Steak choice is an important consideration when selecting a cut of beef. Filet, RARE, SIRLOIN, T-bone, and ribeye are all popular options. Filet is a tender cut of beef that is usually served RARE. RARE steak is cooked to an internal temperature of less than 135 degrees Fahrenheit. SIRLOIN is a leaner cut of beef that is often grilled or broiled. T-bone is a cut of steak that contains both the strip steak and the tenderloin. Ribeye is a flavorful cut of steak that is best when cooked medium-RARE.