Sirloin, rib eye and filet mignon are all relatively common parts of beef, and they differ slightly in texture, taste and cooking methods:

Sirloin: Sirloin is located in the loin of the cow, and has a tighter texture, contains some sinew, and has a darker meat color. Due to its tighter texture, sirloin is relatively tough, but it has a delicious flavor after cooking and is suitable for quick and high-temperature cooking.

Rib eye: The rib eye, also known as the tenderloin, is located on the back of the cow and is soft and light in color. Due to the softness of the meat, the eye of meat is relatively tender and suitable for slow cooking and roasting.

Fillet steak: Fillet is located on the top of the spine of the cow, and is the most tender meat, with a small amount of fat and sinew, and a lighter color. Because it is the tenderest meat, filet mignon has the softest texture and is suitable for quick, high-temperature cooking and a little seasoning.

Overall, each of the three types of steak has its own characteristics, and you can choose to cook different parts of the steak according to different tastes and needs.