Steak lovers know that not all cuts are created equal. From tender filet mignon to juicy ribeye steak, each cut offers a unique flavor and texture. This guide ranks the most popular types of steak cuts to help you choose the best one for your next meal. We’ll cover beef classics like sirloin steak and T-bone steak, plus extras like lamb chops. Let’s explore the world of steak cuts with clear, expert advice.
Filet Mignon: The Tender King
Filet mignon tops the list for tenderness. Cut from the tenderloin, it’s lean with almost no fat. This makes it buttery soft but less flavorful than fattier cuts. A good filet mignon is about 2 inches thick and weighs 6-8 ounces. Cook it fast on high heat—grill or pan-sear for 4-5 minutes per side for medium rare. It’s pricey, often $20-$30 per pound, but perfect for special occasions. Pair it with a rich sauce like peppercorn or béarnaise to boost the taste.
Ribeye Steak: The Flavor Champion
Ribeye steak is a favorite for its rich, beefy flavor. The marbling—fat streaks through the meat—keeps it juicy and tender. It comes from the rib section, usually 1-1.5 inches thick. Grill or sear it at 450°F for 4-6 minutes per side to hit medium rare. Expect to pay $15-$20 per pound. Ribeye’s fat content makes it forgiving if you overcook it a bit. Serve it solo or slice it for a ribeye steak sandwich with caramelized onions on crusty bread.
Sirloin Steak: The Everyday Hero
Sirloin steak strikes a balance between flavor and price. It’s leaner than ribeye but still tasty, cut from the back near the hip. A typical sirloin is 1-1.5 inches thick and costs $10-$15 per pound. Grill it for 4-6 minutes per side or pan-fry it with butter. It’s versatile—great for steak dinners or sliced into strips for stir-fry. Sirloin is firm but juicy if you don’t overcook it. Aim for medium (140°F) for the best texture.
T-Bone Steak: Two Cuts in One
T-bone steak is a classic with a T-shaped bone splitting two meats: a small tenderloin and a larger strip steak. It’s bold and hearty, usually 1.5-2 inches thick. You’ll spend $15-$25 per pound depending on quality. Grill it hot—5-7 minutes per side for medium rare. The bone adds flavor but can make cooking tricky; use a thermometer (135°F near the bone). T-bone is a showstopper for sharing or a big appetite.
Ribeye Steak Sandwich: A Bonus Idea
Not a cut, but a delicious way to use ribeye steak. Grill a 1-inch ribeye to medium rare, let it rest, then slice thin. Stack it on toasted bread with horseradish sauce, arugula, and melted cheese. It’s a hearty sandwich that turns leftover steak into a meal. Ribeye’s fat keeps it moist, even reheated. Try it for lunch or a casual dinner.
Baby Back Ribs: A BBQ Twist
Baby back ribs aren’t steak, but they’re worth mentioning. Cut from the upper rib cage near the backbone, they’re tender and meaty. A rack weighs 1-2 pounds and costs $5-$10 per pound. Slow-cook them at 275°F for 3-4 hours or grill low and slow. Coat with a dry rub or BBQ sauce. They’re not a quick steak dinner but a crowd-pleaser for gatherings.
Ribs: The Broader Category
Ribs include baby backs, spare ribs, and short ribs. Spare ribs are larger and fattier, from the belly, while short ribs are beefy and rich, from the lower rib area. Grill spare ribs for 2-3 hours at 300°F or braise short ribs for a melt-in-your-mouth treat. Prices range from $4-$12 per pound. Ribs bring variety to your meat menu beyond traditional steaks.
Lamb Chops: A Steak Alternative
Lamb chops offer a bold, gamey flavor. Cut from the rib, loin, or shoulder, they’re smaller—3-4 ounces each—but packed with taste. Rib chops (like mini steaks) cost $15-$20 per pound. Grill them at 400°F for 3-5 minutes per side for medium rare (135°F). They’re tender with a thin fat layer that crisps up nicely. Lamb chops are a classy switch from beef.
