Whats the best steak?
The answer to this question depends on personal preference and mood, but we see the merits in every cut offered. Below is a rough guide to the differences in each steak that we offer: • Filet Mignon – The tenderest, lean, and more subtly flavored cut. • New York (also called strip steak) – The classic steakhouse cut: tender, flavorful and juicy. • Rib Eye – Rich and buttery, greater marbling than most cuts. • Top Sirloin – A good value, juicy and flavorful, medium tenderness, quite lean, with a bit of chew. • Flank – Very lean, beefy flavor, with a coarse grain that absorbs marinades beautifully, though easy to overcook. • Flatiron – A rich chuck flavor, 2nd most tender steak, somewhat thin, also easy to overcook. • T-bone – Perfect for the indecisive customer who simply can’t choose between tenderness and flavor.
