Want the perfect steak? Here’s how to get it right every time:
- Pick the right cut: Ribeye is rich and juicy, filet mignon is tender but mild, New York strip is firm and flavorful, T-bone combines two textures, and sirloin is lean and robust.
- Choose your doneness: Rare (cool red center) to well-done (brown throughout). Medium-rare (warm red center) is the sweet spot for flavor and juiciness.
- Pair it perfectly: Match cuts with the right wine - Cabernet Sauvignon for ribeye or a light Bordeaux for filet mignon. Add sides like mashed potatoes or asparagus for balance.
- Pro tip: Let your steak rest for 5 minutes before slicing to lock in juices.
| Cut | Tenderness | Flavor | Recommended Doneness |
|---|---|---|---|
| Ribeye | High | Very High | Medium-Rare |
| Filet Mignon | Very High | Mild | Rare to Medium-Rare |
| New York Strip | Medium-High | High | Medium |
| T-Bone/Porterhouse | Varies | High | Medium-Rare |
| Sirloin | Medium | Medium-High | Medium |
Ready to order? Just tell your server the cut, size, and doneness: “I’ll have the 12-oz ribeye, medium-rare, please.”
How To Order Steak In A Restaurant
Common Steak Cuts
Steak cuts vary in flavor, texture, and fat content, making each one distinct. Here's a quick guide to help you choose the right cut for your taste.
Ribeye: Rich and Juicy
The ribeye is known for its rich, buttery flavor, thanks to the generous marbling that melts into the meat during cooking. As Katie Flannery puts it, > "The ribeye has more internal fat, and fat is flavor" [2][5].
Filet Mignon: Incredibly Tender
Cut from the center of the beef tenderloin, filet mignon is celebrated for its tenderness. However, it has a milder taste compared to other cuts. Katie Flannery explains, > "Filet is the most tender cut, but has the least amount of flavor" [2].
New York Strip: Firm and Flavorful
The New York strip offers a satisfying balance of firmness and bold, beefy flavor. It's a dependable choice for those who enjoy a solid texture paired with consistent marbling [2].
T-Bone and Porterhouse: Two in One
These cuts combine the New York strip and a portion of tenderloin, with the porterhouse featuring a larger tenderloin section. This gives you the best of both worlds: the hearty flavor of a strip steak and the tenderness of the filet [3].
Sirloin: Lean and Flavorful
Sirloin is a leaner option with a robust beef flavor and a firm texture. It's a versatile cut, perfect for grilling or pan-searing [4].
| Cut | Tenderness | Flavor Intensity | Fat Content |
|---|---|---|---|
| Ribeye | High | Very High | High |
| Filet Mignon | Very High | Mild | Low |
| New York Strip | Medium-High | High | Medium |
| T-Bone/Porterhouse | Varies by Side | High | Medium |
| Sirloin | Medium | Medium-High | Low |
Steak Cooking Levels
After choosing your favorite cut, understanding how to cook it to the perfect doneness is crucial. Hitting the right temperature ensures your steak is exactly how you want it. Here’s a straightforward guide to the different levels of doneness.
Rare (Cool Red Center)
Cooked to 125°F (52°C), rare steak has a cool, red center with lightly browned edges. The fats haven’t fully melted yet, making it ideal for lean cuts like filet mignon.
Medium-Rare (Warm Red Center)
At 135°F (57°C), medium-rare is a popular choice for its balance of tenderness and flavor. It features a warm red center, surrounded by a pink ring leading to a well-browned crust.
Medium (Pink Center)
Medium steak reaches 145°F (63°C) and has no red center, just a consistent pink throughout. It’s juicy but firmer than medium-rare.
Medium-Well (Light Pink Center)
At 150°F (66°C), medium-well steak is firmer with a trace of pink in the center. The exterior has more char, but it retains some moisture.
Well-Done (No Pink)
Well-done steak, cooked to 160°F (71°C), is brown throughout with no pink in the center. Though often considered overcooked, proper preparation can still make it enjoyable.
| Doneness Level | Internal Temperature | Center Color | Texture Description |
|---|---|---|---|
| Rare | 125°F (52°C) | Cool red | Soft, very tender |
| Medium-Rare | 135°F (57°C) | Warm red | Tender, juicy |
| Medium | 145°F (63°C) | Pink | Firmer, still moist |
| Medium-Well | 150°F (66°C) | Light pink | Firm, less juicy |
| Well-Done | 160°F (71°C) | Brown | Firm, least moisture |
Let your steak rest for about 5 minutes under aluminum foil before slicing. This helps redistribute the juices, enhancing both flavor and tenderness.
