Good knowledge but now im just confused. Which is the one i should order. I need them ranked from best cut to worst.
*learn

Adding video to channels (Learn) - requested by eric3579.

Depends on what you're into. In terms of tenderness, Filet Mignon basically trumps because it's insanely soft, even when cooked up to well-done.

If you want a flavourful steak, go for anything with a "Bone In". That would be a rib-eye, bone in rib steak, T-bone, etc. Typically they're more flavourful steaks because they tend to be "fattier", and fat = taste.

The "baseball" and "coulotte" steaks are typically beef for the sake of beef, usually not going to be the focus of your dish, it'll be something that gets topped off with blue cheese or garlic butter as another type of flavour.

Flank, Skirt, "hanger" and most other types of steaks are also not typically the focus of your meal, but will usually be cooked up for other parts of it. (Order steak fajitas at a restaurant? 90% chance it's one of these three steaks.)

The key factor to almost all of them though is marbleization, which refers to the amount of good fat that's weaved its way through the cut. It may look gross when raw because it's honestly like a buncha white shit on your steak but once that's cooked up that's where the flavour comes from.

My personal choice for a steak is the Bone-in wing steak. It's effectively a giant slice of prime rib roast that's been cooked up like a steak. Very tender, lots of flavour, and at the end, as long as you don't mind looking like a neanderthal, you can actually just chew the meat off the bone for some of the most tender / tasty steak you'll ever have.

When cooking at home I will often go with either the skirt or the flank. Most restaurants won't offer a flank option (some have a London Broil, but no often any more) and most certainly not any skirt steak options (sometimes I think the chef's do this so they can take those cuts home with them).

In a restaurant, I'll go with the NY strip bone-in. Rare.

I'll take the one with meat in it.

Right... how the FUCK, can you claim to have a "Steaks 101" video without showing where the hell they come from on the animal? Jesus.

What I took away was steak is apparently trying to compete with wine in the Pretending Undetectable Differences Are Hugely Important game.

I checked and apparently red meat is made from cow muscles. wow, who knew???

My favorite six words in steak:

Ruth's Chris. Filet mignon. Medium rare.

drool

I can't wait for father's day.

You can't tell the difference != there is no detectable difference.

On the plus side, you'll save a fortune eating flank and drinking chateau de cardboard box

Now, I am hungry!

Best - Bone in Rib Eye temp - whatever you want but most places wont go above medium. For a real treat on a great piece of meat try pittsburgh style

Worst - (Flavor wise) Filet Mignon Why so many people order this is beyond me. Yes its tender, but thats it. Might as well just get a burger.