What is the difference between various cuts of steak? I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try experimenting with other cuts such as:


Boneless Ribeye
T-Bone
New York Strip
Sirloin
Porterhouse
Delmonico
Filet
Filet Mignon
Rib


I'm mostly looking at this from the perspective of grilling.
There are a number of sites that provide diagrams and information on the different cuts, one fairly extensive resource is Beef Glossary - Different Beef Cuts , Diagram, Types Of Meat

Edit: Made a change due to comment.