Cut

Marbling

Doneness

Technique

Cut	Anatomy	Texture	Flavor	Best For	Technique	Portion	Tips
Filet Mignon (Tenderloin Steak) Tenderloin Lean Med-Rare Pan Sear Sous-Vide AKATenderloin steak, Filet	Cut from the narrow center of the tenderloin along the spine.	Exceptionally tender, fine-grained muscle with almost no connective tissue.	Mild, clean beef sweetness that benefits from butter or sauces.	Fine dining portions, steakhouse service, pairs with rich sides.	Hard sear in cast iron with butter basting; finish in oven or sous-vide sear.	Slice 4–5 cm thick medallions, rest 5 minutes before serving.	Trim silver skin carefully; season aggressively to build exterior crust.
Chateaubriand Roast Tenderloin Lean Med-Rare Roast Pan Sear AKACenter-cut tenderloin roast	Thick barrel from the middle of the tenderloin sized for sharing.	Silky tender with uniform grain that slices beautifully.	Delicate beef flavor that welcomes herb butter, demi-glace, or peppercorn sauce.	Tableside carving, celebrations, pairing with roasted vegetables or potatoes.	Sear all sides, then roast gently to target temperature; finish with butter baste.	Aim for 5–7 cm diameter log, carve into 2–3 cm slices tableside.	Tie with butcher’s twine for even shape; rest at least 10 minutes before slicing.
Tournedos (Tenderloin Center Medallion) Tenderloin Lean Med-Rare Pan Sear Flambé AKATenderloin medallion, Barrel cut filet	Small center-cut medallions from the middle tenderloin, trimmed into cylinders.	Silky and evenly tender with no exterior fat or sinew.	Delicate sweetness that pairs well with truffle, foie gras, or rich sauces.	Fine dining plating, Rossini-style preparations, or pairing with luxurious sides.	Tie with twine, sear quickly in butter, and finish with spoon-basting or flambé.	Cut 4–5 cm diameter rounds weighing 120–160 g each.	Season lightly with fine salt to avoid crust cracking; serve immediately after resting.
Tenderloin Tips Tenderloin Lean Med-Rare Stir-Fry Pan Sear AKAFilet tails, Tenderloin cubes	Trimmed from the tapered tail and head scraps of the tenderloin, portioned into cubes or strips.	Just as tender as filet medallions but with irregular shapes that cook quickly.	Mild flavor that absorbs marinades, sauces, or stir-fry seasonings easily.	Skewers, stroganoff, stir-fries, steak tips with mushrooms, or quick kebabs.	Marinate briefly, then cook over very high heat in a skillet or wok to medium-rare.	Cut into 2–3 cm cubes, portion 120–150 g per person or skewer 3–4 pieces.	Do not overcook; remove from heat while centers are still rosy to keep juices.
Boneless Ribeye Steak Rib Rich Med-Rare Grill Roast AKAScotch fillet, Spinalis + longissimus	From rib primal between ribs 6–12, combining eye and cap muscles.	Rich marbling with tender cap and slightly firmer eye muscle.	Big beef flavor with buttery fat that bastes the steak as it cooks.	Classic steakhouse entrées, sharing platters, or slicing for tasting flights.	Reverse sear or two-zone grilling to render fat cap while keeping center rosy.	Cut 3–4 cm thick steaks (350–400 g); rest 8–10 minutes before slicing.	Keep spinalis attached; finish with flaky salt to accent the buttery fat.
Tomahawk Ribeye Rib Rich Medium Grill Roast AKABone-in cowboy ribeye	Ribeye with 20–25 cm rib bone frenched for dramatic presentation.	Same luxurious marbling as ribeye; bone insulates for gentler cooking.	Beefy and buttery with bone-driven aroma and dramatic charred edges.	Sharing steak, carving shows, pairing with bold red wines and roasted garlic.	Start over indirect heat to render fat, finish with blistering high heat sear.	Weigh 1.2–1.5 kg; carve off bone and slice across grain for service.	Dry brine overnight to season through; allow extra rest time because of bone.
