Tenderness is an important factor for many people to choose a steak. As steak lovers, we picked 5 steak cuts according to their fabulous texture. Here is a ranking for the 5 most tender steak cuts for you. Let’s dive in!
Table of Contents
The Most Tender Steak Cuts: Filet Mignon
What is Filet Mignon?
Filet Mignon is generally acknowledged to be the most tender steak cuts. It is sourced from the smaller end of the tenderloin, part of the loin primal of the beef. As this muscle is rarely used, its fibers are fabulously fine. Thus, it tastes extremely tender and soft like butter, you can even cut it with a fork.
This cut is very rare because there are only 4-6 pounds of Filet Mignon in an entire 1,100 pounds cow. The amazing tenderness and rarity make it a premium cut of beef.
However, unlike Ribeye or other cuts from the rib primal, Filet Mignon is lean and not much marbled. So it lacks some delightful fat essence when you cook it. Yet, a top graded Filet possesses the fantastic tender texture as well as a nice marbling, combined into a perfect result.
You can also find Filet Mignon in Porterhouse and T-Bone Steaks which is at the opposite of New York Strip Steak.
Features of Filet Mignon
- Extremely Tender (the most tender)
- Lean (try top graded Filet)
- Mild Beef Flavor
How to Cook Filet Mignon?
The best way to cook Filet Mignon is to sear it over high heat with herbs, garlic and butter, which adds a rich essence to this lean cut. Searing quickly gives the steak a desirable surface and keeps the inside juicy.
Once the steak is nicely charred on both sides, finish it in the hot oven until the interior reaches the desired temperature. Medium rare Filet Mignon is great with 130°F internal temperature. But bear in mind that it’s necessary to remove the steak from the oven when the thermometer registers 5-10°F lower than desired doneness. This is to avoid overcooking, otherwise it will be tough and dry owing to the low amount of fat.
Then, let it rest for 10 minutes which allows the heat to redistribute over the whole piece of meat. And let’s dig in!
2nd Most Tender Steak Cuts: Flat Iron
What is Flat Iron?
Flat Iron is a relative newcomer in steak cuts and it comes from the chuck primal. Although cuts from chuck primal are usually tough, Flat Iron is extremely tender. The butchers tried to find some exceptions from this frequently exercised primal, and there it is. It is obtained from the top blade muscle of the cow’s shoulder, therefore it’s also called Top Blade Steak.
It has a very fine grain and the meat scientists found that it’s the second most tender steak cut only to Filet Mignon. Apart from the excellent tenderness, Flat Iron also has a nice marbling. This results in a fantastic combination of mouthfeel and flavor. What makes it even better is the cost, its price is only half of the other classic premium cuts.
Features of Flat Iron
- Extremely Tender (second only to Filet Mignon)
- Nice Marbling
- Cost Less
How to Cook Flat Iron?
Simply grill or sear Flat Iron steak over high heat with a pinch of salt is more than enough. This cut tastes awesome from medium rare to even well done. Yet, It’s best to serve medium rare to medium.
3rd Most Tender Steak Cuts: Teres Major
What is Teres Major?
Teres Major is also named “petite tender” since it’s remarkably tender and very close to the Flat Iron. In other words, it has the best tenderness second only to the Filet Mignon. And “petite” implies this cut is a fairly small piece of meat. Moreover, its name, Teres Major, is exactly the name of the muscle which also appears on the human body.
Teres Major is skillfully taken from the chuck primal of beef. Retrieving this petite cut requires awesome butchering skill, it takes a lot of work for the butchers.
This cut is packed with beef flavor as the surrounding muscles have a lot of exercises. Also, Teres Major is quite lean but not as lean as Filet Mignon.
What’s more, there is only 2 pounds of Teres Major in every beef.
Features of Teres Major
- Extremely Tender (second only to Filet Mignon)
- Rich Flavor
- Fairly Lean
How to Cook Teres Major?
Preparing Teres Major is easy and no fuss, pan searing or grilling would give a good result.
Firstly, simply season it with salt and pepper, then pat dry. In the meantime, preheat a cast iron pan or grill with some oil until the oil is sizzling. After that, sear or grill it over high heat until the internal reaches the desired temperature. We suggest serving as rare to medium rare.
Remember to always let the steak rest for a couple minutes which helps retain the juices. Enjoy it with your favorite side dishes and drinks.
► Read More: What Is Teres Major Steak & How to Cook? | 2nd Most Tender Cut
4th Most Tender Steak Cuts: Hanger Steak
What is Hanger Steak?
Hanger Steak is another cut with an extremely tender texture. It comes from the muscle that used to support the cow’s diaphragm. But it actually just hangs from the diaphragm and does nothing. Due to the lack of movement, it’s very tender. And there is only one Hanger in every cow.
In the past, because it was universally perceived to be a crude cut of meat, butchers usually kept the Hanger Steak for themselves but not sold it on the market. Therefore, it’s also known as “butcher’s steak”. But in fact, it has a deep beef flavor with a nice texture.
A whole Hanger Steak is in V-shape and it’s divided by a long membrane in the middle. And you should remove the membrane before cooking this cut.
► Read More: What Is Hanger Steak? Is It Tender? | vs Skirt & Flank Steaks
Features of Hanger Steak
- Very Tender
- Deep Beef Flavor
How to Cook Hanger Steak?
To cook a Hanger Steak, the first thing to do is to remove the middle long membrane and separate the steak into 2 long pieces. Then, pan sear or grill them over high heat for a few minutes to form a golden crust with some salt and pepper. Remember to preheat the grill or cast iron pan first. Finally, don’t forget to rest the steak for a while before enjoying it.
The recommended doneness is medium rare which keeps the excellent mouthfeel and juices.
5th Most Tender Steak Cuts: Ribeye Cap Steak
What is Ribeye Cap Steak?
Ribeye Steak is prestigious and gorgeous among almost all the steaks, yet Ribeye Cap Steak is even superior to it. Ribeye Cap Steak is the outer muscle of the ribeye roll, which is the source of Ribeye Steak and Prime Rib.
It has a lot of names like deckle steak and calotte while the best description is “butcher’s butter”. As this extraordinary cut will melt on your tongue like butter due to the rich marbling. It is heavenly tender, juicy, flavourful and marbled, all come together in this poetic steak. But most of the gourmets taste Ribeye Cap Steak for its abundant marbling but not the tender mouthfeel.
It is rare and luxurious, so it’s lesser-known when compared to Ribeye Steak. This limited cut is a secret for the true beef aficionados and it is highly prized by them. Not many places can you find the Ribeye Cap Steak, try to look for it in supreme butcher shops or restaurants.
Features of Ribeye Cap Steak
- Very Tender
- Perfectly Rich Marbling (Buttery)
- Juicy
- Deep Flavor
How to Cook Ribeye Cap Steak?
Similar to ribeye steak, quickly grill or pan sear it over high heat would create a stunning outcome. Make sure to preheat the pan or grill before putting the meat on it, as it would affect the outcome significantly. Then, cook with your favorite seasonings (less is more!) until the Ribeye Cap Steak reaches the desired doneness. Remember to rest the meat for 5 to 10 minutes before enjoying it. Finally, enjoy this luxurious cut and let it melt in your mouth!
Summary
Did you discover that all of the above steak cuts require high and fast cooking? This is because they taste great even just simply sear while most of the tougher cuts need to be slow cooked.
Now you know the 5 most tender steak cuts, why not try them all one by one? Trust me, you won’t regret it!
► Read More: 5 Best Marbled Steak Cuts Ranked & How to Cook
► Read More: 5 Best Cheap Cuts of Steak (spend you <$20) that are Yummy!
