Which Part of Beef Is Most Tender

Filet Mignon

There are so many reasons Filet Mignon is such a popular steak! Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.

How to cook Filet Mignon

Boneless Ribeye Steak

A steak lover's dream! Rich and flavorful, this steak is well marbled and tender. Perfect for grilling and pan-searing. Available in several weights, one steak serves 1 - 2 people.

How to cook Boneless Ribeye Steak

Top Sirloin Steak

Top Sirloin Steak is a lean cut, the top sirloin is meaty, packed with flavor and ideal for grilling, pan-searing and broiling in the oven. It's also terrific used for kabobs on the grill or sliced for a stir-fry. Available in several weights, one top sirloin steak is great for 1 person.

How to cook Top Sirloin Steak

Strip Steak

The strip steak originated in Kansas City, and its popularity soon spread across the nation, hence its many names, including Kansas City Strip Steak and New York Strip Steak. Full of flavor and wonderfully tender, a strip steak has enough marbling to contribute great flavor but is still considered a lean cut. It is perfect for grilling, pan-searing and broiling in the oven. Available in several weights, one strip steak is just right for 1 - 2 people.

How to cook Strip Steak

Flank Steak

This is a very flavorful, very lean cut. Properly prepared and carved, it can be tender as well. Terrific for marinating, it is delicious grilled then sliced thin against the grain. If you would prefer to pan-sear your steak, simply slice it thin against the grain first, then sear the slices in a very hot skillet. Think stir fry or served on top of pasta and grilled vegetables. Depending on its size and how you prepare it, one flank steak can serve 2 - 4 people.

How to cook Flank Steak

T-Bone Steak

Always a favorite, a T-bone steak delivers the best of all worlds: a meaty strip steak on one side of the bone, and a portion of filet mignon on the other. Tender and intensely flavorful, a T-bone is perfect on the grill, pan-seared or broiled. One steak typically serves 1 person, but a large T-bone can satisfy 2.

How to cook T-Bone Steak

Porterhouse Steak

There's a reason this steak is also known as the King of Steaks! Like the T-bone steak, this bone-in cut boasts a full strip steak on one side of the bone, but it also delivers a full Filet Mignon on the other side. This impressive cut is enough for 2 hungry meat lovers and is best cooked on the grill, pan-seared or broiled.

How to cook Porterhouse Steak

Skirt Steak

Loaded with intense flavor, the skirt steak is great grilled then sliced thin against the grain. If you would prefer to pan-sear your steak, simply slice it thin against the grain first, then sear the slices in a very hot skillet. Fabulous in fajitas or on top of a salad, this versatile steak is perfect for 2 - 4 people.

How to cook Skirt Steak

Flat Iron Steak

A flat-iron steak is incredibly versatile. Almost as tender as Filet Mignon and extremely flavorful, it is well-marbled and great for grilling and broiling. You can also pan-sear it; slice it thin against the grain first, then sear the slices in a very hot skillet and use in stir fries, on top of salads or any dish that calls for thin slices of beef. Depending on its size and how you prepare it, one flat iron steak can serve 2 - 4 people.

How to cook Flat Iron Steak

Bone-In Ribeye

Also known as Cowboy Steak, Cowgirl Steak or Tomahawk Steak, a bone-in ribeye offers all the delicious qualities of the boneless ribeye steak: tender, richly marbled and deeply flavorful. Many cooks believe leaving the bone in during cooking adds a deeper beef flavor. It certainly makes for an impressive presentation! This delicious steak is best prepared on the grill or broiled - be aware, leaving the bone in will increase cooking time. It is also a great steak for a cooking technique known as "reverse searing," in which you bake the steak at a low temperature until desired doneness, then pan-sear it for a delicious outer crust. Depending on its size, a bone-in ribeye steak serves 1 - 2 people.

