The rib eye is the ultimate steak-lover's steak. It's the most flavorful cut of the animal, and comes with very rich marbling, which provides superior taste when cooked. The cut itself comes from the rib section, where it gets its name.
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.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Eye fillet. A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal, the “tenderloin”. The creme de la creme of steaks, eye fillets are the most tender cut of beef – which also makes it the most expensive, and arguably the most desirable.
Strip steak, sometimes referred to as New York Strip, is a usually boneless, more rectangular cut that is known for its marbling and deep, rich flavor. It is a bit less tender than a ribeye, but it is still a high-end favorite due to that striking flavor.
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.
The most expensive cuts of beef are always from the center of the steer, which is the loin and rib section. The reason for this is because beef gets more tender as the distance from horn and hoof increases.
Select is considered the lowest grade as a leaner cut of beef because it lacks marbling and intramuscular fat. This grade of beef is denser in texture and less juicy in flavor, but that doesn't make it a total waste of money.
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.
Famously tender cuts like filet mignon, prime rib, and porterhouse steak may need very little additional seasoning, but hanger steak and flat iron steak can be just as delicious with the help of marinades.
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.
Filet Mignon
Filet Mignon is undoubtedly the most widely encountered cut of steak there is. Filet mignon is portioned out of the tenderloin, which is cut from the short loin of the cow and is completely surrounded by very relaxed muscles that rarely get exercise, according to Delishably.
As for its flavor profile, porterhouse is considered one of the highest-quality cuts available, which means it requires little in the way of adornments to deliver a delicious meal.
Fillet steak a.k.a. eye fillet or tenderloin
Famously tender, the fillet is arguably the most desirable of steaks. It's supremely lean with a mild and subtle flavour.
Generally, tougher cuts of beef, such as from the chuck or the round, will benefit from low and slow cooking, whereas tender beef cuts, like filet mignon and rib eye steaks, can be cooked over dry heat on a grill or in an extremely hot pan.
We recommend using steaks that are at least 1 ½ inches thick for grilling. Thinner steaks may cook too quickly and dry out on the grill. In contrast, thicker steaks take more time to cook, therefore absorbing grill flavors and rendering down fat during the cooking process.
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal.
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.
Medium rare steak is the golden standard. This is the most common steak doneness to order at a restaurant and cook at home. A medium rare steak has a warm, red center, making the meat have more of that tell-tale steak texture than blue steak and rare steak.
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.