Whether you’re a seasoned steak lover or someone who orders on special occasions, understanding the differences between the most popular steak cuts can transform the way you enjoy them.
In this guide, we’ll break down three classic steakhouse cuts — Filet, Ribeye, and New York Strip — in a way that makes sense even if you’re not a culinary pro.
What Makes a Great Steak?
Before we dive into the specifics of each cut, it helps to know what generally makes steak delicious. The three pillars of great steak are:
- Tenderness: How easily the meat gives under your fork.
- Flavor: A combination of beefiness, fat content, and how the cut interacts with heat.
- Texture: The way the meat feels in your mouth — smooth and velvety or a bit firmer with chew.
Different cuts balance these qualities in unique ways, and that’s why steak lovers can develop preferences.
Filet Mignon
When most people think of tenderness, filet mignon is the cut that comes to mind. It’s sourced from the tenderloin — a muscle that does very little work, meaning it stays extremely soft.
Characteristics
- Texture: Sumptuously tender, almost buttery.
- Flavor: Mild and delicate (less beefy than other cuts).
- Fat Content: Low, which contributes to its refined texture but can mean it’s less flavorful on its own.
Best For
Filet is perfect if tenderness is your top priority. It’s often a favorite for special occasions or when you want something elegant with a refined texture.
Tips for Enjoying
Because it’s lean, filet can benefit from added fats like herb butter or bacon wrapping, or enjoying it with a robust sauce that complements its subtle flavor.
Ribeye
If flavor is what you’re after, ribeye is a classic choice. Cut from the rib section, this steak is known for its generous marbling — the ribbons of fat running through the meat that melt and baste the steak as it cooks.
Characteristics
- Texture: Tender with a bit of chew.
- Flavor: Deeply beefy, rich, and satisfying.
- Fat Content: High marbling makes this cut juicy and flavorful.
Best For
Ribeye is ideal for anyone who loves bold beef flavor and doesn’t mind a little fat, it’s one of the most indulgent cuts you can order. Whether grilled or pan-seared, it’s the steak that often gets recommended to people looking for the classics.
Tips for Enjoying
Cook it hot and fast to render the fat and develop a crust — that’s where a lot of the flavor lives — then let it rest to keep it juicy.
New York Strip
Often considered the middle ground between filet and ribeye, the New York Strip delivers a pleasing balance of tenderness and flavor. Cut from the short loin, this steak has more texture than a filet but is leaner than a ribeye while still packing plenty of savory punch.
Characteristics
- Texture: Slightly firm with a pleasant bite.
- Flavor: Beefy and bold, without being overwhelming.
- Fat Content: Moderate marbling.
Best For
If you can’t decide between tender and flavorful, go for a strip. It’s often the go-to recommendation for first-timers at steakhouses because it delivers a great all-around steak experience.
Tips for Enjoying
This steak benefits from a good sear on high heat. A little bit of finishing salt or compound butter can elevate its natural flavor beautifully.
Experience Prime Steak at Serrato’s Steakhouse
For an elevated steak experience that highlights these classic cuts and more, consider visiting Serrato’s Steakhouse. Known for hand-cut prime steaks and fresh seafood in a refined yet inviting atmosphere, Serrato’s puts true steakhouse craftsmanship front and center.
Ready to savor your next steak? Make a reservation with us at Serrato’s Steakhouseand discover your favorite cut done to perfection.
