangs from the diaphragm, beloved by chefs.444pts
5Flat IronA well-marbled, tender cut from the shoulder, offering great flavor at a lower price.444pts
6PorterhouseA larger cousin of the T-bone with a more generous portion of tenderloin.444pts
7Filet MignonThe ultra-tender cut from the tenderloin, lean and buttery with a mild flavor.444pts
8T-boneA two-in-one cut featuring strip steak on one side and tenderloin on the other.266pts
9SirloinA lean, flavorful, and affordable cut from the rear back portion of the animal.266pts
10Flank SteakA lean, fibrous cut from the abdominals, best marinated and sliced thin against the grain.266pts
11Skirt SteakA thin, intensely beefy cut popular for fajitas and quick high-heat grilling.266pts
12TomahawkA dramatic bone-in ribeye with a long frenched rib bone, a showstopping presentation.266pts
13Denver SteakA tender, marbled cut from the chuck, a relatively recent butchery discovery.0pts
Comments
Anatomically it is half of a bigger steak: a T-bone is the same strip with the tenderloin still attached across the bone. Thirteen cuts: https://youpick.best/articles/new-york-city-ranked-many-ways
