The 20 Most Known Steak Cuts in the USA: A Grill Master’s Guide
Master your next cookout with our definitive guide to the 20 most popular steak cuts in the USA. Learn the best way to choose, prepare, and grill each cut, from a rich Ribeye to a flavorful Picanha.
Introduction
The world of steak can be a delicious but confusing one. From a lean Sirloin to a buttery Ribeye, each cut offers a unique experience in flavor, texture, and tenderness. Knowing which steak to buy is the first step toward grilling perfection.
This guide will demystify the steak counter and introduce you to the 20 most well-known steak cuts in the USA. We’ll break down their characteristics and, most importantly, tell you the best way to cook each one to achieve a truly memorable meal.
The Premium Classics
These are the cuts you’ll find at any great steakhouse. They are known for their exceptional tenderness and rich flavor, making them a worthwhile investment for a special occasion.
- Ribeye
- Description: Known for its rich, buttery flavor and exceptional marbling. It often contains a central eye of meat and a spinalis dorsi cap (the most tender part).
- Best For: Grilling, searing in a cast-iron skillet.
- Filet Mignon (Tenderloin)
- Description: The most tender cut, coming from the small end of the tenderloin. It’s leaner than a ribeye but incredibly soft.
- Best For: Pan-searing, broiling, dishes like Beef Wellington.
- New York Strip (Strip Steak)
- Description: A classic steakhouse cut with a robust beefy flavor and a firm texture. It has good marbling but less fat than a ribeye.
- Best For: Grilling, pan-searing.
- T-Bone
- Description: A large cut that contains two steaks in one: a New York Strip on one side of the bone and a smaller piece of tenderloin filet on the other.
- Best For: Grilling.
- Porterhouse
- Description: Very similar to a T-Bone, but the defining difference is the larger portion of tenderloin filet. A Porterhouse must be at least 1.25 inches thick.
- Best For: Grilling (a classic for two).
The Flavor-Rich & Affordable
These cuts may not have the same reputation for tenderness as their premium counterparts, but they more than make up for it with a deep, beefy flavor. They are perfect for marinating and quick grilling.
- Top Sirloin
- Description: A lean, affordable, and versatile cut with a strong beefy flavor. It’s less tender than the premium cuts but very flavorful.
- Best For: Grilling, marinating, cutting into cubes for kebabs.
- Flank Steak
- Description: A long, flat cut known for its pronounced beefy flavor and distinct long muscle fibers. It’s lean and can be tough if not cooked correctly.
- Best For: Marinating and grilling or broiling, then slicing thinly against the grain. Perfect for fajitas and stir-fries.
- Skirt Steak
- Description: Similar to flank steak but thicker, with a more loose grain and richer fat content. It’s incredibly flavorful but chewy.
- Best For: Marinating and quick, high-heat cooking. The traditional cut for fajitas and Argentine churrasco.
- Hanger Steak (Butcher’s Steak)
- Description: A prized, flavorful cut that “hangs” from the diaphragm. It has a coarse texture and a robust, mineral-rich taste.
- Best For: Quick grilling or pan-searing, then slicing against the grain.
- Flat Iron Steak (Top Blade Steak)
- Description: Cut from the shoulder, it is the second-most tender cut (after the filet) and is well-marbled, offering great flavor and value.
- Best For: Grilling, pan-searing.
The Showstoppers
These cuts are all about presentation and sharing. Their large size and impressive appearance make them perfect for a party or a special meal.
- Tomahawk Steak
- Description: Essentially a ribeye steak with the rib bone left exceptionally long, french trimmed (cleaned). It’s dramatic in presentation.
- Best For: Grilling (a show-stopping centerpiece).
- Cowboy Steak
- Description: Similar to a Tomahawk, but the bone is shorter. It’s a thick-cut ribeye with the bone still attached.
- Best For: Grilling.
- Tri-Tip
- Description: A triangular cut from the bottom sirloin. It’s a West Coast BBQ favorite, known for its bold flavor and affordability.
- Best For: Smoking, grilling whole, and then slicing.
The Hidden Gems (and Global Favorites)
These cuts might not be as common on every menu, but they offer incredible value and unique flavor profiles that are well worth seeking out.
- Picanha (Sirloin Cap or Rump Cover)
- Description: A beloved Brazilian cut, famous for its thick fat cap that renders into incredible flavor. It’s tender and richly beefy.
- Best For: Grilled whole on a rotisserie or sliced into steaks and cooked on skewers for churrasco. For more on this cut, see our Ultimate Picanha Guide.
- Chuck Eye Steak (The “Poor Man’s Ribeye”)
- Description: Cut from the shoulder next to the rib primal, it closely resembles a ribeye in flavor and texture at a fraction of the price.
- Best For: Grilling, pan-searing.
- Denver Steak
- Description: A relatively new cut from the underblade of the chuck. It’s well-marbled, tender, and has a rich, beefy flavor.
- Best For: Grilling, searing.
- Bavette Steak (Flap Meat)
- Description: A French bistro cut, similar to skirt steak. It’s loose-grained, flavorful, and tender when cooked properly.
- Best For: Quick high-heat cooking and slicing against the grain.
- Onglet Steak (Hanger Steak)
- Description: The French term for Hanger steak, a bistro classic known for its intense flavor.
- Best For: Quick sautéing with shallots and wine (a classic French preparation).
- Rump Steak / Round Steak
- Description: A lean and affordable cut from the hindquarters. It can be tough due to its low fat content.
- Best For: Marinating, braising, or cutting thin for sandwiches like Philly cheesesteak.
- Teres Major (Shoulder Tender or “Petite Tender”)
- Description: A small, tender muscle from the shoulder that is similar to a filet mignon but smaller and more flavorful.
- Best For: Grilling whole, pan-searing.
Conclusion
Every steak has a story and a purpose. From the tender, melt-in-your-mouth Filet Mignon to the rich, affordable Flat Iron, there is a perfect cut for every occasion, every budget, and every grilling style. The next time you visit the butcher counter, don’t be afraid to try something new. You just might discover your next favorite steak. For more tips on how to cook each one perfectly, be sure to read our guide on Grilling Tips for Perfect Steak.
