Final answer:
The ranking of tenderness for strip, ribeye, and filet cuts of beef is as follows: filet, ribeye, and strip.
Step-by-step explanation:
The ranking of tenderness for strip, ribeye, and filet cuts of beef can vary depending on the specific context, but generally speaking, the most tender cut is the filet, followed by the ribeye, and then the strip.
The filet, also known as tenderloin, is a muscle located towards the rear of the steer and it doesn't do much work, resulting in a very tender and lean cut.
The ribeye, found in the rib section, is known for its marbling, which adds flavor and juiciness to the meat. It is typically more tender compared to the strip.
The strip, also known as New York strip or sirloin strip, is a bit tougher but still quite tender and flavorful. It comes from the short loin section.