Which steak is recognized for being the most tender?

The filet, often referred to as filet mignon, is recognized for being the most tender cut of steak. This tenderness is primarily due to its location on the cow; it comes from the tenderloin, which is a muscle that does very little work during the animal's life. As a result, the filet has a fine, buttery texture that makes it highly sought after by steak lovers.

In contrast, other cuts like the ribeye, sirloin, and T-bone, while flavorful and popular, come from muscles that experience more movement, which contributes to a firmer texture. The ribeye is known for its marbling and rich flavor, the sirloin offers a leaner option with good taste, and the T-bone provides both strip and tenderloin sections but is not solely made up of the tenderloin portion.

Understanding these differences helps servers recommend the right steak based on a guest's preferences, especially when they are seeking the most tender option on the menu.