Sirloin, rib-eye and filet steak are three common steak cuts. They have the following differences:

Different sources: Sirloin, rib-eye and filet steak are all The lower loins of cattle, but their specific locations are different. Sirloin is on the backbone and the muscle between the ribs, ribeye is on the top of the sirloin, and filet is on the muscle below the sirloin and between the ribs.

The fat content is different: the filet is the tenderest of the three cuts and has the least fat content; the ribeye has slightly more fat, while the sirloin has a higher fat content, but it is also more fat-rich. Chewy.

The textures are different: the filet has the highest tenderness and a soft texture; the taste of the ribeye is slightly elastic, while the sirloin is more chewy and meaty.

Different cooking methods: Because of differences in texture and fat content, these three steak cuts are cooked differently. Fillet steak is suitable for high-temperature and quick cooking methods such as grilling, frying, and boiling; ribeye can be roasted at low temperature for a long time to make its taste more delicate; sirloin is suitable for high-temperature quick roasting or frying to increase its taste Chewy and meaty texture.

In general, these three steak cuts have their own characteristics, and which one to choose depends more on personal taste and cooking methods.