Steak resting on a cutting board next to a bowl of chimichurri sauce

13 TYPES OF STEAK

From the melt-in-your-mouth texture of a filet mignon to the robust flavor of a ribeye, each type of steak features its own distinct flavor profile. Whether seared to perfection on the grill or lovingly sous vided, discovering the ideal cooking technique for each steak can help you elevate even the simplest entrées.

Steak cooking in a marinade inside a KitchenAid® stainless steel pan Steak cooking in a marinade inside a KitchenAid® stainless steel pan

WHAT ARE THE DIFFERENT TYPES OF STEAK?

Filet mignon, ribeye, sirloin, flank steak and New York strip represent just a few of the many varieties available. With a seemingly endless selection of steaks, knowing which cut you should use for any given recipe or the ideal cooking method for each is crucial when it comes to making a dish that delights the palate.

Continue reading to explore the different types of steak, which steaks are best for grilling and recipes that are best suited for each cut.

Sliced filet mignon on a plate with julienned carrots

1. FILET MIGNON

The buttery, melt-in-your-mouth texture of filet mignon makes it the crown jewel among steaks. Cut from the tip of the tenderloin, this delicate steak is mild and doesn’t have much fat or marbling, which makes it perfect for pan searing on a stove with an herby compound butter. This helps the filet develop a crispy exterior, yet remain juicy and tender on the inside.

Juicy sirloin steak with a pad of butter and asparagus

2. SIRLOIN STEAK

Sirloin is a lean, less expensive cut of beef that’s cut from the rear, back portion of the cow. This steak is typically divided into two distinct cuts, the top sirloin and bottom sirloin, both of which benefit from different cooking methods. The more common top sirloin steak can be enjoyed grilled or seared, especially after marinating in a rich, flavorful sauce to help compensate for its lack of fat.

 

Sauté your sliced sirloin in a wok alongside fresh peppers and onions in this black pepper steak recipe or marinate it in a bright, Asian-inspired marinade before stir frying to create an umami-packed beef and broccoli bowl.

Person cooking a strip steak on their KitchenAid® smart oven grill attachment

3. STRIP STEAK

Whether you call it a New York strip or Kansas City strip steak, there’s no debating this boneless cut boasts a meaty flavor that pairs well with bold flavors like the ground coffee rub found in this recipe for poached apple strip steak.

 

Cut from just behind the ribs, the strip steak contains slightly more fat than leaner cuts, featuring a decent amount of marbling and a long line of fat along the edge. This versatile steak holds up well to high heat, which makes it ideal for recipes that call for searing on your KitchenAid® cooktop before finishing with the broil setting in the oven.

Person grilling a t-bone steak in their KitchenAid® smart oven

4. T-BONE

Known for the distinct t-shaped bone that runs right through the middle of this sizable steak, the T-bone consists of the New York strip, and filet mignon/tenderloin steak cuts. You’ll need to keep a close eye on the T-bone when cooking since the lean tenderloin portion of this cut can cook faster than the strip. This is why it’s typically cooked over an open flame, allowing the portions that cook faster to be placed further from the intense heat.

 

Play with dynamic flavors by recreating this recipe for T-bone steak with bleu cheese butter. The creamy, yet funky tang of the bleu cheese butter helps highlight the meaty flavor of the T-bone, allowing it to remain the star of your dish.

Ribeye steak cooking on a KitchenAid® cooktop

5. RIBEYE

The rich, fatty marbling in ribeye contributes to the mouthwatering flavor this steak is known for. Ribeye is a thicker cut than most other steaks, which makes it harder to overcook. If you’re looking for a steak that handles the high heat of a cast iron pan, yet still produces an irresistibly juicy bite, the ribeye is for you. Allow the ribeye’s inherent succulence to take center stage by minimally seasoning it, since its high fat content creates a rich flavor profile.

Sliced hanger steak cooking in a stainless steel pan

6. HANGER STEAK

Though the hanger steak may look similar to skirt or flank steak varieties, this cut is sourced from a supporting muscle rather than an active muscle, which makes it much more tender. Hanger steak pairs nicely with wet rubs or marinades that further accentuate its tenderness. Swap out flank or skirt steak for a hanger steak in recipes when you’re craving a juicier, more delicate bite.

Sliced flank steak with a bright sauce on top

7. FLANK STEAK

Some may argue that a flank steak isn’t technically a steak, since it’s cut from the abdominal muscles of the cow, resulting in a tougher cut of beef. However, if it’s prepared with finesse or bathed in a sauce similar to the chimichurri found in this steak taco recipe, the flank steak can still produce that rich flavor you’re searching for.

 

Because the flank steak is typically served as a large, thin cut of meat, it can be easy to overcook it. Be mindful of both time and heat level when firing up the grill for your flank steak, or cook it low and slow before slicing it thinly against the grain for the ideal texture.

