You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide.
These steaks are commonly on the menu in steakhouses because of their quality and texture.
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone.
It is normally grilled or fried.
Beef is a blanket term for the meat that comes from cows, while steak is a name for a specific cut of meat from the cow.
Once you have a steak from the cow, you can get more specific on the cuts of steak.
Steaks are cut from animals including cattle, bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin.