Pit Boss Steak Cuts 101 – Top 10 Steaks That You Should Know

Top 10 steaks you should know.

1. Ribeye: Ribeye steak comes from the primal rib section of the animal the same cut as a prime rib roast. There are bone-in or boneless versions of this steak. Bone-in Ribeyes tend to have extra flavor from the fat still attached to the rib bone. Ribeye is known as one of the most popular steak cuts because of the incredibly tender texture and massive flavor that comes from the generous marbling and large fat pockets throughout the cut. It is the fattiest steak on the entire animal. This steak is so tender it will taste amazing grilled rare or well done. Pit Boss Rib Eye Steaks with Herb Butter recipe.
2. Filet Mignon: Filet Mignon has the most delicate taste and texture of all the steak cuts. It’s so velvety soft, that when cooked just right, you can cut it with a fork. Because of that, it’s also the most expensive steak per ounce. Filet Mignon is often called fillet or tenderloin because it comes from the small end of the tenderloin area, known as the short loin. It is very lean and has a small amount of beefy flavor, so it’s best-grilled medium rare or rarer with additional fat from a sauce or wrapped in a layer of bacon like in the Pit Boss Bacon Wrapped Steak recipe.
3. Strip: A strip steak, also known as New York strip, is very tender with a rich buttery flavor. It’s cut from the short loin section of the animal and serves as a good alternative to the fat rich Ribeye steak. It’s also the same steak that makes up half of the popular T-Bone or Porterhouse steaks. This steakhouse classic is best grilled to medium or rarer like in the Pit Boss Reverse Seared NY Steak.
4. Porterhouse: This steak comes from the area below the backbone known as the short loin. It’s the same primal cut as the Filet Mignon, New York strip, and T-Bone. In fact, that’s what makes this steak so popular. It features a t-shaped bone that runs through the middle of it leaving two prized steak cuts on either side: a New York strip and a Filet Mignon. The difference between the Porterhouse and the T-Bone is that Porterhouse steaks have a larger Filet Mignon. Because there are two different kinds of beef on either side, this steak is best grilled with the strip side closer to the flame and the tenderloin side further away from it, so the delicate fillet part of the steak doesn’t quickly become overcooked.
5. T-Bone: A T-Bone steak is just like a Porterhouse steak. It has the prized flavor and tenderness of two premium cuts of beef in one: the Filet Mignon and NY strip. The only difference from the Porterhouse steak is that the T-Bone is cut a little farther forward in the short loin making the Filet Mignon side smaller. T-Bone steaks can be enjoyed rare all the way to well done. For maximum tenderness, check the tenderloin for doneness regularly since it cooks faster than the strip. Pit Boss Reversed Seared T-Bone Steak.
6. Top Sirloin: This steak comes from the top portion of the sirloin located right between the ribs and rump of the animal. Top Sirloin steak is very lean, but still features a fat cap that provides a big, juicy flavor. It’s often the best choice for grilling kabobs. It has a flat, firmly grained texture that allows it to be cut into cubes very easily. Top Sirloin is best cooked on the grill over a searing high heat like in the Pit Boss Sirloin Steak with Chimichurri Sauce.
7. Flat Iron: The Flat Iron steak comes from the shoulder area of the animal, known as the primal cut chuck. Unlike other cuts of chuck that tend to be tougher, Flat Iron comes from the top blade muscle, which results in a very tender and flavorful steak. It also has a fair amount of marbling, making it a very popular and affordable alternative to Ribeye or strip steaks. For maximum tenderness, this steak is best cooked to rare or medium rare.
8. Flank Steak: This cut comes from the bottom abdomen of the cow. It’s very similar to Skirt in texture and taste. Although, it’s a slightly thicker and broader piece of beef. Flank steak contains a lot of working muscles, so it can be very lean and a little on the tougher side, while still packing an intense beefy flavor. This steak will marinade well and taste best sliced thin for recipes like Pit Boss Grilled Flank Steak Fajitas.
9. Skirt: This a long and thin cut of beef that comes from the diaphragm of the cow. It’s a common choice for recipes like Pit Boss Carne Asada Tacos because of its big flavor and lean texture. This cut is best marinated, cut against the grain, and cooked over high heat to rare or medium rare.
10. Hanger: This steak comes from an area between the loin and the ribs. The Hanger gets its name because it’s a muscle that doesn’t work, it simply hangs in place next to the kidney. Because of that, it is very soft and tender. There is only one 2-pound Hanger steak for each 800-pound animal. This steak is cut thin and comes from the same area as the skirt and flank, giving these steaks a lot of the same qualities. Although, the Hanger has a much more robust flavor and tenderness. It can remain tender with or without a marinade, and it can also taste amazing by itself as a main dish or as a substitute in a Skirt or Flank recipe like Pit Boss Korean BBQ Tacos.
11. Hanger: A Tri-Tip is a triangular shaped muscle cut from the bottom half of the sirloin area. It’s a newer cut, often called, “Santa Maria Steak” because of its origins and huge popularity in Santa Maria, CA. Tri-Tip steaks are very versatile. It’s a lean cut with a layer of fat surrounding the outside that gives the meat an awesome beefy flavor. It makes it an excellent alternative as an affordable grilling steak, compared to the more expensive cuts. The best way to cook this steak is on the grill. For maximum tenderness, cook it to rare or medium rare. Although, if cooking to well done, you can achieve bossin’ tenderness marinating the steak and seasoning it generously to prevent it from drying out.

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