13 TYPES OF STEAK

The buttery, melt-in-your-mouth texture of filet mignon makes it the crown jewel among steaks. Cut from the tip of the tenderloin, this delicate steak is mild and doesn’t have much fat or marbling, which makes it perfect for pan searing on a stove with an herby compound butter. This helps the filet develop a crispy exterior, yet remain juicy and tender on the inside.

Sirloin is a lean, less expensive cut of beef that’s cut from the rear, back portion of the cow. This steak is typically divided into two distinct cuts, the top sirloin and bottom sirloin, both of which benefit from different cooking methods. The more common top sirloin steak can be enjoyed grilled or seared, especially after marinating in a rich, flavorful sauce to help compensate for its lack of fat.

Sauté your sliced sirloin in a wok alongside fresh peppers and onions in this black pepper steak recipe or marinate it in a bright, Asian-inspired marinade before stir frying to create an umami-packed beef and broccoli bowl.

Whether you call it a New York strip or Kansas City strip steak, there’s no debating this boneless cut boasts a meaty flavor that pairs well with bold flavors like the ground coffee rub found in this recipe for poached apple strip steak.

Cut from just behind the ribs, the strip steak contains slightly more fat than leaner cuts, featuring a decent amount of marbling and a long line of fat along the edge. This versatile steak holds up well to high heat, which makes it ideal for recipes that call for searing on your KitchenAid^® cooktop before finishing with the broil setting in the oven.

Known for the distinct t-shaped bone that runs right through the middle of this sizable steak, the T-bone consists of the New York strip, and filet mignon/tenderloin steak cuts. You’ll need to keep a close eye on the T-bone when cooking since the lean tenderloin portion of this cut can cook faster than the strip. This is why it’s typically cooked over an open flame, allowing the portions that cook faster to be placed further from the intense heat.

Play with dynamic flavors by recreating this recipe for T-bone steak with bleu cheese butter. The creamy, yet funky tang of the bleu cheese butter helps highlight the meaty flavor of the T-bone, allowing it to remain the star of your dish.

The rich, fatty marbling in ribeye contributes to the mouthwatering flavor this steak is known for. Ribeye is a thicker cut than most other steaks, which makes it harder to overcook. If you’re looking for a steak that handles the high heat of a cast iron pan, yet still produces an irresistibly juicy bite, the ribeye is for you. Allow the ribeye’s inherent succulence to take center stage by minimally seasoning it, since its high fat content creates a rich flavor profile.

Though the hanger steak may look similar to skirt or flank steak varieties, this cut is sourced from a supporting muscle rather than an active muscle, which makes it much more tender. Hanger steak pairs nicely with wet rubs or marinades that further accentuate its tenderness. Swap out flank or skirt steak for a hanger steak in recipes when you’re craving a juicier, more delicate bite.

Some may argue that a flank steak isn’t technically a steak, since it’s cut from the abdominal muscles of the cow, resulting in a tougher cut of beef. However, if it’s prepared with finesse or bathed in a sauce similar to the chimichurri found in this steak taco recipe, the flank steak can still produce that rich flavor you’re searching for.

Because the flank steak is typically served as a large, thin cut of meat, it can be easy to overcook it. Be mindful of both time and heat level when firing up the grill for your flank steak, or cook it low and slow before slicing it thinly against the grain for the ideal texture.

Much like the flank steak, the skirt steak is a long, thin, rather lean cut of beef that’s taken from the muscular abdominal section of the cow. However, the skirt steak features a decent bit of fat between its muscle strands, which creates small crevices in the beef. This porous structure of the steak allows it to absorb sauces and marinades, which can help elevate the flavor profile of any given recipe. Let your skirt steak marinate in a flavorful sauce before charring on the grill and slicing it thinly for a citrusy carne asada dish.

Aptly named after its triangular shape, the tri-tip steak is cut from the bottom of the sirloin and has a very mild flavor. Though it’s a leaner type of steak, the tri-tip is ideal for both roasting and grilling. Effortlessly prepare an aromatic tri-tip roast for guests with the Even-Heat^™ True Convection feature found on select KitchenAid^® ranges, which uses a heating element and fan that circulates hot air throughout the entire oven, providing optimal temperatures combined with airflow, to deliver juicy, well-browned roasts and more.

For times when hosting outside may not be feasible, the KitchenAid^® Smart Oven+ lets you grill delicious steaks indoors. For recipes that call for a grilled tri-tip steak, use the grill attachment to produce a smoky char and eye-catching grill marks.

The flat iron steak is not to be underestimated. Its impressive marbling makes this cut as tender as the beloved filet mignon at a much more reasonable price point. This rich, beefy steak yields well to a variety of marinades and produces a delicious bite when grilled, broiled in the oven, pan seared over medium-high heat or air fried. Discover ways to grill indoors so you can enjoy a flat iron steak year-round.

Known to be the king of steaks, the tomahawk steak is a showstopper when it comes to both size and flavor. Cut from the rib of the cow, the large bone protruding from the tomahawk adds to its jaw-dropping appearance. This steak is rich and juicy, and contains layers of fat that make eating it an unrivaled experience. Because of its size, a tomahawk is typically pan seared to achieve a golden-brown outer crust before being finished in the oven.

Feel confident serving up an impressive cut of meat like a tomahawk steak with KitchenAid^® ranges. Select models feature Even-Heat^™ True Convection, which helps circulate hot air throughout the inside of the oven, to deliver juicy meat, caramelized vegetables and more.

Though quite similar in appearance to the T-bone steak, the porterhouse steak is thicker and contains a larger amount of the tenderloin. Perfectly suited as the main attraction in an entrée for two, the porterhouse offers an array of flavors as it’s comprised of the strip steak and filet mignon in one meaty serving.

The boneless rib cap serves up the tender bite of a tenderloin alongside the savory, moist texture of a ribeye. Packed with an immense amount of flavor from its layers of marbling, the rib cap is considered a specialty cut and can be hard to come across. Sous vide the rib cap in all its glorious juices for a decadent steak dinner, or reverse sear it to help make the most of this delectable cut of meat.