Cowboy Ribeye Steak Rib Rich Medium Grill Roast AKABone-in ribeye, Côte de boeuf	Thick ribeye steak with a short frenched bone, usually from ribs 6–8.	Luxurious marbling with crisp fat cap; bone shields the eye for juicy finish.	Deep beef flavor with roasted bone aroma and caramelized fat sweetness.	Signature steakhouse presentations, pairing with bold sides or compound butter.	Sear bone-side first, then finish over medium heat or in the oven to 52–54°C.	Target 650–900 g portions, resting 10 minutes before carving off the bone.	Optional dry-age for 21 days to intensify flavor; brush bone with beef fat for shine.
Ribeye Cap Steak (Spinalis) Rib Rich Med-Rare Pan Sear Grill AKADeckle steak, Spinalis dorsi	The ribeye cap muscle rolled and tied or portioned into steaks without the eye muscle.	Extremely tender with loose grain and abundant marbling that melts rapidly.	Intensely buttery and beefy, prized for its concentration of ribeye flavor.	Tasting menus, sushi-style searing, or luxe steak sandwiches.	Tie with twine to hold shape, sear over very high heat, and baste continuously.	Roll into 4 cm logs and cut 150–180 g steaks or slice 1.5 cm strips for sharing.	Do not overcook; remove at 50°C to retain buttery texture and let carryover finish.
Prime Rib Roast (Standing Rib Roast) Rib Rich Med-Rare Roast Reverse Sear AKAStanding rib roast, Prime rib	Multi-rib roast from the rib primal, typically bones 6–12 left intact as a rack.	Mix of textures: outer cap is tender and fatty, eye is juicy, and spinalis is silky.	Celebration-worthy beef flavor with rendered fat and roasted bone perfume.	Holiday centerpieces, carving stations, pairing with Yorkshire pudding or horseradish.	Dry brine 24–48 hours, roast low at 120°C until 50–52°C internal, then sear hot to finish.	Plan one rib (700–900 g cooked yield) for every two guests; slice thick across the grain.	Use a probe thermometer and rest at least 20 minutes; reserve bones for au jus or stock.
New York Strip Steak Short Loin Moderate Med-Rare Pan Sear Grill AKAStriploin, Kansas City strip	Cut from short loin, consisting of single longissimus muscle with firm fat cap.	Tight grain with satisfying chew balanced by exterior fat that renders.	Beef-forward, slightly minerally with caramelized fat sweetness.	Signature steakhouse plating, slicing for bento or steak sandwiches.	Pan-sear and oven finish or grill over high heat for aggressive Maillard crust.	Cut 3 cm thick (280–320 g); rest 6–8 minutes for juices to settle.	Score or trim fat cap edges to prevent curling; finish with compound butter.
Porterhouse Steak Short Loin Moderate Medium Pan Sear Roast AKALarge T-bone	Cut from rear short loin with both strip loin and large tenderloin section attached.	Two textures: tenderloin side is buttery; strip side offers firmer chew.	Combination of lean elegance and beefy richness in one steak.	Steak for two, table-side carving, pairing with shared sides and sauces.	Sear both sides, finish in oven placing tenderloin side away from hottest spot.	Portions weigh 900–1100 g; slice strip and tenderloin separately when serving.	Allow long rest and slice against grain of each muscle; serve with two knives.
T-Bone Steak Short Loin Moderate Med-Rare Grill Pan Sear AKASmall porterhouse, Bone-in strip steak	Cut from the front short loin with strip loin and a modest tenderloin segment on a T-shaped bone.	Strip side is firm with good chew while the tenderloin side stays delicate and buttery.	Classic steakhouse balance of beefy savor and subtle tenderness in one cut.	Single hearty portions, backyard grilling, or steakhouse service with shared sides.	Sear over high heat, then move to cooler zone keeping tenderloin away from direct flame.	Aim for 600–750 g steaks about 3.5 cm thick; rest 8–10 minutes before slicing.	Shield tenderloin with foil if flare-ups occur; carve each muscle separately at service.
