Steak Guide
Choose the Perfectly Aged Steak That’s Right for You
We’re determined to make your steak experience a great one. That’s why we’ve prepared this guide to show you what’s special about each cut. Once you find the aged steak that makes you salivate the most, just click on it and taste for yourself!
Filet Mignon Steaks
Known for its thick cut and fork tenderness, the exquisite Filet Mignon melts in your mouth with just the right flavor.
- Characteristics: Lean and extremely tender; cuts easily with a butter knife
- Cut Region: Small, boneless portion cut from the heart of the tenderloin
- Best Prepared: Grilled or broiled; enjoy it medium-rare for juiciness. Season with salt and pepper, blended steak seasoning or garlic butter
- Perfect For: Entertaining; elegant or romantic occasions
Porterhouse Steaks
Known as the “king of all steaks,” the Porterhouse is brimming with “bone-in” flavor. It’s similar to the classic T-bone; however, the Porterhouse features a larger, thicker cut of tenderloin making it the ideal steak for an extra-heavy appetite.
- Characteristics: Tender, extra-thick and juicy; well marbled
- Cut Region: A generous cut from the short loin
- Best Prepared: Grilled or broiled to medium-rare. Season with salt and pepper, blended steak seasoning or garlic butter
- Perfect For: It’s the ultimate steak dinner for two people
T-Bone Steaks
The best of both worlds—part juicy New York Strip and part Filet—our T-bone satisfies any craving for a sizzling steak. It’s an American classic!
- Characteristics: Thick and juicy; well marbled. The bone adds to its hearty flavor
- Cut Region: Short loin
- Best Prepared: Grilled or broiled to medium-rare. Season with salt and pepper, blended steak seasoning or garlic butter
- Perfect For: Backyard barbecues
Rib-Eye Steaks
Cut from the center of the prime rib, the Rib-Eye is considered by many to be the juiciest and most flavorful of all steaks. A real favorite among steak lovers.
- Characteristics: The perfect combination of tenderness and a rich, hearty flavor. Thick and juicy with heavy marbling
- Cut Region: Rib
- Best Prepared: Can be grilled to medium while still retaining its juiciness. Season with salt and pepper, blended steak seasoning or garlic butter
- Perfect For: Family gatherings; outdoor barbecues
New York Strip Steaks
Cut from the front of the loin, these marbled steaks are juicy and packed with flavor. One of America’s most popular steaks.
- Characteristics: Very tender, juicy and flavorful; well marbled
- Cut Region: Heart of the short loin; closely trimmed
- Best Prepared: Grilled or broiled to medium-rare. Season with salt and pepper, blended steak seasoning or garlic butter. Accepts marinade well
- Perfect For: Everyday grilling and casual meals
Sirloin Steaks
Do you enjoy a steak with a robust flavor and texture? You can’t go wrong with a lean, firm sizzling Sirloin.
- Characteristics: Bold and beefy; well marbled and flavorful
- Cut Region: Sirloin (near the hip)
- Best Prepared: Quick-grilled to medium-rare. Should marinate to help tenderize
- Perfect For: Perfect for everyday grilling and cookouts
Kobe-Style Steaks
This buttery-smooth, ultra-robust beef from Wagyu cattle delivers smiles with every bite. Our Kobe-style Sirloin filets and Flat Iron steaks are the ultimate way to enjoy fine dining at home.
- Characteristics: Exceedingly tender, velvety and flavorful; excellent marbling
- Cut Region: Sirloin filets – near the hip; flat iron steaks – from the shoulder
- Best Prepared: Grilled, broiled or pan-fried to medium-rare.
- Perfect For: Entertaining; elegant occasions
Hanger Steaks
You’ll love the bold flavor and unique texture of this “best-kept secret” of real steak lovers. Once known as a “butcher’s steak” because butchers often kept this prized cut for themselves rather than offer it to their customers.
- Characteristics: Bold and beefy; well marbled and flavorful
- Cut Region: Sirloin (near the hip)
- Best Prepared: Quick-grilled to medium-rare. Should marinate to help tenderize
- Perfect For: Perfect for everyday grilling and cookouts
Flat Iron Steaks
Hidden within the traditional chuck roast, Flat Iron cuts are completely trimmed for a hearty, beefy flavor.
- Characteristics: Juicy and rich in flavor; some marbling
- Cut Region: Chuck (shoulder)
- Best Prepared: Grilled, pan-fried or braised to medium-rare. Should marinate
- Perfect For: Everyday grilling and casual meals
Gourmet Steak Assortments
The best in steak, these assortments offer you a variety of mouth-watering options for the ultimate grilling experience!