How to cook Bone-In Ribeye

Bone-In Strip Steak

The bone-in strip steak originated in Kansas City, and its popularity soon spread across the nation, hence its many names, including Kansas City Strip Steak and New York Strip Steak. It boasts the same richness and tenderness as the popular strip steak, but, as with the bone-in ribeye, there are many cooks who believe leaving the bone in during cooking adds a deeper beef flavor. Grill, pan-sear or broil this steak. It's also a great candidate for the "reverse searing" technique described for bone-in ribeye steak. A strip steak is just right for 1 person.

How to cook Bone-In Strip Steak

Bone-In Filet Mignon

Bone-in filet mignon is an exceptional, hand-carved cut of steak typically only found at exclusive steakhouses. But you don't have to be a steakhouse chef to cook this incredible cut at home; you just need a grill or oven. Our instructions provide the best ways to cook bone-in filet mignon, from the initial sear to moment you serve it. With all the succulent tenderness you would expect from our filet mignon and with even more buttery rich flavor from the bone, this premium filet offers the impressive presentation and taste your family and friends deserve.

How to cook Bone-In Filet Mignon

Strip Filet

Imagine the lean, tender succulence of filet mignon combined with the bold, meaty flavor of a Kansas City strip steak, and you'll understand why our Kansas City strip filets are a beef lover's dream-come-true! Also known as a baseball cut strip, this extra thick cut comes from the center of the flavorful strip loin. Translation: this lean steak is tender, yet boasts enough marbling to deliver rich, full flavor. Because it's so thick, it's easy to prepare in a variety of ways — grilling, broiling, reverse sear, and pan-sear. Just follow the link below for detailed instructions. Serve Kansas City strip filets and your house may just become everyone's favorite steak house!

How to cook Strip Filet

Ribeye Filet

There's no denying the bold flavor of a great ribeye steak. But what if you want a great steak with less fat around the meat? A steak with all the rich concentrated flavor of a ribeye but in a portion size more like that of a filet mignon? We have the perfect solution: center-cut ribeye filets. These intensely flavorful steaks are cut from the very heart of the rib section, removing the cap and all the fat that you usually find in a ribeye. They're easy to prepare too; grilled ribeye filets are irresistible, pan-seared ribeye filets are amazing, and thick-cut ribeye filets are ideal for reverse searing. Just follow the link to instructions below. So, gather your ribeye-loving family and friends and give them a next-level steak experience they'll never forget with spectacular center-cut ribeye filets!

How to cook Ribeye Filet

Ribeye Cap Steak

Love a great, grilled ribeye steak? Can't resist a succulent slice of prime rib roast? Have the best of both with a phenomenal ribeye cap steak! Ribeye steaks are cut from whole rib roasts, and the cap is the most prized part of the rib roast. Remove the cap from the roast, cut into individual steaks and voila! Heaven on a plate. Rich and juicy, ribeye cap steak is exceptionally marbled and has a unique, melt-in-your-mouth texture. Don't wait another moment to experience the ultimate ribeye cap steak!

How to cook Ribeye Cap Steak

Bistro Steak

The Bistro Steak delivers robust, beefy flavor in a petite presentation, perfect for the Filet Mignon crowd. Each 4-ounce bacon-wrapped Bistro Steak is ideal cooked on the grill, pan-seared or broiled in the oven. They are best prepared rare to medium doneness for optimal tenderness. Serve 1 or 2 Bistro Steaks per person, more for the serious steak lover!

How to cook Bistro Steak

Picanha

The Picanha is a prized, Brazilian-style cut that boasts luxurious marbling and a fat cap that guarantees rich, beefy flavor. Also known as the Sirloin Cap or Rump Cap, it is perfect for the grill and can be prepared many ways: enjoy individual steaks, recreate the Brazilian steakhouse experience with delectable slices carved from skewers, or slice your Picanha into bite-sized pieces that are the ultimate steak lover's treat. One 3 to 4-pound Picanha is ideal for 6-8 people.

How to cook Picanha

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Source: https://www.kansascitysteaks.com/all-about-steaks/expert-steak-tips/best-cut-of-steak-for-grilling