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The 4 Most Popular Steak Cuts, Revealed

on November 30, 2018

When it comes to steak, there are many different cuts available. If you cook them all the correct way, you truly can't go wrong with choosing any of them. The next time you’re planning a steak dinner, let these helpful comparisons guide you towards the right choice.
Rib Eye
The first cut that comes to mind is, without a doubt, the Rib Eye. The main reason is that most steak experts would agree that this is truly the best of the best. So, what makes it so great? For one, it has the most fat content of any cuts—so it makes for a really tender, juicy and flavorful meat. Also, it is equally as delicious when it’s grilled, pan-fried or broiled. Plus, they are a bit less expensive per pound than most other cuts.
New York Strip Steak
You may know this particular type of steak by a different name, as certain cities call this cut a “Kansas City” cut. This type of steak is a true staple at most steakhouses because it’s not only incredible on the grill but it is delicious when it’s pan-fried. It’s tender, completely packed with flavor and marbled in the best way. You’ll usually find the New York Strip with at least a half-inch of fat attached to the side and we recommend cutting it off after you cook to get the best flavor possible.
Tenderloin
You may also know this variety of steak as the “Filet Mignon”. This boneless meat is among the most expensive cuts of steak—but the delicious flavor is totally worth it. The filet mignon comes from a small section taken from the area of the tenderloin that sits closest to the ribs, and that’s what results in a cut that’s so tender. Most filet mignons are perfect for the grill with a thickness that’s between two and three inches. It’s not only extremely lean and the most tender of all steaks but it has a tasty mild, buttery flavor. We recommend cooking it by searing the outside until the meat is browned, then make sure to set an even heat in the oven and gently finish cooking.
T-Bone
Also called the “Porterhouse” steak, this cut is sold bone-in and truly gives you the best of both worlds. They’re usually between one and two inches thick, which is perfect for the grill. It’s very tender with a buttery flavor from the tenderloin and it also has similarities to a juicy and beefy strip steak. Because this steak has so much variety with strip and tenderloin in one meat, you have cook with caution considering the meat will cook quicker on the tenderloin side than the strip side. Simply position the cut with the tenderloin facing away from the heat by using a two-level fire on the grill.
So, the next time you’re looking to entertain guests with a delicious steak dinner—simply choose one of these four cuts. With these delicious steaks you simply can’t go wrong. Looking to take a break from coking and visit us at Atlas Steakhouse. We’ll serve you the best cuts of steak that you and your party will love!
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