The most tender steak cuts are tenderloin (filet), ribeye, strip steak, flank steak, and flat iron. These pieces of meat come from muscles that the cattle use very little, which keeps them tender. The combination of fine muscle fibers, good fat marbling, and proper aging makes these cuts exceptionally tender. When choosing a tender steak, look for the fat marbling, color, and origin of the meat.
What Actually Makes a Steak Cut Tender?
The tenderness of a steak is determined by various factors that all work together. The most important is the muscle fiber structure of the meat. Muscles that the cattle use little, such as those along the spine, have finer fibers and are therefore more tender than hard-working muscles like the shoulder or leg.
Fat marbling also plays a major role. The intramuscular fat melts during cooking and makes the meat juicier and more tender. Additionally, the age of the cattle affects tenderness. Younger beef is generally more tender because the muscle fibers are not yet as strongly developed.
The aging process is equally important. During aging, natural enzymes break down the muscle fibers, making the meat more tender. This can happen through wet-aging (in vacuum) or dry-aging (in air). Finally, the location on the cattle determines how tender a piece of meat is. Cuts from the middle of the back are the most tender, while meat from the legs and shoulders is firmer due to frequent use.
Which Steak Cuts are the Most Tender of All?
The top five most tender steak cuts each have their own unique characteristics and flavor profiles. Here is an overview of the champions in terms of tenderness:
Tenderloin (filet) stands undisputedly at number one. This cut comes from the middle of the back and is barely used by the cattle. It has almost no fat marbling and a very fine structure. The flavor is mild and subtle. You prepare tenderloin best briefly and at high temperature, medium-rare for optimal tenderness.
The ribeye comes in a strong second place. This cut has lots of fat marbling, which provides a rich flavor and butter-tender texture. The fat melts during cooking and makes the meat extra juicy. You cook ribeye best at medium-high temperature to medium for the perfect balance between tenderness and flavor.
Strip steak is comparable to ribeye but comes from a slightly different part of the rib. It has a nice fat cap and good marbling. The flavor is full and meaty. This cut is perfect for the grill or pan, cooked to medium-rare or medium.
Flank steak is a surprising addition to this list. Although it is technically a working muscle, it has long fibers that when cut across the grain are deliciously tender. The intense, almost mineral-like flavor makes this a favorite among connoisseurs. Cook flank steak briefly and hot, and slice it against the grain.
Flat iron steak is a relatively new discovery from the shoulder. Through a special cutting method where a tendon is removed, a surprisingly tender piece remains. It has a deep, rich flavor and a good price-quality ratio. Prepare it like a steak, no longer than medium.
How Do You Recognize a Tender Steak at the Restaurant or Butcher?
When choosing a tender steak, there are various visual cues you can look for. Fat marbling is the most important characteristic. Look for fine white fat veins that run like a network through the red meat. This intramuscular fat is a guarantee for tenderness and flavor.
The color of the meat also tells a lot. Fresh, well-aged beef has a deep red to cherry red color. Avoid meat that looks gray or brown. With dry-aged meat, the outside may be darker, but the inside should still be beautifully red.
Test the firmness by pressing lightly on the meat. Tender meat feels firm but springy, not hard or rubbery. Also look for aging characteristics such as a dry, dark exterior on dry-aged meat or the aging date on the label for wet-aged meat.
Quality labels provide important information about the expected tenderness. USA Prime stands for the highest quality American beef with excellent marbling. Wagyu has a grading system from A1 to A5, where A5 has the highest marbling and thus tenderness. With European meat, look for terms like ‘grass-fed’ and ‘free-range’, which often go hand in hand with better meat quality.
What is the Difference Between Tenderness and Flavor in Steaks?
Tenderness and flavor are two different properties that don’t always go hand in hand. The most tender steaks often have a milder flavor, while firmer cuts can actually taste more intense. This is because hard-working muscles get more blood supply and therefore develop more flavor compounds.
Take tenderloin for example: this is the most tender part of the cattle, but has a relatively mild, subtle flavor. Many people even find it a bit boring without good seasoning or sauce. On the other hand, you have flank steak, which has a bit more bite but an intense, almost mineral-like flavor that meat lovers appreciate.
Your personal preference determines which balance you seek. Do you like butter-tender meat where texture is central? Then choose filet or ribeye. Are you looking for more flavor sensation and don’t mind a bit of chewiness? Go for flank steak, hanger steak, or even picanha. Many restaurants nowadays offer tastings where you can compare different cuts.
A good middle ground are cuts like ribeye and strip steak. These combine good tenderness with full flavor thanks to their fat marbling. The fat not only contributes to tenderness, but also to the flavor intensity of the meat.
How Do You Best Prepare Tender Steak Cuts?
Preparing tender steaks requires precision and the right technique. Always start with meat at room temperature. Take your steak out of the refrigerator at least 30 minutes before cooking. Cold meat in a hot pan results in uneven cooking and a tough exterior.
For most tender cuts, the rule is: hot and brief. Heat your pan or grill well beforehand, so you get a nice crust that seals in the juices. The ideal core temperature for most tender steaks is between 52ยฐC (rare) and 60ยฐC (medium). Use a meat thermometer for precision.
Resting time is just as important as the preparation itself. Let your steak rest for 5-10 minutes under aluminum foil after cooking. This allows the juices to redistribute through the meat and keeps it tender and juicy. Never cut directly into a hot steak, because then all the juices will run out.
Regarding seasoning: less is more with tender steaks. Coarse sea salt and freshly ground pepper are often sufficient. Season just before cooking, not earlier, because salt draws moisture from the meat. Optionally add a pat of herb butter after cooking for extra flavor.
Avoid these common mistakes: never cook at too low temperature (then the meat becomes gray and dry), don’t poke the meat while cooking (juices escape), and only flip your steak once. For thicker steaks like filet, you can use the reverse method: first in the oven at low temperature, then sear in the pan.
Where Do You Find the Best Tender Steaks at Vlees & Co?
With us you’ll find a carefully selected collection of the world’s best premium meat. We only work with top quality such as USA Prime beef, known for its exceptional marbling and tenderness. Our Scottish Angus cattle graze freely in the Scottish Highlands, resulting in meat with deep flavor and perfect texture.
For the ultimate tenderness experience, we have Japanese Wagyu A4 and A5 in our assortment. This meat has such fine marbling that it almost melts on your tongue. Our dry-aging cabinets are filled with strip steaks and ribeyes that age for at least 28 days for optimal flavor and tenderness.
What sets us apart is the expertise of our meat sommeliers. They are happy to advise you on which cut best suits your taste and occasion. Whether you’re looking for the soft elegance of a tenderloin or the robust flavor of a dry-aged ribeye, we help you make the perfect choice.
Our preparation on charcoal grill gives each steak a unique smoky flavor that perfectly complements the natural meat flavor. We are happy to share our knowledge about the origin of each piece of meat, the production methods, and the best preparation methods. For more information about our complete range of premium meat, check out our comprehensive guide.