Common Cuts of Beef

Whether you want your meat grilled, seared, or broiled, this guide will help you achieve perfect results every time.

Filet Mignon

Also known as: Tenderloin steak.

What it is: Filet mignon (French for “dainty fillet”) is taken from the tenderloin—a long strip of the steer’s most supple meat. (Not sure where that is? See the Beef Cuts diagram.) A 1,000-plus-pound steer yields only about 7 to 15 pounds of this mild cut, which is why it’s fairly expensive.

Price*: $17 a pound.

For 4 people, buy: Four 1¼-inch-thick steaks (6 to 8 ounces each).

Best way to prep: Season with salt and pepper or use a rub.

Recommended Cooking Times (for Medium-Rare)

Grill: 3 to 4 minutes per side.

Sear: 4 to 5 minutes per side.

(For more details on these methods, see How to Cook Steak.)

*Prices are based on averages of figures obtained from retailers around the country; local prices may vary.