There’s nothing quite like the sizzle of a steak hitting the grill or that first buttery bite when it’s cooked to perfection. Before the sear and sauce, decide which cut of meat to order to enjoy the best steak dining experience.
If you’ve ever pondered the steakhouse menu, wondering which steak offers the perfect balance of tenderness and flavor, you’re not alone. With numerous options, choosing the right cut of steak can feel like a high-stakes game. This guide breaks down popular steak cuts so you can confidently choose the best slice to order, whether it’s your first visit or your fiftieth.
Understanding Steak Cuts
What Makes Each Cut Unique?
Every cut of steak has its own personality. The key differences come down to three things: marbling, tenderness, and flavor.
- Marbling (intramuscular fat) adds juiciness and richness.
- Tenderness comes from cuts in less-worked muscles, like the tenderloin.
- Flavor develops in more active muscles, like the rib or sirloin.
When asking yourself what is a good cut of steak, it helps to know which of these matters most to you. If you prefer melt-in-your-mouth bites, tenderness wins. Craving bold, beefy flavor? You might want something with more marbling and texture.
Bone-In vs. Boneless Steaks
Bone-in steaks often pack more flavor and cook more evenly thanks to heat distribution around the bone. They also offer a more dramatic presentation. Boneless options, though, are quicker to cook and easier to slice.
If you’re looking for the best part of steak in terms of complexity and richness, bone-in can bring the wow factor. Want convenience with a side of simplicity? Boneless is a great go-to.
Popular Steak Cuts & How to Choose the Best One for You
Filet Mignon – The Most Tender Cut
Lean, buttery-soft, and elegant—filet mignon is the go-to for anyone who values tenderness above all. It’s a top recommended steak for first-timers or those seeking something light but luxurious. We recommend ordering it medium-rare or rare to preserve its delicate flavor and signature tenderness.
Cut from the tenderloin, it has very little fat, making it less juicy but exceptionally soft. If you want a steak that almost melts on your fork, this is the best cut of steak at a restaurant to choose.
Ribeye – Rich & Flavorful
If bold flavor is what you’re after, ribeye wins. Its heavy marbling and juicy bite make it a carnivore’s dream. Available bone-in or boneless, it’s favored by those seeking the best cut of steak for deep flavor. For the richest flavor, enjoy it medium-rare to medium—just enough heat to let that extra marbling melt into every bite.
Ribeye delivers an indulgent eating experience—beefy, savory, and satisfying from edge to center.
New York Strip – A Perfect Balance
Firm, meaty, and moderately marbled, the strip sits between filet and ribeye in texture. It’s ideal if you’re unsure how to order beef steak but want a reliable mix of taste and chew.
The New York strip is classic steakhouse fare—bold enough for seasoned steak lovers, approachable enough for newcomers.
Porterhouse & T-Bone – Best of Both Worlds
These iconic cuts combine strip steak and filet, separated by a T-shaped bone. The porterhouse has a larger tenderloin portion than the T-bone, but both offer two great textures in one cut.
If you’re craving variety or planning to split a steak, this is the best restaurant cut for sharing and savoring.
Tomahawk – A Show-Stopping Steak
A ribeye with the long rib bone left intact, the tomahawk makes a dramatic entrance. It’s flavorful and photogenic—great for celebrations or when you want a steak that makes a statement.
Looking for a meal that’s as Instagrammable as it is delicious? The tomahawk is a top-tier, recommended steak worth every bite.
Wagyu – The Ultimate Indulgence
While not a cut, Wagyu is definitely worth mentioning in our list. Known for its intense marbling, melt-in-your-mouth texture, and rich umami flavor, Wagyu beef elevates any steak experience. Whether you’re enjoying an American Wagyu Bone-In Strip from Snake River Farms or savoring a rare A5 Japanese Wagyu Strip, expect exceptional tenderness and luxurious flavor in every bite.
What sets Wagyu apart is the meticulous breeding and feeding process that results in unrivaled quality. The A5 grade—the highest in Japan—offers a decadence that feels more like butter than beef. Meanwhile, American Wagyu blends traditional Japanese genetics with U.S. cattle-raising methods for a bold, flavorful profile.
If you’re craving something unforgettable, Wagyu is more than worth the splurge.
Choosing the Right Steak for Your Preferences
Maximum Tenderness
Choose filet mignon. It’s the softest, most delicate steak on the menu.
Boldest Flavor
Go for ribeye. With its marbling and richness, it’s the best part of steak for flavor lovers.
Best for Sharing
Porterhouse or tomahawk. These generous cuts are made for splitting and impressing.
Remember, personal preference plays a big role in determining the recommended steak cut. No matter your choice, the best steak to order comes down to your taste preferences and appetite.
How to Order Your Steak Like a Pro
Once you’ve picked your cut, don’t forget doneness. Check out this steak temperature guide:
- Rare: Cool red center
- Medium Rare: Warm red center (ideal for most cuts)
- Medium: Pink throughout
- Medium Well: Slight pink center
- Well Done: Brown throughout
Ordering steak at a steakhouse doesn’t have to be intimidating. Medium rare is widely regarded as the sweet spot, especially for juicy cuts like ribeye or strip. But hey—it’s your plate. Order with confidence.
Experience Premium Steaks at Sullivan’s Steakhouse
At Sullivan’s Steakhouse, we don’t just serve steak—we serve an experience. Every cut is hand-selected, aged for peak flavor, and cooked to perfection by our expert chefs.
Whether you’re after the tenderness of filet mignon, the richness of ribeye, or the dramatic presentation of a tomahawk, we’ve got the recommended steak to satisfy your cravings.
Ready to savor your perfect cut?
Find your nearest Sullivan’s and reserve your table today.
