Tenderloin Steak – Filet Mignon


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


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


Leaner steak, varies in tenderness or marbling.

Ideal Thinkness: 1 1/2 inches

Cooking Tip: Very easy to overcook, perfect for marinades