There are bone in and bone out cuts of steak. Bone in steaks tend to be thicker cuts of juicy goodness and generally come from the rib or loin. Cuts like the Cowboy ribeye, which has the short bone and the tomahawk ribeye that has the long bone. The ever popular loin cuts are the Porterhouse and T-Bone steaks.
Then there’s bone out steaks which has a wider variety of textures. The popular and very tender rib meat has a fat cap that runs through it. The chuck steak or center cut chuck eye steak are referred to as the “poor man’s ribeye”. Loin cuts are the two sides of the porterhouse and t-bone, the New York strip and the filet. You also have flank steak, hangar steak, skirt steak and sirloin steak. There’s some other fancy names like Babette steak and Delmonico and Denver steaks, but they’re just fancy names for different cow parts.
Once you have tried different bone-in and bone out cuts for texture, tenderness and flavor, you’ll have a pretty good idea of what you prefer.