Here’s your guide to the most well-known types of steak, medium rare steak with the best way to cook each cut. It’s one of the most expensive cuts of beef because the muscle doesn’t get much work, and it’s so tender you could cut through it with a fork. How to Cook It: The steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out.
Simply dress the filet up with salt, pepper and any herbs you like. Then, cook it in a cast-iron skillet until it reaches a rare or medium-rare temperature. Learn more about how to cook steak in a cast-iron skillet. It’s cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it’s also slightly chewier. When shopping, look for ribeyes with good marbling and a nice fat cap on the top. How to Cook It: You won’t need to marinate this steak because of its fat content, and we like using a simple salt-and-pepper rub that doesn’t cover up the beefy flavor.
Cook ribeye over dry heat—like a grill or a cast-iron pan—until it reaches your desired temperature. Try this recipe for peppered ribeye steaks that enhances the steak’s natural flavor without covering it up. It has less fat than a ribeye but more flavor than a tenderloin and is almost always sold as a boneless steak. How to Cook It: Prepare a strip steak the same way you would a ribeye: seasoned with salt or a dry rub, and cooked over dry heat like in this cast-iron skillet steak recipe.
