Types of steaks and where to find them: Easily choose the right cut | Meat & More

Steak guide: types, where to find them, and how to choose the right cut

If you've entered the world of steak and are confused by the names (Sirloin / Loin / Striploin…), know that the difference isn't just a name. The real difference lies in the location of the cut on the carcass ; this determines: tenderness, bouncyness, flavor, and the best cooking method .

Quick comparison: Loin vs Striploin vs Sirloin

• Loin : The name of a region along the back—not a single piece. Many luxurious pieces come from it.
• Striploin : Part of the Short Loin area — a “balanced” style: softness + flavor + light fat at the end.
• Sirloin : Behind the sirloin towards the hip—usually a stronger meat flavor and less fat than the sirloin.

Types of Steaks and Where to Find Them (8+ Types) — A Clear Guide

1) Rib Eye / Rib Steak

• Location: From the rib at the top.
• Specifications: Higher marbling = juiciness, tenderness and flavor that “stays.”
• Best cooking method: grilling or cast iron skillet (browning hard then resting).

2) Striploin / New York Strip

• Location: From the short flank (Short Loin).
• Specifications: Excellent balance: softness + flavor + a light layer of fat on the end.
• Best cooking method: Grill/pan (vigorous grilling) then rest for 5 minutes.

3) Sirloin

• Location: Behind the two walls towards the hip.
• Specifications: Stronger meat flavor and often less fat; suitable for steaks and meals.
• Best cooking method: grill/pan, and avoid well-done so it doesn't dry out.

4) Tenderloin / Filet

• Location: Inside the Al-Luwain area.
• Specifications: Almost the softest thing; less fat and very tender.
• Best cooking method: Pan/Oven (high heat and short time) + Resting after cooking.

5) T-Bone Steak

• Location: From the short flank (Short Loin).
• Specifications: Combines fillet and striploin—firm texture and excellent barbecue flavor.
• Best cooking method: Grilling (paying attention to the difference in doneness between the two sides).

6) Porterhouse

• Location: From the same Short Loin area (but the fillet is bigger).
• Specifications: “A luxurious experience” that combines two pieces into one.
• Best cooking method: Grilling + heat control on the edges.

7) Steak fascia or bavette (Fascia / Bavette) — (Flank)

• Location: Lower part (abdomen/flank).
• Specifications: It has a strong flavor and cuts against the fibers after cooking.
• Best cooking method: Marinate + quick grilling over high heat.

8) Skirt Steak

• Location: The abdomen is close to the diaphragm.
• Specifications: Very strong flavor and long fibers; proper cutting makes a difference.
• Best cooking method: High heat, fast + cutting against the grain.

9) Flat Iron

• Location: Shoulder (Chuck/Shoulder).
• Specifications: Excellent value for money + strong flavor and good freshness.
• Best cooking method: Grill/pan with strong browning.

10) Tomahawk

• Location: Rib-eye bone (long bone).
• Specifications: Same spirit as Rip-Eye + “Prestige” presentation style.
• Best cooking method: Brown vigorously then finish on a lower heat (or oven).

Quick comparison with other cuts of meat

This comparison helps you choose the most suitable option based on flavor, texture, and cooking method :

• Back/Rib Cuts: Quick cooking (grill/pan) + tough crust.
• Shoulder/belly: Stronger flavor—needs seasoning or cutting against the fibers.
• Stem/shanks (such as osso buco ): Slow cooking gives a rich sauce and tenderness that “falls apart”.

🍳 Cooking methods and suggested recipes

A quick method on a cast iron skillet

1. Leave the steak to rest outside the refrigerator for 20–30 minutes (no longer than that), then dry it well.
2. Season with salt and pepper only . Heat the pan to a very high temperature.
3. Brown for 2–3 minutes on each side until a crust forms.
4. Reduce the heat and add butter, garlic, and rosemary, then start basting the steak with the butter.
5. Leave it to rest for 5 minutes to retain the juices, then cut it (especially the belly pieces) in the opposite direction of the fibers .

Charcoal/Gas Grilling

• Direct heat 2–3 minutes per side for a firm crust.
• Then a lighter heat zone until the appropriate internal temperature is reached.

Indoor Temperatures (Quick Guide)

Frequently Asked Questions

1) What is ribeye steak and why is it considered one of the best cuts of meat?

Ribeye steak is characterized by its natural fat distribution (marbling), which gives it tenderness and a rich flavor, making it one of the most sought-after steaks for lovers of juiciness and flavor.

2) What is the best way to cook ribeye to get the perfect taste?

The best result is achieved by searing vigorously over high heat (iron skillet or grill) with a light seasoning of salt and pepper, then resting the steak after cooking to retain its juiciness.

3) How long does it take to cook ribeye on a grill or in a pan?

Ribeye usually needs 3 to 5 minutes per side depending on the thickness and desired degree of doneness, taking into account resting the piece for 5 minutes before cutting.

4) Is ribeye suitable for grilling or only for frying?

Ribeye is versatile: it can be grilled over charcoal or gas, or fried in a cast iron skillet for a tough crust and concentrated flavor.

Recipe and cooking tips by Chef Meat & More

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