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The Best Cut of Steak

List Criteria: Most popular cuts of beef to order

What is the best cut of steak to throw on the grill? The best kinds of beef are those that are the tastiest favorites among steak connoisseurs. What are the best cuts of steak? While this might seem like a subjective question, but aficionados base their opinions based on fat percentages, texture,  juiciness, and culinary flexibility.

Think a filet mignon is the best cut of beef? Are short ribs the best thing to ever come from a cow? Or do you think the t-bone is the best cut of steak for the money? With all the amazing steak available, there's a seemingly endless list of candidates for top steak cuts.

What are the best cuts of steak? Which kind of steak tastes best? What are the best cuts of steak for grilling? What are the best cuts of beef? This list of best steak cuts for carnivores is here to answer these questions and more. If you haven't been able to determine what cut of beef is best after reading this list, well, you're probably just looking for a reason to eat a bunch of the best steak and are using this list as building block to better beef.

If this list makes your mouth water so much you can't be bothered to stop and cook for yourself, check out the best foods on a BBQ. Just try not to drool on your computer.

The Best Cut of Steak Foods
  • 3 ReRanks
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    • Region
  • 2 See list ranked by
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2rerank list
  1. 1
    + 582
    - 100

    most listed

    ;
  2. 2
    + 361
    - 62

    added by thewrecker
    Porterhouse

  3. 3
    + 387
    - 100


    ;
  4. 4
    + 269
    - 70


    T-bone steak

  5. 5
    + 252
    - 87

    added by PT_Tesla

    ;
  6. 6
    + 167
    - 68


    ;
  7. 7
    + 151
    - 73


    Top Sirloin

  8. 8
    + 127
    - 71


    ;
  9. 9
    + 101
    - 61


    ;
  10. 10
    + 106
    - 53


    Standing Rib Roast

  11. 11
    + 101
    - 58

    added by LawrencePaulin

    ;
  12. 12
    + 94
    - 52


    Delmonico steak

  13. 13
    + 81
    - 42


    ;
  14. 14
    + 61
    - 53


    ;
  15. 15
    + 102
    - 68


    Tri-Tip

  16. 16
    + 56
    - 54


    ;
  17. 17
    + 81
    - 57


    ;
  18. 18
    + 71
    - 51


    Chateaubriand

  19. 19
    + 60
    - 45


    Flank Cut

  20. 20
    + 29
    - 17


    Flat iron steak

  21. 21
    + 33
    - 55


    Cube steak

  22. 22
    + 37
    - 38
    ;
  23. 23
    + 44
    - 50


    Hanger Steak

  24. 24
    + 36
    - 43


    Bottom Sirloin

  25. 25
    + 25
    - 32


    Shoulder Tender

  26. 26
    + 3
    - 0

    added by RobLein
    Chuck Eye

  27. 27
    + 33
    - 56


    Oxtail

  28. 28
    + 22
    - 40

    about to drop off
    Beefsteak

  29. 29
    + 10
    - 37


    Beef Plate

  30. 30
    + 8
    - 36


    Silverside

  31. 31
    + 7
    - 36


    Popeseye Steak

  32. 32
    + 6
    - 38


    Sobrebarriga

  33. 33
    + 6
    - 38


    Beef Clod

  34. 34
    + 5
    - 36


    Entrecote

35 +

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