The Big Three: The Best Steak Choices for a Fabulous Meal
How do you choose the best steak? Do you go for the biggest size? The leanest cut? The highest price? Choosing the right steak for a special meal can be confusing and overwhelming. Ultimately, it’s subjective. Your tastes and preferences define what makes an exceptional dining experience.
In this overview, we'll describe three of the most popular high-end steaks - the ribeye, the New York strip and the filet mignon. Choosing one of The Big Three is a surefire way to choose the best steak for a fabulous meal.
If you think about buying a steak like ordering a pizza, you can see that there are no wrong options — especially when it comes to American Wagyu Gold Grade steaks, which all grade above USDA Prime. But just as with pizza toppings, you’re probably going to like some cuts of steak better than others. (We’re looking at you, pineapple and anchovies.)
At Snake River Farms, we’ve been evaluating and breeding high-quality beef for over 50 years. Our in-depth involvement gives us insight into what makes a reliably fabulous steak. Take advantage of our expertise to simplify how to choose the best steak for any occasion.
Start with our Big Three — the three most popular and reliable cuts for a juicy, flavorful, memorable meal when you buy steak online from Snake River Farms.
Ribeye
What is a Ribeye Steak?
A ribeye is a steak to the nth degree. It’s cut from the front end of the rib primal, located at the top of the animal between the sixth and 12th ribs. Other premium cuts like the Tomahawk come from this area, which is referred to as the “middle meat” for its central location.
Where does the Ribeye Come From?
Ribeye steaks come from the rib primal. This single area contains the most amount of marbling and it’s where the USDA assigns a grade (like USDA Choice, Prime) for the entire beef carcass. Four muscles make up the ribeye: longissimus dorsi, spinalis dorsi and complexus. Because these muscles are lightly used, they develop superior marbling yet remain tender for an exceptionally juicy, flavorful steak. Note that a cap of ribeye is cut from the outer rim of the ribeye to deliver intense flavor.
How do I Cook a Ribeye?
Ribeyes are packed with intramuscular fat and perform well on the grill or seared in a skillet. We recommend the reverse sear method to perfectly cook thick-cut ribeyes.
New York Strip
What is a New York Strip?
The name gives this steak a cosmopolitan, high-class sound. The New York strip is evenly marbled with a tight grain and is firmer than a ribeye. One bite of this steak reveals its satisfying texture and amazing flavor.
Where does the NY Strip come From?
The New York strip is cut from the same longissimus dorsi muscle as the ribeye but at the end closer to the animal’s tail, in the loin primal. There are two of these muscles that run the full length of a steer’s back. This are of the muscle makes New York strips a bit firmer in texture and more uniform in size, while retaining the gloriously rich, beefy flavor American Wagyu beef is renowned for.
What is the Best Way to Cook this Steak?
Cook this cut perfectly with the steakhouse method preferred by chefs like Hugh Acheson.
Filet Mignon
What is Filet Mignon?
This steak is synonymous with special occasions and posh restaurants. Cut from the tenderloin primal — which has ‘tender’ right there in the name — a filet mignon features a buttery texture and mild beef flavor.
What does Filet Mignon Taste Like?
The flavor is pure and light because this cut has less marbling than others, which means it’s lower in fat. But it’ll melt in your mouth like a proverbial stick of butter.
How do I Cook Filet Mignon?
This incredibly tender steak is great for direct grilling or cooking in an iron skillet with the steakhouse method.
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