This cut is also known as filet mignon or a filet in restaurants. This is boneless meat and amongst the most expensive cuts of steak. However, the delicious flavor is totally worth it. A filet is taken from the area under the ribs, which is lightly marbled with fats and makes the meat extremely tender. This lean cut has a tasty mild flavor and buttery texture. With a thickness between two and three inches, tenderloin is perfect for grilling, braising, stewing and boiling.
3 - New York Strip
This type of steak cut, also known as top loin strip, contra filet or Kansas City cut, is popular at the most steakhouse as it is amazingly grilled and pan-fried. It is a large chunk of boneless meat cut from the area behind the ribs and having a finely grained texture. Fat clinging to the edges of the steak makes it a well tender and fully flavored.