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The Steaks That Made the Steakhouse Famous
From ribeye and strip to porterhouse, filet, and tomahawk—see the cuts, portions, and cooking styles that define classic steakhouses.
Category Cuts & Buying Guides
Understand every steak cut, how it’s butchered, and when to choose it.
T-Bone vs. Porterhouse: Anatomy & Portion Sizes Explained
Learn the real difference between T-bone and porterhouse—anatomy, U.S. sizing rules, typical weights, and how to cook them perfectly.
Slang Words for Steak: A Butcher–Chef–Backyard Glossary
Steak slang is a mash-up of butcher nicknames, regional terms, and old-school restaurant jargon. This guide decodes the most common (and often confusing) names you’ll hear at butcher counters, steakhouses, BBQ joints, and around the grill. Quick note: Many nicknames…
Marbling 101
How Intramuscular Fat Changes Flavor, Tenderness & Price If steak had a superpower, it would be marbling—those fine, white streaks of intramuscular fat woven throughout the meat. Marbling is the #1 predictor of a steak’s richness, juiciness, and perceived tenderness—and…
Ribeye vs. New York Strip: Which to Buy?
Unsure which steak to buy? Compare ribeye vs. New York strip—flavor, tenderness, fat, cooking methods, and buying tips to choose the perfect cut.