At Sullivan’s Steakhouse, our reputation is built on delivering the finest prime beef, expertly prepared to highlight every cut’s unique character. From the buttery tenderness of filet mignon to the bold, juicy richness of a marbled ribeye, each steak offers its own distinct flavor and texture. Choosing the right cut isn’t just about preference, it’s about elevating your entire dining experience.
Whether you’re a seasoned steak lover who knows every primal cut by heart or a first-time steakhouse guest staring wide-eyed at the menu, we’re here to guide you through the best cuts of steak with expert insight, thoughtful recommendations, and the details you truly want to know.
What Makes a Steak Cut “The Best”?
Before we begin, let’s clarify something important: the best cut of steak is ultimately the one that suits you. There is no universal answer. Some diners seek out tender cuts that melt in your mouth, while others crave a hearty, beef-forward bite with texture and depth.
Three key factors consistently set the top cuts apart:
Marbling and Tenderness
Marbling refers to the delicate streaks of intramuscular fat threaded throughout the meat. It’s the hallmark of a premium steak, signaling both superior quality and unforgettable taste.
When cooked, these fat veins gently melt, infusing the beef with rich, savory notes and delivering that signature melt-in-your-mouth experience. Cuts such as ribeye and wagyu are celebrated for their exceptional marbling, while leaner options like sirloin or flank steak offer a firmer texture and a more pronounced, beefy flavor.
In short, more marbling often means more tenderness and more flavor.
Thickness and Searing Potential
A thin steak can easily disappoint, while a thick cut holds tremendous culinary potential. It offers the ideal canvas for building layers of flavor, from a caramelized crust to a succulent, rosy center. Plus, it allows for a more indulgent, restaurant-quality experience right at your table.
Thicker cuts, such as porterhouse or tomahawk steaks, sear beautifully on the exterior while remaining juicy within. They also provide flexibility in cooking, whether grilled, oven-finished, or pan-seared with aromatic butter.
With a thick cut, you retain control. Whether you prefer rare, medium, or well-done, it can be crafted exactly to your taste.
Occasion and Personal Preference
Are you celebrating a career milestone? Enjoying a relaxed evening with friends? Or just treating yourself to a well-deserved steakhouse dinner?
Some cuts shine during grand celebrations — think cowboy ribeye, porterhouse, or tomahawk — while others, such as flat iron or chuck steak, offer the perfect indulgence for everyday enjoyment. Your mood, appetite, and the occasion itself all influence the ideal choice. It’s not just about the cut; it’s about creating a moment that feels special. After all, the right steak has the power to turn any meal into an unforgettable experience.
A Breakdown of Popular Steak Cuts
Ready to meet the stars of the steak world? Here’s a roundup of the common cuts you’ll find at top steakhouses and what makes each one irresistible.
Filet Mignon – The Tender Classic
If tenderness is your top priority, look no further than filet mignon.
- What it is: A loin steak cut from the tenderloin, the most delicate part of the beef.
- Why you’ll love it: Lean, buttery, and ultra-tender, filet mignon is the go-to for refined palates who appreciate a soft, mild-flavored bite with minimal fat.
- Cooking tip: Best served rare to medium-rare with a seared crust and maybe a drizzle of garlic butter or a red wine reduction.
Ribeye – Rich, Juicy, and Marbled to Perfection
The ribeye steak is a cut that makes steak enthusiasts weak in the knees.
- What it is: Cut from the rib section, loaded with intramuscular fat (marbling) and full of rich, beefy character.
- Why you’ll love it: Bold, juicy, and bursting with flavor thanks to generous marbling.
- Cooking tip: Fantastic on the grill or cast-iron skillet; try it bone-in as a cowboy steak or rib steak for extra flavor.
New York Strip – A Firm Favorite
The New York strip steak is a steakhouse staple, and for good reason.
- What it is: A strip steak (also known as top loin) that offers a perfect balance of tenderness and robust flavor.
- Why you’ll love it: Less marbled than a ribeye but more flavorful than a filet, the strip delivers a satisfying chew and unmistakable steakhouse character.
- Cooking tip: Sear it over high heat to seal in the juices; finish with a pat of herb butter for added richness.
Porterhouse – The Best of Both Worlds
Can’t decide between a tender cut and a bold one? The porterhouse steak is the perfect in between.
