What Are the Most Tender Cuts of Beef? A Guide to Choosing the Best Steaks

When it comes to steak, tenderness is often the top priority for most meat lovers. We all want a cut of beef that practically melts in your mouth with each bite. But with so many different cuts of steak to choose from, how do you know which ones will deliver on that tender promise?

In this guide we’ll walk through the most tender cuts of beef and what makes them so deliciously tender. We’ll also look at how things like marinades aging and cooking method impact tenderness. Read on for pro tips that will help you pick the perfect tender steak every time.

How Tenderness is Measured in Beef

Before diving into the specific cuts, it helps to understand how experts objectively measure beef tenderness. The most common method is the Warner-Bratzler Shear Force test. This test measures the amount of force needed to cut through a cooked piece of meat. The less force required, the more tender the meat.

Taste tests are also used to subjectively evaluate tenderness and flavor. Panelists taste different cuts of beef and rate them on tenderness, juiciness, and overall enjoyment.

By combining objective shear force measurements with subjective taste panels, researchers can develop a reliable ranking of beef tenderness.

Top 7 Most Tender Cuts of Beef

Here are 7 of the most tender cuts of beef according to both shear force testing and sensory taste panels:

1. Filet Mignon

Filet mignon comes from the tenderloin, the psoas major muscle located along the cow’s spine. Since this muscle does very little work, it contains less connective tissue, making it incredibly tender. Filet mignon is considered the most tender cut by shear force measurements. In sensory taste tests, it also scores high for tenderness, but lower for flavor compared to fattier cuts.

2. Ribeye Cap

The ribeye cap comes from the spinalis dorsi muscle along the rib section. It consists of highly marbled meat capped with a thick rim of fat. This gives it tremendous tenderness along with robust, beefy flavor. It’s no wonder the ribeye cap is coveted by steak connoisseurs.

3. Flap Meat/Sirloin Tip

Flap meat comes from the sirloin tip or bottom sirloin butt. It’s a smaller, loose piece that’s easily detached from the main muscle. Although it comes from a well-worked part of the cow, flap meat is incredibly tender due to its thin shape and short muscle fibers. It also delivers great flavor at a more affordable price.

4. Tri-Tip Roast

Tri-tip roast is carved from the bottom sirloin near the rear thigh. While it comes from a hard-working region, the tri-tip has fine grain muscle fibers that slice easily. When grilled or roasted whole, it remains remarkably tender and juicy.

5. Flat Iron Steak

The flat iron steak comes from the top blade muscle in the chuck. It used to be part of the tough shoulder cut until an innovative butchering technique made it more tender. By removing the connective gristle that runs through it, the remaining steak becomes melt-in-your-mouth tender.

6. Denver Steak

Denver steak, also called underblade steak, comes from the chuck shoulder region. Specifically, it’s carved from the serratus ventralis muscle underneath the shoulder blade bone. If sliced across the grain, it produces an exceptionally tender cut for a steak.

7. Hanger Steak

Hanger steak is cut from the diaphragm muscle that hangs between the cow’s loin and abdomen. Since it supports no weight, this thin steak remains very tender. It’s also known for its intense beefy flavor.

Other Factors that Impact Tenderness

While the cut matters, other factors affect the tenderness of steak including marinades, aging and cooking method:

• Marinades – Acidic marinades with vinegar or citrus help break down muscle fibers which slightly tenderizes meat. Enzymatic marinades with pineapple, papaya or kiwi also have a tenderizing effect.

• Aging – Wet or dry aging beef for several weeks allows natural enzymes to break down tough connective tissues. Well-aged steaks are significantly more tender.

• Cooking Method – Quick, high-heat methods like grilling or broiling avoid overcooking the meat and keeps it tender. Low, slow braising can also impart tenderness.

Buying and Preparing Tender Steak Cuts

When purchasing tender steaks, look for bright red coloration with white fat marbling throughout. The cut should be firm but springy to the touch. For aging, dry-aged steaks will have a deeply browned, crusty exterior while wet-aged steaks look more conventional.

For preparation, tender steaks need little work. Use a simple seasoning of coarse salt and pepper to let the flavor shine. Quick pan-searing, grilling or broiling to about medium-rare doneness preserves the tenderness best. Let the steak rest 5 minutes before slicing across the grain for maximum texture.

Tender Steak Recipes to Try

Here are some mouthwatering recipes using the most tender cuts of beef:

• Coffee and Brown Sugar Rubbed Filet Mignon
• Garlic Herb Crusted Ribeye Cap Steak
• Marinated Flap Meat Fajitas
• Santa Maria Style Tri-Tip with Chimichurri Sauce
• Thai Chili Glazed Flat Iron Steak
• Bacon-Wrapped Denver Steak with Blue Cheese Butter
• Red Wine Braised Hanger Steak

With this guide to the most tender steaks, you now have the knowledge to select exceptional cuts of beef for your table. Try some of theserecipes and enjoy steak at its mouthwatering best. Let us know which ends up being your favorite tender steak!