What Cut Of Steak Should You Order?

26 July 2018
 Categories: Food & Cooking, Blog


Do you sit down in a steakhouse restaurant, glance at the list of steaks, and immediately feel perplexed? It can take a while to learn the difference between multiple cuts of steak, and you may feel uncomfortable asking your waiter to recommend one for you. That's where this guide comes in handy! Below, you can find the qualities you like in a steak and the recommended cuts for you.

Do you like your steak extremely tender with little to no fat?

If you prefer the leanest, most tender steak on the planet, then you must order the filet. Cut from the tenderloin portion of the cow, this steak has a buttery texture and could be cut with a fork. It is expensive, of course, and you typically only get 6 or 8 ounces of it per order. However, the delicious tenderness makes it worthwhile if that's what you're after. As a trade-off, filet tends to be slightly less flavorful than the fattier steak cuts. Most restaurants make up for that by adding a little more seasoning. 

Do you like your steak with a little marbling but still pretty lean?

If you want a pretty lean steak but are not turned off by a bit of marbling, the New York Strip steak should be perfect for you. It's not as tender as a filet, but it is still tender. It is also less expensive, so you typically get a 10-ounce or 12-ounce steak per order. New York strip steaks do become a bit tough if overcooked, so definitely order this one medium-rare.

Do you like your steak well-marbled with flavorful fat?

If you like marbling and would prefer a bit of fat running through your steak, then order a ribeye. The luscious fat running through this cut means it is bursting with flavor. You might increase your risk of a heart attack, but you'll have a delicious meal. Most ribeyes come in 12 or 14-ounce cuts, and they are often seasoned with dry rubs since the fat absorbs this type of seasoning well.

Do you prefer your steak with a bone?

There's something special about gnawing steak off the bone. There are two bone-in cuts that customers tend to love. The T-bone steak is essentially a New York Strip steak with its bone still attached. A porterhouse is its larger cousin—a New York Strip and a piece of filet with the bone running between them. Order the porterhouse if you have a big appetite—it's considered to be the king of steaks.