Premium Meat Cuts Explained: Ribeye, Filet, New York, Skirt & More
Walking into a virtual butcher shop can be overwhelming. With so many options—Ribeye, Filet Mignon, New York Strip, Skirt Steak—how do you know which one is right for your dinner tonight? Each cut comes from a different part of the animal, determining its texture, flavor intensity, and ideal cooking method.
In this guide, we break down the most popular premium cuts available in our store so you can shop with confidence.
The Ribeye: The King of Flavor
Location: Cut from the rib section of the cow (ribs 6 through 12).
Characteristics: The Ribeye is famous for its generous marbling (intramuscular fat) and the "eye" of fat usually found in the middle. It is incredibly juicy and possesses a rich, beefy flavor.
Best For: Steak lovers who prioritize flavor over tenderness (though it is still very tender). It’s the star of our Grill Masters Box.
How to Cook: Pan-sear or grill over high heat to render the fat. Best served Medium-Rare to Medium.
Filet Mignon: The Ultimate Tenderness
Location: Cut from the smaller end of the tenderloin.
Characteristics: This is the most tender cut of beef available. It has very little fat or connective tissue, meaning it melts in your mouth. However, because it is so lean, the flavor is milder than a Ribeye.
Best For: Special occasions, date nights, or those who prefer a "clean" eating experience without fatty bits.
How to Cook: Pan-sear with butter and herbs. Because it is lean, do not overcook it; Medium-Rare is ideal. It pairs beautifully with rich sauces or a bacon wrap.
New York Strip: The All-Rounder
Location: Cut from the short loin (behind the ribs).
Characteristics: The New York Strip (or Sirloin Strip) offers the best of both worlds: it has good marbling and bold beef flavor like a Ribeye, but with a firmer texture that offers a satisfying chew.
Best For: A classic steakhouse experience at home. It’s a sturdy steak that holds up well to grilling.
How to Cook: Grill or cast-iron sear. Don’t forget to sear the fat cap on the edge to render it crispy.
Skirt Steak: The Flavor Bomb
Location: Cut from the plate section (the diaphragm muscles).
Characteristics: Long, flat, and with a distinct grain. Skirt steak has a deep, intense beef flavor that stands up to strong marinades. It is tougher than loin cuts but becomes tender if sliced correctly.
Best For: Fajitas, tacos, stir-frys, or simply grilled with chimichurri sauce.
How to Cook: Extremely high heat for a short time (flash sear). Crucial tip: You must slice this steak against the grain to make it tender.
Porterhouse & T-Bone: The Best of Both
Location: From the short loin.
Characteristics: These iconic steaks feature a T-shaped bone with meat on both sides. On one side is the NY Strip; on the other is the Tenderloin (Filet). The Porterhouse has a larger portion of filet than the T-Bone.
Best For: The indecisive eater or for sharing. It’s a massive, impressive cut.
How to Cook: Grilling or broiling works best. Be careful, as the filet side cooks faster than the strip side. Position the filet side away from the hottest part of the fire.
Picanha (Sirloin Cap)
Location: The top of the rump.
Characteristics: Very popular in Brazilian steakhouses. It has a thick fat cap on top that bastes the meat as it cooks. The meat itself is deeply flavorful.
Best For: Roasting whole or slicing into thick steaks for skewers.
How to Cook: Score the fat cap and grill slowly to render the fat, then sear.
Choosing the Right Cut
When selecting from our catalog or curated boxes like the Surf & Turf Box, consider your goal. If you want a melt-in-your-mouth texture for a romantic dinner, choose the Filet. If you want a hearty, fatty, flavorful steak for a backyard BBQ, the Ribeye is your champion. If you are prepping meals for the week and need versatility, Skirt steak or Sirloin are excellent options.
Knowing your cuts allows you to appreciate the unique qualities of each. There is no "best" steak—only the best steak for the meal you are creating.