17 Types of Steak & How To Cook Them

Whether it’s a juicy ribeye, tender filet mignon, or one of the lesser-known cuts, these are the 17 different types of steak every home cook should know.

Because nothing screams decadence quite like a thick, juicy piece of beef.

It’s kind of amazing how many different types of steak there are.

And even though they all come from the same animal, they differ in taste and texture and need different cooking methods to get the most out of them.

For example, where sirloin steaks need just a few minutes in a hot pan, a cut like skirt steak needs a bit more TLC.

So if you’re hoping to up your date night dinner game, check out these different types of steak.

17 Popular Types of Steak

1. Tenderloin Steak (Filet Mignon)

Tenderloin steak is a prime piece of beef, so it makes sense that it’s one of the most expensive cuts of steak. 

But luckily, it doesn’t take an incredible amount of effort to make it taste good. In fact, all you really need is some butter and garlic, and you’re off to the races. 

Plus, due to its lower fat content, tenderloin steak pairs well with all sorts of sides, like potato wedges, grilled vegetables, or creamy mashed potatoes. 

To cook filet mignon, sear each side for 1-2 minutes in a very hot, oven-safe pan. Then, pop the pan into a preheated oven at around 415°F / 210°C.

After a few minutes (5-6 minutes, depending on how thick the cut is), it should be perfectly medium-rare.

Shoot for an internal temperature of 135°F / 57°C for medium-rare and 145°F / 62°C for medium.

2. Ribeye

The ribeye steak is a classic and super popular option because of its marbling. The added fat ensures every bite is tender and flavorful.

Tucked away between the chuck and loin, ribeye steaks deliver the ideal balance of tenderness, flavor, and juiciness.

Plus, they’re super easy to season – most just need a bit of salt and pepper.

The best way to cook ribeye steaks is on the grill or stovetop, so they get a nice crust.

Take the meat out of the fridge about 30 minutes to one hour before cooking, then season it with oil, salt, and pepper.

Cook ribeyes steaks in a very hot pan for at least 2-3 minutes per side (depending on the thickness), then rest for an equal amount of time.

Here’s a quick guide on cooking/resting times:

• For rare steaks, cook for about 2-3 minutes per side, then rest for at least 3-4 minutes.
• For medium-rare steaks, cook for about 3-4 minutes per side, then rest for at least 4-6 minutes.
• For medium steaks, cook for about 4-5 minutes per side, then rest for at least 5-8 minutes.

Pair ribeye steaks with potatoes, asparagus, carrots, or even a wedge salad, and you’ll have a mouthwatering plate in no time!

3. Strip

Strip steak is an incredibly flavorful cut of beef that really packs a punch when it comes to taste. 

Also known as New York Strip or Kansas City Strip, this cut comes from the tenderloin area and is characterized by its juicy marbling of fat. 

It doesn’t have as much marbling as ribeye, but it’s still a really tender piece of steak.

That said, since there is less marbling and, therefore, slightly less flavor, I suggest cooking this cut with butter at the end.

To cook strip steaks, sear on both sides in a very hot pan for about 3-4 minutes. Then add a knob of butter and baste the steak in the hot pan for about 1-2 minutes.

4. Hanger Steak

Hanger steak is a cut of beef that comes from the plate or the area near the diaphragm of the cow. 

It’s best when grilled to medium-rare and sliced thin, allowing its amazingly rich flavor to shine – even more so than other types of steak. 

As you can see, it looks quite different from the strip or ribeye.

So before you cook hanger steak, you’ll need to slice off the silver skin and any excess fat. Then remove the connective tissue in the middle.

Once split into two long pieces, it’s easiest to then cut those pieces in half to make four steaks.

From there, hanger is best cooked on the grill and shouldn’t go over medium, as it’s more likely to become tough.

To cook hanger steaks, heat the grill on high, then cook the steaks for about 2 minutes per side, until they reach 125 / 55°C. Finally, rest the steaks on a tented plate for 5-10 minutes, until they reach 130°F / 55°C.

This type of steak has a unique taste that matches perfectly with roasted potatoes and fresh herbs like thyme, rosemary, and oregano. 

5. Flank Steak

Flank steak is one of my favorite cuts of meat. It’s perfect for when you want a juicy, flavorful meal without spending a fortune. 

