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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!

A white platter of three grilled Filet-Mignon steaks, with mushrooms and a garnish.

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
Grilled Porterhouse steak next to a vegetable shishkabob over a flaming grill.

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
Two sizzling grilled and seasoned T-bone steaks on a white plate near glasses of ale on a wooden table.

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
Seasoned, grilled ribeye steak on a white plate with green beans and a baked potato with sour cream and chives.

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
Four center cut New York Strip steaks with a bottle of Gourmet Seasoning in a pan, ready for grilling.

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
Seasoned medium-rare Black Angus sirloin steak with sauteed mushrooms and green beans on a white plate.

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
Two black plates of Kobe style beef steaks and burgers, ready to be cooked.

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
Marinated Hanger steak with roasted potato wedges on a white plate.

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
Four seasoned flat iron steaks on white cutting board

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
Raw VIP assortment of ten steaks on plates and platters with tomatoes, onions, mushrooms, parsley and garlic garnishes.

Gourmet Steak Assortments

The best in steak, these assortments offer you a variety of mouth-watering options for the ultimate grilling experience!

Published on Mar 02 2021

Last Updated on Nov 22 2022

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