Ribeye Steak:

Known for its rich marbling, the ribeye is a flavousomel and tender cut from the rib section.

Filet Mignon:

A lean and tender cut from the smaller end of the tenderloin, known for its buttery texture.

New York Strip Steak:

Also called a strip steak or sirloin steak, it’s a well-marbled and flavourful cut from the short loin.

T-Bone Steak:

Named for the T-shaped bone that separates the tenderloin and the strip steak, offering a combination of tenderness and flavour.

Porterhouse Steak:

Similar to the T-bone but with a larger portion of tenderloin, offering a generous and tender cut.

Sirloin Steak:

A moderately lean cut from the hip area, known for its beefy flavour and versatility.

Flank Steak:

A lean and fibrous cut from the abdominal muscles, known for its intense beefy flavour.

Skirt Steak:

A thin and flavoursome cut from the diaphragm muscles, prized for its robust taste.

 

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