the big guns:
ribeye
new york strip
t-bone
filet mignon
The marbled king of steaks, boasting rich flavor and tenderness.
Grill, pan-fry, or broil to medium-rare perfection.
Leaner than ribeye but still juicy, with a pronounced beefy taste.
Grill, pan-fry, or broil to medium-rare or medium.
A two-in-one deal, featuring ribeye on one side and New York strip on the other.
Grill, pan-fry, or broil to desired doneness.
The ultimate luxury cut, incredibly tender and lean.
Pan-fry or sear to medium-rare for maximum melt-in-your-mouth goodness.
budget-friendly:
chuck roast
top round
Flank steak
This flavorful, well-marbled cut shines in braising or slow cooker recipes.
Lean and versatile, perfect for marinating and grilling into thin steaks or London broil.
A thin, tough cut best marinated and grilled quickly over high heat, then sliced thinly against the grain.
beyond the steaks:
ground beef
short ribs
brisket
A classic for burgers, meatballs, and chili. Choose leaner options for grilling and fattier ones for richer flavor in other dishes.
These bone-in beauties are ideal for slow-cooking until fall-apart tender and incredibly flavorful.
The king of barbecue, requiring long, slow smoking or braising to transform tough collagen into melt-in-your-mouth goodness.
