What is the Difference Between Steak vs Tenderloin?

When it comes to choosing between steak vs tenderloin, many people often get confused, thinking they are simply different words for the same cut of meat. However, steak and tenderloin have distinct differences, not only in terms of texture and flavor but also in cost, preparation, and their culinary uses.

In this guide, we will dive deep into the world of steak vs tenderloin, explaining everything you need to know about these two popular types of beef. Whether you’re a seasoned cook or a beginner at grilling, understanding the key distinctions between steak vs tenderloin will help you make more informed decisions in the kitchen. This article will cover the following topics:

What is Steak?
What is Tenderloin?
Texture and Tenderness: Steak vs Tenderloin
Flavor Profile: Steak vs Tenderloin
Cooking Methods for Steak vs Tenderloin
Price and Availability
Nutritional Differences: Steak vs Tenderloin
Popular Cuts of Steak and Tenderloin
History and Origins of Steak vs Tenderloin
Best Pairings for Steak vs Tenderloin
Steak vs Tenderloin in Global Cuisines
FAQs
Conclusion

What is Steak?

Steak is a general term used to describe cuts of meat sliced from larger muscle sections of a cow. While steak can refer to cuts from other animals (like pork, lamb, and even fish), beef steak is by far the most popular and widely recognized.

When most people think of steak, they envision a juicy, flavorful piece of beef that’s grilled to perfection and served with sides like mashed potatoes or a fresh salad. However, what makes steak unique is that it comes from various parts of the cow, and the different cuts each have their own distinct characteristics in terms of texture, flavor, and fat content.

Popular Types of Steak

Here’s a breakdown of some popular types of steak:

Ribeye: One of the richest cuts of steak, known for its heavy marbling, which results in an incredibly juicy and flavorful piece of meat. Ribeye is ideal for grilling or pan-searing at high temperatures, as the fat melts during cooking, basting the meat with flavor.
Sirloin: A leaner cut compared to ribeye, but still flavorful. Sirloin steak is a versatile cut that can be grilled, broiled, or sautéed. Because it’s leaner, it doesn’t have as much marbling as ribeye, but it’s still tender and delicious when cooked properly.
T-bone: A steak that combines two cuts in one—the tenderloin and the strip steak—separated by a T-shaped bone. T-bone steaks are popular for their combination of tenderness from the filet side and the flavor from the strip side.
New York Strip: This steak comes from the short loin of the cow and is known for its balance of tenderness and robust flavor. It’s leaner than ribeye but still has a great beefy taste, making it a favorite among steak lovers.
Flank Steak: A thin, lean cut of beef from the abdominal muscles of the cow. Flank steak has a strong beef flavor and is best when cooked quickly over high heat, like grilling or broiling, and sliced thinly against the grain.

Steak’s Role in Cooking

Steak is prized for its versatility. It can be grilled, pan-seared, broiled, or even slow-cooked in dishes like steak fajitas. Each steak cut brings its unique flavor profile and texture to a dish, which is why steaks are often the centerpiece of many high-end meals.

What is Tenderloin?

Tenderloin is a specific, highly prized cut of beef. It comes from the psoas major muscle along the spine of the cow. This muscle does very little work, which is why it’s so tender. The tenderloin is the most tender cut of beef, and it’s often considered the most luxurious. It’s also one of the smallest primal cuts, contributing to its higher price.

Cuts from the Tenderloin

The most well-known cut from the tenderloin is filet mignon, which is often considered the pinnacle of tender, melt-in-your-mouth beef. Here are the main sections of the tenderloin:

Filet Mignon: This is the smaller, center portion of the tenderloin. It’s prized for its tenderness and mild flavor. Filet mignon is often cut into medallions and served in fine dining establishments. Due to its size and texture, it’s one of the most expensive cuts of beef.
Chateaubriand: This cut is from the thicker end of the tenderloin and is often served as a larger roast. It’s usually cooked whole and sliced to serve several people, making it a popular choice for special occasions.
Tournedos: These are small, round slices cut from the center of the tenderloin. They are similar to filet mignon but are typically smaller and thinner.

Texture and Tenderness: Steak vs Tenderloin

One of the primary differences between steak vs tenderloin is texture. As mentioned earlier, the tenderloin is incredibly tender because the muscle doesn’t do much work. This makes it ideal for those who prefer a cut of meat that almost melts in the mouth.

Tenderloin Texture: Extremely soft, with a buttery texture that’s unlike any other cut of beef. Because of its low fat content, it’s not as juicy as some other cuts, but its tenderness more than makes up for it.
Steak Texture: Steaks, depending on the cut, vary greatly in texture. A ribeye, for instance, is tender but with more chew than tenderloin due to its marbling. A sirloin or New York strip will be firmer and leaner, while still offering a satisfying bite.

