Choosing the Right Steak
There is no single “best steak”
The best steak is the one that fits how you want to cook it, how tender you want it, how much beef flavor you prefer and what you want to spend.
The pictures below show the steaks uncooked—the way you would see them at the meat counter before choosing how you want them cut.
Start with the steak family
Rib Eye
Rib eye is known for its marbling and rich beef flavor. The fat running through the steak helps keep it juicy during grilling or broiling.
Cooking GuideNew York Strip
The New York strip combines tenderness with a firmer texture than rib eye. It generally has less internal fat than a rib eye but still delivers strong beef flavor.
Cooking GuidePorterhouse
A porterhouse gives you two steaks in one: New York strip on one side of the bone and tenderloin on the other. It is also an excellent steak to have custom cut thicker for sharing.
Cooking GuideFilet Mignon
Filet mignon comes from the tenderloin and is prized for tenderness. It is very lean compared with rib eye and has a milder flavor.
Cooking GuideTop Sirloin
Top sirloin can offer a very good balance of beef flavor, tenderness and value. Properly cut and cooked, it can be an excellent everyday grilling steak.
Cooking GuideFlat Iron
Flat iron comes from the top blade muscle, located above the chuck along the blade bone. When properly trimmed, it is considered one of the most tender steaks—often described as second only to tenderloin. Because it comes from the chuck, it also has excellent beef flavor and a pronounced grain.
Cooking GuideHow thick should a steak be?
Thickness matters almost as much as the cut. Tell the butcher how you plan to cook the steak and how you like it done. That is much more useful than simply asking for “a steak.”
Tell us whether you are grilling for the family, planning a special dinner, looking for tenderness, looking for maximum beef flavor or trying to stay within a certain price.