In the world of steak, sirloin, rib eye, and filet mignon are all relatively common varieties. These three types of steak have their own characteristics, here are the differences:

## Sirloin steak

Sirloin steak is also known as the "New Yorker" steak, which comes from the loin of the cow, this part of the meat is more compact, with a very good taste of meat, very suitable for frying, grilling and other high-temperature cooking methods. Sirloin steak has a distinct tendon in the eye area, which needs to be removed before cooking, otherwise it will affect the flavor.

## Rib eye steak

Rib eye steak, also known as "eye" steak, comes from the back of the cow and is high in fat and tender, making it one of the most popular steaks. Rib eye steak has an obvious piece of fat in the center, which needs to be cut off before cooking, otherwise it will affect the taste.

## Filet mignon

Filet mignon is also known as "loin" steak, which comes from the back part of the cow, and is tender, soft, and has no sinews, so you don't need to remove the excess sinews. Because of its tenderness, filet mignon is suitable for pan-frying or grilling.

In summary, each of these three types of steak has its own characteristics, and consumers can choose according to their own tastes and preferences.