What is the "best steak"? Steak cuts explained

There is no single best steak – there's the steak that best suits your taste and cooking method. Two questions matter: do you value tenderness or flavour more, and how much fat do you want in each bite? Muscles that do little work (tenderloin) are the most tender but milder. Muscles that work more and carry more intramuscular fat (ribeye, picanha) taste fuller.

Ribeye – the safe choice

Ribeye is cut from the fore rib, between the 6th and 12th ribs. It has the most marbling of the classic cuts and a central "eye" of fat that melts as it cooks. That makes it forgiving: even slightly overcooked, it stays juicy. If you are buying someone their first dry aged steak, get a ribeye.

Striploin / New York strip – flavour and bite

Striploin comes from the short loin. It has less fat than ribeye, a firmer texture and a fat cap along the edge. Ideal if you like a meatier bite and a more pronounced beef flavour.

Filet mignon – tenderness

Filet mignon is cut from the centre of the tenderloin. It is the most tender piece of beef but the mildest in flavour – which is why it is often served with pepper sauce, red wine jus or herb butter.

T-bone and tomahawk – bone-in steaks

T-bone combines striploin and tenderloin on a T-shaped bone. Tomahawk is a ribeye with a long rib bone. The bone doesn't add as much flavour as people think, but it slows cooking of the meat next to it, giving a juicier result and a spectacular presentation.

Alternative cuts – picanha, skirt, flat iron

Picanha (rump cap) is the Brazilian favourite with a thick fat cap. Skirt steak has an intense flavour and is ideal for tacos and fajitas. Flat iron comes from the shoulder but is the second most tender muscle on the animal – great value.

How to choose

• First time or a safe bet: ribeye
• Special occasion and BBQ with friends: tomahawk or cowboy steak
• Most tender: filet mignon
• Most flavour for the money: picanha or flat iron
• For connoisseurs: Ribeye XO or Wagyu A5