Close this search box.
beef steak

Prime Steak Cuts to Offer When You Open a Steakhouse

Opening a steakhouse can be a lucrative business venture. Not only do you have the opportunity to serve high-quality steaks, but you can also charge premium prices. To ensure success, you need to offer the right prime cuts of beef. This guide will help you determine which cuts of steak are best suited for your menu.

The best cuts of steak to use in your restaurant depend on your target customer’s tastes. If you’re highly interested in offering American steaks, then strip loin and porterhouse are the ideal cuts for you. For European flavors, top sirloin is an excellent choice. Other popular options include ribs, porterhouse, filet mignon, New York strip, and ribeye. Prime cuts of beef are typically sourced from cattle that are 4-years-old or older. Cattle this age have superior marbling.

Once you’ve chosen which cuts of steak you want to offer in your restaurant, it’s time to determine how much product you need. You’ll ideally want enough to serve half-pound steaks for each customer. If you’re not sure how many ounces are in a half-pound, then weigh a one-pound steak to estimate how much your customers will eat. The USDA recommends that raw beef be stored for up to five days. Of course, if you’re serving a cut of meat that requires extra preparation, then your timeline may vary.

Be sure to give customers plenty of steak options because meat preferences vary significantly. You never want to leave a customer dissatisfied with their meal choices or force them into ordering something that’s not within their budget. For example, if you’re targeting family diners, top sirloin is one of the best choices because it’s high in protein, low in fat, and can go well with different side dishes.

The Ribeye

One of the most popular cuts on this list, the ribeye is known for its marbling and rich flavor. This cut contains beef fat that helps to enhance both the texture and taste of the product. It’s best served medium-rare to medium. Look for a ribeye steak with bright red and plenty of marbling. The more intense the marbling, the better the flavor will be.

If you’re looking for a cut that’s suitable for most budgets, then opt for the ribeye. It has excellent flavor and is most commonly served with just salt and pepper. Experts recommend marinating this cut to improve its taste. Though it’s not the ideal steak option if you’re trying to target high-end diners, it is the best option if your restaurant is trying to capitalize on price points.

The Strip Steak

The strip steak is a favorite among many Americans because it’s inexpensive and can be served in various styles. You can choose to serve your strip with just salt and pepper, though you may want to add some A-1 Sauce or Worcestershire sauce if you’re trying for a more familiar taste. Alternatively, marinate the strip to enhance its flavor. Strip steaks are best-served medium-rare to medium, as cooking it beyond that point can lead to a dry and detrimental final product.

T-Bone Steak

The T-bone is a favorite among steakhouse patrons because it offers some of the best parts of two prime cuts. They’re more expensive than other options on this list, but they’re also one of the more popular choices for those who want to indulge. A T-bone can be served simply with salt and pepper, though this cut also pairs well with Worcestershire sauce. It’s best served rare to medium, as overcooking can result in a tough product.

t-bone steak

Porterhouse Steak

If you’re looking for an ideal cut that’s high in flavor and texture, then opt for a piece of porterhouse steak. Many consider the porterhouse a prime cut because it combines two of the most popular cuts available — strip steak and tenderloin. While many people enjoy the strip and tenderloin cuts on their own, they want them even more when combined.

Porterhouse steaks are best soaked in milk to enhance their flavor and ensure they remain moist during the cooking process. You should also add some Worcestershire sauce or A-1 Sauce during the marinating process, as they will help provide a more traditional taste.

It offers a large amount of tenderloin and sirloin, which means it has the ideal mix of flavors. Generally, chefs like to serve these steaks medium-rare or medium, but they can also be served well done.

New York Strip Steak

New York strip is an excellent cut for your steakhouse menu if you want to offer a more traditional steak. Many experts recommend marinating this cut before cooking it to enhance its flavor profile. You can also opt to serve it with just salt and pepper for more of a traditional steakhouse experience.

Sirloin Steak

Though many steak options on this list are known for their tenderness and flavor, sirloin is somewhat different. It’s a beef cut that offers a great deal of texture and is best served rare to medium. The sirloin is considered the best cut of wagyu beef products. The USDA recommends cooking this cut until it has an internal temperature of 145 degrees Fahrenheit. After it reaches this point, the muscle fibers will begin to tighten. The more tightly they are clenched, the tougher the product will be.

You can also choose to marinate sirloin before cooking it, though many prefer to serve it with just salt and pepper. If you decide to add some other flavors into the equation, consider adding some Worcestershire sauce or A-1 Sauce.

About the Author

Scroll to Top