Types of Steak: A Foodie's Guide to The 10 Best Cuts

Steak is more than just a meal—it’s an experience. Whether you’re exploring steak for the first time or simply want to make more informed choices at your favorite restaurant, understanding the different cuts of steak can add depth to your dining and cooking adventures. From melt-in-your-mouth tenderloins to bold, flavorful ribeyes, each cut brings something unique to the table. Let’s explore 9 of the best cuts of steak, explore what makes each one distinct, and help you choose the perfect cut for your taste, occasion, or craving.

Why Steak Cuts Matter

Not all steaks are created equal. Each type of steak cut comes from a specific part of the animal, which affects its texture, flavor, fat content, and ideal cooking method. Some cuts are known for their tenderness, others for their bold flavor. This means the best cut of steak at a restaurant will depend on your personal preferences—whether you like a melt-in-your-mouth fillet or a hearty ribeye with marbling that bursts with flavor. Knowing the difference in steak cuts can also help you explore new flavors and textures or refine your preferences over time.

10 Best Types of Steak Cuts to Know

Here are some of the most sought-after and best steak types, loved by foodies and chefs alike. These are the different types of steak cuts you’ll most likely find on a premium steakhouse menu like ours at the Turf Club:

1. Filet Mignon

Known for its buttery tenderness and mild flavor, this cut is taken from the smaller end of the tenderloin. It’s often considered the best cut for steak lovers who want a soft, lean option. Filet mignon is typically served in thick-cut medallions and is best enjoyed rare to medium-rare to preserve its delicate texture.

2. Ribeye

Rich, juicy, and heavily marbled, the ribeye is a favorite among those seeking the most flavorful steak. The fat content gives it a succulent texture and deep taste when cooked to perfection. Available bone-in or boneless, ribeyes are ideal for grilling and searing, and they retain moisture exceptionally well.

3. New York Strip (Striploin)

This cut offers the ideal balance between tenderness and bold flavor. It’s less fatty than a ribeye but still full-bodied, making it a favorite in steakhouses. Its pronounced beefy taste and satisfying chew make it a reliable go-to for steak enthusiasts who want a hearty bite without too much fat.

4. T-Bone

A showstopper on any plate, the T-bone combines two different steak cuts in one: a tender fillet and a flavorful strip separated by a T-shaped bone. It’s a great way to experience different steaks in one dish. The bone adds extra flavor during cooking, and the contrast in textures adds excitement to every bite. 

5. Porterhouse

Similar to the T-bone, but with a larger portion of tenderloin, the porterhouse is one of the most generous and indulgent cuts. It’s perfect for sharing (or not!). Its thick cut and dual-texture appeal make it an excellent option for hearty appetites and celebratory dinners. 

6. Top Sirloin

A lean, moderately tender cut with a robust flavor. It’s a versatile option that’s popular among diners who want a satisfying steak without too much fat. Sirloin is also more affordable than premium cuts like filet or ribeye, making it a practical choice that doesn’t compromise on flavor. 

7. Flat Iron

Cut from the shoulder, this steak is well-marbled, affordable, and surprisingly tender. It’s gaining popularity as one of the best steak types for both grilling and pan-searing. The flat iron’s uniform thickness helps it cook evenly, and it’s especially good with bold spice rubs or compound butters.

8. Flank Steak

A long, lean cut packaged with flavor. Though not as tender as other options, it’s excellent when marinated and sliced thin across the grain. Flank steak is great for stir-fries, tacos, or steak sandwiches, and it absorbs marinades beautifully thanks to its coarse texture. 

9. Skirt Steak

Known for its intense beefy flavor, skirt steak is often used in fajitas or sliced for steak salads. It’s thin and cooks quickly, making it a go-to for bold, fast meals. To maximize tenderness, skirt steak should be cooked quickly over high heat and served medium-rare, then sliced against the grain.

10. Tomahawk

Cut directly from the beef rib, a tomahawk steak is a type of bone-in ribeye that’s been trimmed to resemble a tomahawk. This cut of steak includes the ribeye cap, the eye of the ribeye, and the complexus, with the long bone left intact and trimmed to resemble the handle of a tomahawk axe. Tomahawk steaks generally weigh about 1.5 pounds and are around 3 inches thick, but they can reach up to 2 pounds or more for an extra-hearty cut that’s perfect for sharing—or satisfying a big appetite. These steak cuts are incredibly flavorful with a tender texture. Not only are they great for grilling, but they can also be pan-seared, broiled, or roasted. 

• Want to try a tomahawk steak for yourself? Turf Club’s summer menu features this impressive cut, grilled to perfection and served with seasonal sides that elevate every bite.

Whether you’re craving a luxurious filet mignon, a juicy ribeye, or a budget-friendly flat iron, each steak cut offers a unique flavor and texture experience. At the Turf Club, we take pride in sourcing only the highest-quality locally procured steaks and preparing them with expert precision to highlight the distinct qualities of each cut. Understanding the differences between steak types helps you make the perfect choice for your palate—one that will keep you coming back for more.

What to Order Based on Your Preferences

Choosing the best cut of steak at a restaurant depends on what you’re in the mood for. 

• If you’re after richness and boldness, the ribeye or porterhouse is an unbeatable choice. 

• Do you want something lean and tender instead? Go with the filet mignon. 

• For a balance of flavor and texture, the New York Strip is always a reliable pick. 

• If you’re looking to explore different steaks with unique character, the flat iron, flank, or skirt steak can surprise you in the best way. 

At Turf Club, we provide the best types of steak by sourcing premium cuts and preparing them with expert technique. Our chefs understand the subtle differences in steak cuts and bring out the natural flavors through proper seasoning, searing, and temperature control.

Discover the Best Cut for You at Turf Club 

Now that you know what the different types of steaks are and how they compare, it’s time to put that knowledge to good use. At the Turf Club in Twin Falls, our menu features some of the most popular cuts of steak, paired with seasonal sides and craft cocktails designed to complement every bite. Whether you’re dining in our historic restaurant or stepping into the hidden ambiance of Griff’s, you’ll find that the right steak transforms a good night into a memorable one.