Beef Steak Cuts - Knowledge 101

The steaks that are most commonly seen in the marketplace are the Striploin, Ribeye and Tenderloin steaks.

Names for the Striploin include Strip, New York Strip, or if the bone is left on, Wing Steak or Club Steak.
Striploin Steak
Synonyms for Tenderloin include Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf.
Tenderloin Steak

Now, the main bone running in between the Tenderloin and Striploin muscles is the “T-Bone”. If the cut is made cross-wise, cutting through the bone, then you will get a T-Bone or Porterhouse steak (the latter cut from the back end where there is a larger portion of Tenderloin).

 In other words, a T-Bone steak is made up of a piece of Tenderloin and a piece of Striploin connected to each other by a bone.

Porterhouse Steak

Flavour & Tenderness
Now let’s compare the three cuts to one another. Of the three steaks, the Tenderloin is the most tender and least flavourful; the Ribeye is less tender compared to the Tenderloin but more tender compared to the Striploin. The Ribeye is also the most flavourful among the 3 cuts. Striploin is slightly less tender and less flavourful, compared to the Ribeye. Having said that, all 3 cuts make wonderful and delicious steaks! 

Cost Analysis
The Striploin and Ribeye steaks are usually similarly priced and the Tenderloin is usually the most expensive cut as it is prized for it's tenderness.