Tenderloin (a.k.a.: Filet and/or Filet Mignon, which is French for boneless small): This is considered the king of steaks (and the finest cut of beef) because of its tender, melt in the mouth texture; it can literally be cut with a fork. The tenderloin steak has a fine texture, is circular in shape and is usually about the size of a tennis ball. This steak is often cooked and served wrapped with a slice of bacon (barding). I personally prefer this method because while this cut is very tender, it is also very lien and the bacon adds a little fat and much flavor. This steak should never be cooked beyond medium.

Sirloin (a.k.a.: Flat-Bone Steak, Round-Bone Steak, Pin-Bone Steak): There are several cuts that come from the Sirloin section of the Beef. In addition to the Sirloin cuts mentioned above, the Sirloin also comes in the boneless Top Sirloin, which is also referred to as a Butt Steak or London Broil. This cut is average in tenderness. To achieve maximum flavor and tenderness do not cook beyond medium. Even though I consider this steak to be of average quality, it is large, which gives you a lot of meat for your money.

Rib Eye (a.k.a. Ribeye, Delmonico): This is a cut of beef from the large end of the rib section. The Ribeye is my all-time favorite when cooked properly and it is one of the most popular and expensive steaks on the market and/or a menu. The Ribeye is very tender with excellent flavor, largely due to its marbling. This cut is often served bone-in, which adds even more flavor. In its whole, unsliced form it is known as a Rib Roast (See Below).

Prime Rib (a.k.a. Rib Roast): Prime Rib comes from the Rib Roast, which is from either large or small end of the rib section. The term “Prime” doesn’t necessarily mean that the cut was graded as “Prime” beef by the USDA, but even a “Choice” Rib Roast will impress if cooked properly. The difference between the Rib Eye and the Prime Rib is the way it’s prepared. The Rib Eye is cut from the rib section before cooking, while Prime Rib is cut from the Rib Roast after it has cooked. It is most often served rare with horseradish sauce or the au jus.

Enjoy!