The Ultimate Grass‑Fed Steak Guide: How to Choose the Perfect Cut

 I felt a mix of triumph and discouragement as I hung up the phone. I had just finished placing the cut order with our butcher, Jason for our first 100% grass-fed beef.

 "Do you want T-bone steaks, or do you want Filets and New York Strip steaks?" he had wondered. 

 "What do you think?" I was clueless!

 Thankfully Jason was willing to teach me a few things about cutting steaks over the years and here is a short guide on some of the things I have learned.

✅ Indicates my personal preferred cooking method.

⭐️ Indicates my personal overall rating of each steak on a scale of 1-5 stars. I take into consideration tenderness, flavor, and juiciness, but most of all ease of cooking. With 5 stars being a beginner level steak and extremely tender.

 1. Filet Mignon ⭐️⭐️⭐️⭐️⭐️

   Cut From: Tenderloin (small end)

   Notes: Extremely tender, lean, mild flavor. Often wrapped in bacon.

   Prized For: Buttery texture and tenderness.

   Average Steak size 6-8 oz.

   
Best Cooking Methods:

  1. Pan-seared ✅ 

  2. Grilled over high heat

  3. Sous vide & seared

  4. Broiled for a crusty finish

 
David’s tips. Very lean and extremely tender. This steak is the king of steaks and is the hardest one to ruin

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2. Ribeye ⭐️⭐️⭐️⭐️⭐️

   Cut From: Rib primal (between ribs 6–12)

   Notes:  Rich marbling, juicy, bold flavor. Available bone-in or boneless.

   Prized For: Intense beefy flavor and tenderness.

   Average Steak Size 16-24 oz. 

   
Best Cooking Methods:

  1. Grilled over high heat ✅ 

  2. Reverse-seared in the oven

  3. Pan-seared with butter & herbs

  4. Smoked for deep flavor

David’s tips: The ribeye is the most marbled of steaks so if you want a combo of flavor and tenderness the Ribeye is for you.

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3. Delmonico ⭐️⭐️⭐️⭐️⭐️

   Cut From: Ribeye or boneless rib steak (varies by region)

   Notes: Named after Delmonico’s in NYC. Luxurious marbling.

   Prized For: Rich texture and flavor. 

   Average Steak Size 10-12 oz.

   
Best Cooking Methods:

  1. Grilled over direct heat ✅ 

  2. Pan-seared in cast iron

  3. Oven-roasted

  4. Reverse-seared

David’s Tip: This is what we call a boneless ribeye

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4. T-Bone ⭐️⭐️⭐️⭐️

   Cut From: Short loin (strip + small tenderloin)

   Notes: T-shaped bone; two steaks in one.

   Prized For: Combo of two premium cuts. 

   Average Steak Size 16-24 oz. 

   
Best Cooking Methods:

  1. Grilled ✅ 

  2. Broiled in the oven

  3. Pan-seared & oven-finished

  4. Reverse-seared

David’s tips: A bone in steak. The larger side of the bone is where the New York Strip comes from and the smaller side is the Filet Mignon

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5. Porterhouse ⭐️⭐️⭐️⭐️

   Cut From: Short loin (larger tenderloin than T-Bone)

   Notes: King of steaks. Ideal for sharing.

   Prized For: Size and texture variety.

   Average Steak Size 32-48 oz.

   
Best Cooking Methods:

  1. Grilled over high heat ✅ 

  2. Reverse-seared

  3. Broiled

  4. Pan-seared with butter

David’s Tips: A large version of a T-Bone

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6. New York Strip ⭐️⭐️⭐️⭐️

   Cut From: Short loin (no bone)

   Notes: Well-marbled, firm, leaner than ribeye.

   Prized For: Balanced flavor and tenderness.

   Average Steak Size 10-12 oz.

   
Best Cooking Methods:

  1. Grilled with direct heat

  2. Pan-seared with butter ✅ 

  3. Broiled

  4. Reverse-seared

David’s Tips: This steak has less fat than a ribeye but enough to pack some amazing flavor just don’t overcook it.

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7. Sirloin ⭐️⭐️⭐️

   Cut From: Sirloin primal (rear of cow)

   Notes: Less marbled, still flavorful.

   Prized For: Affordable tenderness.

   Average Steak Size 16-24 oz.

   Best Cooking Methods:

  1. Grilled over medium-high heat ✅ 

  2. Pan-seared with garlic butter

  3. Broiled with marinade

  4. Sliced thin for steak salads

David’s Tips: If you’re looking for a lean steak you are at the right place.

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8. Chuck-Eye ⭐️⭐️⭐️⭐️

   Cut From: Chuck primal (next to ribeye)

   Notes: “Poor man’s ribeye.” Affordable marbling.

   Prized For: Flavor and tenderness on a budget.

   Average Steak size 6-8 oz.

