Tender Steak Cuts: The 5 Most Tender Cuts of Steak

A steak is a piece of meat cut from the muscle fibers and connective tissue of an animal—typically a cow. When this meat surrounds a bone, it is called bone-in steak; otherwise, it is a boneless steak. When fat surrounds this tissue, it is known as marbling, and many of the most flavorful steak varieties come well-marbled.

While every steak lover has their own opinion when it comes to the best cuts of steak, the conventional wisdom is that filet mignon is the most tender cut of beef. Filet mignon is cut from the center of beef tenderloin, which is why some steakhouses simply refer to it as a tenderloin steak.

A T-bone steak offers a filet on one side of the bone and a larger portion of strip steak on the other. A porterhouse steak is similar to a T-bone except that the filet portion is larger than the strip portion. Other tender options include hanger steak, certain cuts of flank steak, and the classic ribeye steak (or rib steak) that, true to its name, is taken from the rib section of a cow.

Home chefs have many options when seeking a cut of meat that combines hearty beef flavor with a tender consistency. Consider trying different cuts—both expensive cuts and budget options—to find your favorite cut of steak.

1. 1. Filet mignon: A steakhouse favorite, filet mignon is considered the most tender steak on the market. Sear it in a cast-iron skillet on high heat or broil it in the oven. As long as you avoid overcooking it, you cannot diminish filet mignon's tenderness.
2. 2. Flat iron steak: This cut of steak comes from the shoulder section of the cow (also called the "top blade"), and it comes well marbled, which indicates a high fat content. Flat iron steak naturally comes surrounded by unappetizing sinew, so choose a butcher who can cut away that sinew and give you a tender steak at a great price.
3. 3. Top sirloin steak: Top sirloin is the most tender of the sirloin steak varieties. Chefs prize it for its versatility. It tastes great when served by itself, but its tender consistency makes it easy to chop up for a stir fry, fajitas, or kabobs.
4. 4. Strip steak: When properly prepared, various styles of strip steak—including New York strip and Kansas City strip—offer delicious beefy flavor. Its tenderness depends on the preparation. Whether you broil strip steak in the oven or sear it on an outdoor grill, you'll find the most tender consistency when it is cooked medium-rare. Also known as top loin steak or strip loin steak, this steak comes from the short loin of the cow.
5. 5. Ribeye steak: A ribeye steak comes in both boneless and bone-in varieties. This cut of steak is best known for its juiciness, but depending on how you cook it, this steak can be very tender as well.

Consider these three tips for choosing and cooking a tender cut of beef.

1. 1. Find a high-quality source of beef. A filet mignon from an inferior restaurant or butcher may taste tougher than a tri-tip or round steak from a premium source. Research your supplier before buying or ordering steaks.
2. 2. Maximize tenderness with your cooking time. For instance, skirt steak is known for being tough, but if you slice it very thin and cook it rare, you can end up with a relatively tender piece of meat.
3. 3. Experiment with marinades. Famously tender cuts like filet mignon, prime rib, and porterhouse steak may need very little additional seasoning, but hanger steak and flat iron steak can be just as delicious with the help of marinades. For example, a soy sauce and ginger marinade can turn a somewhat tough cut of flank steak into a deliciously tender meal.

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