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Picking Your Cooking Level
What Affects Your Choice
The cooking level you choose depends on the cut's fat content and muscle structure. Higher temperatures trigger the Maillard reaction, which creates that delicious browning while keeping the meat juicy. Marbling (the fat within the meat) melts at specific temperatures, adding flavor and moisture. Whether you prefer tender and juicy (rarer) or firmer and more cooked (well-done), your taste plays a big role in deciding the doneness.
By understanding these elements, you can pair each cut with the cooking level that brings out its best qualities.
Best Cooking Levels by Cut
Each steak cut has a doneness level where it truly shines. Here's a quick guide to help you choose:
| Cut | Recommended Doneness | Why It Works |
|---|---|---|
| Ribeye | Medium-rare | Renders fat perfectly, enhancing flavor |
| Filet Mignon | Rare to Medium-rare | Keeps this lean cut tender and juicy |
| New York Strip | Medium | Balances tenderness with flavor development |
| Sirloin | Medium | Achieves a good texture and retains moisture |
| Flank Steak | Medium-well | Breaks down tough fibers, though it becomes firmer |
How to Order From Your Server
When ordering, be clear about both the cut and the doneness you want. For example: "I'll have the 12‑oz ribeye, medium-rare, please."
If you're looking for something in between, you can describe it more specifically. Try phrases like "medium-rare, leaning toward rare" (around 130°F), "medium with a hint of red" (about 140°F), or "medium-well with a touch of pink" (approximately 150°F).
Feel free to ask your server for the chef's suggestion based on how the steak is prepared and the quality of the meat.
Complete Your Steak Meal
Once you've chosen your steak cut and how you'd like it cooked, it's time to round out your meal with carefully selected sides, wine, and sauces.
Best Side Dishes
The right side dishes can make your steak shine. Think about the richness of your cut - richer cuts like ribeye pair well with lighter sides, while leaner options can handle heartier companions.
Potato-based sides are a classic choice. Whether it's crispy french fries, creamy mashed potatoes, or indulgent potatoes au gratin, they provide a satisfying balance. For something lighter, spiralized vegetables can add crunch without piling on calories.
Fresh green vegetables like asparagus, mushrooms, or spinach offer a refreshing contrast. Many steakhouses also feature signature sides, such as decadent macaroni and cheese, that are worth exploring [6].
Once you've picked your sides, the next step is finding the ideal wine to complement your steak.
Wine Selection Guide
A good dry red wine is a natural match for steak. The best choice depends on your cut and its flavor profile.
| Steak Cut | Recommended Wine | Why It Works |
|---|---|---|
| Ribeye | Cabernet Sauvignon | High tannins balance the rich marbling |
| Filet Mignon | Light Bordeaux Blend | Matches the delicate, tender flavor |
| Wagyu | Light-bodied Red | Acidity cuts through the intense marbling |
| Flank/Skirt | Bold Malbec | Medium tannins pair well with the steak's bold taste |
"The tannins in red wine in particular stick to the palate and interact nicely, prolonging the flavor so that both the wine and the beef remain on the palate after being swallowed. This makes the whole experience infinitely more enjoyable." – Mike Rapajic, Sommelier and Founder of Feravina [7]
After settling on your wine, consider sauces to fine-tune your meal's flavor.
Steak Sauce Options
While a high-quality steak can stand on its own, the right sauce can add an extra layer of flavor.
Popular choices include:
- Béarnaise
- Peppercorn
- Bordelaise
- Chimichurri
- Bourbon Cream
For a simpler touch, try compound butters or a drizzle of olive oil.
"A truly good steak shouldn't need sauce." – Mary Shannon Wells, Digital Editor [8]
Don't hesitate to ask your server about house-made specialty sauces. Many steakhouses offer unique options tailored to their specific cuts.
Conclusion
Choosing the perfect steak becomes simple when you know how to align cuts and cooking levels with your taste. To recap, your ideal steak depends on a combination of the cut, grade, and doneness. For example, the rich marbling of a ribeye contrasts with the lean texture of sirloin, offering options for different preferences [1].
Prime cuts are known for their excellent marbling, while Choice grades strike a balance with moderate marbling [10]. Medium-rare is a favorite for its balance of tenderness and flavor [11], but the best doneness is always a matter of individual taste [9].
"The best steak cut is entirely a matter of personal preference." – Gentleman's Gazette [9]
When in doubt, ask your server for recommendations to match your taste with the right cut and cooking level. Don’t forget, pairing your steak with the right sides and wine elevates the entire experience. Try a bold Cabernet Sauvignon with a ribeye or a smoother Pinot Noir with a filet mignon to complement the flavors [1].
With this knowledge, you’re ready to make your next steakhouse visit unforgettable.
