The cut you choose shapes everything, from the first sizzle on the grill to the last satisfying bite. Yet steakhouse menus can feel overwhelming, especially when every option sounds exceptional.
Get the inside scoop from the people who hand-cut and prepare these steaks every day at Sullivan’s. You’ll discover what makes each type of steak distinct and how to match cuts to your preferences. Every selection on the Sullivan’s Steakhouse menu earns its place, from USDA Prime beef to expert preparation that honors the craft.
What Makes Each Steak Cut Unique?
Three things set one steak apart from another, and knowing them changes how you order.
Every cut of steak comes from a different section of the cow, and where a steak is cut shapes everything from texture to flavor. Some areas produce lean meat with a more pronounced, meaty flavor, while others offer a high fat content and a more indulgent bite.
At the table, it comes down to what you’re in the mood for: something rich and full, or something lighter with a clean finish.
Understanding Marbling, Tenderness & Flavor
Marbling refers to the white streaks of intramuscular fat woven throughout the meat. These fat deposits melt as they cook, creating richness and juiciness that lean cuts simply cannot match.
Tenderness depends on how much work a muscle performed during the animal’s life. Cuts from the back, like the tenderloin, move very little and remain exceptionally soft. More active muscles develop firmer textures with a deeper, stronger taste.
USDA grading evaluates beef based on these characteristics. When comparing USDA Prime vs Choice, Prime represents the highest tier with superior marbling, followed by Choice and Select.
Why Cuts Matter
Where a cut comes from on the animal shapes its personality:
- Rib and loin sections – Offer the most prized cuts because these muscles bear little weight and stay naturally tender
- Shoulder and leg cuts –Work harder, producing leaner meat with bolder, beefier character
The bone-in vs. boneless steak debate1 is one every steak lover encounters. Bone-in preparations add another dimension, as the bone conducts heat evenly and makes every bite taste better. Boneless options offer easier eating and portion control.
The 12 Best Steak Cuts You Should Know
These popular cuts are the ones you’ll see on great steakhouse menus, each with its own personality and place at the table.
Filet Mignon Steak
Cut from the tenderloin, filet mignon steaks are known for their signature tenderness. The result is the most buttery, melt-in-your-mouth texture of any steak available.
This is the steak you order when you want something refined and effortless, soft, delicate, and easy to savor. It’s lean, but never lacking, especially when paired with compound butter or béarnaise sauce sauce that brings everything together.
Because the filet is so lean, following a proper steak temperature guide ensures it remains tender, often benefiting from cooking to medium-rare or below.
Ribeye Steak
If you’re here for flavor, the ribeye steak doesn’t hold back.
With a high fat content and a decent amount of marbling throughout, every bite delivers richness and depth. The ribeye cut forgives higher cooking temperatures without drying out. A quick sear over high heat locks in that flavor, creating a steak that’s bold from edge to center.
Order it bone-in for added richness or boneless for straightforward enjoyment.
New York Strip Steak
The New York strip steak strikes a balance between tenderness and structure.
Cut from the short loin, it has enough marbling to stay juicy, but a firmer bite that gives it presence on the plate. Some menus call it a Kansas City strip. Either way, it’s one of those cuts that feels reliable, something guests come back to again and again.
T-Bone Steak
Why choose one when you can have both?
The t-bone steak is divided by a T-shaped bone, giving you a strip steak on one side and tenderloin on the other. It’s the best of both worlds on a single plate, perfect for those who want variety without compromise.
The bone itself contributes during cooking, conducting heat while adding subtle richness. It’s ideal for anyone who wants variety without doubling their order.
Porterhouse Steak
Think of the porterhouse as the T-bone’s more generous sibling.Here, the steak is thicker, with a larger tenderloin portion that makes it ideal for sharing. USDA standards require the tenderloin portion to measure at least 1.25 inches across, making this porterhouse steak substantially more generous.
The porterhouse satisfies serious appetites and makes a statement on any table. It also makes an impressive centerpiece for sharing at the table.
Tomahawk Steak
The tomahawk steak is essentially a bone-in ribeye with the entire rib bone left attached. The long, frenched bone creates an unforgettable presentation that commands attention and makes an entrance.
Beyond the visual impact, diners enjoy the same rich, well-marbled flavor as any excellent ribeye. A proper sear brings out its richness, while the presentation turns any dinner into a celebration.
Sirloin Steak
The top sirloin steak offers a leaner option without losing character.Leaner than premium cuts but packed with robust, beefy taste, sirloin offers outstanding value. This cut comes from the rear of the animal and carries less marbling than rib or loin cuts.
