Ranking The Best Cuts Of Steak For Taco Night, From Worst To Best

T-bone steak is delicious when thrown on a grill and seared to perfection. For the sake of this article, we grouped T-bone and porterhouse since they're similar cuts of meat. The main difference, explains Rube's Steaks, is that T-bone is the smaller version of the porterhouse cut.

It's hard to mistake a T-bone steak once you know what to look out for. This cut gets its name from the T-shaped bone that runs through it and comes from the short loin area of the cow, according to Omaha Steaks. This is a popular cut of meat because it combines two types of meat: a filet mignon and a New York strip. While it's a delicious two-for-one, it is enjoyable enough on its own and definitely shouldn't be hidden in a taco. And while it's not as prestigious of a cut as a true filet mignon, it's considered a splurge for many. This cut is commonly used in Mexico, according to Food Network, but if you don't have high-quality knives to separate the meat, it might prove to be more difficult than it's worth for your at-home preparation. The meat is tender, but unless you want to mask the beautiful flavors that you'll find in a T-bone, skip it for your taco night.

It's not often you come across a cut of steak that is named after a U.S. city. New York might be the only other one we can think of. So that already sets this cut, called the Denver, apart from others on the list. It's cut from under the shoulder blade area of the cow, explains Crowd Cow, and results in a tender cut, as it's an area of the cow that doesn't see much movement. It often has beautiful marbling, which imparts a nice flavor and texture to the meat. So with all the good being said about Denver cut, which is consider to be one of the best cheap steaks you can buy, it would make sense that this would go well in a taco. And while you can certainly use this as taco meat, it's pretty perfect on its own once it's developed a nice sear from some time in a hot cast iron skillet.

It's also a cut that already has a nice, rich flavor, so it's not as neutral as some cuts. It doesn't need marinades and toppings, and it certainly doesn't need to be wrapped in a tortilla. We love the Denver cut, but you'd be better off just letting this steak shine on its own. It's a more affordable cut of meat, so you won't feel too guilty if you decide to cave and use this for tacos — we just think you'll enjoy it more on its own.

Hanger steak has a unique reputation as a cut of steak with a richer taste and a beefier flavor than some other cuts. It's cut from below the rib of the cow and actually hangs from an area of the front of the cow near the diaphragm. There's only one hanger steak per cow, so it's not a cut that is easy to come across unless you have a great relationship with your butcher. Barbecue FAQ even notes that this cut sometimes goes by the name Butcher's Steak because this cut was often set aside for the butchers to take home. You might be shocked by how tender this cut is. And since you can find it in the cow's abdominal cavity, it has very subtle iron-like notes, much like the flavor of liver.

Although hanger steak is a delicious cut, we didn't rank it any higher because the supply for this cut is low, while demand is high. Since there's only one hanger steak per cow, it's not very sustainable. It's up to you to decide if you opt for hanger steak, but with so many tasty steak options for your next taco night, you may want to opt for a different cut of steak instead.

Filet mignon has an air of sophistication surrounding it. Often one of the most expensive and impressive cuts of meat you can order at a steakhouse or your nearby butcher, this cut is known for its melt-in-your-mouth texture. It's cut from the loin of the cow, near the top midsection, as Beef It's What For Dinner explains. As part of the loin, it's long and narrow until its end is sliced off, creating the much-loved filet mignon.

You might have noticed the high price tag of filet mignon. True Beef Organic explains that the part of the cow from which this cut comes only makes up 1% of the animal. It's likely not something the average person can eat every day, though with its silky texture, you just might want to. 

Now you're more than welcome to use filet mignon in steak tacos. You will end up with a pure beef flavor and a silky tenderness. But the rare qualities of filet mignon lend it to a simpler presentation: seared on both sides, seasoned with salt and pepper, and enjoyed with a carb and a vegetable. It's a fantastic cut of meat, so there's no way we could put it at the bottom of our list. But this is a famous cut of steak for a reason, and drowning out the flavor by putting it into steak tacos might do this cut a disservice.

