Tenderloin Steak The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.
Of the several varieties of steaks that come from a cow, the filet mignon (also known as a tenderloin or chateaubriand) is the most tender of all. Other supremely tender cuts of steak include flat iron, strip, rib-eye, short ribs, t-bone, and porterhouse.
The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
If you're looking for the most tender steak possible, choose one that's cut from the loin of the animal. The loin sits below the backbone; because this area gets less exercise than other parts of the animal, the loin is the source of some of the best cuts of meat for a juicy, tender steak.
Between ribeye steak vs sirloin, ribeye tends to be the more tender of the two steak cuts, thanks to its heavy marbling that runs throughout a ribeye. However, the most important factor in tenderness is how you cook your steak. To yield a more tender sirloin, cook it slowly over a lower temperature.
The hindquarter is the back end of the animal, with more tender 'steak' cuts, such as sirloin or rib eye, that are suitable for quicker cooking methods such as frying or grilling. Sirloin is undoubtedly Britain's favourite steak followed closely by the bigger and firmer rump steak.
Due to its composition, the porterhouse cut of steak is a tender cut of meat, best when served medium rare, which gives it a buttery flavor.
Texture: Filet mignon and ribeye steaks are two of the most popular cuts of beef, both known for their tender texture. However, filet mignon tends to be more tender than ribeye because the muscular section in which the meat is located is unused by the live animal, which helps prevent toughness due to physical exertion.
What kind of steaks should I use? Filet mignons are the easiest to cook at home, because they're the most tender. Ribeye is great too, though.
Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.
Tenderloin (or eye fillet) has very little intramuscular fat, and is the tenderest muscle in the animal, which makes it typically very sought-after.
The key differences between porterhouse vs. ribeye are worth noting to help you determine which meat is better for your meal, but which meat is best overall? Both are luxurious, but ribeye is generally the more expensive, tender and fat-marbled option.
A simplified rule to remember is: the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture. Ribeye has long been known to steak lovers as the epitome of steak flavor. This cut of meat comes from the ribs of the animal, between the loin and shoulder.
Overall, ribeye is a bit more expensive than sirloin, thanks to its rich marbling and super tender texture. However, a few other factors go into determining the cost of the piece of meat, like its thickness, grade, source, availability, and USDA rating.
Whether you have your steak medium-rare or well done (or any of the variation in between, as well as extra rare and rare) is simply personal preference. Yes, medium-rare steak will usually be more tender and juicy, but well done steak can also be tender and juicy – it's all about how you cook it.
How to fix a chewy steak. If your steak is chewy due to undercooking, all you need to do is throw it back on the grill and allow it to reach an internal temperature of at least 145 degrees Fahrenheit (via Livestrong).
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Chefs enjoy more tender cuts, such as filets, too. Filets are one of the most tender cuts of meat and melt like butter in your mouth while eating.
Ribeye is the most tender and most marbled steak from a steer so go for ribeye if a juicy tender steak is what you are looking for. That said, filet mignon or tenderloin is a close second in terms of texture and tenderness yet it contains very little marbling if any.