Few meals are quite as decadent and delicious as a steak, but with so many different steaks to choose from, how are you supposed to make the perfect choice the next time you go out to dinner. The reality is that these steaks and the different cuts they come from have an immense amount to do with the overall flavor, tenderness, and fat content of the steak. We don’t expect you to be a butcher and to understand exactly what each cut of meat did and its function, but by understanding a bit more about these different cuts, you can open up a whole new world of steak enjoyment. If you are interested in enjoying some of the Pacific Northwest’s best steaks make your reservation for your local Stanford’s today. Here are a few main differences between the steaks you can expect to find here at Stanford’s.

 

Ribeye

If you are a steak lover, the ribeye is a cut that you need to experience. This deliciously buttery cut is known for its high fat content, mouthwatering juiciness, and high flavor content. From the grill to the skillet, there is no way to go wrong with this truly decadent cut of meat. Over time, the ribeye has become a staple across all steakhouses. This steak is far from lean, so if you are worried about fat intake, this may not be the cut for you. However, if you are looking for flavor, few cuts rival the deeply rich flavors that you can get out of a well-seasoned ribeye. You may have guessed it by the name, but a ribeye steak is the prime cut of the rib section of a cow. Here at Stanford’s, we take the time to ensure that every 12 oz. ribeye that we serve is perfectly trimmed, expertly cooked, and as fresh as possible.

 

Filet Mignon

Colloquially known as the king of steaks, there is no cut of beef quite as tender and lean as filet mignon. Coming from the back area of the cow, a prime filet mignon is taken from the smaller end of the tenderloin, with ours cut at a perfect 7 oz. portion. In comparison to other steaks like the ribeye and New York strips, a filet mignon is extremely lean and tender, with a perfectly cooked filet almost melting in your mouth. If you are looking for a lighter and leaner portion of steak that is packed with flavor in every bite, the filet mignon is the cut for you.

 

Top Sirloin

Although not as well known as the ribeye and the filet mignon, don’t be fooled, the top sirloin is an extremely tender and flavorful cut of beef. Coming from the top section of the sirloin cut in the back section of the cow, the top sirloin is the most tender cut of sirloin and packs delicious flavor into every bite. You can think of this cut as a mixture between the filet mignon and a strip steak, with enough marbling to impart deep and robust flavors while also remaining lean enough to be extremely tender.

 

No matter what kind of cut or flavor profile you look for in a steak, the elite cooking staff here at Stanford’s have the perfect steak for you. Make a reservation today to see just how big of a difference a pristine cut of steak can make in your life.