The Best Cuts of Steak

Choosing the best cut of steak might feel a little overwhelming with so many options. All steak certainly is not created equal. Simply knowing the best cut of steak is not always enough. You must also try different types of steak to understand what you want. There’s nothing worse than spending a lot of money on a steak only to discover you don’t love it. If you have ever wondered what are different steak cuts, this quick guide will help you better understand the difference between three of the best cuts of steak.

Filet Mignon

The filet mignon has been hailed as the supreme cut of steak by chefs and food experts. The filet mignon earned its reputation because it is a very tender part of the cow’s back. It is often confused with tenderloin steak. Although the filet mignon is part of the tenderloin, it is only the very tip of the tenderloin.

Although you may notice that the filet mignon is often the most expensive cut of steak on the menu, that does not automatically mean you will love it. You should know that the filet mignon is popular for its tenderness, not necessarily its flavor. Because this cut of meat has no bone and is not located near a bone, it often lacks the rich steak flavor that many people crave.

A filet mignon will often need a lot of seasoning or marinade to achieve a full flavor.  

The Porterhouse

The Porterhouse is another popular type of steak. The Porterhouse is not a specific steak cut, but rather an innovative steak creation. The Porterhouse consists of two steaks wrapped together. One layer is a large, tender filet mignon, and the other is a full-flavored New York Strip.

The Porterhouse is often chosen for grilling, but this versatile steak is great cooked many ways. Most people find they need a little practice to perfect cooking a Porterhouse.


The T-bone is the classic steak cut and contains a good-sized tenderloin and a strip of top loin or strip steak. The T-bone and Porterhouse are often confused with one another, but the main difference is that a T-bone steak is often thinner on the tenderloin part.

The T-bone is a widely chosen cut of steak because of its full flavor and because you can often find this steak in large portions.

T-bones work great on the grill or pan-fried. They are often featured in steak houses as well as butcher shops, or grocery stores for cooking at home.


Leave a Reply