We define steaks as any beef cuts that lend themselves to quick cooking methods such as grilling, pan roasting or broiling. Each cut is rated for tenderness, flavor & fat. Let us “steer” you to the best choices.

Tenderloin

Aka Filet Mignon

Lean & extremely tender

Well-suited to cream, butter or red wine-based sauces.

Tenderness

Flavor

Fat

Ribeye

Spencer (if boneless)
Cowboy or Tomahawk (if bone-in)

Big beefy taste with lots of marbling

Stands on its own; dry rub or simple seasonings are best.

Tenderness

Flavor

Fat

Strip

New York Strip
Shell or Kansas City Strip (if bone-in)

Combines tenderness with robust beef flavor

May be sauced, dry rubbed, or simply seasoned with salt & freshly ground black pepper.

Tenderness

Flavor

Fat

Porterhouse

T-Bone

Includes both strip & tenderloin divided by a t-shaped bone

The leaner tenderloin will cook faster than the strip, so after searing, position the steak with the tenderloin farthest from direct heat to finish cooking.

Tenderness

Flavor

Fat

Teres Major

Petite Tender, Shoulder Tender

Nearly as tender as tenderloin, with bigger flavor

Cook whole or slice into medallions; may be sauced or simply seasoned.

Tenderness

Flavor

Fat

Hanger

Hanging Tender, Onglet, Butcher’s Steak

Nice marbling; tender, juicy, flavorful meat, similar in taste to skirt

Good with acidic marinades; grill or broil; do not cook past medium

Tenderness

Flavor

Fat

Skirt (inside & outside)

Fajita Steak

Inside skirt is thinner than outside skirt; both are very flavorful with plenty of intramuscular fat

Ideal for marinades; cook quickly over very high heat; do not cook past medium.

Tenderness

Flavor

Fat

Flank

Rich, assertively beefy taste

Coarse grain absorbs marinades well; ideal for tacos, fajitas, stir-fries or any recipe calling for beef strips.

Tenderness

Flavor

Fat

Bavette

Sirloin Flap Meat, Sirloin Tip, Bistro Steak, Butcher’s Cut

Loose grain; similar in taste to Flank

Absorbs marinades well; do not cook whole steaks above medium; good choice for fajitas or recipes calling for beef strips.

Tenderness

Flavor

Fat

Flat Iron

Nicely marbled, tender, with big beefy flavor

Best on the grill; marinate or dry rub for extra flavor.

Tenderness

Flavor

Fat

Tri-Tip

Triangle Steak, California Cut, Santa Maria Steak

Economical cut, lean, flavorful & pleasantly chewy

Benefits from marinades or dry rubs; cook quickly over high heat; do not cook past medium.

Tenderness

Flavor

Fat

Top Sirloin

Lean, juicy, flavorful, affordable alternative to strip or ribeye

Best cooked rare to medium; good choice for recipes needing beef strips.

Tenderness

Flavor

Fat

Recommended Steak Cooking Temps:

Rare: 120°-125°

Medium Rare: 130°-135°

Medium: 140°-145°

Medium Well: 150°-155°

Well Done: 160° and above

Pro-tips

After searing, finish cooking very thick steaks in the oven.
To help juices redistribute, always rest steaks on a clean plate for about 5 minutes before serving.
For maximum tenderness, cut steaks across the grain.

Steak Selector Guide

Tenderloin

Aka Filet Mignon

Lean & extremely tender

Well-suited to cream, butter or red wine-based sauces.

Ribeye

Spencer (if boneless)
Cowboy or Tomahawk (if bone-in)

Big beefy taste with lots of marbling

Stands on its own; dry rub or simple seasonings are best.

Strip

New York Strip Shell
Kansas City Strip (if bone-in)

Combines tenderness with robust beef flavor

May be sauced, dry rubbed, or simply seasoned with salt & freshly ground black pepper.

Porterhouse

T-Bone

Includes both strip & tenderloin divided by a t-shaped bone

The leaner tenderloin will cook faster than the strip, so after searing, position the steak with the tenderloin farthest from direct heat to finish cooking.

Teres Major

Petite Tender
Shoulder Tender

Nearly as tender as tenderloin, with bigger flavor

Cook whole or slice into medallions; may be sauced or simply seasoned.

Hanger

Hanging Tender, Onglet
Butcher’s Steak

Nice marbling; tender, juicy, flavorful meat, similar in taste to skirt

Good with acidic marinades; grill or broil; do not cook past medium.

Skirt (inside & outside)

Fajita Steak

Inside skirt is thinner than outside skirt; both are very flavorful with plenty of intramuscular fat

Ideal for marinades; cook quickly over very high heat; do not cook past medium.

Flank

Rich, assertively beefy taste

Coarse grain absorbs marinades well; ideal for tacos, fajitas, stir-fries or any recipe calling for beef strips.

Bavette

Sirloin Flap Meat, Sirloin Tip, Bistro Steak, Butcher’s Cut

Loose grain; similar in taste to Flank

Absorbs marinades well; do not cook whole steaks above medium; good choice for fajitas or recipes calling for beef strips.

Flat Iron

Nicely marbled, tender, with big beefy flavor

Best on the grill; marinate or dry rub for extra flavor.

Tri-Tip

Triangle Steak, California Cut, Santa Maria Steak

Economical cut, lean, flavorful & pleasantly chewy

Benefits from marinades or dry rubs; cook quickly over high heat; do not cook past medium.

Top Sirloin

Lean, juicy, flavorful, affordable alternative to strip or ribeye

Best cooked rare to medium; good choice for recipes needing beef strips.

Recommended Steak Cooking Temps:

Rare: 120°-125°

Medium Rare: 130°-135°

Medium: 140°-145°

Medium Well: 150°-155°

Well Done: 160° and above

Pro-tips

After searing, finish cooking very thick steaks in the oven.
To help juices redistribute, always rest steaks on a clean plate for about 5 minutes before serving.
For maximum tenderness, cut steaks across the grain.