Choosing the right steak can make or break your meal.

This guide breaks down the best and worst cuts to help you shop smart—highlighting which ones deliver unbeatable tenderness, marbling, and flavor, and which are better left for slow-cooking.

From budget-friendly favorites to premium picks, here’s how to get the most value and taste from every pound of beef.

Ribeye – ~$17/lb

• Summary: A premium cut from the rib primal with excellent marbling that keeps it juicy and flavorful, ideal for grilling or pan-searing.
• Taste Test: Rich, beefy flavor with a buttery texture from the fat; shines at medium-rare where the marbling melts for maximum tenderness.
• Takeaway: Universally praised for its balance of tenderness and taste—worth the price for a standout steak experience.

Filet Mignon – ~$28/lb

• Summary: The most tender cut from the tenderloin, lean and mild, perfect for quick cooking methods like grilling or broiling.
• Taste Test: Mild, slightly sweet with a velvety, melt-in-your-mouth texture; pairs well with sauces to enhance its subtle beefiness.
• Takeaway: Ideal for those prioritizing tenderness over bold flavor; a luxurious choice for special occasions without much fat.

NY Strip – ~$20/lb

• Summary: From the short loin, this boneless cut offers a good mix of tenderness and chew, great for high-heat cooking.
• Taste Test: Balanced beefy taste with a firm yet tender bite; savory and satisfying, especially when seared.
• Takeaway: A classic, versatile steak that’s reliable and flavorful—excellent value for everyday grilling.

Porterhouse – ~$16/lb

• Summary: A large bone-in cut combining tenderloin and strip, providing two textures in one; best for sharing.
• Taste Test: Bold, beefy from the strip side with tender, mild notes from the filet; juicy when cooked to medium.
• Takeaway: Offers variety in one steak; perfect for impressing guests with its size and dual flavors.

Tomahawk – ~$25/lb

• Summary: An extra-thick ribeye with a long bone for presentation, marbled for richness, suited for reverse-searing.
• Taste Test: Sweet, umami-rich with deep beefiness; the bone adds extra flavor during cooking.
• Takeaway: A showstopper for celebrations; its marbling ensures juiciness even in larger portions.

Picanha – ~$12/lb

• Summary: From the rump cap with a fat layer that bastes the meat, popular in Brazilian-style grilling.
• Taste Test: Rich and characterful, with the fat cap melting for enhanced juiciness and beefy depth.
• Takeaway: Affordable yet flavorful alternative to pricier cuts; excels when grilled with simple seasoning.

Flat Iron – ~$18/lb

• Summary: From the shoulder (chuck), tender due to minimal connective tissue, great for quick meals.
• Taste Test: Beefy and succulent with good marbling; similar to filet but more flavorful and affordable.
• Takeaway: Underrated for its tenderness-to-price ratio; ideal for weeknight dinners or fajitas.

Hanger – ~$20/lb

• Summary: From the diaphragm, flavorful and tender when marinated, often called “butcher’s steak” for its rarity.
• Taste Test: Intense beefy taste with a slight mineral note; tender when sliced against the grain.
• Takeaway: A hidden gem for bold flavor lovers; versatile for grilling or stir-fries at a fair cost.

Denver – ~$18/lb

• Summary: From the chuck underblade, well-marbled and tender, good for high-heat methods.
• Taste Test: Hearty beef flavor with juiciness from marbling; comparable to ribeye but leaner.
• Takeaway: Budget-friendly with premium taste; great for those seeking marbling without the high price.

Chuck Eye – ~$11/lb

• Summary: Adjacent to ribeye from the chuck, affordable with similar marbling, best for grilling.
• Taste Test: Rich and beefy like ribeye, with a tender, juicy bite when cooked medium-rare.
• Takeaway: Excellent value mimicking pricier cuts; perfect for everyday steak without compromising flavor.

Rib Cap (Spinalis) – ~$22/lb

• Summary: The outer cap of the ribeye, highly marbled and quick-cooking, often sold separately.
• Taste Test: Bold, succulent with intense umami; melts like butter due to fat content.
• Takeaway: For flavor enthusiasts; its marbling makes it one of the most delicious bites available.

Top Sirloin – ~$15/lb

• Summary: Lean cut from the sirloin primal, versatile for grilling or roasting with marinades.
• Taste Test: Robust beefy flavor with a firm texture; holds up well to seasonings.
• Takeaway: Lean and affordable option; great for health-conscious eaters wanting strong taste.

8 Cuts Of Steak You Should Avoid

Eye of Round – ~$6/lb

• Summary: From the rear leg, very lean and tough, better for slow-cooking than as a steak.
• Taste Test: Bland and chewy with minimal flavor; lacks marbling for juiciness.
• Takeaway: Frequently cited as unredeemable for grilling—opt for braising to avoid disappointment.

Bottom Round – ~$5/lb

• Summary: Lean hindquarter cut, requiring long cooking to break down toughness.
• Taste Test: Dry and flavorless if grilled; minimal beefiness without added moisture.
• Takeaway: Consensus worst for quick methods—save money by using in roasts instead.

Flank – ~$12/lb

• Summary: From the abdominal muscles, fibrous and needs marinating and thin slicing.
• Taste Test: Beefy but tough if overcooked; can be chewy without proper prep.
• Takeaway: Often tough despite flavor—better in fajitas, but avoid as a standalone steak.

Skirt – ~$11/lb

• Summary: From the plate, flavorful but with connective tissue, suited for quick searing.
• Taste Test: Strong beef taste but prone to chewiness; needs slicing against grain.
• Takeaway: Mixed reviews on toughness—frequently avoided for inconsistent tenderness.

Tri-Tip – ~$10/lb

• Summary: From the bottom sirloin, triangular and lean, challenging for even cooking.
• Taste Test: Beefy and robust, but uneven doneness leads to dry spots.
• Takeaway: Hard to master without overcooking—pass if you prefer straightforward prep.

Chuck (Standard) – ~$8/lb

• Summary: From the shoulder, tough with connective tissue unless specified as eye.
• Taste Test: Flavorful but chewy; requires slow methods for edibility.
• Takeaway: Widely seen as too tough for steak—better for stews or grinding.

T-Bone – ~$18/lb

• Summary: Bone-in with tenderloin and strip, but uneven cooking due to differing thicknesses.
• Taste Test: Varied flavors, but one side often overcooks; decent beefiness.
• Takeaway: Frequent complaints of imbalance—choose porterhouse for better results.

Rump – ~$7/lb

• Summary: From the round, lean and active muscle, not ideal for quick grilling.
• Taste Test: Mild and tough; lacks depth without long cooking.
• Takeaway: Commonly avoided for dryness—use in slow roasts to salvage.