- What it is: A large, bone-in cut that includes both a filet mignon and a New York strip separated by a T-shaped bone.
- Why you’ll love it: Two exceptional steaks in one, it’s perfect for sharing or for those with hearty appetites.
- Cooking tip: Grill or broil it to medium-rare and slice across the grain for maximum tenderness.
Tomahawk – The Showstopper
If you want to turn heads at the table, the tomahawk steak is the way to go.
- What it is: A bone-in ribeye steak with an extra-long, frenched bone, resembling a tomahawk axe.
- Why you’ll love it: Rich, juicy, and visually dramatic, the tomahawk is more than a meal; it’s a true dining event.
- Cooking tip: Perfect for sharing; sear it over high heat, then finish in the oven or over indirect heat on the grill.
Choosing the Right Cut for You
Flavor vs. Texture: What Matters Most?
If you crave buttery softness, opt for filet mignon or flat iron steak. Prefer bold, beef-forward flavor? Ribeye or hanger steak will delight your palate. These cuts not only satisfy specific cravings but also showcase the wide range of steakhouse possibilities. It’s worth exploring both ends of the flavor spectrum to discover what excites your taste buds most.
Texture can make a significant difference as well. Lean cuts such as flank, skirt, or round steak deliver pronounced beefy notes and are excellent in preparations like fajitas or stir-fries. If you enjoy a chewier texture, rump steak or cube steak provides a satisfying, hearty bite. These steaks are fantastic for those who appreciate a more rustic, down-to-earth eating experience. Plus, their versatility shines when paired with bold marinades or vibrant sauces.
Best Cuts for First-Time Steakhouse Guests
If you are new to the steakhouse experience, consider these approachable favorites:
- Filet mignon: Tender, mild, and always elegant. It’s an excellent starting point for those who value delicate texture and subtle flavor. You’ll rarely go wrong with this timeless classic.
- New York strip: Balanced, classic, and satisfying. It offers a perfect middle ground between tenderness and robust taste. It’s a crowd-pleaser that consistently delivers.
- Ribeye: For those ready to savor bold, juicy richness. With its abundant marbling, each bite bursts with flavor. Best for diners looking for an indulgent experience.
- Porterhouse: Ideal for sharing or when hunger calls. You get the best of both worlds — a filet on one side and a strip on the other. Perfect for making a big impression at the table.
Ideal Pairings with Sauces and Sides
A great steak deserves great company. Consider these pairings for an elevated dining experience:
- Garlic butter or béarnaise: Pair with a filet mignon, sirloin, or flat iron. These rich sauces amplify the natural tenderness of the cut, bringing out subtle flavors without overpowering the meat.
- Chimichurri or peppercorn sauce: Try with a ribeye, hanger, or flap steak. The herbal brightness of chimichurri or the spicy kick of peppercorn adds exciting contrast, waking up the palate and making each bite dynamic.
- Mushroom sauce or blue cheese: Best with a New York strip, porterhouse, or rib steak. Earthy, umami-packed toppings deepen the steak’s hearty flavor, transforming a simple cut into a luxurious experience.
- Red wine demi-glace: Ideal for a tomahawk, cowboy, or chuck steak, this bold, glossy sauce enhances the richness of bigger, more robust cuts. It’s a pairing that feels indulgent and refined all at once.
As for sides? Creamy mashed potatoes, grilled asparagus, and a glass of robust red wine make excellent companions. Don’t underestimate the power of a thoughtfully chosen side — it can elevate the entire meal. The right combination creates a balanced, memorable plate.
Enjoy the Perfect Steak at Sullivan’s Steakhouse
At Sullivan’s Steakhouse, we don’t just serve steak—we elevate it to an art form. Only the finest beef cuts are featured on our menu, and each one is meticulously selected, expertly prepared, and cooked to perfection by chefs who are passionate about their craft.
Whether you desire the delicate tenderness of filet mignon, the marbled decadence of a ribeye, or the dramatic flair of a tomahawk, there is something on our menu that will captivate your taste buds. We also proudly offer short ribs, brisket, and premium seafood for those craving variety.
Ready to experience the best steaks in town? Find a Sullivan’s near you and make a reservation for a memorable meal that is sure to delight. Because, after all, life is too short for anything less than exceptional steak.
