The Ultimate Grass‑Fed Steak Guide: How to Choose the Perfect Cut
posted on
June 18, 2025
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
