Tenderloin Steak – Filet Mignon
Boneless
Very tender steak, best of the best
Ideal Thickness: 1-2 inches & 1 1/2 – 2 inches in diameter
Cooking Tip: Perfect with light seasoning and flavored butters. So tender, watch to not overcook
Rib Eye Steak – Delmonico Steak
Boneless or Bone -In
Tender steak with ample marbling
Ideal Thickness: 1 1/2 inches
Cooking Tip: Pairs perfect with dry rubs, sauces and marinades. Excellent for grilling
Strip Loin Steak – New York Strip
Boneless or Bone-In
Very tender and juicy top loin muscle
Ideal Thickness: 1 -2 inches
Cooking tips: Great with sauces or flavored butters
T- Bone Steak
Bone-In
This steak is separated by a T shaped bone. It is a cut from the front of the short loin. Porterhouse Steaks are cut from the end of the short loin. Both cuts will have ample marbling.
Ideal Thickness: 2 inches
Cooking Tip: low heat is best, perfect with rubs and sauces
Top Sirloin Steak
Boneless
Leaner steak, varies in tenderness or marbling.
Ideal Thinkness: 1 1/2 inches
Cooking Tip: Very easy to overcook, perfect for marinades
