Steakhouse Menu: Every Cut of Beef Explained
A steakhouse menu can be intimidating not because the dishes are unfamiliar but because the cuts are. Ribeye, strip, hanger, picanha — they're all "steak," but they eat completely differently. Here's the map: what each cut is, what it tastes like, and what to order for your budget and your mood.
Quick Answer
Filet mignon, ribeye, NY strip, porterhouse, hanger, skirt, picanha, tomahawk. The guide to every steakhouse cut, including marbling grades and the doneness ladder.
The Big Three (You'll See Them Everywhere)
Filet Mignon
Cut from the tenderloin, the muscle that runs along the spine and barely works during the cow's life. The result is buttery, fork-tender meat with mild flavor and very little fat. Usually 6-10 oz.
Order it if: you want tender above all else, you're not chasing big beef flavor, or you're at a business dinner where you want something composed and not too dramatic.
Ribeye
Cut from the rib section, heavily marbled with intramuscular fat. The flavor king. Usually 12-16 oz. Bone-in ribeye is sometimes called a "cowboy ribeye." A tomahawk is a bone-in ribeye with a long, frenched bone left attached for theater.
Order it if: you want maximum flavor, you like fat, and you don't mind a richer, chewier bite than filet.
New York Strip
Sometimes called strip steak, Kansas City strip, or just "the strip." Cut from the short loin. Moderate marbling, firm but tender, with a satisfying chew and a clean beefy flavor. Usually 12-14 oz.
Order it if: you want the middle ground — more flavor than filet, less fat than ribeye, no bone, no surprises.
The Big Combos
Porterhouse
A double cut from the short loin that includes both a strip on one side of the bone and a chunk of filet on the other. Big — usually 20-24 oz. Often shared.
T-Bone
Same cut as a porterhouse but from a different section of the short loin. The filet portion is smaller. A T-bone with a tiny filet side is sometimes just called a club steak.
Tomahawk
A 30-45 oz bone-in ribeye with the rib bone left long and frenched. Visually iconic, ridiculous in a fun way, almost always shared. You're paying for the show as much as the meat.
The Butcher Cuts (Underrated, Cheaper, Sometimes Better)
These come from harder-working muscles. More flavor per ounce, more chew, and often the chef's favorite to cook.
Hanger Steak
Also called "the butcher's cut" because butchers used to keep it for themselves. One per cow. Deeply beefy, slightly chewy, best served medium-rare and sliced against the grain.
Skirt Steak
Long, thin, very flavorful, with a coarse grain. The classic fajita meat. Two main types: outside skirt (more tender) and inside skirt (chewier but cheaper). Cook hot and fast; slice thin and across the grain.
Flat Iron
From the shoulder (chuck). Surprisingly tender for the price, with good marbling. A great steakhouse pick if you want quality without the ribeye price tag.
Flank Steak
From the belly area. Lean, beefy, slightly chewy. Often marinated. Common in London broil, Carne Asada, or sliced over salad.
Tri-Tip
A triangular cut from the bottom sirloin. Popular in California. Roast-it-like-a-roast preparation, then slice. Beefy, somewhat lean, very flavorful.
Picanha
The Brazilian favorite, cut from the top of the rump. Almost always served with a thick fat cap on top. Common at Brazilian churrascarias, where it's skewered and sliced tableside. Rich, beefy, and one of the most flavorful steaks once you get past the price-per-ounce.
The Marbling and Grade Conversation
USDA grades beef on the amount and quality of marbling (the white flecks of intramuscular fat).
- Prime — top 2-3% of beef. Most marbling. Most steakhouses serve Prime.
- Choice — the next tier. Common at most restaurants and grocery stores.
- Select — leaner with less marbling. Less common on steakhouse menus.
Beyond USDA grades, you'll see:
- Wagyu — Japanese breed (or American hybrid) known for intense marbling. Often labeled A5 (the highest Japanese grade) at high-end places. A small piece is plenty.
- American Wagyu — usually Wagyu crossed with Angus. Less extreme marbling than Japanese A5, still richer than Prime.
