Here’s sous vide london broil guide to the most well-known types of steak, along with the best way to cook each cut. Filet Mignon Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine.

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. Ribeye The ribeye is the juiciest, most marbled steak. 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. Bonus: this cowboy butter pairs perfectly with any ribeye.