Nothing makes a steak lover like me happier than a tender steak that has been nicely grilled or fried and generously seasoned, served with well-mashed potatoes or fries.
I’ve tried a variety of beef cuts over the years, and so far, I’ve found some that are incredibly tender.
I’ll discuss the seven beef cuts that have always been a staple of my carnivorous diet in this article.
Which Steak is the Most Tender?
The most tender steak cut is, hands down, the tenderloin. No wonder it’s one of the most expensive steaks.
Whether you grill it or fry it in a pan, the tenderloin lives up to its name because it is practically melt-in-your-mouth tender.
Because the tenderloin has a low fat content and benefits from the additional flavor, make sure to coat your pan with plenty of butter. Or, top the tenderloin with compound butter after grilling.
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Is Filet Mignon Part of the Tenderloin?
Yes. The filet mignon is a small cut made from the filet/tenderloin’s pointed end. The cut here is quite small and weighs only a little over 8 ounces. It is not a functional part of the cow and is situated near or just after the ribs.
Why is Tenderloin So Expensive?
The tenderloin is only a tiny, tube-like strip when viewed in relation to the entire beef. Two strips, weighing 6-8 pounds each, are harvested per cow. Tenderloin is a pricey piece of beef because the cut is so small and there is such a high demand for it.
It has a mild beef flavor and is an incredibly tender, lean cut of meat. This beef cut is in high demand due to its tenderness and versatility. Tenderloin is less marbled than other popular steaks like the ribeye or New York strip because it is so lean.
How is Tenderloin Best Prepared?
What is the best method for preparing a filet mignon that is incredibly tender? Don’t overcook it; cook it quickly on a fiery hot grill or stove. For medium-rare, aim for 125°F internal temperature.
You must be careful not to overcook this lean piece of meat because it can easily become completely cooked through.
At high temperatures (500°), you can directly sear the meat for 2 to 3 minutes on each side.
I advise using an instant-read thermometer repeatedly to check for the desired temperature.
I cook my tenderloin to medium rare, or 125°F. For medium, take it to 135°F. Cook it any further, and it will dry out quickly.
Allow your tenderloin to rest for approximately 5 minutes before slicing the steak. The juices will be redistributed as the tenderloin rests. Alternatively, you can start eating right away and dunk the meat in the plate’s juices as you go.
I enjoy topping my filets with a pat of compound butter. Because of the lean cut, adding fat makes the flavors stand out.
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What is the Second Most Tender Steak?
The most tender steak after the tenderloin is the flat iron, a surprise tenderness from the beef shoulder. From the chuck primal cut, a highly-moved muscle area, comes the less well-known steak cut known as flat iron.
A long-held belief was that the parts of the beef that weren’t moved all that much made for the best steaks. It was once believed that meat with fewer muscle fibers is chewier and more tender.
However, the theory has since been challenged. From areas where the cow frequently moves, tender steaks like the flat iron and rib eye steak are produced.
The steak is as tender as a filet and as flavorful as a rib eye, according to many chefs.
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How is the Flat Iron Different From Other Types of Steak?
The steak is shaped like an iron. It is extremely flat and wide because it is released below the tendon. However, there are other variations with the flat iron steak that you should be aware of.
On one hand, it has a delicate texture. At the same time, it has noticeable marbling from the shoulder’s highly mobile muscles.
As it widens toward the tip, fat is added, which gives the meat its juicy and flavorful texture.
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What’s the Best Way to Cook a Flat Iron Steak?
It is wonderful for steak lovers who enjoy grilling and pan frying. When cooked at a high temperature, it becomes tender and releases a mouthwatering aroma.
A great way to make it tender and juicy is by pan searing. But I’m a griller at heart. The flat iron steaks I purchase from my butcher will be cooked on a hot (500°F) grill.
Additionally, flat iron steaks are more affordable than other beef cuts. Flavorful, tender, and affordable? Yes, please!.
The steak has a strong flavor, so few spices are needed. I stick to salt and freshly ground black pepper.
What is the Third Most Tender Steak?
The rib-eye ranks as the third most tender beef cut in my opinion. It’s also bursting with beefy flavor. Most likely, if I’m grilling a steak at home, it will be a rib-eye.
One of the most tender parts of the cow, the prime rib roast, is used by butchers to make rib-eye. The ribeye steak is a flavorful and well-marbled steak cut.
The rib-eye cap steak is also quite tender and juicy. The ribeye cap steak combines the tenderness of the tenderloin with all the flavor of the rib-eye.
