Curious about the different types of steak and how to pick the perfect one for your next dish? From tender filets to bold ribeyes, the world of steak offers a cut for every taste and cooking style. At Stella on Fire Co., we’re slicing through the options—breaking down the most popular types of steak, their flavors, and how to cook them like a BBQ pro. Let’s fire up the grill and explore the best cuts out there!
Why Knowing Types of Steak Matters
Steak isn’t just meat—it’s an experience. Each cut brings unique texture, fat content, and flavor, shaped by where it comes from on the cow. Understanding the types of steak helps you match the right cut to your cooking method, budget, and palate—whether you’re searing, grilling, or smoking.
What Defines a Steak?
- Location: Primal cuts like rib, loin, or flank.
- Texture: Tender (less worked muscle) vs. tough (more worked).
- Fat: Marbling or outer fat affects juiciness and taste.
The Best Types of Steak to Know
Here’s a rundown of the top types of steak, with details to help you choose and cook like a pro.
1. Ribeye
- Where: Rib section (ribs 6–12).
- Traits: Rich marbling, juicy, bold beefy flavor—bone-in (cowboy) or boneless.
- Best Cook: Grill or pan-sear at 450°F–500°F to 130°F (medium-rare).
- Note: Fat renders into a buttery bite—Stella’s Team grill favorite.
2. Filet Mignon
- Where: Tenderloin (short loin).
- Traits: Ultra-tender, lean, mild flavor—small, thick cut.
- Best Cook: Reverse sear—oven at 250°F to 120°F, then sear at 500°F to your desired doneness.
- Tip: Wrap in bacon for extra richness—offsets leanness.
3. New York Strip (Strip Steak)
- Where: Short loin.
- Traits: Balanced tenderness and flavor, moderate marbling, firm bite.
- Best Cook: Grill at 400°F, 4–5 minutes per side to 130°F or desired doneness.
- Sub-Cut: Part of the Porterhouse steak.
4. Porterhouse
- Where: Rear short loin.
- Traits: T-bone splits tenderloin and strip—big, dual-flavor cut (24–32 oz).
- Best Cook: Grill or broil—sear strip first, finish tenderloin indirect to 130°F.
- Unique: Bone boosts flavor near the T—perfect for sharing.
5. T-Bone
- Where: Front short loin.
- Traits: Smaller tenderloin than Porterhouse, still T-shaped, robust taste.
- Best Cook: Grill at 450°F, 5–6 minutes per side to 135°F.
- Difference: Less tenderloin than Porterhouse—often confused but distinct.
6. Sirloin
- Where: Near the hip (top sirloin most common).
- Traits: Leaner, affordable, beefy but less tender—versatile cut.
- Best Cook: Pan-sear or grill to 135°F—don’t overcook, stays juicy.
- Unique Pick: Top sirloin cap (picanha)—a BBQ gem for skewering.
7. Flank Steak
- Where: Belly (flank primal) is often confused with skirt steak.
- Traits: Thin, tough, intense flavor—needs marinating.
- Best Cook: Grill hot and fast at 500°F, 3–4 minutes per side to 130°F, slice thin against grain.
- 2025 Trend: Rising for tacos—sustainable, affordable cut.
8. Hanger Steak
- Where: Diaphragm (plate primal).
- Traits: Tender, beefy, single per cow—rare “butcher’s cut.”
- Best Cook: Grill or sear to 130°F—rest 10 minutes for max juiciness.
- Unique Butcher Tip: Trim silver skin with a sharp knife—unlocks tenderness, a prep step posts miss.
Flavor Pairing Chart for Types of Steak
| Steak Type | Best Stella Seasoning | Flavor Pairing |
|---|---|---|
| Ribeye | Gypsy | Smoky and savory with rosemary |
| Filet Mignon | Savory Delight | Garlic-herb elegance |
| New York Strip | GYPSY | Smoky-spicy depth |
| Porterhouse | Gypsy | Smoky and savory with rosemary |
| Flank | GYPSY | Bold chili punch |
Note: Pair seasonings with Stella on Fire Co.’s blends—elevate each cut’s vibe.
Types of Steak: Tender vs Tough
- Tender (Less Worked): Filet, ribeye, strip—primal cuts from the back, ideal for dry heat (grill, sear).
- Tough (More Worked): Flank, hanger—muscle-heavy, best marinated or slow-cooked.
- Unique Insight: Tender cuts shrink less—tough cuts lose 20% more water.
How to Choose Your Steak Type
- For Grilling: Ribeye, Porterhouse—fat and bone love flames.
- For Pan-Searing: Filet, strip—controlled heat shines.
- For Budget: Sirloin, flank—big flavor, smaller price.
- For Rarity: Hanger—unique taste worth hunting.
Steak Your Way with Stella on Fire Co.
At Stella on Fire Co., we’re passionate about steak—and knowing the types of steak is your first step to BBQ mastery. From ribeye’s richness to hanger’s rarity, there’s a cut for every fire. Ready to grill? Visit our website for Stella seasonings, recipes, and BBQ inspiration to make your steak game unstoppable!
Frequently Asked Questions About Types of Steak
What’s the most tender type of steak?
Filet mignon—lean and buttery, from the tenderloin.
Which type of steak is best for grilling?
Ribeye or Porterhouse—fat and bone thrive on the grill.
What’s a rare type of steak worth trying?
Hanger steak—tender, flavorful, and a butcher’s hidden gem.