This versatile cut of beef is taken from the cow’s abdominal muscles or lower chest, so it has plenty of character! 

Though it can be a bit tougher than most, which is why it’s most often marinated with something acidic before grilling.

To cook flank steak, marinate it in a blend of olive oil, soy sauce, lime juice, and brown sugar for 30 minutes to one hour. Then, pat the meat dry and cook on a medium-high grill for about 6 minutes per side.

6. Porterhouse (T-Bone Steak)

Porterhouse is a very delectable cut of beef for steak aficionados. 

This flavorful mountain of meat has a t-shaped bone in the center that separates two distinct cuts. And yes, it’s super thick!

The best, carefully selected Porterhouse could arguably be one of the tastiest steak experiences on Earth. 

It’s deliciously juicy, retains its tenderness, and carves like butter. But it needs a bit of TLC to get right.

To cook Porterhouse steak, start by patting it dry, then putting it on a wire rack in the fridge.

Leave it uncovered for 8-12 hours, then remove it from the fridge about 30 minutes to one hour before cooking. This will give you a tasty crust!

From there, cook the Porterhouse in a very hot skillet for 3-4 minutes per side. Then, add a knob of butter and put the pan in the oven for 10-15 minutes, until the meat reaches 125°F / 50°C.

Leave the steak to rest for about 10 minutes before slicing and serving.

7. Tomahawk

The tomahawk steak has become popular in the past few years, making it a must-have for any steak connoisseur. 

Named after the Native American tool, this cut of beef is prominently recognizable for its long bone sticking out from one end. 

What really sets this steak apart, though, is its generous portion of succulent meat and intense flavor. 

And since it’s such a mammoth, it’s gonna take a little longer to cook.

To cook a tomahawk steak, cover the surface with plenty of oil and salt, then place it on a wire rack on a baking sheet for reverse searing.

Put the sheet in a 200°F / 95°C oven for about 30-40 minutes, or until the steak reaches 125°F / 50°C. Then, place the steak directly into a very hot skillet for 2-3 minutes per side.

Rest for 5-10 minutes before serving.

8. Skirt Steak

Skirt steak is an incredibly underrated cut of beef.

But if you are a fan of deeper, richer flavor with a robust beefy taste, skirt steak is the way to go! 

It holds up remarkably well when it’s grilled since the heat caramelizes the fat and juices inside. However, it’s great on the stove too.

This kind of steak has plenty of marbling which adds juicy flavor with every bite.

To cook skirt steak, bring it out of the fridge about 30 minutes before cooking. Next, cover it with plastic and pound the meat until it’s about 1/2 inch thick.

Then, generously season the meat with salt and oil and cook it in a very hot pan for 2-3 minutes per side. Let the steak rest for 3-5 minutes before slicing.

9. Coulotte Steak

Coulotte steak is an extremely flavorful yet mostly unknown and underrated gem in the steak world. 

It’s full of marbling, unlike filet mignon, so it offers an outstanding balance of melt-in-your-mouth tenderness and beefy flavor. 

To cook Coulette steak, season it well with a dry rub, then score the fat. Place the steak fat-side down in a very hot pan and cook for 2-3 minutes per side.

Finally, lift the steak with kitchen tongs and sear the edges for 10-20 seconds per side. Rest it for 10 minutes before serving.

10. Flat Iron

A flat iron steak is one of the tastiest cuts around. It comes from a cow’s shoulder and is full of juicy, beefy flavor. 

The fatty marbling helps provide a tender texture while cooking and makes it great for grilling, pan-searing, or broiling to your desired doneness. 

For an extra punch of intense flavor, try marinating it before cooking. Adding some mustard and herbs like thyme, oregano, or cumin can really make it sing! 

To cook flat iron steak, heat your broiler to 500°F / 260°C and place an oven rack 6 inches below the heating element.

Pat the steak dry, then rub it with a blend of kosher salt, black pepper, garlic powder, and smoked paprika.

Cook flat iron steak under a hot broiler for 6 minutes per side, then rest for 5-10 minutes under a foil tent before serving.

11. Sirloin

To get the best of both worlds, sirloin is your best friend. 

This steak rests somewhere between the pricey ribeye and cheaper round cuts.

It has a firm texture that’s well-marbled with fat, so a quick sear on the grill makes it very flavorful. 