   Best Cooking Methods:

  1. Grilled quickly over high heat

  2. Pan-seared & basted with butter ✅ 

  3. Marinated & broiled

  4. Reverse-seared

David’s tips: Excellent valued steak. A 1st cousin to the ribeye

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9. Flat Iron ⭐️⭐️⭐️⭐️⭐️

   Cut From: Shoulder (top blade of chuck)

   Notes: Surprisingly tender and flavorful.

   Prized For: Tenderness at a lower price.

   Average Steak size 6-8 oz.

   Best Cooking Methods:

  1. Grilled over high heat

  2. Pan-seared with butter ✅ 

  3. Sliced for stir-fry

  4. Marinated & broiled

David’s tips: If you are looking for great tenderness with out paying Filet Mignon prices the flat Iron is for you. Just don’t cook it till all the pink is gone.

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10. Hanger Steak ⭐️⭐️⭐️⭐️⭐️

   Cut From: Plate primal (diaphragm hanger)

   Notes: Also called “butcher’s steak.”

   Prized For: Deep beefy flavor.

   Average Steak Size 16-24 oz.

   Best Cooking Methods:

  1. Marinated & grilled 

  2. Pan-seared over high heat ✅ 

  3. Broiled

  4. Cast iron with chimichurri

David’s tips: One of the most underrated steaks of all times. There is only one 2 lb steak per animal. The butchers used to save these steaks for themselves.

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11. Flank Steak ⭐️⭐️⭐️⭐️

   Cut From: Flank primal (abdominal muscles)

   Notes: Strong grain; slice against the grain.

   Prized For: Lean, intense flavor.

   Average Steak Size 16-24 oz. 

   
Best Cooking Methods:

  1. Grilled & sliced thin ✅ 

  2. Marinated & broiled

  3. Stir-fried

  4. Flash-seared

David’s tips: Often used in Carne Asada this steak is my go to for fajitas or anytime you want to pan fry a steak.

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12. Skirt Steak ⭐️⭐️⭐️

   Cut From: Plate primal (belly area)

   Notes: Inside & outside skirt—great for fajitas.

   Prized For: Bold flavor, takes marinade well.

   Average Steak Size 16-24 oz. 

 
 Best Cooking Methods:

  1. Marinated and Grilled quickly ✅ 

  2. Pan-seared

  3. Broiled

  4. Flash-seared for tacos

David’s tips: First cousin of the flank steak

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13. Cube Steak ⭐️⭐️

   Cut From: Round primal (top or bottom round)

   Notes: Mechanically tenderized.

   Prized For: Comfort food uses.

   Average Steak Size 16-24 oz.

   Best Cooking Methods:

  1. Pan-fried (country-fried steak) ✅ 

  2. Slow-cooked

  3. Braised with gravy

  4. Pressure cooked

David’s tips: These steaks are tenderized and perfect for Country Fried steak

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14. Denver Steak ⭐️⭐️⭐️

   Cut From: Chuck primal (under shoulder blade)

   Notes: Tender, newer retail cut.

   Prized For: Marbling and flavor.

   Average Steak size 6-8 oz.

   Best Cooking Methods:

  1. Pan-seared ✅ 

  2. Grilled

  3. Reverse-seared

  4. Sliced for sandwiches

David’s tips: A balance of flavor and marbling.

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15. Picanha Steak ⭐️⭐️⭐️⭐️

   Cut From: Top sirloin cap

   Notes: Brazilian BBQ favorite with fat cap.

   Prized For: Juicy, beefy, and tender.

   Average Steak Size 32-48 oz.

   Best Cooking Methods:

  1. Grilled on skewers

  2. Roasted ✅ 

  3. Reverse-seared

  4. Pan-seared & sliced

David’s Tips: Sometimes called the queen of steaks. Grill with the fat cap on and enjoy an amazing steak experience.

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16. Tri-Tip Steak ⭐️⭐️⭐️

   Cut From: Bottom sirloin

   Notes: Triangular cut, popular in California.

   Prized For: Balance of tenderness and flavor.

   Average Steak Size 32-48 oz.

   Best Cooking Methods:

  1. Grilled & sliced

  2. Roasted or smoked ✅ 

  3. Pan-seared & finished in oven

  4. Sandwich slices

David’s Tips: Often our patrons learn about these steaks in California.

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17. Petite Tender Steak ⭐️⭐️⭐️⭐️⭐️

   Cut From: Shoulder (teres major muscle)

   Notes: Almost as tender as filet, more affordable.

   Prized For: Compact, tender steak.

   Average Steak size 6-8 oz.

   Best Cooking Methods:

  1. Roasted whole

  2. Pan-seared & sliced ✅ 

  3. Grilled

  4. Broiled with garlic butter

Davids tips: Second only to the filet in tenderness