The Ultimate Guide to Steak Cuts: Everything You Need to Know

     If you’re anything like the team at Miller & Carter – from our farmers to our ‘Steak School’ expert chefs - then you're a meat lover too. You know that a good steak is one of life's greatest pleasures. But with so many different cuts of steak available, it can be overwhelming to decide which one to choose. 

In this ultimate guide to types of steak cuts, we'll go over the most popular types of at-home steak cuts, their characteristics, and which cooking methods work best for each one. Here are some of the most common cuts you’ll find at your local butcher's. 

Navigating the butcher's counter or a premium steakhouse menu is much easier once you understand how different parts of the animal yield distinct flavours and textures. This complete guide to beef cuts can help you identify the best types of steak cuts for your palate. Whether you prefer a rich, heavily marbled cut or a melt-in-your-mouth tenderloin, our beef cuts diagram can help you choose. 

The rump steak is a cut of beef taken from the hindquarter of the animal, specifically the upper part of the leg. This area is a hard-working muscle, which means that the meat is leaner than other cuts, but also incredibly flavourful. While not as common as other types of steak cuts, the rump is gaining popularity among steak enthusiasts due to its unique combination of taste, tenderness, and affordability.

Cooking method: There are several cooking methods that work well with rump steaks, including grilling, pan-searing and broiling. Due to its leaner composition, it's essential to avoid overcooking the meat, which can result in a tougher texture. Aim for medium-rare for the best balance of tenderness and flavour.

Ribeye is a classic steak cut, known for its exceptional flavour and marbling. Cut from the rib section of the cow, it is one of the most tender and juicy cuts available. The ribeye is characterised by its distinct eye of marbling, which ensures a rich and juicy flavour when cooked.

Cooking method: The ribeye is best cooked by grilling or broiling, as the high heat helps to bring out its full flavour. Because of its high fat content, it is recommended to cook it to no more than medium to avoid overcooking.

Filet Mignon is known as the king of steaks, thanks to its extreme tenderness and delicate, buttery flavour. This steak comes from the tenderloin, which is located just below the spine of the cow. Because this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available.

Cooking method: Because filet mignon is so tender, it is best cooked using dry heat methods such as grilling or broiling. Because it is a lean cut of meat, it is recommended to cook it to medium-rare or rare to avoid overcooking.

The fillet steak, or tenderloin steak, is a cut of beef that comes from the tenderloin – a long, slender muscle located beneath the ribs and along the spine of the cow. This muscle does very little work, resulting in a cut that is incredibly tender and delicate. Due to its premium quality and limited availability (only about 4-6 pounds of tenderloin per cow), fillet steaks are often considered a luxury item and can command a higher price at your butcher's than other cuts.

Cooking method: Due to its delicate nature, fillet steaks require careful cooking to preserve their tenderness and avoid overcooking. The most popular methods for cooking fillet steaks are pan-searing, grilling, or broiling, with our preference being for medium-rare.

Sirloin is a versatile steak cut, characterised by its lean, but flavourful meat. It comes from the rear of the cow, just before the rump. Because this muscle is used frequently during the cow's lifetime, sirloin can be less tender than other cuts but still has a unique and robust taste.

Cooking method: Sirloin is best cooked using dry heat methods like grilling, roasting, or broiling. To keep the steak from drying out, it is recommended to cook it to medium or medium-rare.

The T-bone steak is a combination of two cuts: the tenderloin and the strip steak. It is characterised by a T-shaped bone in the centre, which separates the two cuts of meat. T-bone is known for its rich beefy flavour and tenderloin's buttery, tender texture.

Cooking method: T-bone is best cooked by grilling or broiling, as this method allows for the steak to develop a brown crust while maintaining its interior juiciness. It is recommended to cook it no more than medium rare doneness to keep the tenderloin from becoming overcooked.

Porterhouse is similar to T-bone in that it consists of two steaks separated by a T-shaped bone. However, it has a larger portion of the tenderloin, making it the ideal steak cut for those who want the best of both worlds. It's a big steak, perfect for sharing or for a large appetite.

Cooking method: Porterhouse is best cooked using dry heat methods like grilling or broiling. Like the T-bone, it is recommended to cook it no more than medium doneness to avoid overcooking the tenderloin.

The New York Strip is a popular steak cut known for its juicy and flavourful meat. This steak comes from the beef loin and is characterised by its lean, yet still tender, texture. Because of its consistency, it can take on a range of marinades and seasonings, making it a versatile steak.

Cooking method: New York Strip is best cooked by grilling, broiling, or searing to develop a crispy crust while leaving the interior juicy and tender. It is recommended to cook it medium-rare or medium to keep the meat from becoming dry.

Flank steak is a lean cut of meat that comes from the abdominal muscle of the cow. While not as tender as other cuts, it is known for its rich flavour and versatility in cooking. Flank steak is ideal for grilling or pan-frying, and it makes an excellent addition to salads or tacos.

Cooking method: Flank steak is best cooked by grilling or pan-frying over high heat. Because it is lean, it is recommended to cook it no more than medium-rare to prevent it from becoming tough or dry.

Skirt steak is another lean cut of meat that comes from the diaphragm muscle of the cow. It is known for its robust, beefy flavour and versatility in cooking.   

     We hope you’ve found our guide on the different types of steak cuts helpful. Remember, our team is always ready to welcome you at your nearest Miller & Carter. Click below to find your nearest restaurant. 

At the heart of Miller & Carter’s prestigious "Masters of Steak" accreditation from the Craft Guild of Chefs is a meticulous four-stage, field-to-fork process designed to deliver the ultimate steak experience. 

It all begins on the farm, where prime British and Irish cattle are sustainably reared to the highest welfare standards on trusted farms. Next comes the ageing process, where expert butchers age every cut for at least 30 days using a combination of wet and dry techniques to maximise tenderness and depth of flavour. In the third stage, master butchers hand-cut the beef off the bone, selecting only prime cuts with the ideal balance of lean meat and rich fat marbling. Finally, the steak reaches the grill, where chefs, specially trained at Miller & Carter’s exclusive "Steak School", cook every cut to absolute perfection and serve it alongside their signature lettuce wedge, onion loaf and classic trimmings.

Ready to visit for a delicious steak dinner, or want to try some different cuts of steak at your local? Read our guide on how to choose your perfect steak.