If you’ve ever stood in front of the meat case wondering which steak to choose, you’re not alone. Ribeye, New York, sirloin… it can be overwhelming. Once you understand a few basics, picking the perfect steak gets a whole lot easier.
At Gartner’s, we believe a great steak starts long before it hits the grill. It starts with knowing your favorite cuts, understanding flavor and texture, and choosing what fits your preference and cooking style best.
Here are a few things to consider when choosing your next steak.
What Makes a Great Steak?
A great steak comes down to three main things:
- Marbling
Those thin white streaks of fat throughout the meat. More marbling usually means more flavor throughout your steak.
- Cut
Different muscles mean different textures. Some are tender and buttery, others are a bit firmer but still packed with flavor.
- Cooking method
Even the best steak can disappoint if it’s overcooked or not rested properly.
The Most Popular Steak Cuts (and How They Taste)
Here’s a quick guide to the most popular cuts of steak you’ll often find at the butcher counter.
Ribeye
Rich, juicy, and full of marbling. This is the “treat yourself” steak.
- Best for: grilling, cast iron sear
- Flavor: bold, buttery, deeply beefy
- Texture: tender with lots of fat throughout
If you like flavor over everything else, ribeye is a great option.
New York Strip
A little leaner than ribeye, but still super flavorful with a firmer bite.
- Best for: grilling, broiling
- Flavor: beef-forward, slightly less fatty
- Texture: tender with a satisfying chew
This is a classic steakhouse favorite for a reason.
Filet Mignon (Tenderloin)
The most tender cut.
- Best for: pan searing, oven finishing
- Flavor: mild and delicate
- Texture: very soft, almost buttery
It’s not the most flavorful cut, but the tenderness can’t be beat.
Sirloin
Lean, affordable, and versatile.
- Best for: grilling, slicing for salads or bowls
- Flavor: strong beef flavor
- Texture: firmer, less fatty
An affordable, everyday steak that still delivers on flavor.
Porterhouse
Two steaks in one: strip steak on one side, tenderloin on the other.
- Best for: grilling
- Flavor: combo of rich and mild
- Texture: varies by side of the bone
These larger steaks are perfect for a hearty appetite.
How to Pick the Right Steak for You
Here’s a simple cheat sheet on choosing the right steak:
- Want rich flavor? Go with ribeye
- Want lean but classic? Go with New York strip
- Want ultra tender? Go with filet
- Want value and versatility? Go with sirloin
- Want the full steakhouse experience? Go with T-bone or porterhouse
At the end of the day, there’s no wrong answer, just different experiences depending on your preference.
Simple Steak Cooking Tips (That Actually Matter)
A great steak doesn’t need to be complicated, but there are a few important factors to pay attention to.
1. Let it come to room temp
Take your steak out of the fridge about 30–45 minutes before cooking to allow it to come to room temperature
2. Season generously
Salt is your best friend, don’t be shy.
3. Get your pan or grill HOT
That crust is where the magic happens.
4. Don’t overflip it
Let it sear, then flip once.
5. Rest your steak
Give it 5–10 minutes before cutting so the juices stay within the meat.
What to Pair with Steak
A great steak deserves some great sides. Some classics include:
- Garlic mashed potatoes
- Grilled asparagus or green beans
- Roasted mushrooms
- Simple garden salad
- Fresh bread with butter
And if you’re going full steakhouse vibe, a good compound butter takes everything up a notch.
Cooking steak doesn’t have to be intimidating. Once you understand the basics, it becomes less about guessing and more about choosing what you actually enjoy.
And if you’re ever unsure, that’s what a good butcher is for. At Gartner’s, we’re always happy to talk you through cuts, cooking methods, and help you find exactly what you’re craving. Because a great steak isn’t just about what’s in the pan. It’s about the experience that comes with it.