This Is The Most Fatty Steak Cut You Can Buy

Correction 6/21/22: A previous version of this article stated that a T-bone steak contains a ribeye and New York strip. The T-bone is comprised of the New York strip and tenderloin cuts.

When picking out a beef cut for the perfect steak there are a whole bunch of options to consider, but of all the factors to pick through you absolutely cannot afford to ignore the fat content. Whether you love it or you're in denial, the marbling and the fattiness of a steak cut is incredibly important to the flavor and texture of your perfect steak. So which cuts are the fattiest?

Of the many different kinds of cuts, the ribeye is not only well known, but it also has the highest fat content of them all, per Steak Revolution. Taken from around the cow's ribs, this piece of meat is famous for its rich flavor and soft texture thanks to a very pronounced marbling and a very high fat content. According to J. Kenji López-Alt of Serious Eats, some people even consider the ribeye to be too rich (but it's most likely just that denial rearing its ugly head again). A typical ribeye cut will have 37.6 grams of fat and 15 grams of unsaturated fat.

Enough marbling to go around

Ribeyes (also known as sirloin tip in the U.K. or strip loin in Canada) are certainly delectable, but they are not the only steak cut with a fat level that can blow your taste buds away. The New York strip is taken from around the same region as the ribeye, this region of the cow does not get a lot of work done throughout a cow's life, which means less tough muscle and more tender fat. Although the fat content is a little lighter in the New York strip, Steak Revolution shares it's still very tender with 18 grams of fat and 6 grams of saturated fat.

Finally comes the T-bone, which qualifies only because it's got the New York strip on one side of its t-shaped bone. From the looks of it, you might think the T-bone is the fattiest cut there is, but that's not the case. The other half of the T-bone is comprised of the tenderloin, which — while often described as "buttery" — has very little fat, per Serious Eats.