Steak Selector Guide

 

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

See More >

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

See More >

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

See More >

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

See More >

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

See More >

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

See More >

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

See More >

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

See More >

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

See More >

Flat Iron

 


Nicely marbled, tender, with big beefy flavor

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


Tenderness

Flavor

Fat

See More >

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

See More >

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

See More >

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

 

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.

See More >

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.

See More >

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.

See More >

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.

See More >

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.

See More >

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.

See More >

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.

See More >

Flank

 

Rich, assertively beefy taste

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

See More >

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.

See More >

Flat Iron

 

Nicely marbled, tender, with big beefy flavor

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

See More >

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.

See More >

Top Sirloin

 

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

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

See More >

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.