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- 1. Filet mignon: A steakhouse favorite, filet mignon is considered the most tender steak on the market. Sear it in a cast-iron skillet on high heat or broil it in the oven. As long as you avoid overcooking it, you cannot diminish filet mignon’s tenderness.
- 2. Flat iron steak: This cut of steak comes from the shoulder section of the cow (also called the “top blade”), and it comes well marbled, which indicates a high fat content. Flat iron steak naturally comes surrounded by unappetizing sinew, so choose a butcher who can cut away that sinew and give you a tender steak at a great price.
- 3. Top sirloin steak: Top sirloin is the most tender of the sirloin steak varieties. Chefs prize it for its versatility. It tastes great when served by itself, but its tender consistency makes it easy to chop up for a stir fry, fajitas, or kabobs.
- 4. Strip steak: When properly prepared, various styles of strip steak—including New York strip and Kansas City strip—offer delicious beefy flavor. Its tenderness depends on the preparation. Whether you broil strip steak in the oven or sear it on an outdoor grill, you’ll find the most tender consistency when it is cooked medium-rare. Also known as top loin steak or strip loin steak, this steak comes from the short loin of the cow.
- 5. Ribeye steak: A ribeye steak comes in both boneless and bone-in varieties. This cut of steak is best known for its juiciness, but depending on how you cook it, this steak can be very tender as well.