Cuts of Steak: Everything You Need to Know

Choosing the best cut of steak for your meal can be a daunting task with so many varieties and different characteristics that come with each. If you don’t know your rib from your fillet, we’ve got you covered. Understanding the characteristics and best cooking methods for each cut helps in selecting the right beef for your preferred dishes.

In this guide we'll break down the prime steak cuts, so you'll know exactly what to choose for your occasion and how to cook it to perfection!

A meat thermometer is the best way to see if your steak is done to your preferred doneness and the general internal temperature guide is:

Rare: Soft and cool to the touch (120-125°F or 49-52°C).

Medium Rare: Gently yielding to the touch (130-135°F or 54-57°C).

Medium: Firm with a slight bounce (140-145°F or 60-63°C).

Well Done: Firm with minimal bounce (160°F or 71°C and above).

Grass-Fed Fillet Steak

Fillet is known for being exceptionally tender and buttery in texture. This cut comes from the tip of the tenderloin. It’s an incredibly lean part of the animal, meaning the taste is very tender in the mouth, without much fat. These qualities make it a prime cut.

Texture

The texture of fillet beef is often described as buttery and tender due to the lean composition and minimal connective tissue.

How to Cook

Allow the fillet to warm up to room temperature. Preheat your skillet on high heat. Pat both sides of your steak dry with a paper towel then add your seasoning. We recommend simple seasoning for your filet to enhance the natural flavours. A generous sprinkling of good quality salt and pepper. Sear the fillet for the minutes that align with the doneness level of your preference.

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 minutes or more

Grass-Fed Ribeye Steak

The ribeye comes from the rib section of the cow as the name suggests, specifically the upper ribcage. It’s known for its rich flavours and tenderness.

Texture

Ribeye is known for excellent marbling, meaning there is a higher fat content distributed throughout. The higher fat content helps prevent the meat from drying out when seared at high heats. The high marbling contributes to a tender, juicy, and rich flavour profile.

How to cook

Remove the ribeye from the refrigerator at least 30-60 minutes prior to cooking so it reaches room temperature. This ensures that it cooks evenly. Preheat your pan or skillet to a high temperature so the hot surface can sear the steak beautifully. Pat both sides of your steak dry with a paper towel then add simple seasoning of salt and pepper to enhance the steaks natural flavours. Pan sear for 2-3 minutes on each side then put in the oven at 375°F until desired doneness is reached.

Grass-Fed Sirloin Steak

Sirloin steaks come from the hip section of the cow, it’s known for its balance of tenderness and flavour. Sirloin is a leaner cut of steak with a moderate amount of marbling, offering a nice balance between tenderness and beefy flavours.

Texture

Sirloins have a moderate level of tenderness giving them a slightly chewy texture. The moderate marbling gives the steak a good balance of juiciness without the excessive fat.

How to Cook

Sirloins need to be cooked carefully to ensure they don’t lose their tenderness. We recommend following the same prepping procedure as the Ribeye. Once that’s done fry the sirloin on high heat for the time that aligns with your desired doneness. Leave the steak to rest for 5 minutes, then enjoy!

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 minutes or more

Grass-Fed Tomahawk Steak

The Tomahawk Steak us essentially a ribeye with an extended bone, resembling a tomahawk axe. The bone is left in for flavour and presentation. It’s known for exceptional marbling, promising a strong beefy flavour and a nice amount of tenderness.

Texture

Tomahawk’s offer a nice combination of tenderness and juiciness that elevates then above other steaks. The marbling plays a crucial role in this texture providing a rich and buttery flavour.

How to Cook

Begin by leaving the tomahawk out for around an hour or more so it gets to room temperature. Pat the steak dry with paper towel to remove any excess moisture. Follow by seasoning with a generous amount of salt and pepper. You can also rub the steak with minces garlic and fresh herbs for additional infused flavour.

Preheat the oven to a low temperature, around 250°F (120°C). Put the tomahawk on the baking rack and cook until the internal temperature is around 115°F (46°C), about 10-15 minutes. If you have a grill transfer the partially cooked Tomahawk to the hot grill and sear for 3-4 minutes on each side until a crust forms. If you don’t have a grill, place in a hot skillet or pan and do the same.

Grass-Fed Wagyu Denver Steak

Wagyu Denver Steaks are an incredibly exceptional cut. Their flavour, marbling, and tenderness make them very distinct in flavour and texture. The Denver cut comes from the chuck primal, the area just below the shoulder blade.

