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Out of all the different type of cuts for steak, Rib-eye is considered to be most poplar steak in America. Steak lovers from coast to coast recognize that the rib-eye is the best all around cut for steak. These steaks are actually the same cut they use to make a prime rib roast. New York strip came up second behind rib-eye. Also known as the “Kansas City cut,” These steaks are classic cuts in most steak houses. Third on the list is Filet-minion, This cut comes from the tenderloin of the cow and are cut into medallions. This cut is very tender and generally pretty lean but also priced on the higher end and is considered to be a “special occasion” steak. Fourth on the list is T-bone steak, this steak is one of my personal favorites because it’s actually two steaks in one. One side is a New York strip and the other side is part of the tenderloin. Fifth on the list is flank steak, a cut which is usually harder to grill due to the thinness of the cut and can dry out more easily. Last on the list is top sirloin, this cut is the most affordable steak but at the same time still a very flavorful piece of meat.