We love flat iron steak because it's got the quality of a more expensive cut of meat without the price tag. Omaha Steaks even refers to it as second in tenderness, only trailing closely behind filet mignon.

Flat iron steak packs bigger beefy flavors, as well as some supple tenderness, because it's cut from the cow's top muscle blade towards the front of the animal. It gets some workout and has some marbling. It's often compared to sirloin for its versatility and price range, but because it's still growing in popularity, it might not be possible to find everywhere. You'll also get the best quality from your butcher, so it's not the kind of meat that you can grab on your way home from work. Taco night isn't just about flavor. It's also about sourcing ingredients that are accessible to you and true to the flavors you're aiming for. And because planning taco night with flat iron steak may require a bit more preparation, we couldn't rank it any higher.

Unlike some of the other cuts of steak on this list, London broil does not come from one specific part of the cow. The trick behind London broil lies, as Steak Revolution puts it, in the preparation and cut of this steak. It is marinated and broiled before it's thinly cut.

London broil is most commonly flank steak or top round steak, but the great news is that those are both perfect types of steak to use in a taco. We love London broil in tacos because it takes to marinade and results in tender meat. And for steak tacos, there isn't much more you could ask for. We recommend taking some liberties and using unexpected flavors for your London broil steak tacos. Despite all the positives, we decided not to rank London broil any higher because, though it's delicious, it's not technically a type of steak.

At first glance, it's clear where tri-tip steak gets its name. This piece of sirloin has three points or tips. Steak School even refers to it as a hidden gem in the steak world, as it has lots of flavor without the recognition of some other cuts. Tri-tip steak is popular in California, and although it's not brisket, the two share some profile similarities and are often cooked in the same way. Tri-tip comes from the front of the cow and does well with rubs, either wet or dry. Because it's a larger steak, you'll need more time for this to break down and become more tender, so cook time for smoking preparations is often around 45 minutes. But tri-tip does work for tacos. It's just that compared to other cuts of steak, you'll need a bit more know-how and time.

We love this cut for its affordability and versatility. You can roast it or grill it, and it's sold in a larger roast format or as steaks. However, tri-tip is utter perfection on the grill. If you have a bit more time and enough space for an outdoor grill, then this is a great pick for taco night. But if you're looking for something that can be quickly seared and sliced, tri-tip is probably not the taco steak for you. For that reason, we've put it in the top half of our list.

It's almost impossible to mention steak tacos without bringing up flank steak. This popular cut of meat ranks high on our list for many reasons. The cut comes from the area near the cow's belly or lower chest and is full of flavor. It's often also one of the more affordable cuts of steak you can find because it doesn't have much fat or marbling. This means it'll quickly get tough if you overcook it, even for a minute. Smoker Grill Girl recommends serving this cut no more than medium rare unless you want to chew on your steak for an eternity. You'll also want to remember to rest your steak, as you want all the juices to distribute evenly post-cooking. Another trick to tackle toughness is to marinate your steak the night before cooking. This allows it to become more tender, resulting in a supple steak for your tacos.

But while it may be ever so slightly more finicky than some fattier, richer cuts, it's got a pure beef flavor that is powerful enough to make a bold impression, even under a tower of taco toppings. You can use flank steak for a lot of recipes like stir-fry dishes, but when you give it a few minutes on the grill with a sprinkle of salt and pepper, you'll find that it may result in one of the best tacos you've ever experienced.

Flap steak is one of the most authentic cuts of steak you can use to tackle taco-making at home. According to MasterClass, it is the most commonly used cut of steak for carne asada because it's the perfect vehicle for delicious sauces and marinades to accompany your taco. If you find that skirt steak is a little too pricey for taco night with friends, this is your next best option. It's almost as delicious, at a fraction of the price.

This is often prepared as carne asada or grilled meat, which is common in Latin American countries. The meat is cut from the bottom part of the sirloin, which is towards the cow's hind legs, explains Silver Fern Farms. To get the perfect texture on this cut, you'll want to ensure that you slice it thinly and serve it at medium rare. This cut of meat embodies taco night because it's stunning when sliced thinly and it's juicy ... just don't overcook it!