Texture

When it comes to all Wagyu you can expect a more decadent experience due to the superior marbling that comes with Wagyu beef. The high level of marbling results in a melt-in-your-mouth tenderness. The extra fat additionally enhances the juiciness, providing a succulent flavour in each bite.

How to Cook

Take the steak out of the refrigerator 30 minutes or more before cooking to bring it to room temperature to ensure it cooks evenly. Pat dry with paper towels, then coat generously with salt and pepper. Make sure your skillet is preheated to a high temperature then sear for 2-3 minutes per side for medium rare. Then transfer the steak to a preheated oven at 375°F (190°C) for an additional 3-5 minutes. For different levels of doneness follow the below searing time. Wagyu tends to cook faster than traditional steaks so monitor the cooking process closely to avoid overcooking.

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 minutes or more

Grass-Fed Flat Iron Steak

Flat iron steaks are a hidden gem, very similar to tenderloin, at a fraction of the cost. It’s cut from the shoulder of the cow also referred to as the chuck. It’s nicely marbled with beefy flavours. It turns out juicy and tender when cooked well.

Texture

The marling within this meat gives it a tender juicy texture. They have a visible grain structure so proper slicing against the grain enhances the tenderness further.

How to Cook

Prepare the flat iron steak with the same steps used for the sirloin and ribeye. For additional flavour this steak takes well to marinading for added depth. Sear the steak on a pan or iron skillet for 3-4 minutes per side for a medium rare doneness. For different levels of doneness follow the below guide.

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 minutes or more

Grass-Fed T-Bone Steak

T-Bone steaks come from the short loin, giving them the characteristic T shaped bone. The smaller portion of the T-bone contains the filet mignon, known for its tenderness. The larger portion consists of strip steak celebrated for its more robust flavour.

Texture

The filet side of the T-bone has a nice tender texture due to the location and lower fat content. The strip side offers a bold and beef flavour with a firmer texture to that of the filet side.

How to Cook

Prepare the T-bone like all the other steaks, ensuring it is at room temperature and seasoning with a generous amount of salt and pepper. Sear the T-bone on a hot skillet for 3-4 minutes for medium rare or follow the searing chart for a different level of doneness. This gives the outsides a nice crust. Place the steak in an oven preheated to 375°F (190°C). Place the steak in the oven for 3-5 minutes. Take out and allow it to rest for 5 minutes before cutting into.

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 or more minutes

Grass-Fed Wagyu Sirloin Steak

Wagyu sirloin comes from the sirloin primal, the centre section of the loin at the back of the animal. This section is known for its balance of tenderness and flavour.

Texture

The generous marbling in the sirloin section results in a melt in the mouth texture and a robust flavour. The Wagyu sirloin often features a fine grain, adding to the tenderness of the texture when cooked.

How to Cook

Prepare the sirloin the same way the Wagyu Denver is prepared. Add to your heated skillet or pan and sear the steak for 3-4 minutes per side, then finish in the oven at 375°F (190°C) for an additional 3-5 minutes until the desired doneness is achieved.

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 minutes or more

Grass-Fed Wagyu Ribeye Steak

Wagyu Ribeye comes from the rib section of the cattle. This cut is known for exceptional tenderness and rich flavours. Wagyu is known for intricate marbling, and the ribeye cut showcases this beautifully.

Texture

The intricate marling on the Wagyu Ribeye gives it a luxurious, melt-in-your-mouth texture. Wagyu Ribeye has a buttery tenderness that makes it richer in taste and texture than a regular Ribeye.

How to Cook

Prepare the Ribeye the same way the Wagyu Denver and Sirloin are prepared. Add to your heated skillet or pan and sear the steak for 3-4 minutes per side, then finish in the oven at 375°F (190°C) for an additional 3-5 minutes until the desired doneness is achieved. Follow the searing guide time for desired doneness.

Rare: 2-3 minutes

Medium Rare: 3-4 minutes

Medium: 4-5 minutes

Medium Well: 5-6 minutes

Well Done: 6 minutes or more

That wraps up all you need to know about the different cuts of steak and how to properly prepare them. If you're all about supporting ethical, free-range produce, Deli Society’s cuts of steak are the way to go. Discover our selection of Grass-Fed beef here.

Remember that everything in this blog is a general guideline, and individual preferences vary as well as sizes of steaks. We highly recommend monitoring the internal temperature with a meat thermomenter and to follow the internal temperature guide for desired doneness. Adjustments may be needed based on your specific cooking conditions and preferences.