Sirloin, rib eye and filet mignon are three different parts of the beef, and there are some differences between them in terms of meat flavor, fat content and suitable cooking methods.

Sirloin steak: Sirloin steak, also known as New York rib eye, is located in the loin of the cow, behind the transverse stripe muscle, and has a delicate chewy texture, contains a small amount of fat, and has a tighter flavor, which makes it suitable for high-temperature cooking, such as frying and grilling.

Rib eye steak: Rib eye steak, also known as loin eye meat, is located in the back of the cow, the meat is delicate and contains more fat, with a tender flavor, suitable for low-temperature slow-roasting, low-temperature cooking methods.

Fillet steak: Fillet steak, also known as tenderloin, is located in the lumbar muscle next to the spine of the cow, the meat is tender and gluten-free, with low fat content and tender flavor, suitable for quick sautéing, grilling, boiling and other cooking methods.

There are therefore differences between these three types of steak in terms of suitable cooking methods, and different steaks can also be selected according to personal taste and preference.