Steak night should feel like a celebration, not a disappointment. But not all cuts bring the same value to the plate.
Some are juicy, tender, and bursting with flavor—completely worth the splurge. Others cost too much for what they deliver or just don’t shine on the grill.
Here are 10 steak cuts that always satisfy, plus 5 that are better left behind.
1. Ribeye
This cut is known for its marbling—those fine lines of fat that melt into rich, buttery flavor as it cooks. Whether bone-in or boneless, the ribeye offers intense beefiness with a tender bite.
It sears beautifully and stays juicy throughout. No wonder it’s a top pick at steakhouses around the world.
2. Filet Mignon
Cut from the tenderloin, this steak is velvety soft with a delicate texture that almost melts under a fork. It’s lean but luxurious.
Though milder in flavor, it delivers refinement in every bite. Often wrapped in bacon or topped with butter, it’s a splurge that feels worth it.
3. New York Strip
This strip steak balances tenderness with bold, beefy flavor and has just enough fat to keep things juicy. The texture is satisfying and hearty.
It’s a go-to for those who want a flavorful, straightforward steak. Consistent and classic, it rarely lets you down.
4. T-Bone
This iconic cut gives you two experiences in one: a lean strip on one side and a tenderloin on the other. The bone adds depth.
Perfect for grilling and sharing, it’s impressive both on the plate and in flavor. A steakhouse showstopper.
5. Porterhouse
Often confused with the T-bone, the porterhouse includes a larger portion of the tenderloin, making it a bigger and bolder choice. It’s a feast-sized steak.
Best served medium-rare and sliced to share, it brings drama and decadence to any meal. Bring your appetite.
6. Flat Iron
A hidden gem from the shoulder, this cut is surprisingly tender and full of beefy character. It’s a budget-friendly winner.
Quick to cook and great with marinades or spice rubs, it offers steakhouse flavor without the steakhouse price.
7. Skirt Steak
Thin, long, and deeply marbled, skirt steak drinks up marinades like a sponge and cooks in minutes. It delivers a bold punch.
Perfect for tacos or steak salads, it’s all about strong texture and even stronger flavor. Slice it against the grain for best results.
8. Flank Steak
Lean and meaty, flank steak is best when marinated and sliced thin. It’s great for stir-fries, fajitas, and grilling.
Though less tender than others, its deep beef flavor makes up for it. Don’t overcook—medium-rare is its sweet spot.
9. Chuck Eye Steak
Known as the “poor man’s ribeye,” this cut comes from the same primal section but costs far less. It has surprising tenderness and flavor.
When seasoned well and grilled right, it’s a sleeper hit. A great everyday steak for those who love value.
10. Tri-Tip
Popular in California barbecue, this triangular cut is tender and juicy when cooked medium-rare and sliced properly. It’s great for smoking or roasting.
With a bold grain and rich taste, it stands out on any platter. Ideal for casual gatherings or grilling for a crowd.
11. Round Steak
Cut from the rear leg, round steak is tough, lean, and difficult to cook quickly. It lacks the fat needed for flavor.
Without slow braising, it stays chewy and dry. Not the best use of your steak budget.
12. Cube Steak
Typically made from round steak and mechanically tenderized, cube steak is full of gristle and needs heavy seasoning. The texture is inconsistent.
Best used in dishes like chicken-fried steak, but rarely shines solo. Too much work for too little reward.
13. Sirloin Tip Steak
This lean cut has very little marbling, so it’s prone to dryness and lacks flavor. It’s firm, but not in a good way.
It often ends up chewy if not cooked perfectly. Save your money for a cut with better texture.
14. Beef Shank
Full of connective tissue and bone, beef shank is best when braised for hours. It’s not meant for a quick pan-fry or grill.
Without time and moisture, it’s tough and sinewy. Delicious in stews, but disappointing as a standalone steak.
15. Eye Of Round
This ultra-lean cut looks like a mini tenderloin but has none of the tenderness. It dries out easily and has little flavor.
It’s often used in deli roast beef, not steak dinners. Hard to cook well and easy to overcook.