Steak is one of the most celebrated foods in the world. For many people, a sizzling steak on the grill is the definition of comfort and satisfaction. Yet while ribeye and filet mignon get most of the attention, there are many other cuts worth exploring. A recent article highlighted The Ultimate Guide to Steak: 15 Cuts You Need to Try (MSN, 2025), reminding us that steak is not just one dish but a collection of unique flavors, textures, and traditions.
In this guide, we will explore each of the 15 cuts featured in the article. Along the way, we will also connect the culinary richness of steak to its role in health, nutrition, and lifestyle choices, especially for those who are considering a carnivore diet.
Why Steak Cuts Are Important
Steak cuts vary depending on the part of the cow they are taken from. The muscle structure, fat distribution, and connective tissue all influence how a cut tastes and how it should be cooked. A ribeye will offer a completely different experience from a flank steak, even though both come from the same animal.
Understanding cuts is not just about taste. It also impacts nutrition. Fatty cuts provide energy and fat-soluble vitamins, while leaner cuts are excellent sources of protein with fewer calories from fat. The choice of cut can therefore support different health goals. For example, a lean sirloin works well for those watching caloric intake, while a ribeye delivers energy density for athletes or those on low-carb diets (USDA, 2023).
The 15 Steak Cuts You Need to Try
Below is a breakdown of each steak cut highlighted in the MSN article. Each has unique characteristics, cooking methods, and cultural significance.
1. Ribeye
Ribeye is often considered the king of steaks. It comes from the rib section and is prized for its marbling, which creates a juicy and flavorful result. Ribeye can be cooked on the grill, in a cast iron skillet, or roasted as a prime rib. Nutritionally, it is one of the richer cuts, with higher fat content that provides energy and satiety (USDA, 2023).
2. Filet Mignon
Filet mignon is cut from the tenderloin, which runs along the spine. It is one of the most tender cuts of beef but also among the leanest. Filet mignon is often served in fine dining restaurants and benefits from quick cooking methods such as pan-searing or grilling. It pairs well with rich sauces since it is mild in flavor.
3. New York Strip
The New York strip, also known as Kansas City strip, comes from the short loin. It strikes a balance between tenderness and flavor. With less marbling than ribeye but more structure than filet, it is a favorite for grilling. It is a good middle ground for those who want flavor without too much fat.
4. Porterhouse
The porterhouse is essentially two steaks in one. On one side of the bone is the filet mignon, and on the other side is the New York strip. Because of its size and dual nature, it is often shared. Porterhouse steaks are best cooked on the grill or broiled to highlight both cuts.
5. T-Bone
Similar to the porterhouse, the T-bone also combines strip steak and tenderloin, separated by a T-shaped bone. The main difference is that the tenderloin side of the T-bone is smaller than that of the porterhouse. T-bone is a classic for steak lovers who enjoy variety in one cut.
6. Sirloin
Sirloin comes from the rear of the cow, just past the short loin. It is lean, flavorful, and versatile. Sirloin can be grilled, pan-seared, or cut into strips for stir-fries. Because of its affordability, it is a popular option for families and meal prepping.
7. Flank Steak
Flank steak comes from the abdominal area. It is lean with long, tough muscle fibers, but when sliced thin against the grain, it becomes tender and flavorful. Flank steak is perfect for marinating and is often used in dishes like fajitas or London broil.
8. Skirt Steak
Skirt steak is similar to flank but comes from the diaphragm muscles. It is flavorful and often used in Latin American and Asian cuisine. Like flank steak, it benefits from marination and should be sliced thin against the grain. It is excellent for tacos, stir-fries, and quick grilling.
9. Hanger Steak
Hanger steak is sometimes called “butcher’s steak” because butchers used to keep it for themselves. It hangs near the diaphragm, hence the name. It is known for deep beefy flavor and is best cooked quickly over high heat. Hanger steak has become popular in restaurants that focus on rustic or bistro-style menus.
10. Flat Iron
Flat iron steak comes from the shoulder and has a fine grain with good marbling. It is tender and affordable compared to premium cuts. Flat iron is excellent for grilling, pan-searing, or slicing into salads and sandwiches. It is one of the best value-for-money cuts.
