Filet Mignon is the most tender. For tenderness plus big flavor, try Ribeye or Flat Iron.

Best value steak night?

Top Sirloin, Flat Iron, or Bavette are great values with excellent flavor. Cook to Medium-Rare and rest.

Bone-in vs boneless—what’s better?

Bone-in cuts like Porterhouse and T-Bone add presentation and can help buffer heat; boneless cooks more evenly and quickly.

Tell us how you like your steak—tenderness, marbling, flavor, thickness, bone-in preferences, budget—and we’ll match the perfect cut. Eat Wild.

Upgrades: USDA Prime for peak marbling, Dry-Aged for nutty aroma, Wagyu/Kobe for ultra-richness. Prefer a raising style? Try Grass-Fed or Grain-Fed. Angus fans: Angus.

Tenderness

Marbling preference

Flavor intensity

Preferred thickness

Bone preference

Budget

Cooking method

Raising style (optional)

Aging preference