There are many different cuts of steak out there, and I’d probably eat any of them. But if you’ve got a little bit of cash in your pocket, or you’re cooking for a hot date, which one should you choose? Well, here’s a rundown of the different cuts you’ll find at the butcher shop:

Premium Steaks

• T-Bone or Porterhouse. This is probably my favorite steak, because it combines two of the other “premium steaks” into one: the tenderloin and the New York. The New York is the bigger section of the steak; the smaller side of the t-shaped bone is the tenderloin. The words porterhouse and t-bone are often used interchangeably, but some say that a “true”  porterhouse has a bigger tenderloin section than a t-bone. At the grocery store, though, they will probably be labeled as one or the other, and if you like the tenderloin you’ll just have to use your eyeballs and see for yourself if it’s got enough on it.
• Ribeye. A ribeye steak is almost the same as a slice of prime rib. The difference is that prime rib is roasted and then sliced, where a ribeye steak is sliced first and then grilled. However, they come from the same part of the cow so they’re pretty similar. A good ribeye will have a rich marbling that gives it lots of flavor and makes it tender and juicy.
• New York or Strip. The New York Strip is the bigger part of a porterhouse, which is on the “outside” of the cow. It is worked more than the tenderloin, but it is still quite tender. It is also a lot leaner than a ribeye, so it has a little less of that juicy flavor, but more than a tenderloin. Therefor, the New York is a good “middle of the road” as far as the upper-tier steaks go. If you’re not sure which one to pick, the strip steak is a good default.
• Tenderloin or Fillet. This is the steak that is used to make fillet mignon. It is super melt-in-your-mouth tender, but it is also very very lean, which means it has less of that juiciness and flavor. That’s why fillet mignon is wrapped in bacon, to give it a little fat. Another trick is to marinade it in olive oil and herbs. Anyway, fellas, this is a good steak to cook for your lady friend because it’s super tender, they’re usually fairly petite and they’re not dripping with fattiness like a ribeye.

Not-So-Premium Steaks

• Top Sirloin. This is an “almost premium” steak, in my opinion. Sirloin steaks aren’t anything to write home about, but the top sirloin is the best of them. Of all the sirloin steaks it is closer to the tenderloin, so it is kind of like a poor-man’s fillet. If they’re cooked right they can be as good as any of the above steaks, so it’s a shame to keep it down on the farm team. But hey, it is what it is.
• Sirloin. The sirloin is in getting back into the butt end of the cow, tailing off from where the tenderloin ends. As it gets farther back it gets tougher, because the cow works it more, which is why the top sirloin is considered the best cut of this part. Anyway, these steaks are fairly lean and fairly tough. They’re definitely edible but not a first choice.
• Skirt Steak. Skirt steaks are from the lower-front part of the steer. They are well marbled, giving them a ribeye-type juiciness and flavor, but they are tough. It’s a good idea to cut them across the grain so that they aren’t so “chewy”, and possibly marinade them with an acidic marinade beforehand.
• Flank Steak. Like the skirt, but leaner. The rear part of this cut is where the “London Broil” comes from. London Broil, a dish that is gaining in popularity recently, is not so much a cut of meat but instead a way of preparing Flank Steak so that it’s good. It has to be tenderized and cut across the grain. If you do this, it can come out mighty tasty. Otherwise it is just flank steak and will probably suck.

There are other cuts of a steer that I haven’t listed here, because they probably aren’t something you’d want to eat as a steak. For example, the brisket is awesome if you BBQ it or use it for corned beef, and the round makes a good roast, but I’ve never seen a brisket steak and round steaks are crap. Stick with the steaks that are on this list (be aware, however, that sometimes they go by other names not listed here). All things being equal, when I go to the store I usually pick up whichever “premium” steak is on sale. You really can’t go wrong with them. Don’t discount the other steaks, though. With a little extra care they can be made into some very tasty dishes.