- Dry-aged — beef hung in a temperature-controlled room for 21-60 days. Deeper, funkier, nuttier flavor. Loses moisture, so it's more expensive per ounce.
- Grass-fed — leaner, with a different fat composition. Beefier, sometimes "gamier" flavor. Usually more lean than marbled.
The Doneness Ladder
- Blue / Black and Blue — barely seared, raw center. (~110°F)
- Rare — cool red center. (~125°F)
- Medium-rare — warm red center. Most chefs' default. (~135°F)
- Medium — warm pink center. (~145°F)
- Medium-well — faint pink. (~150°F)
- Well-done — brown throughout. (~160°F+)
For tender, well-marbled cuts (ribeye, NY strip, filet), medium-rare to medium is the sweet spot. Leaner cuts (filet) handle medium without drying out. Very fatty cuts (Wagyu, ribeye) can taste better at medium because the fat renders more.
Sauces, Sides, and Add-Ons
Most steakhouse mains are sold a la carte. You order the steak, then build the meal. Common add-ons:
- Béarnaise — tarragon-shallot butter sauce. Classic with steak.
- Au poivre — peppercorn cream sauce.
- Chimichurri — bright herb-garlic sauce. Argentinian. Great with leaner cuts.
- Compound butter — chilled butter mixed with herbs or blue cheese, placed on top to melt.
- Bordelaise — red wine reduction sauce.
- Maître d'hôtel butter — herb and lemon butter.
Classic sides: creamed spinach, mac and cheese, hash browns, asparagus, mushrooms, wedge salad, lobster mac. One starch and one vegetable side per two people is usually enough.
An Ordering Plan by Budget
Lower budget: Flat iron or hanger with a side of fries and a small salad. Maximum flavor per dollar.
Mid: NY strip, medium-rare. Add a sauce, one shared side. The reliable "I'm at a steakhouse" pick.
High: Bone-in ribeye or porterhouse for two. Order one starch (creamed spinach or hash browns), one veg (asparagus). Wine optional.
Special occasion: Dry-aged ribeye or Wagyu strip. Order it as the table centerpiece. Skip the steak sauce; you didn't pay for it to be hidden.
If a menu just lists cuts and weights without descriptions, MenuPics generates a picture for each one so you can actually see what "32 oz tomahawk" or "American Wagyu picanha" looks like on the plate.
Frequently Asked Questions
What's the difference between filet mignon and ribeye?
Filet mignon is the most tender cut, with the least fat and the mildest beef flavor. Ribeye is the opposite — heavily marbled, richly beefy, and full of flavor. Filet is the cut for people who want texture above all else; ribeye is the cut for people who want flavor. Neither is "better"; they're solving different problems.
What does the doneness scale mean?
Rare is cool red center (around 125°F internal). Medium-rare is warm red center (around 135°F) — the most-ordered level. Medium is warm pink (145°F). Medium-well is faintly pink (150°F). Well-done is brown throughout (160°F+). Most chefs recommend medium-rare for tender, well-marbled cuts; lean cuts like filet can handle a bit more time on the grill without drying out.
What does Prime, Choice, and Select mean on a menu?
These are USDA beef grades based on marbling (intramuscular fat). Prime is the top 2-3% of beef, with the most marbling — what most steakhouses serve. Choice is the next tier, common at supermarkets and casual restaurants. Select is leaner with less marbling. Wagyu and dry-aged beef are separate categories not part of the USDA grading scale.
What's a tomahawk steak?
A tomahawk is a bone-in ribeye with the long rib bone left attached and frenched (scraped clean). It's the same meat as a regular ribeye, just visually theatrical and usually 30-45 ounces — meant for two people. You're paying a premium for the bone and the presentation; the eating is essentially ribeye.
What's the difference between hanger, skirt, and flat iron?
All three are "butcher cuts" — flavorful, leaner steaks from less expensive parts of the cow. Hanger steak is beefy and chewy, often used for steak frites. Skirt steak is a long, thin cut perfect for fajitas, with a strong grain. Flat iron is from the shoulder, surprisingly tender, and a great value steak. All three benefit from being sliced against the grain.