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­Learn Your Cuts Of Steak


In the culinary world, few meals are quite as quintessentially luxurious as a delicious and decadent steak. From the classic New York strip to the rich and flavorful ribeye, steaks can come in all shapes, textures, and sizes. The reality is that a lot of a steak’s flavor and tenderness comes from the cut of meat that it comes from and how that muscle was used in the cow. As steak lovers ourselves, we have spent years dedicated to the study of steaks and over that time, we have found and sourced some of the best cuts of meat. If you are looking for the perfect place for a date night, a night out on the town, or just a great meal, come into Stanford’s today. Here are some classic cuts of steak and what you can expect when you order them.

Ribeye

The ribeye has become extremely popular recently due to its high fat content that translates to a rich and flavorful cut. It may come as no surprise when you hear the name of this cut, but the ribeye comes from the rib section of a cow. The muscles in this area are less active than other parts, which leads to a more tender cut of beef. There is also a very dense fat content to this cut, making the marbling of this cut both beautiful and flavorful. Fat can easily cling on to flavors from marinades and seasonings, making these types of cuts all the more flavorful. If you are looking for a flavorful and fattier cut of beef, the ribeye is easily one of the best options.

Filet Mignon

The filet mignon is the complete and total opposite of the ribeye. This smaller, more delicate cut of beef comes from the smaller end of the tenderloin. This cut runs along the back section of the cow, and these muscles are far less used than almost any other cut of steak available. This leads to an extremely lean cut of beef that is melt-in-your-mouth tender. Filet mignon is often referred to as the king of steaks, and that is with good reason. Traditionally, this steak has been the most expensive and quintessential steak lover’s steak. Most filet mignons are prepared with a simple seasoning of salt and pepper and seared off to a light medium rare. This simplistic style of preparation really lets the filet sing, as it has more than enough flavor to go around. If you are looking for a smaller portion of steak that has all the flavor you expect out of a great cut of beef, a filet mignon is perfect for you.

New York Strip

One of the most classic steaks people think of when they think of a steakhouse is the New York strip. Born from the city it gets its namesake from, New York strips are a great halfway point in the world of steak. Bordered by a slim fat cap that renders off while cooking, this delectable, delicate cut of beef has a fantastic ratio of tender lean meat and flavorful fatty areas. For a fully traditional steakhouse experience, few cuts come close to the deliciousness of a New York strip.

If you want to taste the differences in these delicious steaks for yourself, come into Stanford’s today. With delicious, premium cuts of beef brought in every day, your taste buds will thank you!