T-Bone Steak

Nearly identical to the porterhouse, the T-bone is cut farther forward on the loin and includes less of the filet mignon. This can help you decide which you want to eat, depending on whether flavor or texture is more important to you. Along with the porterhouse, the T-bone is considered one of the highest quality steaks and is a steakhouse staple

Filet Mignon, Tenderloin

The tenderloin is a narrow strip of tender meat that spans the loin and sirloin beneath the ribs next to the backbone. When cut into individual portions, it’s sold as Filet Mignon. One of the most tender cuts on the beast, it makes up half of a porterhouse or T-Bone steak. Some find that while it excels in tenderness, it lacks that robust beefy flavor.

Ribeye

Along with the porterhouse, Lou notes that this is one of the top two cuts of beef. Ribeye combines great flavor and texture, thanks to a marbling of fat that helps it stay tender during cooking. Looking to impress your date with a steak dinner? The ribeye is your cut.

Tomahawk

The Tomahawk steak is undeniably one of the most impressive cuts you’ll find at Sea Breeze. With its trimmed bone resembling a primitive tomahawk axe, it’s a true feast for the eyes. This unique presentation, coupled with the extended bone, calls for a thicker cut compared to a traditional ribeye steak, usually around two to two and a half inches.

Back Ribs

Beef back ribs are taken from just behind the shoulder. They are the ribs that sit on a prime rib roast. The butcher separates the ribs from the prime rib section to create 2 cuts: beef back ribs and boneless prime rib roasts/ribeye steaks.

Beef back ribs tend to have less meat than the plate or chuck ribs. Don’t let that concern you, the quality of the meat is fantastic! It also means it cooks a bit faster than the chuck or plate ribs. When cooked correctly, the meat is succulent and flavourful. This cut does well with a low and slow method such as smoking, indirect grilling or braising.

Sirloin Steak/Entrecote/Striploin

A sirloin steak is very juicy and flavorful as long as it’s not overcooked, and is related to the T-bone and porterhouse steaks. Look for a leaner steak, as fattier steaks tend to have a lot of gristle.