When deciding between steak vs tenderloin, the texture is a major factor. If you want something soft and delicate, go for the tenderloin. If you enjoy a more substantial chew with complex textures, steak is the way to go.

Flavor Profile: Steak vs Tenderloin

Flavor of Steak

One of the main reasons people love steak is the rich, beefy flavor it offers. This flavor comes from the marbling—the fat within the muscle. As the steak cooks, the fat melts, infusing the meat with a rich, savory taste that’s hard to beat. Steaks like ribeye and T-bone have higher fat content, which makes them more flavorful. Even leaner cuts like sirloin still offer a robust beef flavor, though they aren’t as rich as a marbled cut.

Flavor of Tenderloin

On the other hand, tenderloin is much leaner, which means it doesn’t have the same intense beef flavor as fattier steaks. Tenderloin’s appeal lies more in its texture than its flavor. That said, its mild taste allows it to pair beautifully with sauces, herbs, and spices. A popular way to enhance the flavor of tenderloin is to wrap it in bacon (often seen with filet mignon) or serve it with a rich sauce, such as a red wine reduction or béarnaise sauce.

Steak Flavor: Bold, beefy, and rich due to marbling.
Tenderloin Flavor: Mild, subtle, but luxurious due to its tenderness.

If you’re after a steak that delivers a lot of flavors, opt for a ribeye or T-bone. But if tenderness is your priority and you prefer a milder taste, the tenderloin is the ideal choice.

Cooking Methods for Steak vs Tenderloin

Cooking Steak

Steaks are extremely versatile and can be cooked using various methods, depending on the cut and your personal preferences. Here are the best ways to cook different types of steak:

Grilling: This is a classic way to cook steaks like ribeye, T-bone, and sirloin. The high heat of the grill allows the fat to render and the exterior to become caramelized, adding flavor and texture. Grilling is ideal for steaks with a good amount of marbling.
Pan-Searing: For thinner cuts like New York strip or flank steak, pan-searing is a great option. It gives the steak a beautiful, crispy crust while keeping the inside juicy. A cast-iron skillet is particularly good for this method.
Broiling: A good method for thicker cuts like porterhouse or ribeye. Broiling uses direct heat from above to cook the steak quickly, resulting in a crispy outer layer and a juicy interior.
Sous-Vide: An excellent method for achieving a precise level of doneness, particularly for leaner steaks like sirloin. The steak is sealed in a vacuum bag and cooked in a water bath before being seared at high heat to develop a crust.

Cooking Tenderloin

Because tenderloin is so lean, it requires a gentler cooking approach than most steaks. You want to cook it just enough to maintain its tender texture without drying it out.

Roasting: The most common way to cook tenderloin is by roasting it. It’s often roasted whole and then sliced for serving. Cooking it at a lower temperature ensures that the tenderloin stays tender and doesn’t dry out. You can also sear the outside first to develop a flavorful crust.
Sous-Vide: Sous-vide is another great method for cooking tenderloin because it allows for precise temperature control. Since tenderloin is lean and doesn’t have much fat, cooking it sous-vide helps retain moisture and guarantees tenderness.
Quick Searing: For cuts like filet mignon, a quick sear on high heat is all that’s needed. The goal is to form a golden-brown crust on the outside while keeping the inside perfectly tender and juicy.

For more details on how to cook tenderloin perfectly, check out this guide on the best ways to cook tenderloin.

Price and Availability: Steak vs Tenderloin

Tenderloin Price

Tenderloin is often one of the most expensive cuts of beef. This is because it’s a relatively small cut, and only a limited portion of it can be harvested from each cow. The tenderness of the meat also adds to its high price, as it’s considered a premium cut. If you order filet mignon or a Chateaubriand in a restaurant, expect to pay a premium price compared to other types of steak.

Average Price: Tenderloin can range from $20 to $50 per pound, depending on quality and where you purchase it. In high-end restaurants, a filet mignon dish can cost upwards of $40.

Steak Price

The price of steak varies widely depending on the cut. For instance, ribeye and porterhouse steaks tend to be more expensive due to their high fat content and larger size, while cuts like flank or sirloin are more affordable.

Average Price: Ribeye and T-bone steaks can cost between $15 and $25 per pound. Meanwhile, leaner steaks like sirloin or flank may cost between $10 and $15 per pound.

For more information about how different cuts of beef are priced, visit the USDA beef grading system.

Nutritional Differences: Steak vs Tenderloin

Nutritional Benefits of Tenderloin

Because tenderloin is so lean, it’s often considered one of the healthier cuts of beef. It’s low in fat but still high in protein, making it a great choice for those who want to enjoy beef without consuming too much fat. Here are the nutritional facts for a 3-ounce serving of tenderloin:

Calories: ~170
Fat: 7g (3g saturated fat)
Protein: 24g
Iron: 14% of the daily recommended value (DV)

Nutritional Benefits of Steak

Steak’s nutritional content varies depending on the cut. A ribeye steak, for example, is much higher in fat and calories than a lean cut like sirloin. However, all steaks are excellent sources of protein, iron, and essential vitamins and minerals. Here are the nutritional facts for a 3-ounce serving of ribeye steak:

Calories: ~300
Fat: 23g (9g saturated fat)
Protein: 21g
Iron: 12% DV

In general, if you’re looking for a lower-calorie, lower-fat option, tenderloin is a better choice. But if you’re not concerned about fat content and prefer a more flavorful cut, steak offers more variety.

