Tenderloin

Tenderloin is widely regarded as the most tender cut of beef, running along both sides of the back. It is a long, narrow cut that is typically sold in portions (more on filet mignon later) or as a whole. The flavor of tenderloin is mild, buttery, and has a delicate texture. Beware cooking this cut for too long as the low fat content means it can easily become dry.

The best way to cook tenderloin is to sear it on high heat to create a crispy exterior and then finish it in the oven with a little bit of butter on top at a lower temperature until it reaches the desired level of doneness. Alternatively, it can be grilled or pan-fried. Aim for medium-rare or medium doneness to preserve its tenderness and flavor.

Strip Steak

Strip steak, also known as New York Strip, comes from the short loin area, located just behind the ribs. It has a good balance of tenderness and flavor, with a firmer texture and more marbling than tenderloin. The flavor is beefy with a slight hearty, mineral taste.

Strip steak is a beautiful cut to grill or pan-sear it on high heat to create a crusty exterior. We also recommend a small dollop of butter and then finishing it in the oven until it reaches the desired level of doneness. It should be cooked medium-rare or medium to achieve the best texture and flavor.

Porterhouse

The porterhouse steak is the largest cut on this list and is the go-to cut for any steakhouse commercial. It is effectively two steaks in one as it includes both the tenderloin and the strip steak, with a T-shaped bone separating the two cuts.

The best way to cook a porterhouse is to grill it on high heat and finish it in the oven until it reaches the desired level of doneness. We recommend cooking it to medium-rare or medium so that you preserve its tenderness and flavor. It can also be pan-seared, but it is important to let it rest before serving to allow the juices to redistribute.

T-bone

T-bone steak is similar to the porterhouse, in that it includes both the tenderloin and the strip steak. Most people believe that the T-bone steak is the largest steak available simply because it is more known than the porterhouse however, it actually has a noticeably smaller tenderloin section and slightly smaller bone.

The best way to cook a T-bone steak is to grill it on high heat and finish it in the oven until it reaches the desired level of doneness. It should also be cooked to medium-rare or medium to achieve the best texture and flavor.

Filet Mignon

We've arrived at the most coveted (and expensive) steak - the Filet mignon. It is a small, round cut that comes from the very end of the tenderloin. As the most tender cut of beef it has a mild, buttery flavor to match. It has a very fine texture and is often wrapped in bacon to add flavor and moisture.

The best way to prepare filet mignon is to pan-sear it on high heat and finish it in the oven (we recommend topping it with some herbs and butter) until it reaches the desired level of doneness. It should be cooked to a medium-rare or medium doneness to preserve its tenderness and flavor. It can also be grilled or broiled, but it is important to keep a close eye on it to prevent over cooking.

Sirloin

Sirloin steaks can be found just behind the short loin in the lower back. Sirloin comes in 2 cuts: top sirloin and bottom sirloin. Both provide a rich, beefy flavor however choose the top sirloin for a steak night as it is more tender.

The best way to prepare the top sirloin is to grill or pan-sear it on high heat to create a crusty exterior, and then finish it in the oven until it reaches the desired level of doneness. It should be cooked medium-rare or medium to preserve its tenderness and flavor. Bottom sirloin can be cooked in a variety of ways, such as braising or slow-cooking, to help tenderize the meat and bring out its flavor.

Q&A:

Q: What is the most tender cut of beef from the loin area?

A: The most tender cut of beef from the loin area is the tenderloin - and more specifically the filet mignon cut. It has a mild, buttery flavor and a very fine texture. It should be cooked to a medium-rare or medium doneness to preserve its tenderness and flavor.

Q: What is the difference between a porterhouse and a T-bone steak?

A: The untrained eye might not notice a difference as both porterhouse and T-bone steaks include both the tenderloin and the strip steak, but look a little close and you'll notice the porterhouse has a larger tenderloin section and a larger bone. The tenderloin side of the porterhouse is smaller and more tender, while the strip side is larger and has more flavor.

Q: How should I cook a strip steak?

A: The best way to prepare a strip steak is to grill or pan-sear it on high heat to create a crusty exterior, and then finish it in the oven until it reaches the desired level of doneness. It should be cooked to a medium-rare or medium to achieve the bestbalance between texture and flavor.

Q: What is the flavor of filet mignon?

A: Filet mignon has a mild, buttery flavor and a very delicate texture. It is the most tender cut of beef and is often wrapped in bacon to add flavor and moisture. It should be cooked medium-rare or medium to preserve its tenderness and flavor.

Q: How should I cook a T-bone steak?

A: The best way to cook a T-bone steak is to grill it on high heat and finish it in the oven until it reaches the desired level of doneness. It should be cooked to medium-rare or medium to achieve the best texture and flavor. It can also be pan-seared, but it is important to let it rest before serving to allow the juices to redistribute.

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