Grilled Lamb: Beyond Chops
Grilled lamb can mean chops, leg, or shoulder cuts. A boneless leg of lamb (4-5 pounds, $10-$15 per pound) grills over indirect heat for 1-2 hours. It’s juicy with a smoky crust. Rub it with garlic, rosemary, and olive oil first. Grilled lamb is less common than steak but a flavorful option for adventurous eaters.
Grilling Lamb Chops: Quick and Easy
Grilling lamb chops is simple. Preheat your grill to medium-high (400°F). Season with salt, pepper, and rosemary. Grill 3-4 minutes per side for medium rare. Let them rest 5 minutes. The fat renders fast, so don’t walk away. Serve with mint sauce or roasted veggies for a restaurant-quality dish.
How to Choose the Right Steak Cut
Picking a steak depends on your taste, budget, and cooking plan. Love tender? Go for filet mignon. Want flavor? Ribeye steak is your pick. Need affordable? Sirloin steak wins. For a mix, try T-bone steak. Consider thickness—1 inch minimum for grilling, 1.5-2 inches for juicy results. Buy from a butcher for fresher cuts over supermarket trays.
Cooking Methods for Steak Cuts
Each cut shines with the right method. Grill ribeye or T-bone for smoky flavor. Pan-sear filet mignon with butter for a golden crust. Broil sirloin for a quick weeknight meal. Slow-cook ribs or braise short ribs for tenderness. Lamb chops do well grilled or roasted. Match the method to the cut’s fat and texture.
Price Guide for Steak Cuts
Costs vary by cut and quality. Here’s a snapshot:
- Filet mignon: $20-$30/lb
- Ribeye steak: $15-$20/lb
- Sirloin steak: $10-$15/lb
- T-bone steak: $15-$25/lb
- Baby back ribs: $5-$10/lb
- Lamb chops: $15-$20/lb
Prime grades cost more than Choice or Select. Shop sales or bulk for deals.
Nutrition Breakdown of Steak Cuts
Steak is protein-rich but varies in fat and calories. For a 6-ounce serving:
- Filet mignon: 300-350 cal, 42g protein, 15g fat
- Ribeye steak: 450-500 cal, 38g protein, 30g fat
- Sirloin steak: 350-400 cal, 45g protein, 18g fat
- T-bone (with tenderloin): 400-450 cal, 40g protein, 25g fat
- Lamb chops: 400-450 cal, 35g protein, 28g fat
Ribs add 500-700 cal per rack with more fat. Choose leaner cuts like sirloin for lighter meals.
People Also Ask: Your Steak Cut Questions
What’s the Most Tender Steak Cut?
Filet mignon wins for tenderness. Its low fat and fine grain make it melt in your mouth.
Is Ribeye or Sirloin Better?
Ribeye has more flavor from fat; sirloin is leaner and cheaper. Pick ribeye for taste, sirloin for value.
Can You Grill Lamb Chops Like Steak?
Yes, grill lamb chops hot and fast like steak. They cook quicker due to size.
Related Searches: Extra Steak Insights
- Best Marinade for Steak: Mix soy sauce, garlic, and honey. Marinate ribeye or sirloin for 2 hours.
- Steak Cut Cooking Times: Filet mignon (4-5 min/side), T-bone (5-7 min/side), lamb chops (3-4 min/side).
- Steak Pairings: Serve ribeye with mashed potatoes, sirloin with grilled asparagus.
Why These Cuts Stand Out
Filet mignon, ribeye steak, sirloin steak, and T-bone steak lead the pack for a reason. They balance flavor, texture, and versatility. Ribs and lamb chops add variety, appealing to BBQ fans and bold palates. Each cut has a purpose—quick dinners, fancy plates, or hearty sandwiches like the ribeye steak sandwich.
Final Thoughts on Types of Steak Cuts
The best steak cut depends on you. Crave tender luxury? Filet mignon delivers. Love bold flavor? Ribeye steak is unbeatable. Need a budget pick? Sirloin steak has you covered. T-bone steak offers two tastes in one. Don’t sleep on ribs or lamb chops for something different. With this ranking, you’re ready to shop, cook, and enjoy steak like a pro. Which cut will you try first?