How is a Rib-Eye Cooked?
For grilling at high temperatures (500°F or more), rib-eye is ideal. Alternately, you can reverse-sear it on a scorching-hot grill after smoking it (at 225°). For best results, don’t overcook your rib-eye steak. The ideal internal temperature is medium-rare (125°F) or medium (135°F). I like mine cooked to medium-rare.
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Other Popular Steaks According to Their Tenderness
One of the beef steaks with the most tenderness is the strip steak. Another succulent and delicious cut that is excellent for grilling is this one.
The loin is where strip steak originates, and it is also known as the top sirloin, Kansas City strip, or New York strip loin.
I like my strip steaks at least 1 inch (2. 5 cm) thick. There’s no need to marinate a strip steak. Just season liberally with salt and pepper before grilling.
Have you ever heard of the term “fall-off-the-bone” ribs? It refers to how juicy and tender ribs become when they are smoked. The ribs are meltingly soft and delicious.
I use a low and slow 3-2-1 or 2-2-1 cooking technique, such as the Johnny Triggs Style, to get the best results from these pieces of meat on the grill and in the oven. To the delight of any pitmaster, the steak becomes tender and falls off the bone in this manner.
Porterhouse Steak and T-bone Steak
Some of the beef’s most tender steak cuts are found in the porterhouse and T-bone steaks. I say that because T-bone and porterhouse steaks contain both tenderloin and strip steaks.
So they’re great choices for someone who enjoys steak and bone-in beef cuts. The distinction between a T-bone steak and a porterhouse is not particularly significant. Because it contains a bigger piece of tenderloin, the porterhouse steak is a little bit more tender and juicy.
The hanger steak, also known as the butcher’s steak or a hanging tenderloin steak, is a highly coveted steak cut for its flavor. It is removed from the plate, just beneath the cow’s front belly. Hanger steak is my favorite butcher’s cut. Cook it to medium-rare (125°F) or medium (135°F).
The flank steak is another fairly tender steak. And it’s ideal for the grill because you can cook it quickly and hotly while enjoying its juicy beef flavor. Slice it against the grain to maximize tenderness.
Just don’t cook it too long. Because flank steak is thin, sear it for one to two minutes on each side, or until it reaches an internal temperature of 125°F.
Typically, the skirt steak is not particularly tender.
However, you can enjoy a tender bite of meat by slicing the skirt steak thinly and cooking it to medium (135°F). One of the more flavorful beef cuts is skirt steak.
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How Long Can Steaks Be Refrigerated?
Like any meat, steaks should always be kept cold if they won’t be cooked right away.
The meat can be stored for approximately 3 to 4 days after purchase at refrigeration temperatures of 40°F or lower. For longer storage, it must be frozen.
A Note About Beef Cuts
The names of beef cuts can vary by region. A person’s New York Strip is another person’s Strip steak, and another person’s top sirloin. Consult your butcher if you’re unsure about the beef cut you want to buy.
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I’ve demonstrated some of the market’s tenderest beef steak cuts for you. Choose the tenderloin or the flat iron steak if your teeth can’t handle tougher, chewier steaks.
Whatever cut you select, be careful not to overcook it. The more rare your beef is cooked, the more toothy it will become. Never cut a steak against the grain; instead, let it rest.
Ranking Cuts Of Steak From Toughest To Most Tender
FAQ
What are 2 cuts of beef that are more tender?
The 4 Most Mouthwatering, Tender Cuts of BeefTenderloin Steak. One of the most prized cuts of meat is the tenderloin steak, which comes from the tenderloin section’s heart. Top Loin Steak. T-Bone Steak. Porterhouse Steak. Are you curious about the ideal cooking temperature for tender meat cuts?
What are the five most tender cuts of beef?
The filet mignon, also referred to as a tenderloin or chateaubriand, is the most tender of all the steaks that a cow produces. T-bone, porterhouse, flat iron, strip, rib-eye, short ribs, and other cuts of steak are also incredibly tender.
What is the most tender and flavorful cut of beef?
Although every steak lover has their own preferences for the best steak cuts, the filet mignon is generally considered to be the most tender beef. Some steakhouses simply refer to filet mignon as a tenderloin steak because it is cut from the center of the beef tenderloin.
What is the 2nd most tender steak?
The second-most tender cut of meat after the tenderloin, the Flat Iron steak is made from the chuck subprimal of the animal. It’s frequently regarded as an incredibly tender substitute for ribeye.