Popular Cuts of Steak and Tenderloin

Top Steak Cuts

Here’s a recap of the most popular steak cuts:

Ribeye: Known for its marbling and rich flavor.
Sirloin: A leaner but still flavorful cut.
T-bone: Combines tenderloin and strip steak, offering the best of both worlds.
Flank Steak: Lean and flavorful, best when cooked quickly and sliced thin.

Top Tenderloin Cuts

Here’s a recap of the most popular tenderloin cuts:

Filet Mignon: The most tender and sought-after cut from the tenderloin.
Chateaubriand: A larger roast from the thicker end of the tenderloin.
Tournedos: Small, round slices cut from the center of the tenderloin.

History and Origins of Steak vs Tenderloin

The practice of eating beef dates back thousands of years, and both steak and tenderloin have long histories in culinary tradition. In ancient cultures, beef was reserved for special occasions, as cattle were primarily used for labor or milk production.

Steak, as we know it today, began to gain popularity in the 19th century, particularly in Europe and the United States. The industrial revolution made beef more accessible, and cooking methods like grilling and broiling became more widespread. Tenderloin, due to its rarity and tenderness, was often reserved for the wealthier classes and special occasions.

Today, both steak and tenderloin are widely available in grocery stores and restaurants, though tenderloin remains a more luxurious, expensive option compared to everyday steaks like sirloin or flank.

Best Pairings for Steak vs Tenderloin

Pairing your steak vs tenderloin with the right side dishes and beverages can enhance the dining experience. Here are some of the best pairings for each cut:

Steak Pairings

Sides: Mashed potatoes, roasted vegetables, and creamy sauces like peppercorn or béarnaise.
Wine: Bold red wines like Cabernet Sauvignon, Merlot, or Syrah.

Tenderloin Pairings

Sides: Lighter sides like steamed asparagus, sautéed mushrooms, or a simple salad.
Wine: Pinot Noir or Chardonnay for a more delicate pairing, as well as sparkling wines or Champagne for a more luxurious meal.

Steak vs Tenderloin in Global Cuisines

Both steak and tenderloin are celebrated in cuisines around the world, but they are often prepared and served in unique ways based on cultural preferences.

Steak in Global Cuisines

Argentina: Known for its world-famous beef, Argentina’s asado (barbecue) features a variety of steak cuts, often cooked over an open flame and seasoned simply with salt.
USA: American steakhouses are renowned for serving large portions of ribeye, T-bone, and porterhouse steaks, often paired with baked potatoes and creamed spinach.

Tenderloin in Global Cuisines

France: The French have long celebrated tenderloin in dishes like filet de boeuf en croûte (beef tenderloin wrapped in puff pastry) and filet mignon au poivre (tenderloin with peppercorn sauce).
Italy: Italian chefs often serve tenderloin with fresh herbs and olive oil, allowing the natural flavor of the meat to shine through.

FAQs

1. Is filet mignon the same as tenderloin?

No, filet mignon is a specific part of the tenderloin. It comes from the center of the tenderloin and is considered the most tender portion. Filet mignon is smaller than other cuts and often more expensive due to its size and tenderness.

2. Why is tenderloin more expensive than steak?

Tenderloin is more expensive because it’s a smaller, less abundant cut of beef, and its tenderness makes it highly sought after. Only a small portion of tenderloin can be harvested from each cow, which drives up the price.

3. Can you substitute tenderloin for steak in recipes?

Yes, but the flavor and texture will differ. Tenderloin is much leaner and more tender, so it may not hold up as well in recipes that require a chewier texture or strong beef flavor, like a stew or fajitas.

Conclusion

When deciding between steak vs tenderloin, it ultimately comes down to what you value most in a cut of beef. If you’re after bold, beefy flavor and don’t mind a little chew, steak cuts like ribeye, T-bone, and New York strip are excellent options. But if you prefer an ultra-tender, melt-in-your-mouth experience, tenderloin is the best choice.

Understanding the differences in flavor, texture, cooking methods, and price will help you make an informed decision the next time you’re at the butcher or restaurant. Whether you choose steak vs tenderloin, each has its own unique appeal and can be the centerpiece of a delicious, satisfying meal.

For more recipe inspiration, visit Tatiana’s recipe blog to explore new ways to prepare your next cut of beef.

The Ultimate Guide to the Difference Between Steak and Tenderloin