Club Steak (Bone-in Striploin) Short Loin Moderate Medium Pan Sear Roast AKABone-in striploin, Hotel steak	First cut of the short loin nearest the rib, featuring striploin muscle with a small bone wing.	Firm striploin bite with marrow-rich bone that keeps the steak succulent.	Classic strip flavor accented by roasted bone and lightly charred fat cap.	Traditional steakhouse menus, single-serve portions, or pairing with creamed spinach.	Sear in cast iron, baste with butter, then finish in oven to 54–56°C internal.	Cut 4 cm thick steaks weighing 450–650 g; rest 7 minutes before slicing.	Trim surface sinew and square fat edges for even browning; finish with flaky sea salt.
Top Sirloin Steak Sirloin Moderate Medium Grill Pan Sear AKACenter-cut sirloin, Baseball steak	From top sirloin butt, trimmed of the cap muscle for uniform lean steak.	Moderately firm bite with small marbling seams; holds up to bold sear.	Beefy and savory with a hint of minerality, great canvas for rubs.	Weeknight steaks, slicing over salads, skewers, or steak frites.	Marinate or dry brine, then grill or pan-sear to medium for juicy texture.	Cut 2.5–3 cm thick (220–260 g); slice on bias across grain for service.	Remove silver skin and tail connective tissue for even chew.
Picanha (Sirloin Cap) Sirloin Rich Medium Grill Roast AKACoulotte, Rump cap	Triangular cap muscle that sits atop the sirloin with thick fat cover.	Tender when sliced thin with bouncy bite; fat cap crisps beautifully.	Deep beef flavor with buttery fat that drips over the meat as it grills.	Skewered churrasco, grill-to-slice service, or roasting whole then carving.	Score fat cap, dry brine, then grill fat-side up before crisping directly over flame.	Slice 1–1.5 cm thick strips or carve against grain after roasting whole.	Keep fat cap intact; render slowly so outer layer crisps without overcooking interior.
Tri-Tip Steak Sirloin Moderate Med-Rare Grill Roast AKATriangle roast, Santa Maria steak	Triangular bottom sirloin muscle (tensor fasciae latae) trimmed of surface fat.	Coarse grain with moderate marbling; tender when sliced properly against multiple grain angles.	Beefy with light smokiness and a hint of sweetness when grilled over wood.	Santa Maria-style barbecue, slicing for platters, sandwiches, or tacos.	Dry brine, sear fat side first, then grill indirect to 54–56°C before a final char.	Roast whole 1.0–1.3 kg pieces or cut 2 cm steaks; always rest 10 minutes before slicing.	Identify the changing grain: carve the pointed end separately from the thicker heel.
Sirloin Flap Steak (Bavette) Sirloin Moderate Med-Rare Grill Stir-Fry AKABavette steak, Flap meat	Loose-grained sirloin flap muscle (obliquus abdominis internus) trimmed of silver skin.	Loose weave with chew that softens when sliced thin; excellent for quick searing.	Beef-forward with minerality; absorbs marinades and sauces readily.	Fajitas, steak frites, stir-fry strips, or grilling for tacos al carbón.	Marinate 2–4 hours, sear over high heat for 2–3 minutes per side, rest, then slice thin against grain.	Portion whole 800–1000 g muscles or cut 1.5 cm strips for quick-cook applications.	Always slice on a steep bias against the grain to keep each bite tender.
Flat Iron Steak Chuck Moderate Med-Rare Pan Sear Grill AKATop blade steak, Butler's steak	From shoulder top blade, seam cut to remove central sinew for flat steak.	Tender yet beefy thanks to fine marbling and completely trimmed connective tissue.	Savory and slightly sweet, takes marinades and chimichurri beautifully.	Quick grilling, sliced tacos, steak salads, or bistro lunch specials.	Cook hot and fast to medium-rare; rest briefly then slice thin across grain.	Cut 2 cm thick (180–220 g); portion whole or slice for sharing platters.	Avoid overcooking; internal collagen melts quickly so medium-well becomes dry.
