Cuts Of Steak Ranked From Worst To Best

A lot of people have the attitude that even bad pizza is still good, but no one is going to tell you that about steak. While the best steaks make for some of the best meals around, bad steak will just leave you hungry and frustrated that you paid so much for it. Everyone has their favorite cut of steak, but if you want the scoop about every kind, we’ve got you covered. Some are underrated, and some classics are classics for a reason. Let’s take a look at the ranking of every cut of steak, from worst to best.

#Steak #Meat #Ranked

Round steak | 0:00
Skirt steak | 1:17
Flank steak | 2:08
Bottom sirloin | 2:46
Strip steak | 3:25
Vacio/bavette | 4:16
Top sirloin | 5:13
T-bone | 6:07
Flat iron steak | 7:01
Porterhouse | 7:58
Hanger steak | 8:32
Tenderloin | 9:29
Ribeye | 10:32

[MashedFood]

What's your favorite cut of steak?

[justincrook]

Skirt steak is easily the most underrated steak. Try it how Alton Brown cooks it and you'll see what you've been missing.

[floresgt]

The flank steak and skirt steak is amazing. I’m sorry lady, you are mistaken.

[robertarena]

I’ve been a butcher in a prime shop for 50 years. There’s a lot wrong with this video.

[joegiotta]

I’m not sure your “research team” should get paid this week.

[Banyo__]

Ribeye for the win. You haven't really had steak until you've had a simply prepared ribeye, kosher salt, fresh cracked pepper, grilled up or seared in the pan and finished in the oven with a pat of butter and a bit of garlic....YUM!

[MC-gjfg]

Flat iron is said to be the best steak for those who prefer their steak cooked to a higher temperature. When you hear people say you've ruined a steak if you cook it medium well to well, this is because by the time it gets to the well stage the moisture and fat have been cooked out of the steak and it is very dry and tough. This is a genuine issue for thick steak house steaks such as an inch and a half thick rib eye. However, apparently a flat iron steak can be cooked to a higher temperature rapidly enough that it will be well done prior to loosing all its moisture. Hot tip for all of you well done weirdos out there. ;)

[heatherr]

Give me a nice medium-rare ribeye steak any day of the week

[gregcowen]

I love tri-tip; if you’re out west, you can usually find it whole; used to marinate it overnight then put it over charcoal or a burnt down wood fire, and keep an eye on it for 3-4 hours

[Bootmahoy]

I've prepared skirt steaks quite often and I don't see the difficulty. They're easy to cook and very flavorful.

[curiousman]

I'm completely impressed that you not only included the hanger (in French - onglet), but placed it correctly. Love them when I can get them. Maybe twice a year from my butcher. Other than that, dry-aged ribeye is where it's at. Had a wagu ribeye, dry aged 90 days once. $150. Intense.

[jamesspencer]

Ive worked as meat cutter for a few years and i can remember when they sold the flat iron with the silveskin and called them patio steaks. When someone came up with the idea to get rid of that silverskin the price on the steaks went up almost 4X.

[jeffkeener]

I think the most under-rated cut for making steaks is the tri-tip. Cut it into strips and grill on each side for 2 to 3 minutes. Season sparingly. There's just enough interstitial fat between the muscle fibers to keep it moist and very flavorful. I was introduced to this cut in Chile where I worked for a year. There, they cut into smaller chunks about 1 to 2 inches cubed and grill over flames and eat without seasoning. With a local Carmenere (or Malbec in Argentina) it's absolutely delicious, quick, and easy. Tri-tip is also great for stir-fries or any dish where thin strips grilled or fried quickly is needed. Has the additional advantage of being considerably less expensive than NY strip or rib steaks. Better than flank or flat iron steaks, in my opinion.

[LrCloud]

I've been spoiled growing up as a French immigrant in Australia.
Tomahawk
Rib Eye
T-Bone
Scotch Fillet
Fillet
Sirloin
Skirt
I've tried it all but I have to say that despite all the steaks I've tried Bavette (from the upper part of the Flank) was the best.
....Although having a Chateaubriand for two to myself in Paris was right up there for my best
....it was the first time I ever enjoyed Paris as i usually couldn't get out of there fast enough.

AND GRASS FED ALWAYS ALWAYS ALWAYS is the best.

[Joshfuentes]

Picanha is the best kind of steak. Also, honor it! ONLY season it with coarse salt. And sear it on open fire. I am lucky enough to have had Australian Wagyu MBS 9 picanha it is just out of this world. Waves of flavor release in your mouth after every chew. I also had A5 Mayazaki Picanha which was just too overwhelming with flavor.

[RW-btex]

Nothing better than a Rib-eye, grilled with salad and baked potato .

[YolandaisYolandaCooks]

Ribeye is everything. 🥰🥰🥰
Porterhouse then t bone. Chuckeye center cut steaks are good too. The flavor is delicious but a bit tougher than ribeye.

[Mr.Shartly]

Great vid Mashed! I agree 100% on Ribeye being #1. Porterhouse and T-bone are great steaks, but it should be illegal to charge so much for a steak with a bone in it.

[randolphpatterson]

A cut that's often overlooked is the tri-tip, from the shoulder area. It can be tough & stringy, so maybe the best way to cook it would be slow roasting in an inch of water. It's actually got some of the sweetest, tastiest meat on the whole steer, though.

[michaelburks]

Porterhouse for me. The strip is almost as good as a rib eye and the filet is the most tender cut with great flavor cooked on the bone of the porterhouse bone.