Seven Chefs on Their Favorite Cut of Steak

June 4, 2024

When it comes to steak, every chef has their personal favorite cut, each offering unique flavors and textures. Here, seven chefs share their top choices, showcasing the diversity and richness of beef.

1. Ribeye

Chef Diana Manalang of Little Chef Little Café in New York City and Chef Virginia Willis, a James Beard award-winning cookbook author, both extol the ribeye for its rich marbling and flavor. Manalang appreciates its ability to stay juicy during cooking due to its fat content, while Willis prefers the bone-in version for its enhanced flavor and tenderness, especially when grilled (Eat This Not That) (Chowhound).

2. Hanger Steak

Ken Irvine from Bleu Bohème in San Diego recommends hanger steak for its "tremendous flavor." Although it's a chewier cut, its robust taste makes it a favorite among many chefs. Often referred to as the "butcher's steak," it offers a beefy richness that outshines more tender cuts (Eat This Not That) (Chowhound).

3. Filet Mignon

Chef Robbie Shoults of Bear Creek Smokehouse in Marshall, Texas, loves the filet mignon for its unparalleled tenderness. This cut, taken from the tenderloin, is lean yet melts in your mouth, making it a premium choice for both dining out and home cooking (Eat This Not That) (Tucson Foodie).

4. Bavette (Flank Steak)

Chef Virginia Willis also recommends the bavette, or flank steak, for its meaty flavor and versatility. Taken from the abdominal muscles, it’s perfect for grilling and works well in sandwiches and various dishes. This cut is particularly noted for its loose grain and decent fat marbling, enhancing its juicy flavor (Chowhound).

5. Ribeye Cap (Deckle Steak)

Chef Roderick LeDesma of PY Steakhouse at Casino Del Sol Resort highlights the ribeye cap, also known as the deckle steak or spinalis dorsi, as his top pick. Combining the richness of a ribeye with the tenderness of a filet, this cut offers the best of both worlds (Tucson Foodie).

6. Skirt Steak

Chef Barry Sorkin of Smoque Steak in Chicago favors skirt steak, or entraña in Argentinian cuisine, for its rich and beefy flavor. It's a long, flat cut from the cow's belly that cooks quickly and is perfect for grilling or searing in a cast iron skillet. Sorkin emphasizes the importance of slicing it against the grain to enhance its tenderness (Eat This Not That).

7. New York Strip

Chef Michael Senich of LongHorn Steakhouse praises the New York strip for its consistency and ease of cooking. This cut, taken from the short loin, is a one-muscle steak that offers a balance of tenderness and flavor, making it a favorite for both professional and home cooks (Eat This Not That).

These diverse preferences highlight that there is no one "best" cut of steak—each offers something unique. Whether you favor the marbled richness of a ribeye, the melt-in-your-mouth tenderness of a filet mignon, or the robust flavor of a hanger steak, there's a perfect steak out there for every palate. So next time you're at the butcher or a steakhouse, consider trying one of these chef-recommended cuts to elevate your dining experience.