How do you tell the difference between steaks when they're cooked URGENT ANSWER NEEDED?

I see no one gets your question. Shape is the most important thing. The best way is to go to the supermarket, and note the characteristics. For instance, oblong, thick and heavily marbled (fat veins you can see even after cooking = Ribeye Delmonico. Also, look for the shape of the bone vs. shape of steak = T-Bone or Porterhouse. Very small, yet very thick = Most likely a Filet Mignon. Sirloins are the toughest to recognize, since now sometimes they cut them thick and small to fool the consumer into thinking they're getting a filet. Boston or New York Strip Steaks will almost always be elongated with a moderately thick ribbon of fat along one side.