Which steak is referred to as the most tender on the menu?

The filet mignon is recognized as the most tender cut of steak on the menu because it comes from the small end of the tenderloin, which is a muscle that is not heavily used during the animal's life. This lack of movement contributes to its exceptional tenderness. The filet mignon is well-regarded for its buttery texture and mild flavor, making it a popular choice among steak lovers who prioritize a soft and delicate bite.

In contrast to the filet mignon, other cuts like the New York strip, ribeye, and T-bone tend to have more muscle fibers and connective tissues, which can make them less tender. While these cuts may have their own unique flavors and textures (like the richness of the ribeye due to its marbling), they do not match the tenderness of the filet mignon.