1) Ribeye
Considered by many to be the king of all steaks, the ribeye is known to be tender, juicy, and well-marbled. There’s no wonder why the ribeye is used by the Steak Cookoff Association for their competitions.
You can purchase them bone-in or bone off. When shopping, look for steaks that have streaky marbling running throughout but avoid cuts that have big globs of fat in the middle.
You can have your butcher prepare your steak anywhere from ½” thick to 2+” thick. For cooking, these steaks do amazing when seared at a hot temp and finished on the cool side of the grill, or vice versa.
Section: Rib
Recipe: Grilled Ribeye Steaks with Parsley Garlic Butter
2) Striploin
Also known as the New York Strip, Kansas City Steak, club steak, and shell steak. Very tender and well-marbled, with a very beefy flavor make this another classic cut that is a favorite in many steakhouses the world over.
Like the ribeye, your butcher can prepare this steak anywhere from ½” thick to 2”+, and also does well with being eared over direct heat and finished on the cool side of the grill or vice versa.
Section: Short Loin
Recipe: Grilled Striploin Steaks with Homemade Steak Spice
3) Filet Mignon
Cut from the tenderloin, the Filet Mignon is one of the most tender cuts of beef available. The average steer provides no more than 500 grams or filet mignon.
Because of these two traits, filet mignon is arguably one of the most expensive cuts of beef available. Although it is very tender, the filet mignon is not overly flavorful and is commonly wrapped in bacon.
Section: Short Loin
Recipe: Traeger Filet Mignon
4) T-Bone
The t-bone is a favorite among carnivores the world over. This steak is rather large as it actually contains two steaks in one.
The striploin is to the left of the bone, and a part of the tenderloin is to the left of the bone. These can be tricky to prepare since it is easy for one steak to finish cooking before the other.
For best results, have the butcher cut yours at least 2” thick, and prepare using the reverse sear.
Section: Short Loin
Recipe: Grilled T-Bone Steaks with Chimichurri Sauce
5) Porterhouse
Some people believe that T-Bone and Porterhouse are the same steaks, but they would be mistaken. The Porterhouse is cut further up, resulting in a much larger section of the tenderloin.
Like the T-Bone, you are best to have your butcher cut it thick and cook with the reverse sear.
Section: Short Loin
Recipe: Dry-Rubbed Porterhouse Steaks with Barbecue Steak Sauce
6) Flat Iron
This boneless cut comes from the shoulder clod near the (you guessed it) shoulder of the steer. Second, only to the filet mignon in tenderness, this well-marbled steak is great for grilling.
Ranging in thickness from ¾” to 1¼”, this is a steak that can be seasoned with a simple salt and pepper then quickly cooked on a hot grill until medium rare for some delicious eats.
Section: Chuck
Recipe: Grilled Flat Iron Steak with Chimihurri
7) Top Sirloin
Cut from the sirloin primal, Top Sirloin is great for those of us on a budget. While it is much less tender than most of the other steaks on this list, it is very flavorful.
It is best to quickly grill this steak and check the internal temperature often to avoid going past medium-rare doneness and ultimately drying out your steak.
Section: Sirloin
Recipe: Grilled Sirloin Steak with Garlic Butter