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How to Choose the Perfect Cut of Steak

on March 26, 2020

If you are looking for a great dinner option, it’s hard to go wrong with a delicious steak - a juicy, tender, perfectly cooked steak. We all know a great steak when we taste it but what exactly makes a steak great?

Steak comes in many styles and cuts. They are all good if treated properly and each offers something unique. From deliciously marbled to a lean and tender, finding the right steak cut is all about your own preferences and what you want.

What to Look For

Before we jump into how to choose the perfect cut of steak, let's first cover a few basics. When buying or ordering steak you want to look for a few things.

First, is the steak a good color? If the steak is fresh, it should have a nice, red color. Oxidation will cause the steak to lose its color and is usually a sign the steak is old. However, properly aged steak can be a great option if you like an even more tender cut.

Other important things to look for when buying a raw cut of meat are moisture, texture, and the edges of the cut.

A nice cut of steak should be moist but not wet and definitely not slimy. The texture should be firm. You’ll also want to look at the edges of the cut. You want a clean, straight cut - not a ragged edge.

Most Popular Steak Cuts

In order to choose the right cut of steak, you need to consider how you like your steak cooked and how the steak will be served. To help, here are a few of the most popular cuts and what they offer.


If you want a tender steak, go for a tenderloin cut. Tenderloin refers to a primal cut of beef which can then be cut down to pieces like filet mignon. Filet mignon can be sold both bone-in and with no bone. While tenderloin is obviously the most tender cut, it also has a lot less flavor. In this case, it can be helpful to look for a nice aged tenderloin steak cut which will have enhanced flavor.

Porterhouse or T-Bone

If you are celebrating a special occasion or want to really treat yourself, consider a Porterhouse or T-Bone steak cut. These are usually more expensive but worth the splurge. The cuts combine both tenderloin meat and the rich flavor of a New York strip.

For a t-bone, you want to look for around a half inch of tenderloin meat while a Porterhouse cut should have a full 1¼ inches of tenderloin.


Looking to grill up your steak? You might want to consider a ribeye or tomahawk cut. Both of these cuts offer great marbling and tons of fatty, juicy flavor. With all the fat, they are much easier to grill with less chance of overcooking the meat and losing the texture. You can choose ribeye cuts with both bone-in or boneless.

Atlas Steakhouse

If you just want a great steak dinner without worrying about picking a good cut or cooking it up, our chefs at Atlas Steakhouse are here to help. All our prime beef is naturally aged to perfection in our dry aging room. The aging process ensures maximum tenderness and flavor no matter what cut you choose.

Our steak menu features all the best cuts from t-bone to tomahawk to filet mignon. We also have a number of lamb steak cuts and seafood options as well. With our Raw Bar, customers are welcome to purchase raw steak cuts to cook at home. Our knowledgeable staff is available to answer any questions you have. We are also happy to help you choose the perfect steak cut for your needs.

To make a reservation at Atlas Steakhouse or to learn more about our Raw Bar options, please give us a call at 646-494-7227.