09/25/2026
The name on the label tells you almost nothing about how a steak actually cooks. Here are three cuts worth knowing before you buy.
Flat Iron: the underdog. It comes from the shoulder, has great marbling, and is one of the most flavorful cuts on the cow for a fraction of a ribeye. Cook it hot and fast, pull it at medium-rare, and let it rest for 5 minutes.
Flank Steak: slice it right. Lean and full of beefy flavor, but it turns chewy if you cut it wrong. Always slice against the grain in thin slices at an angle. Marinate at least an hour before grilling, and never cook it past medium.
Bone-In Ribeye: worth the price. It holds more fat and more flavor than the boneless version, and the bone slows heat transfer near the edges for a more even cook. This is the one to choose when you want something impressive with minimal effort.
The right cut for the right method makes every meal better. Stop in, and we'll tell you exactly what works for whatever you're cooking.