To cook sirloin, take it out of the fridge about an hour before cooking. Then, sear on one side in a very hot, oven-safe skillet for 2-3 minutes.

Flip the steak, add some butter and herbs, then place the skillet in a 350°F / 180°C oven for 2-3 minutes. Let the steak rest for 5 minutes before serving.

Served with classic sides like grilled corn on the cob or roasted potatoes and you’ve got yourself a true summer feast!

12. Tri Tip

Tri-tip, also known as triangle steak, is a cut of beef from the bottom sirloin primal that’s sure to make all your meaty dreams come true. 

As far as steaks go, you really can’t get any better!

This delicious cut of meat is relatively lean, with a distinct flavor thanks to its ratio of fat to protein.

It’s best when cooked medium rare – so fire up the barbeque and get the grill going!  

Since it’s so lean, you’ll need to marinate it for about 2-3 hours before cooking. Then pat the meat dry and leave it to come to room temperature.

Fire up the grill to high, then cook the steak for 6-7 minutes per side, until the internal temperature reaches 135°F / 55-60°C.

13. Short Ribs 

Described as a “steak lover’s steak” by those in the know, short ribs taste great and look stunning too. 

Short ribs are incredibly juicy, with intense flavors of beef thanks to the layers of fat and muscle running through that large piece of meat. 

They can be served either on or off the bone – all down to personal preference and your trusty cutting knife! 

The best way to cook short ribs is low and slow.

So, sear each side for about a minute in a very hot skillet, then add them to the slow cooker with beef broth, Worcestershire sauce, garlic powder, and onion powder.

Cook for 6-8 hours on low until fall-apart tender.

14. London Broil Steak 

London broil is known to be slightly tough, so it’s best to marinate it before cooking to help tenderize the meat.

And there’s no wrong choice when it comes to marinating or seasoning – you can get creative and do whatever looks good on the grill! 

I like a blend of soy sauce, lime juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt & pepper. And I always leave it overnight.

To cook London broil steak, pat dry and broil on high for 5-6 minutes on each side, until the internal temperature reaches 125°F / 50°C.

This cut of meat goes best with vegetables and roasted potatoes for a classic combination. 

15. Flap Steak

Flap steak is another underrated cut of beef that deserves more recognition in the culinary world! 

Featuring a rich, beefy flavor, this steak comes from the “outside skirt” of the cow near the ribs.

This inexpensive option is tender enough for slicing and juicy enough for classic American burgers. Plus, it takes on marinades like a champ! 

To cook flap steak in the Air Fryer, pound the steak with a meat tenderizer, then massage it with dry rub.

Air Fry flap steak at 350°F / 175°C for 4 minutes per side. Finish in a hot skillet for 1 minute per side, then rest for 5 minutes.

16. Rump Steak

Tough but tender, this cut of meat is versatile and oh-so-tasty.

Rump steak comes from the lower back area of the cow, near the rear end – so it’s no surprise that it produces a wonderfully flavorsome steak. 

This cut puts flavor first, making it perfect for grilling or pan-frying over high heat.

And to make sure your rump steak doesn’t dry out, keep an eye on its fat content – the higher, the better! 

To cook rump steak, pat it dry and season it very well with salt and pepper. Then add it to a very hot, oven-safe pan and cook each side for 3-4 minutes.

Transfer the pan to the oven and cook for 10-15 minutes. Then, take the steak out and rest under foil for 10 minutes.

17. Denver Steak

Often referred to as the “under blade” or a “shoulder steak,” the Denver cut comes from the chuck section of the cow right beneath the blade roast. 

Its rich flavor is further enhanced by marinating overnight before cooking.

And when it’s grilled over hot charcoal, you get a delicious smoky taste that is distinct for this type of steak. 

The Denver steak pairs well with pungent things like mushrooms and whiskey sauces, as well as other classic steakhouse sides like mashed potatoes and grilled corn on the cob. 

To cook Denver steak, remove it from the fridge an hour before cooking and pat it dry with paper towels.

Since it’s so thin, it will cook pretty fast. So for a 1-inch cut, you’ll flash grill it for no more than 1-2 minutes per side.

Heat the grill to high and cook the steak for 1-2 minutes per side, then rest for 3-4 minutes before serving.