Denver Steak Chuck Moderate Med-Rare Sous-Vide Pan Sear AKAUnderblade steak	From the chuck underblade (serratus ventralis) with generous intramuscular fat.	Juicy with fine marbling; slightly more bite than flat iron but still tender.	Deep, buttery beef flavor that can stand up to smoke or spice rubs.	Cast-iron searing, smoking then searing, or slicing for tacos and rice bowls.	Reverse sear or sous-vide to 54–56°C, then sear hard for charred crust.	Cut 2.5 cm thick (200–240 g); slice against grain after resting 7 minutes.	Trim heavy exterior fat but keep thin layer; excellent candidate for portion freezing.
Shoulder Tender (Teres Major) Chuck Lean Med-Rare Sous-Vide Pan Sear AKAPetite tender, Bistro tender	Small cylindrical muscle tucked beneath the shoulder blade, peeled free of sinew.	Nearly filet-like tenderness with a fine, tight grain and minimal connective tissue.	Sweet-savory beef flavor with light minerality that shines with compound butter.	Bistro-style medallions, upscale skewers, or petite steak plates.	Trim silver skin, tie if needed, cook via sous-vide or gentle roast before a hot sear.	Portion into 150–180 g medallions or roast whole 500–700 g and carve thick slices.	Remove the thin seam muscle to avoid chewiness; season lightly to keep flavors delicate.
Ranch Steak Chuck Lean Medium Grill Pan Sear AKAShoulder center steak, Arm steak	From the shoulder center (triceps brachii) with exterior fat trimmed and bone removed.	Lean and moderately firm with visible grain; benefits from marinating or tenderizing.	Bold beef flavor with savory notes that stand up to smoky or peppery rubs.	Weeknight steaks, fajitas, steak salads, or slicing for sandwiches.	Marinate 4–6 hours, then grill or pan-sear to medium for best tenderness.	Cut 1.5–2 cm thick steaks weighing 170–200 g each.	Lightly score the surface to prevent curling; slice thin across grain when serving.
Chuck Eye Steak Chuck Moderate Med-Rare Grill Pan Sear AKADelmonico steak, Poor man's ribeye	From the chuck roll adjacent to ribeye (ribs 4–5), keeping longissimus and cap muscles intact.	Moderate marbling with a ribeye-like tenderness when cooked carefully.	Rich beef flavor reminiscent of ribeye but at a slightly leaner profile.	Grilling, cast-iron searing, steak sandwiches, or slicing for yakiniku.	Use two-zone grilling or reverse sear to render fat without overcooking center.	Cut 2.5 cm thick steaks weighing 250–300 g; rest 7–8 minutes before slicing.	Keep steaks from the fifth rib or closer to ensure tenderness; trim connective seams if visible.
Top Round (London Broil) Round Lean Med-Rare Grill Roast AKAInside round, London broil	Lean inside round muscle from hind leg with long grain fibers.	Very lean and firm; benefits from slicing thin across grain for tenderness.	Clean beef flavor that takes well to marinades and bold sauces.	Marinated broil sliced thin, roast beef sandwiches, jerky, or stir-fry strips.	Marinate overnight, broil or grill to rare-medium, rest, then slice thin across grain.	Roast 1–1.3 kg pieces or cut 1.5 cm steaks for marinating.	Tenderize with mechanical blade or light pounding if serving as steak.
Eye of Round Roast Round Lean Medium Roast Sous-Vide AKARound eye roast	Cylindrical muscle running along rear leg, extremely lean with tight grain.	Lean and somewhat firm; shines when cooked gently and sliced paper-thin.	Clean, neutral beef flavor ideal for deli-style roast beef or tataki.	Slow-roasted roast beef, slicing for sandwiches, sous-vide tataki, jerky.	Slow roast or sous-vide at 54°C then chill before slicing thin; serve cold or warmed.	Roast whole 1.5–2 kg pieces or portion into 2 cm steaks for pounding schnitzel-style.	Always slice very thin across grain; brush with fat or jus to add moisture.
