Ribeye

Ribeye is a flavorful and tender cut of steak known for its marbling and rich taste. It is best cooked on a grill or cast-iron skillet to bring out its juicy and succulent qualities.

Filet Mignon

Filet mignon is a lean and tender cut prized for its buttery texture. It is often cooked using dry-heat methods like pan-searing or grilling to preserve its delicate flavor.

New York Strip

New York strip, also known as strip steak, is a well-marbled cut with a balanced flavor profile. It is versatile and can be cooked using various methods such as broiling, grilling, or pan-searing.

T-Bone

The T-bone steak features two cuts of meat: the tenderloin and the strip steak, separated by a T-shaped bone. It is best cooked using high-heat methods like grilling to achieve a perfect medium-rare doneness.

Flank Steak

Flank steak is a lean and flavorful cut that benefits from marinating to enhance its tenderness. It is ideal for grilling or searing and is often used in dishes like fajitas and stir-fries.