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How to Choose the Best Cut of Steak for Your Taste Preferences

When savouring a delectable steak, the cut you choose is a key player in your dining experience. With many options,

When savouring a delectable steak, the cut you choose is a key player in your dining experience. With many options, understanding the right one can make a difference. Whether you’re a fan of a tender and juicy filet mignon or a rich and flavorful ribeye, comprehending the characteristics of different cuts can empower you to choose the perfect steak that caters to your taste buds. This guide is your gateway to the essential factors to consider when selecting a steak, especially if you plan to visit a steakhouse in Calgary downtown.

What Makes a Steak Tender and Flavorful?

Before diving into individual steak cuts, it’s important to understand the factors that influence a steak’s texture and taste:

  • Location: The part of the cow from which the steak comes determines its tenderness. Less-used muscles result in more tender cuts, often found in the loin and rib sections.
  • Marbling: The amount of intramuscular fat, or marbling, adds juiciness and flavour to the steak. Higher marbling generally means a richer and more tender steak.
  • Aging: Aging beef enables natural enzymes to break down muscle tissue, improving tenderness and flavour. Both dry-aged and wet-aged beef can enhance the tenderness and taste of the meat.

Tips for Selecting the Finest Cuts

When selecting the finest cuts of meat, consider factors such as colour, marbling, moisture, and texture.

Assessing Steak Color for Optimal Quality

When it comes to steak quality, colour is a reliable indicator. A high-quality steak should be a vibrant red, signalling that the meat is fresh and handled carefully. On the other hand, steaks that appear pale or have a brownish tint could be signs of poor quality or improper storage.

The Steak Should Appear Moist but Not Wet

Moisture is crucial for a juicy steak. However, the steak should not be wet or soggy. Look for a well-marbled steak with visible white streaks of fat within the meat. This marbling enhances flavour and keeps the steak moist during cooking. Steaks with good marbling will be tender and juicy when cooked to perfection, whether you’re grilling at home or enjoying a meal at a steakhouse in downtown Calgary.

Look for Even-Cut Edges

Examining the edges of the steak is crucial in determining its quality. High-quality steaks will have even, clean-cut edges, indicating that skilled butchers have professionally prepared them. Avoid steaks with ragged or uneven edges, as this could suggest a lack of precision in the cutting process.

The Cut Must be Cold and Firm

When handling the steak, make sure it feels cold and firm. A fresh steak should not be warm or soft, as this could indicate that it has been stored improperly or for an extended period. A cold and firm texture suggests the meat has been adequately refrigerated, preserving its taste and nutritional value.

Crafting Your Ideal Steak Experience

Indulge in the satisfaction of finding the perfect cut of steak at a steakhouse in Calgary’s downtown. Whether you’re after melt-in-your-mouth tenderness or rich, robust flavours, Calgary’s premier steakhouse offers a cut to satisfy every palate. Discover the ideal cut to satisfy your cravings, whether for a cozy family dinner or a special meal at your favourite steakhouse in downtown Calgary. Immerse yourself in each cut’s unique flavours and cooking secrets, making every dining experience memorable.

Premium Cuts and How to Cook Them to Perfection

Explore the exquisite attributes of each steak cut, from the melt-in-your-mouth Filet Mignon to the robustly flavoured Ribeye. Learn cooking tips to bring out the best in each cut, and savour their distinct flavour profiles to elevate your steak experience.

Filet Mignon

Known for its unparalleled tenderness, filet mignon is a lean, mild steak made from tenderloin. It is a favourite for those who prefer a delicate steak with a melt-in-your-mouth texture.

  • Cooking Tips: Cook filet mignon rare to medium-rare to maintain its tenderness. Pan-searing followed by finishing in the oven is popular, or you can grill it for a smoky flavour.
  • Flavour Profile: Mild and tender, often enhanced with rich sauces or wrapped in bacon for additional flavour and moisture.


The ribeye is a top choice among steak enthusiasts, celebrated for its excellent marbling. This marbling melts during cooking, resulting in an exceptionally juicy and flavorful steak.

  • Cooking Tips: Ribeye is perfect for grilling or broiling. Aim for medium-rare to medium to experience this cut’s best flavour and texture.
  • Flavour Profile: This steak is rich, buttery, and intensely beefy, with a tender texture that stands out among steak cuts.

New York Strip

The New York strip is a classic grilling steak known for its firm texture and bold flavour. Sourced from the short loin, it offers a great balance of tenderness and beefiness.

  • Cooking Tips: Steaks are best cooked on a hot grill or pan-seared. To achieve the perfect steak, cook it medium-rare or medium.
  • Flavour Profile: Its bold, beefy flavour, firm texture, and good marbling make it a satisfying choice for steak lovers.


The T-bone steak combines two cuts – the tenderloin and the New York strip, separated by a T-shaped bone. The porterhouse is a larger version with a more substantial tenderloin portion.

  • Cooking Tips: Grill or broil for the best results. To ensure even cooking, sear the steak on high heat and finish at a lower temperature.
  • Flavour Profile: This delightful mix of bold, beefy flavour from the strip and mild, tender taste from the tenderloin offers the best of both worlds.

Top Sirloin

Top sirloin is a lean, affordable cut known for its robust flavour. It’s a versatile steak that works well with marinades or sauces, making it a staple for many home cooks.

  • Cooking Tips: Avoid overcooking to prevent toughness. Cook to medium-rare to medium for the best texture and flavour.
  • Flavour Profile: Bold and beefy, naturally firm texture that matches various cooking methods and seasonings.

Flat Iron

The flat iron steak is a newer cut, prized for its tenderness and bold flavour. It comes from the top blade of the chuck and is second only to filet mignon in tenderness.

  • Cooking Tips: This dish is ideal for grilling, pan-frying, or broiling. Cook it to medium-rare to appreciate its optimal flavour and texture.
  • Flavour Profile: Exceptionally beefy with excellent marbling, making it juicy and flavorful, a true gem among modern steak cuts.

Choosing the Perfect Steak

When you’re ready to order at your favourite steakhouse in Calgary downtown, it’s all about satisfying your cravings. If you prioritize tenderness, go for the filet mignon or flat iron for a truly melt-in-your-mouth experience. The ribeye and New York strip are top picks if you’re after a rich, robust, beefy flavour. Explore the lean and adaptable option of top sirloin for versatility in various dishes.

Satisfy Your Cravings at Calgary Downtown’s Premier Steakhouse

Choosing the best cut of steak can significantly enhance your dining experience. By considering factors like colour, marbling, edge cuts, and texture, you can select a steak that meets your taste preferences, ensuring a memorable meal. Whether cooking at home or dining at a steakhouse in Calgary downtown, understanding these basics will help you enjoy the perfect steak every time. Indulge in melt-in-your-mouth tenderness with filet mignon or flat iron, savour rich, robust flavours with ribeye or New York strip, or explore the versatile options of top sirloin. Reserve your table for a culinary journey of delectable flavours and unforgettable moments.