When it comes to meat lovers’ favorites, steak holds a special place on the plate—and not all cuts are created equal. Whether you’re craving melt-in-your-mouth tenderness or rich, beefy flavor, the right cut can make all the difference. From the luxurious filet mignon to the mighty ribeye, and even a few flavorful alternatives like lamb chops and ribs, each cut has its own distinct appeal. This comprehensive guide breaks down the most popular steak cuts, what makes them special, and how to prepare them like a pro. If you’re dining out and comparing options, checking LongHorn menu prices can also give you a good idea of what these premium cuts cost in a steakhouse setting, helping you choose the best value for your palate and budget.
Filet Mignon: The King of Tenderness
Arguably the most luxurious cut available, filet mignon is renowned for its incredibly soft, delicate texture. Sourced from the tenderloin section, this cut is lean with almost no connective tissue or fat, making it ultra-tender but milder in flavor compared to more marbled steaks.
Typical Size: Around 6–8 ounces, about 2 inches thick
Cooking Tip: Best cooked over a high heat grill or sear for 4–5 minutes per side for medium rare.
Price Range: Premium cut, averaging $20–$30 per pound
Flavor Note: While not naturally rich in flavor, filet pairs well with bold sauces like béarnaise, red wine reduction, or garlic herb butter.
Ideal for special dinners or impressing guests, filet mignon is best enjoyed when you’re in the mood for refined simplicity.
Ribeye: The Flavor-Packed Favorite
If tenderness isn’t your top priority but bold, beefy taste is, the ribeye is your go-to. Taken from the rib section, this cut is marbled with fat that melts during cooking, resulting in juicy, flavorful bites every time.
Typical Size: Usually 10–16 ounces, about 1 to 1.5 inches thick
Cooking Tip: Sear on a high-heat grill or cast-iron skillet at 450°F for 4–6 minutes per side.
Price Range: $15–$20 per pound
Bonus: Ribeye is forgiving it stays juicy even if slightly overcooked.
Whether served whole or thinly sliced in a steak sandwich, the ribeye’s richness makes it a must-try for true steak enthusiasts.
Sirloin: Balanced and Budget-Friendly
Sirloin is the middle ground between tenderness and robust taste. Cut from the rear back portion of the cow, it’s leaner than ribeye but still offers a satisfying chew and meaty flavor. It’s also one of the most economical choices, making it ideal for frequent steak nights.
Typical Size: 8–12 ounces, usually 1–1.5 inches thick
Cooking Tip: Grill or pan-fry for 4–6 minutes per side for medium doneness.
Price Range: $10–$15 per pound
Best Uses: Great for sliced steak salads, fajitas, or simple plated meals.
Sirloin doesn’t need much just a pinch of salt, a crack of pepper, and a touch of oil for a steak that delivers without emptying your wallet.
T-Bone Steak: Two Cuts in One
Why settle for one steak when you can have two? The T-bone combines a strip steak on one side of the bone and a small portion of tenderloin on the other. The result: a hearty, flavorful experience that brings together tenderness and taste.
Typical Size: 16–24 ounces, 1.5–2 inches thick
Cooking Tip: Grill for 5–7 minutes per side on high heat; monitor closely as the bone can affect even cooking.
Price Range: $15–$25 per pound
Pro Tip: Use a meat thermometer and aim for 130–135°F near the bone for medium rare.
With its dramatic appearance and dual texture, T-bone is a crowd-pleaser and perfect for carnivores who want a little of everything.
Ribeye Steak Sandwich: A Gourmet Twist
Not a steak cut per se, but definitely a worthy way to repurpose leftovers. A ribeye steak sandwich combines flavor-packed meat with rich toppings for an indulgent meal.
How to Make It: Grill or sear a 1-inch ribeye to medium rare, slice it thin, and layer on crusty bread with arugula, caramelized onions, and horseradish cream or melted cheese.
It’s comfort food at its best and a smart way to stretch your steak dinner into lunch the next day.
Baby Back Ribs: Beyond the Steakhouse
While not technically a steak cut, baby back ribs are a BBQ favorite that deserve mention. Cut from high on the pig’s ribcage, they’re shorter and meatier than spare ribs.
