World’s best steaks revealed: Who made the cut? (2024)

FAQs

World’s best steaks revealed: Who made the cut? ›

Akune Gold Wagyu sirloin from Japanese producer Starzen Co crowned World's Best Steak 2022.

What are the top five best cuts of steak? Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.

The world's best steak award at this year's World Steak Challenge goes to a Japanese Wagyu from producer Starzen Co. The same cut was also crowned World's Best Sirloin and World's Best Grain-Fed at the award ceremony yesterday (28 September) in Dublin. Starzen Co.'s entry was a first from Japan.

Prime. Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat. This meat is well suited for a multitude of cooking conditions.

The US has a competitor, though: Argentina. This country takes pride in his steaks, as they are often described as the best steaks in the world. Argentina also exports its meat all over the world to produce high-quality steaks, whereas London often sources its cuts from Ireland and Scotland.

Wagyu beef, originating from Japan, is renowned for its extraordinary marbling, which results in unmatched tenderness and a rich buttery flavour.

What is Picanha? Picanha is a beef cut taken from a cattle rump's top portion. It is an extremely flavorful cut of beef, thanks to the steak's outer fat cap, which keeps the steak nice and juicy too. Picanha steaks are the most popular steak in meat loving Brazil where this cut is called the “Queen of Steaks”.

What is the highest grade steak in the world? ›

Notice how the US grades fall short compared to the Japanese system. As you may know, that is because the Wagyu beef is generally considered as the highest grade due to its extreme level of marbling.

Top Sirloin Steak

Similar to the Filet Mignon in appearance with more uniform cuts, this steak has no shortage of flavor. Its robust taste always stands out.

Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat.

However, many steak enthusiasts choose ribeye, T-bone, top sirloin, and filet mignon among their favorites. The main difference between steak cuts is texture, with some offering a more tender bite and others providing more chew. Flavor is also a key consideration, with cuts ranging from mild to strong beef flavors.

Also known as the strip steak, the New York Strip is a prized cut sourced from the loin section. With its perfect balance of tenderness and robust flavor, it appeals to a wide range of palates. While it has less marbling compared to the ribeye, the New York Strip delivers a satisfying and juicy steak experience.

Famously tender cuts like filet mignon, prime rib, and porterhouse steak may need very little additional seasoning, but hanger steak and flat iron steak can be just as delicious with the help of marinades.

Aware that filet mignon is probably off the cards for a weekly treat, the chefs in our survey opt largely for a rib-eye. The cut has excellent fat marbling, holds together well, and is especially life-affirming when thickly butchered.