11. Denver Steak
Denver steak is relatively new to the mainstream market. It is cut from the chuck underblade, an area that usually produces tougher meat. However, the Denver steak is surprisingly tender and flavorful. It performs well when grilled or pan-seared.
12. Tri-Tip
Tri-tip is a triangular cut from the bottom sirloin. It is popular in California, where it is often roasted or grilled and served sliced. Tri-tip is moderately marbled and delivers a bold, beefy flavor. It works well with spice rubs and wood smoking.
13. Bavette (Flap Steak)
Bavette, also known as flap steak, comes from the bottom sirloin. It is prized in French cuisine and has a loose texture that absorbs marinades well. Bavette is flavorful and versatile, making it excellent for grilling, stir-fries, and international dishes.
14. Coulotte (Top Sirloin Cap)
Coulotte, or picanha as it is known in Brazilian churrasco, comes from the top of the sirloin. It is covered in a thick fat cap that bastes the meat during cooking. Grilled coulotte skewers are a staple in Brazilian barbecue. It is tender, juicy, and deeply satisfying.
15. Short Ribs
Short ribs are cut from the lower rib section. They contain a mix of meat and connective tissue that makes them ideal for slow cooking. When braised, short ribs become fork-tender and packed with flavor. They are a favorite for winter meals and international stews.
Bonus: The Tomahawk Steak! You’ll never forget having one of these.
Culinary and Nutritional Benefits
These 15 cuts show the range of steak possibilities. From the elegance of filet mignon to the rustic richness of short ribs, there is a cut for every occasion and taste preference.
Nutritionally, steak provides complete protein with all essential amino acids, along with key nutrients such as iron, zinc, and vitamin B12. Studies have shown that diets higher in quality animal protein can support muscle growth, immune health, and overall vitality (Petersen et al., 2020).
Different cuts allow you to tailor your intake. Leaner cuts like sirloin or filet mignon support those aiming for high protein with lower fat. Cuts with higher fat, such as ribeye or coulotte, are ideal for those following low-carb or carnivore approaches that rely on fat as fuel.
Steak and Lifestyle Choices
The MSN article focuses on flavor and variety, but steak also plays an important role in dietary approaches like the carnivore lifestyle. By rotating different cuts, carnivore eaters avoid monotony and ensure they receive a balance of nutrients.
A 2021 study published in Nutrients highlighted the importance of animal-based foods in providing nutrients that are often limited in plant-based diets (O’Hearn et al., 2021). Cuts like hanger or skirt steak are nutrient-dense and affordable, while premium cuts like ribeye or porterhouse provide indulgence without sacrificing nutritional value.
Related Reading
If you are interested in expanding your steak knowledge, here are some useful reads:
- The 10 Cuts of Meat Butchers Keep for Themselves (ImmerHealth Blog, 2025).
- Eight Superfoods That Could Future-Proof Our Diet (Pocket, 2025).
- High-Protein Diets and Health Outcomes (Frontiers in Nutrition, 2020).
Each highlights how food choices, particularly meat, influence long-term health and sustainability.
Final Thoughts
Steak is not one thing. It is 15 different cuts, each with its own story, taste, and role in the kitchen. Exploring beyond ribeye or sirloin opens the door to new experiences and deeper appreciation for beef.
For those who are interested in how steak fits into a bigger picture of health, vitality, and longevity, I recommend my book The Carnivore Lifestyle. It provides a roadmap to eating that is both satisfying and life-changing.
References
- MSN. (2025). The Ultimate Guide to Steak: 15 Cuts You Need to Try. Retrieved from https://www.msn.com/en-us/foodanddrink/recipes/the-ultimate-guide-to-steak-15-cuts-you-need-to-try/ss-AA1GUjY6
- USDA. (2023). Beef Nutrition Facts and Data. United States Department of Agriculture.
- Petersen, K. S., et al. (2020). High-protein diets and health outcomes: a systematic review. Frontiers in Nutrition, 7: 88. https://doi.org/10.3389/fnut.2020.00088
- O’Hearn, A., et al. (2021). Animal-based diets and human nutrition. Nutrients, 13(3), 804. https://doi.org/10.3390/nu13030804
