Know Your Cuts

T-Bone Steak

A T-bone steak is a cut of beef that comes from the short loin of the cow. It’s easily recognizable by the T-shaped bone that runs through it — hence the name.

The T-bone actually includes two different types of steak in one:

• On one side of the bone, you have the tenderloin (also known as filet mignon if cut on its own), which is super tender.

• On the other side, you get the strip steak (also called New York strip or top loin), which is more flavorful and has a bit more texture.

Because it has both tenderness and flavor in one cut, it’s kind of a best-of-both-worlds steak. It’s often grilled or broiled, and due to the bone and dual textures, it cooks a little unevenly — so some people like to cook the two sides differently or slice and finish them separately.

Skirt Steak

Skirt steak is a highly versatile and flavorful cut taken from the diaphragm or plate section of the cow, prized for its bold beefy taste and coarse texture. Unlike tenderloin, it has more connective tissue and marbling, making it ideal for quick, high-heat cooking methods like grilling, pan-searing, or broiling—but it also benefits from marinating to enhance tenderness.

Its thin, fibrous grain absorbs flavors exceptionally well, making it a favorite for fajitas, stir-fries, carne asada, and Philly cheesesteaks.

Because it cooks quickly and stays juicy when sliced against the grain, skirt steak is a go-to for tacos, salads, and sandwiches. While not as tender as premium cuts, its rich flavor and adaptability in both casual and gourmet cooking make it a beloved choice for chefs and home cooks alike.

Brisket

Brisket is a tough but richly flavored cut from the cow’s lower chest, prized for its deep beefy taste and high collagen content, which breaks down into succulent tenderness when cooked low and slow.

Its versatility shines in various global cuisines, making it a favorite for smoked Texas-style barbecue, where it’s seasoned with a simple rub and slow-cooked over wood for hours until fork-tender. Jewish braised brisket, often cooked with onions, carrots, and wine, is a classic comfort dish, while Korean-style galbi jjim transforms it into a sweet-savory braise. Brisket also excels in corned beef (brined and boiled) and pastrami (cured, smoked, and steamed).

Even when sliced thin against the grain after smoking or braising, it’s perfect for sandwiches, tacos, or burnt ends. Whether smoked, braised, or cured, brisket’s bold flavor and melt-in-your-mouth texture make it a star of patience-driven cooking.

Tenderloin Filet

A tenderloin filet (or filet mignon) is a premium cut of beef taken from the tenderloin, a long, narrow muscle that runs along the spine of the cow. This muscle does very little work, which makes the meat exceptionally tender—hence the name.