Cuts Of Steak Ranked From Worst To Best

The rift in quality between a great steak and a bad steak is perhaps greater than any other food; just as the best can make your day, so too can the worst totally ruin it. These are some of the most famous cuts of steak, ranked from worst to best.

Some cuts of steak are better than others, sure, but they almost all have their uses, and there aren't many to totally avoid. Then again, there's the beef round: A large, primal cut of beef, mainly coming from the rear leg and rump. It's made of three parts: the top, tip, and bottom. The top round is the most tender part, but that's not saying much. It tends to be extremely tough and lean. Many people use it for thin-sliced roast beef. As a steak, it's next to useless.

The tip, also known as a sirloin tip, is a lean, boneless cut best for kebabs or stews. Its connective tissue makes it chewy and gross unless it's braised.

Finally, there's the bottom round, which includes the eye of round, which The Splendid Table once called, quote, "one of the few unredeemable cuts of meat." Near tasteless, tougher than John Wick, and not worth your money..

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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

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