Sirloin, rib eye, and filet mignon are three common steak parts that differ in meat quality, flavor, and price.

1 Sirloin (Sirloin Steak)

The sirloin is the back part of the vertebrae on a cow, near the rump. Sirloin has a protruding bone, hence the name T-bone or T-bone steak. Sirloin steak is relatively tough, but has a rich texture with a strong beefy flavor. Sirloin is usually cheaper than filet mignon, but more expensive than rib eye.

2 Ribeye (Ribeye Steak)

The ribeye is a chunk of meat from the forequarter area of the cow's body, near the front shoulder. Ribeye steaks have a certain texture of fat that makes the meat more tender and flavorful. Rib eye steak is a higher priced part of the steak, more expensive than both sirloin and filet mignon.

3 Filet Mignon

The filet mignon, also known as the tender eye of the meat, is the part of the cow that sits on either side of the vertebrae. Filet mignon is very tender and does not have the fatty texture of a rib eye steak, but lacks some of the flavor. Filet mignon is one of the most expensive parts of the steak, usually more expensive than the rib eye and sirloin.

Overall, sirloin steak is cheaper and slightly tougher, making it suitable for grilling and pan-frying. Rib-eye steaks are tender and suitable for slow cooking and oven baking. Filet mignon, on the other hand, is the most tender part of the steak and is suitable for dishes such as steak cakes and steak rolls.