Are you on the hunt for a steak that’s so tender you could cut it with a butter knife? We have a list of the top 7 most tender steaks that are sure to make your mouth water. These steaks have been ranked by beef industry experts, so let’s see what they have to say!
But first, is tenderness really everything when it comes to a good steak?
Tenderness VS Flavour
Tenderness is undoubtedly an essential factor when it comes to enjoying a great steak. The meat should be easy to chew and melt in your mouth. However, there are several other factors that contribute to the overall experience of eating a steak.
Flavour is also a critical component. It’s worth noting that just because a steak didn’t make the list doesn’t mean it should be overlooked. In fact, the steaks that didn’t make the list have more robust flavours.
Think of flank steak or skirt steak with their rich, distinct flavours!
How Did Researchers Pick the Top 7 Most Tender Steaks?
The study that ranked the top 7 most tender steaks is based on 60 years of research and 22 published papers in the field of beef science. They looked at all sorts of things like how tender, juicy, and tasty the steaks were, and they used both force equipment and human taste testers to figure it out.
One of the tests they used is called the Warner-Bratzler Shear Force Test, which is basically a way of measuring how much muscle power (sheer force) it takes to cut through a steak. It’s been used by the beef industry for a while now to figure out which steaks are the easiest to chew.
But the researchers didn’t stop at just measuring how much force it takes to cut through a steak. They also had a group of food testers to try the steaks and rate them based on how juicy and tender they are.
I can’t help but feel a little jealous of the trained tasters who got to participate in the sensory evaluations for this study. Best. Job. Ever.
I’m still waiting for the call to join the tasting panel…
They then used the data from these various methods of evaluation to compile a list of the most tender cuts.
Ready to cook the best steak ever…from home!
Grab our Steakhouse at Home Ebook! It’s an instant download so you can start using it tonight!
Spoiler Alert
Get this, you’re going to see Ribeye Steak pop up twice on the list! It’s not because the researchers messed up their studies. It’s because some beef cuts actually have more than one muscle in them. So, for the sake of science, they studied each muscle on the Ribeye Steak separately.
But here’s the best part: Ribeye Steak is a total winner when it comes to tenderness! So you’re basically getting two-for-one on the list. You can’t go wrong with this steak, folks.
The other good news is Ribeye Steak is readily available. Unlike some of these other ultra-rare steaks!
What the Research Says: The Shear Test
The top seven steaks that came out on top are as follows:
Filet Mignon (Psoas Major)
This steak is crowned for topping the list of most tender steaks. It’s also known as the tenderloin steak and is frequently the go-to steak for everyday and special occasions.
Flat Iron Steak (Infraspinatus)
The flat iron steak is a relatively new cut that’s quickly gained popularity among steak lovers. This cut was discovered in a study to find under-utilized steaks. It’s well known for Steak and Frites.
Ribeye Cap (Spinalis Dorsi)
The ribeye cap is a specific muscle that is located on the top of the ribeye steak. It is a thin, crescent-shaped muscle that sits on the exterior of the ribeye and is known for its incredible flavor and tenderness. The ribeye cap muscle is surrounded by a layer of fat, which gives it a rich, buttery flavor when cooked. The spinalis dorsi isn’t found as a stand-alone steak, so grab a ribeye steak to enjoy this one!
The ribeye is also the same steak as a prime rib and tomahawk steak, just with a bone.
Denver Steak (Serratus Ventralis)
This steak cut is taken from the chuck area and has a rich flavor and tender texture.
Ribeye (Multifidus Dorsi)
Multifidus Dorsi, a lesser-known but deliciously tender part of the Ribeye Steak. This small portion is located on the outer edge of the Ribeye and isn’t large enough to be sold as a separate cut.
However, when you get a Ribeye Steak or Prime Rib, you get to enjoy 2 of the most tender beef muscles.
Vegas Strip Steak (Subscapularis)
This is another relatively new cut that’s similar to a New York strip steak but with even better tenderness. It’s taken from the shoulder and has a rich flavor that’s perfect for grilling. If you’re ready to try this one, we suggest Vegas Steak with an Easy Spice Rub.
Petite Tender (Teres Major)
The Petite Tender, also known as the Teres Major, is a relatively small and lesser-known cut of beef. It is found in the shoulder region of the cow, located in front of the shoulder blade and beside the Vegas Strip Steak.
Despite its small size, the Petite Tender is highly prized by butchers and chefs for its exceptional tenderness and rich, beefy flavor.
What the Taste Testers Say: Subjective Results
It’s interesting that what we might perceive as more tender is different from what the shear force value results might be. Here is how the sensory panel ranked the Top 7 most tender steaks. We compared this to the shear force results in the table below:
| Sensory Panel | Shear Force Results |
| Tenderloin (Psoas Major) | Tenderloin (Psoas Major) |
| Flat Iron (Infraspinatus) | Flat Iron (Infraspinatus) |
| Loin Eye (Longissimus Lumborum) | Ribeye (Spinalis Dorsi) |
| Ribeye (Longissimus Thoracis) | Denver Steak (Serratus Ventralis) |
| Sirloin Tip/Knuckle Center (Rectus Femoris) | Ribeye (Multifidus Dorsi) |
| Shoulder Clod (Triceps Brachii) | Vegas Strip Steak (Subscapularis) |
| Denver (Serratus Ventralis) | Petite Tender (Teres Major) |
Are you as surprised with the results as we are?
The tenderloin and flat iron were agreeable in the first and second positions. After that, it’s a very different mix of steaks that the sensory panelist chose as the most tender.
In particular, it’s surprising that Knuckle Center and Shoulder Clod are perceived as being tender – not something we would agree with for these braising cuts.
Another reason for the possible discrepancy is proper cut identification. The researcher noted that authors “rarely describe the precise anatomical location from which the samples were derived”.
Final Thoughts
This research is interesting because it just goes to show what might be more tender may not be perceived that way by the person enjoying the steak.
It’s also important to remember that tenderness isn’t everything. Other cuts may have more flavor and be just as enjoyable to eat, even if they aren’t as tender. It’s all a matter of personal preference and finding the cut that suits your taste buds.
So whether you prefer a filet mignon or a denver steak, don’t be afraid to try something new and enjoy the delicious variety that beef has to offer.
