How to Choose the Right Steak Cut for Any Occasion

Every week, someone walks into a butcher shop, stares at the case, and asks the same question: "What's the best steak?" And every time, my answer is the same: "Best for what?"

There is no single "best" steak. There's the best steak for a Tuesday night dinner with the kids. The best steak for impressing your in-laws. The best steak for a backyard cookout for twenty people. The best steak when you want to spend $15 and the best when money is no object.

After 40 years of matching people with the right cut, here's my guide.

The Premium Steaks (Special Occasions)

Ribeye — The Crowd Pleaser

If I could only eat one steak for the rest of my life, it would be a bone-in ribeye. The rib section produces the most richly marbled steaks in the carcass, and the combination of the longissimus dorsi (the eye), the spinalis dorsi (the cap), and the complexus gives you three textures and flavor profiles in a single steak.

When to choose ribeye:

• You want maximum marbling and richness
• You're grilling (the fat renders and bastes the meat)
• You want a forgiving cut — even slightly overcooked, a Prime ribeye stays juicy
• You enjoy beefy, buttery flavor

When to skip it:

• You prefer lean beef (ribeye is the fattiest premium steak)
• You're counting calories (a 16 oz bone-in Prime ribeye can top 1,000 calories)
• You want uniform texture (ribeye has multiple muscles with different textures)

Size: 12–16 oz bone-in, 10–14 oz boneless. Budget $18–$40/lb for Choice to Prime.

New York Strip — The Steakhouse Classic

The strip (from the loin) is the more structured, "steaky" counterpart to the ribeye. It's a single muscle (longissimus dorsi) with a distinctive fat cap on one side and a firmer, meatier chew.

When to choose strip:

• You want a balance of marbling and meatiness
• You prefer a firmer, more defined texture than ribeye
• You're serving people who like "steaky" steaks
• Pan-searing (the flat shape and fat cap work perfectly)

Size: 10–14 oz. Budget $16–$35/lb.

Filet Mignon — The Tender One

The tenderloin is the most tender muscle in the carcass — period. It's also the leanest of the premium steaks, which creates a polarizing personality. People who love filet love the melt-in-your-mouth texture. People who don't (myself included, honestly) find it lacks the depth of flavor you get from fattier cuts.

When to choose filet:

• Your guests prioritize tenderness above all else
• You're cooking for someone who doesn't like visible fat
• You want a thick, tall steak that sears beautifully
• You're planning to add a rich sauce (béarnaise, peppercorn, compound butter)

When to skip it:

• You want deep, beefy flavor — the strip and ribeye deliver more
• You're grilling for a crowd (filets are expensive and easy to overcook)

Size: 6–8 oz center-cut. Budget $25–$50/lb.

The Value Champions (Weeknight Winners)

Flat Iron — The Smart Buy

The flat iron from the chuck is the second most tender muscle in the carcass and has better marbling than filet mignon at a fraction of the price. If you haven't tried it, you're missing out.

When to choose flat iron:

• You want a great steak for under $12/lb
• Weeknight dinner where you still want quality
• You're cooking for people who think they don't like steak (the flavor converts people)

Size: 8–12 oz. Budget $8–$12/lb for Choice.

Flank Steak — The Versatile All-Star

Flank is lean, intensely beefy, and incredibly versatile. It's the fajita king, the stir-fry star, and a legitimate dinner-party steak when seared whole and sliced against the grain.

When to choose flank:

• Fajitas, carne asada, stir-fry
• Feeding a crowd on a budget (one steak serves 3–4 people when sliced)
• You want bold beef flavor without heavy fat
• Marinades are part of the plan

The rule: Never cook past medium, always slice thin against the grain. Non-negotiable.

Size: 1.5–2.5 lbs per steak. Budget $10–$14/lb.

Hanger Steak — The Butcher's Secret

There's only one hanger steak per animal. It hangs from the diaphragm (hence the name), and it has an intensity of beef flavor that borders on organ-like — in the best way. This is the cut butchers keep for themselves.

When to choose hanger:

• You crave deep, almost primal beef flavor
• Bistro-style dinner (it's a French bistro staple for a reason)
• You're an adventurous eater

Caution: There's a tough central sinew that should be removed. Some butchers sell it pre-trimmed (two separate pieces); others sell it whole. Cook to medium-rare max. Past medium, hanger gets tough fast.

Size: 1–1.5 lbs (per animal). Budget $10–$16/lb.

Tri-Tip — The California Classic

Tri-tip from the bottom sirloin is a roast-size cut (1.5–2.5 lbs) that you can grill or roast whole, then slice for a crowd. It's affordable, flavorful, and feeds 4–6 people easily.

When to choose tri-tip:

• Feeding a group of 4–6 without breaking the bank
• Backyard BBQ (Santa Maria style over oak is legendary)
• You want a single cut that serves like a roast but cooks like a steak

Size: 1.5–2.5 lbs. Budget $8–$13/lb.

The Occasion Guide

Occasion	My Pick	Why
Date night	Bone-in ribeye (for two)	Impressive, shareable, unforgettable
Tuesday dinner	Flat iron	Quick, affordable, genuinely delicious
Impressing the boss	Dry-aged NY strip	Sophisticated, steakhouse-quality
Backyard party (10+)	Flank or tri-tip	Feeds a crowd, slices beautifully
Holiday dinner	Standing rib roast	The ultimate showpiece
Father's Day	Tomahawk ribeye	The most dramatic steak in the case
Budget-conscious	Chuck eye steak	"Poor man's ribeye" — shockingly good
Health-conscious	Top sirloin	Lean, beefy, affordable

Quick Buying Tips

1. Thickness matters more than weight. A 1.5" thick 10 oz strip is a better steak experience than a 1" thick 14 oz strip. Thicker steaks develop better crust while maintaining a pink center.
2. Look at the marbling, not just the grade. A well-marbled Choice steak beats a poorly marbled Prime steak. Use your eyes.
3. Bone-in for grilling. The bone acts as a heat shield, creating varied doneness — which actually adds to the eating experience.
4. Ask your butcher. Tell them the occasion, the cooking method, and the budget. A good butcher will match you perfectly every time.

The "best" steak is the one that's right for the moment. Know what you want, know your options, and you'll never go wrong.