What Steak to Order at a Steakhouse?
When ordering steak, the right cut, cooking style, and pairings can transform your experience. While the steakhouse staff can guide you, knowing your preferences can add a personal touch to your meal.
In our What Steak to Order at a Steakhouse Guide, we give you easy to follow tips on what steaks to order for different occasions.
What Steak Cut Should You Order?
It’s important to keep in mind that the type of steakhouse will determine what steak cuts are on available to order. Here is a breakdown of the most popular steakhouse cut options.
| Type | Flavour and Texture | Recommended Occasion |
| Ribeye | The Ribeye comes from the rib section. It’s the richest in flavour, with juicy, tender meat and lots of marbling. The marbling (tiny streaks of fat) melts during cooking, making it buttery and soft. The more marbling a cut has, the richer it tastes. | For Date Nights: Ribeye has an indulgent texture. It feels luxurious and special. The cut’s rich, bold flavour is perfect for impressing someone on a date. |
| Tenderloin | The Tenderloin is in the loin section. It’s the softest cut with a mild, delicate flavour. It melts in your mouth. | For Celebrations: The Tenderloin feels light and refined. Its tenderness and elegant taste add a sense of luxury. It’s ideal for special moments like anniversaries or birthdays. |
| New York Strip | This cut is from the short loin. It’s tender with a bit of chew. It’s juicy with a beefy taste. This cut is not as fatty as the Ribeye but still has a good amount of flavour. It’s suitable for different palates. | For Business Dinners or First-Timers: This cut is flavourful without being overwhelming. It works well when you want a flavourful, satisfying meal. It’s perfect for diners with varied preferences or first-timers. |
| T-Bone/Porterhouse | The T-Bone comes from the short loin. It is a combination of the tenderloin and the strip. It has a juicy, rich flavour because it includes some of the most desirable parts. It offers the best of both worlds. | For Group Gatherings: This cut is perfect for sharing. Its larger portion size also makes it ideal for groups who want variety and value in their meal. |
| Sirloin | The Sirloin is from the back, near the hip. It’s leaner, with a firmer texture and a beefy taste. | For Lunch or Lighter Meals: Sirloin has less fat. It won’t leave you feeling overly full. |
| Flat Iron | This cut comes from the chuck shoulder primal. It’s well-marbled, tender, and has a rich, beefy flavour. | For Casual Dinners: It’s a flavourful yet affordable option. |
| Tomahawk | It’s similar to Ribeye, with generous marbling and a long bone handle. It’s tender and has a buttery taste. | For Special Occasions or Sharing: Its dramatic presentation and rich, juicy flavour is a crowd-pleaser. |
| Bone-In Strip | This cut comes from the beef short loin. The bone adds a rich, beefy taste and keeps the steak juicy. | For Steak Lovers: Its more intense, beefy flavour appeals to die-hard fans. |
| Bone-In Filet | This cut is the most tender, buttery steak from the larger end of the tenderloin. It melts in your mouth. | For Romantic Dinners: It offers the ultimate tenderness. It’s a top choice for those who want the most delicate steak experience. |
How Do You Want Your Steak Cooked?
| Doneness Level | Flavour and Texture | Why Choose This Level? |
| Rare | It has a warm red centre. It’s extremely tender, with a soft, almost buttery texture. It has a lightly browned crust on the outside. | If you love tasting the pure, natural flavour of meat. |
| Medium Rare | It has a warm, pink centre. It’s juicy and tender. It offers a balance between tenderness and chew. | If you want the steak juicy while enhancing the beefy flavours. If you’re new to steaks or unsure, start with Medium Rare. It’s a safe and popular choice. |
| Medium | It’s pink in the centre with a noticeable browning on the outside. It’s slightly firm but still moist and flavourful. | If you want a balance of juiciness and firmness and prefer less red. |
| Medium Well | It’s faint pink in the centre, mostly browned. The texture is firmer with less juice. It has a fuller, more roasted flavour. | If you prefer less pink but still want a bit of moisture. |
| Well Done | It’s fully cooked through. Pink is absent. The texture is firm with a slight char. It’s the driest option. | If you like no pink at all, enjoy a firmer bite and a fully roasted taste. |
What Are the Best Pairings for Steak?
Popular Steakhouse Sauces
- Peppercorn Sauce: Pairs well with Ribeye or Strip steaks.
- Mushroom Sauce: Complements Tenderloin or Sirloin.
- Garlic Butter: Works with any cut.
Ideal Sides
- Creamed Spinach: Rich and creamy.
- Mashed Potatoes: Soft, buttery, and comforting.
- Grilled Vegetables: Light and slightly charred.
Note: You can personalise your steak with different pairings.
Experience the Best Steakhouse in Sanur
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