It’s a reminder that great steak doesn’t always need excess, just the right preparation and a confident approach.
This versatile steak responds well to bold seasonings, marinades, and spice rubs. It proves that memorable flavor doesn’t require the highest price point.
Flank Steak
Flank steak brings bold, unmistakable flavor.
This lean, thin cut is known for its deep, meaty character. Cooked over high heat with a quick sear, and sliced against the grain, it delivers a satisfying, well-balanced bite.
It’s a slightly more adventurous choice, but one that holds its own at any steakhouse table.
Flat Iron Steak
The flat iron steak, cut from the shoulder, surprises diners with remarkable tenderness. Good marbling throughout delivers rich flavor at a friendlier price than premium selections.
Butchers and chefs have long favored this cut for its quality-to-value ratio. It pairs wonderfully with herb butter, chimichurri, or a simple spice crust.
Skirt Steak
Skirt steak shares a similar profile to flank, but with a slightly looser texture.
This thin cut responds beautifully to a fast sear over high heat. Skirt or flank cuts are often used interchangeably, especially in steak recipes that call for bold seasoning and quick cooking.
The result is a steak that feels casual, flavorful, and perfect for sharing.
Hanger Steak
Often considered a hidden gem, hanger steak delivers big flavor.
Cut from a section of the cow that doesn’t see much movement, it combines tenderness with depth. It’s a steak that feels a little more insider, something you discover once and keep coming back to.
Round Steak
Round steak is cut from the rear leg and brings a different kind of versatility.
It’s leaner, with less fat content, and works well with slower preparation. While some cuts thrive over high heat, round steak may benefit from low-and-slow cooking or a thoughtful cooking method that builds tenderness over time.
It’s the kind of steak you’ll often see in dishes like Swiss steak, where patience pays off.
How to Choose the Right Steak for You
Choosing the right steak comes down to what you love and what you’re celebrating, so keep these factors in mind when exploring the Sullivan’s Steakhouse menu.
Based on Flavor Preference
For bold, savory intensity – Reach for ribeye or New York strip. These cuts of beef bring rich flavor thanks to their marbling, delivering a deeper, more satisfying bite.
If you’re exploring beyond the usual, flank steak offers a more pronounced, meaty flavor, especially when it’s properly marinated and cooked just right. Flank steak is a cut of meat that leans bold and expressive, making it a favorite for those who want something a little different from more traditional selections.
For subtle, delicate character – Appreciate filet mignon’s mild flavor. Its subtlety lets seasonings, sauces, and the best steakhouse sides take center stage.
Compared to a more robust cut of meat like flank steak or even a grilled tri-tip steak, filet keeps things lighter while still feeling complete.
Based on Texture
For maximum tenderness – Find your match in filet or flat iron steak, both known for their soft, yielding bite. These cuts come from parts of the animal that see less movement, making them naturally tender.
While flank steak is a thinner cut of meat, slicing the steak against the grain after cooking helps keep each bite enjoyable and balanced.
For satisfying firmness – GGravitate toward New York strip, sirloin, or even a well-prepared flank steak. These cuts offer more structure without losing flavor.
A flank or skirt steak, for example, delivers a slightly firmer texture that many guests enjoy, especially when cooked over high heat and served at just the right temperature to avoid overcook.
Based on Occasion
Consider these pairings for different moments:
- Intimate dinners – Filet mignon or New York strip present elegantly on the plate
- Business meals – New York strip signals sophistication without pretension
- Celebrations with groups – Porterhouse or tomahawk create memorable, shareable moments
For larger gatherings, our private dining spaces provide the perfect setting. Planning an event outside our doors? Our steak catering brings the Sullivan’s experience wherever you gather.
Enjoy the Best Steak Cuts at Sullivan’s Steakhouse
At Sullivan’s, every steak is treated with care from the moment it’s cut to the moment it reaches your table.
Our team understands how each steak may respond to heat, how a proper sear brings out its character, and how to prepare every cut so it’s ready to enjoy without overcook or guesswork. There’s no need for a meat thermometer or a meat mallet here, just a kitchen that knows how to get it right.
Whether you’re drawn to the elegance of filet mignon, the bold richness of ribeye, or the unmistakable flavor of flank steak, you’ll find a cut that fits the moment.
Live jazz fills the room while warm lighting sets the mood for conversation and connection. Find a Sullivan’s Steakhouse location near you and book a reservation to discover why the right cut, prepared just right and served with warmth, turns dinner into an evening you’ll remember.
Sources
- The Manual. The steak debate that never dies: Are bone-in steaks actually better? https://www.themanual.com/food-and-drink/bone-in-vs-boneless-steak-debate/