Skirt steak inside a tortilla with pickled onions

8. SKIRT STEAK

Much like the flank steak, the skirt steak is a long, thin, rather lean cut of beef that’s taken from the muscular abdominal section of the cow. However, the skirt steak features a decent bit of fat between its muscle strands, which creates small crevices in the beef. This porous structure of the steak allows it to absorb sauces and marinades, which can help elevate the flavor profile of any given recipe. Let your skirt steak marinate in a flavorful sauce before charring on the grill and slicing it thinly for a citrusy carne asada dish.

Person slicing a steak in their kitchen

9. TRI TIP

Aptly named after its triangular shape, the tri-tip steak is cut from the bottom of the sirloin and has a very mild flavor. Though it’s a leaner type of steak, the tri-tip is ideal for both roasting and grilling. Effortlessly prepare an aromatic tri-tip roast for guests with the Even-Heat True Convection feature found on select KitchenAid® ranges, which uses a heating element and fan that circulates hot air throughout the entire oven, providing optimal temperatures combined with airflow, to deliver juicy, well-browned roasts and more.


For times when hosting outside may not be feasible, the KitchenAid® Smart Oven+ lets you grill delicious steaks indoors. For recipes that call for a grilled tri-tip steak, use the grill attachment to produce a smoky char and eye-catching grill marks.

Grilled flat iron steak with green and yellow tortillas on the side

10. FLAT IRON STEAK

The flat iron steak is not to be underestimated. Its impressive marbling makes this cut as tender as the beloved filet mignon at a much more reasonable price point. This rich, beefy steak yields well to a variety of marinades and produces a delicious bite when grilled, broiled in the oven, pan seared over medium-high heat or air fried. Discover ways to grill indoors so you can enjoy a flat iron steak year-round.

Up close image of a sliced, medium steak

11. TOMAHAWK STEAK

Known to be the king of steaks, the tomahawk steak is a showstopper when it comes to both size and flavor. Cut from the rib of the cow, the large bone protruding from the tomahawk adds to its jaw-dropping appearance. This steak is rich and juicy, and contains layers of fat that make eating it an unrivaled experience. Because of its size, a tomahawk is typically pan seared to achieve a golden-brown outer crust before being finished in the oven.


Feel confident serving up an impressive cut of meat like a tomahawk steak with KitchenAid® ranges. Select models feature Even-Heat True Convection, which helps circulate hot air throughout the inside of the oven, to deliver juicy meat, caramelized vegetables and more.

Steaks with bleu cheese butter on top

12. PORTERHOUSE

Though quite similar in appearance to the T-bone steak, the porterhouse steak is thicker and contains a larger amount of the tenderloin. Perfectly suited as the main attraction in an entrée for two, the porterhouse offers an array of flavors as it’s comprised of the strip steak and filet mignon in one meaty serving.

Rib cap seasoned with cracked pepper and green onions

13. RIB CAP

The boneless rib cap serves up the tender bite of a tenderloin alongside the savory, moist texture of a ribeye. Packed with an immense amount of flavor from its layers of marbling, the rib cap is considered a specialty cut and can be hard to come across. Sous vide the rib cap in all its glorious juices for a decadent steak dinner, or reverse sear it to help make the most of this delectable cut of meat.

SHOP KITCHENAID® COOKTOPS FOR SEARING STEAKS

If you’re dreaming of that immaculate sear and crispy brown outer layer on your steaks, look to KitchenAid® cooktops to help deliver the results you crave. Select KitchenAid® gas cooktops feature a variety of burners that can reach up to 20,000 BTU, so you can get an impeccable sear on filets and sirloins alike. Select KitchenAid® electric cooktops offer a 12"/9"/6" Triple-Ring Round Element to maximize your flexibility while prepping an elaborate steak dish with three distinct sizes that allow for element selection based on cookware size.

WHAT IS THE BEST TYPE OF STEAK?

With more than a dozen different varieties of steak, each with their own unique shapes, sizes and flavor profiles, the ideal cut depends on how you plan to prepare it and personal preference. For recipes that call for sauces, marinades and wet rubs, consider using a leaner steak like flank, hanger or skirt steak. These cuts have less fat and are better suited to complement the added moisture.

If you’re looking to serve up an entrée that’s bound to impress guests, look no further than the filet mignon, T-bone or porterhouse—and even the tomahawk steak. Each of these cuts boasts a bold flavor thanks to their abundance of marbling, which often results in a juicy, mouthwatering meal.

WHAT IS THE BEST TYPE OF STEAK TO GRILL?

Sirloin, flank, skirt, ribeye and flat iron steak are a few select varieties that can be delicious when cooked on the grill. Select your cut based on the recipe you’re creating and cook it accordingly. Some cuts are thinner or contain less fat than others, so adjust your grilling techniques to suit each type of steak.

EXPLORE KITCHENAID® RANGES AND WALL OVENS

KitchenAid® ranges and wall ovens are designed to be versatile, so you can let your creativity shine as you put your own spin on a number of new steak recipes. Use your range to switch from the stovetop to the oven when developing that mouthwatering medium rare finish. Or try grilling your skirt or hanger steak with the grill attachment featured on select KitchenAid® smart ovens.

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