Steakhouses typically offer several cuts of meat, and it can be challenging to choose which one to order if you’re unfamiliar with the selection. Each cut offers a unique flavor profile and texture based on several factors, such as fat content and thickness. Here’s a handy guide to help you choose your entree the next time you want to eat steak.

4 Types of Steak Cuts

1. Rib-Eye

Also known as the cowboy cut, the rib-eye is taken from the ribs of the cow. As a result, it can be served with bones or boneless. This cut offers an intense flavor due to the healthy portion of fat attached.

2. Filet Mignon

This meat is taken from the tenderloin section of the cow, which runs from the ribs to the rear. It’s characterized by a soft, luxurious texture and lack of fat. It pairs well with seafood, such as lobster or shrimp, as this cut is mild in flavor.

3. New York Strip

Also known as sirloin, the New York strip can be found on most steakhouse menus. Taken from the rear of the cow, this cut is slightly tougher than others; however, it offers a complex flavor profile. A light sear is the best way to order it, especially if the steak is thin.

4. Wagyu

Often referred to as the world’s finest beef, wagyu steak is exquisitely marbled. Since the fat is distributed throughout the meat, it releases delicious, juicy flavor into all parts of the steak. It has a smooth, buttery texture. Wagyu is best enjoyed medium-rare or cooler at a steakhouse.

If you’d like to try any of these cuts, head to Chart House Waikiki in Honolulu, HI. For over 50 years, this waterside steakhouse has satisfied diners with their perfectly cooked cuts and delicious surf and turf pairings. View their steak selection online, or call (808) 941-6669 to make a reservation. Connect with the team on Facebook for the latest news and updates.