Need a little help deciding? Steak can be intimidating, but it doesn’t have to be. Take a quick tour around the butcher counter to learn the difference between a strip and a sirloin or a flank and a filet. We’ve got you covered with everything you need to know about steak.
Know Your Cuts
NY STRIP
- •Leaner with less marbling than Ribeye
- •Famous for bold, beefy flavor
- •Revered for its great bite and chew
- •Often called the “Butcher’s Favorite”
A NY Strip served on the bone is known as a “Kansas City Shell”
FILET MIGNON
- •The most tender cut of steak
- •Rich, buttery texture
- •Milder in taste than Ribeyes and Strips
- •Cut from the center of the tenderloin.
The name is French for “dainty” (mignon) and “boneless cut” (filet)
T-BONE
- •A T-Bone is actually two steaks in one: A NY Strip on one side and a Filet/Tenderloin on the other
- •The bone adds flavor while cooking
A T-Bone cut from the rear/wider end of the short loin is known as a Porterhouse
TOMAHAWK
- •Extra-long bone is “frenched” for easy handling and presentation
- •Thickness requires slower cooking; sear than slow cook on a grill, or cook in the oven before finishing on the grill
A Tomahawk is actually a thick Bone-In Ribeye with an extra long bone
SIRLOIN
- •Lean and easy to cook
- •A great “every day” steak
- •Less expensive than Ribeyes, Strips and Filets
“Sirloin” is actually a region on the cattle from which many different cuts come. Ours are cut from the flavorful center.
COULOTTE
- •Similar in size and shape to a NY Strip
- •Lean and tender
- •Great for kebabs and steak sandwiches
- •Comes from the Top Sirloin section
The Coulotte is a similar cut to “picanhas” served in Brazilian churrascarias, minus the fat cap
FLANK STEAK
- •Long and flat, it’s perfect for the grill
- •Juicy and flavorful
- •Easy to slice into small pieces, making it ideal for tacos and stir-fries
Cutting a flank steak across the grain (width-wise), whether before or after cooking makes, it more tender
A Matter of Taste
Whether you prefer it red, pink, or brown, you like your steak like you like your steak. We won't judge. And cooking it to the right temp is easy. You can gauge doneness using a meat thermometer and our internal temperature guide below.