Sirloin, filet mignon, and ribeye: they’re all types of steak, but any red meat connoisseur will tell you there are striking differences between them. Understanding these can expand your culinary horizons and help you pick your favorite hearty cut of meat at your next restaurant outing. Here is a guide to each of these types of beef and what they taste like.

Sirloin

As one of the most ubiquitous cuts of steak, you’re bound to find sirloin on the menu of most restaurants. You may find it described as a Kansas City steak or New York Strip. This type of steak is sourced from between the rump and short loin, providing tenderness and flavor at an accessible price. It has a bit less marbling and fat than other varieties, but is versatile enough to be enjoyed from medium rare to well-done.

Ribeye

Ribeye is often described as the flavor king. Originating from the rib section of the animal, ribeye steaks have the bones removed, unlike rib steaks. This cut blends tenderness and marbling, making it one of the top choices for flavor. Since they have a higher fat content, they can be cooked past medium without becoming chewy.

Filet Mignon

Often considered the top tier in the steak world, filet mignon is served as a specialty in many restaurants and steakhouses. It’s the most tender cut available, and many diners favor its buttery texture. Despite its softness, it’s nearly devoid of fat. This makes its flavor milder compared to other cuts, which is why it’s often served with a sauce or wrapped in a flavor-enhancing product such as bacon.

No matter your preference for steak, you can find a cut you’ll love at Bungalow Inn in Washington County, MN. This restaurant is known for its quality service and a rich menu of steak, seafood, and ribs. They also hold karaoke and bingo events every Friday and Saturday, making for exciting outings with friends or family. Browse their extensive menu online, follow updates on Facebook, or call (651) 436-5005 to speak with a staff member.