Weight: 1–2 pounds per rack
Cooking Tip: Slow-cook at 275°F for 3–4 hours or grill over indirect heat
Price Range: $5–$10 per pound
Flavor Idea: Use a dry rub or slather in BBQ sauce for sticky, tender bites.
Though more time-consuming to prepare, baby back ribs are a flavorful break from beef and great for weekend cookouts.
The Ribs Family: More Than One Kind
Ribs come in various styles: spare ribs, baby backs, and beef short ribs being the most popular.
- Spare Ribs: Larger, fattier, and cut from the belly area
- Short Ribs: Meaty, rich, and often slow-braised for tenderness
Cooking Methods: Grill or oven-bake spare ribs for 2–3 hours; braise short ribs for 3+ hours
Price Range: $4–$12 per pound depending on cut and quality
Add them to your meat rotation when you’re looking for something satisfying and saucy.
Lamb Chops: A Flavorful Alternative
Want something a little more refined than beef? Lamb chops are smaller but rich in flavor, with a slight gaminess that sets them apart.
Common Types: Rib chops (the most tender), loin chops, and shoulder chops
Weight: About 3–4 ounces each
Cooking Tip: Grill at 400°F for 3–5 minutes per side
Price Range: $15–$20 per pound
Season simply with rosemary, garlic, salt, and pepper. A mint sauce on the side gives it a traditional, elegant finish.
Grilled Lamb: Going Beyond the Chop
Expand your lamb repertoire by trying cuts like leg of lamb or lamb shoulder on the grill.
Cooking Tip: Grill a boneless leg of lamb over indirect heat for 1–2 hours, depending on size
Flavor Tip: Marinate with olive oil, lemon, garlic, and herbs for Mediterranean flair
Serving Idea: Slice thin and serve over couscous or with grilled vegetables
Grilled lamb offers complexity and depth, perfect for special dinners when steak feels too familiar.
Quick Guide: Choosing the Right Cut for You
Here’s how to narrow down your choice based on taste, texture, and cooking method:
- Filet Mignon: For tenderness and luxury
- Ribeye: For richness and flavor-packed bites
- Sirloin: For affordability and versatility
- T-Bone: For a two-in-one experience
- Lamb Chops: For gourmet variety
- Ribs: For crowd-pleasing barbecue meals
Cooking Techniques by Cut
Each steak shines when cooked using its ideal method:
- Grill: Best for ribeye, T-bone, and lamb chops
- Pan-sear: Perfect for filet mignon and sirloin
- Slow-cook or braise: Ideal for ribs and short ribs
- Broil: Good alternative for sirloin or thinner cuts
No matter the method, always let your meat rest before slicing to lock in juices.
Price Comparison of Common Cuts
| Cut | Price (per lb) |
| Filet Mignon | $20–$30 |
| Ribeye | $15–$20 |
| Sirloin | $10–$15 |
| T-Bone | $15–$25 |
| Lamb Chops | $15–$20 |
| Baby Back Ribs | $5–$10 |
Keep in mind, Prime grade cuts are more expensive than Choice or Select. Look for deals or consider buying in bulk.
Nutritional Snapshot (per 6 oz cooked serving)
| Cut | Calories | Protein | Fat |
| Filet Mignon | 300–350 | 42g | 15g |
| Ribeye | 450–500 | 38g | 30g |
| Sirloin | 350–400 | 45g | 18g |
| T-Bone | 400–450 | 40g | 25g |
| Lamb Chops | 400–450 | 35g | 28g |
Lean cuts like filet and sirloin are lower in fat, while ribeye and lamb bring more flavor and more calories.
Common Steak Questions Answered
Q: What’s the most tender steak?
A: Filet mignon—hands down.
Q: Ribeye or sirloin which is better?
A: Ribeye wins for flavor, sirloin wins for value.
Q: Can lamb chops be cooked like steak?
A: Absolutely. High heat and quick cooking bring out their best.
Final Thoughts: The Steak Cut That Suits You Best
There’s no single “best” steak; it all depends on what you’re craving. Want something buttery soft? Filet mignon delivers. Looking for flavor? Ribeye’s your champion. Watching your budget? Sirloin does the job. Feeling adventurous? Try lamb or ribs. With this guide, you’re equipped to choose and cook steak cuts like a seasoned grill master.
Now the only question is: which one will hit your plate next?