Sirloin Tip Steak Round Lean Med-Rare Grill Stir-Fry AKAKnuckle center steak, Round tip steak	From the sirloin tip/knuckle (rectus femoris) with exterior silverskin trimmed away.	Lean with fine grain; slightly firmer than top sirloin but tender when sliced correctly.	Clean beefiness that welcomes marinades, herb butters, or pepper sauces.	Grilled steaks, stir-fry strips, carne asada, or slicing for salads.	Marinate 4–6 hours, grill or pan-sear to 52–54°C, rest briefly, then slice across the changing grain.	Cut 2 cm steaks (180–220 g) or slice 1 cm strips for stir-fry and fajitas.	Grain splits into multiple directions; separate the chain muscle before slicing for easier carving.
Bottom Round Flat Roast Round Lean Medium Roast Smoke AKAOutside round flat, Baron of beef	Large, lean flat from the outside round with heavy silverskin removed, ideal for slicing roasts.	Lean and dense; best when cooked gently and sliced wafer-thin against the grain.	Straightforward beef flavor that pairs with au jus, pan gravy, or mustard sauces.	Buffet-style roast beef, deli slicer portions, braised Italian beef, or shredded sandwiches.	Roast low and slow at 110–120°C or smoke to 54–57°C internal, then chill for clean slicing.	Roast whole 2.5–4 kg pieces for banquets or cut 1 cm slices for roulades and braises.	Apply a moisture-preserving rub with oil and salt; slice only as needed to avoid drying out leftovers.
Skirt Steak (Inside/Outside) Plate & Flank Moderate Med-Rare Grill Pan Sear Stir-Fry AKAPhiladelphia steak, Romanian tenderloin	Long, flat diaphragm muscle; 'outside' is thicker and more uniform, 'inside' is thinner.	Coarse grain with loose fibers; tough if not sliced correctly but incredibly juicy.	Intense, iron-rich beef flavor that absorbs marinades better than almost any other cut.	Fajitas, carne asada, stir-fry, or churrasco.	Marinate with citrus/acid, grill hot and fast to medium-rare, slice strictly against grain.	Long strips weighing 400–600 g; cut into manageable lengths for grilling.	Remove the tough membrane (silver skin) before cooking if not already peeled.
Flank Steak Plate & Flank Lean Medium Grill Pan Sear Braise AKAJiffy steak, London broil (misnomer)	Flat, oval muscle from the abdominal wall; lean with very distinct longitudinal fibers.	Firm and chewy but flavorful; must be sliced thin against the grain to be palatable.	Bold, meaty flavor that stands up to strong ingredients like lime, soy, or cumin.	London broil, fajitas, stir-fry, or stuffed and rolled (matambre).	Marinate to tenderize, grill hot to medium, rest 10 mins, slice thin on bias.	Whole steak weighs 0.8–1.2 kg; typically cooked whole then sliced.	Score the surface lightly in a diamond pattern to help marinade penetration.
Hanger Steak (Onglet) Plate & Flank Moderate Med-Rare Grill Pan Sear AKAButcher's steak, Hanging tender	V-shaped muscle hanging from the diaphragm; only one per cow, prized for flavor.	Grainy but tender; has a central sinew that must be removed, splitting it into two lobes.	Rich, metallic, gamey flavor often compared to liver or kidney; robust and savory.	Bistro steak frites, tacos, or simple grilling with shallots.	Remove center membrane, grill hot to medium-rare, rest well, slice across grain.	Whole cut weighs 700–900 g; yields two long steaks after trimming.	Do not cook past medium or it becomes liver-like and tough; historically the 'butcher's cut'.