These are the 3 Most Common Steak Cuts—and How to Tell their Differences

Words by Camille Ong 

I love steak. I mean, who doesn’t? But despite this, I still find myself sometimes freezing when faced with options at a steak restaurant. How are all those choices different, anyway? The shape? The cut? The way they’re cooked? How do I know which one I want?

We know some of you might have asked the same questions as well, so we approached perhaps the best resource for this topic. Wolfgang’s Steakhouse, one of New York’s top-rated steakhouses, has provided us with some insightful information about the most common steak cuts to help you out on your next steak night!

According to Wolfgang’s Steakhouse, there are three most common steak cuts: Rib Eye, Filet Mignon, and Porterhouse. While they’re all similarly great, they do have their differences. Here’s how to differentiate the three.

ALSO READ: Here’s What Wolfgang’s Steakhouse’s 600 Gram Dry-Aged Rib Eye Tastes Like

Rib Eye Steak

The rib eye steak is cut from the rib section. You can recognize it from its marbling, as this cut has the most marbling on it. This means it has more flecks of fat in the muscle of the beef cut, making it one of the most tender steaks!

Wolfgang’s Steakhouse offers two sizes for this: lunch (600g) and all day (900g). Their USDA Prime Dry-Aged Black Angus Rib Eye steak is, as it is called, dry-aged for an average of 28 days, to enhance the flavor and tenderness of the beef.

Filet Mignon

Unlike the rib eye with its flecks of fat in the muscle, the filet mignon contains the least amount of fat. This cut is the leanest and is taken from the smaller end of a tenderloin. Out of the three most common steak cuts, the filet mignon is the only one that isn’t dry-aged because of the lack of fat in the meat.

This comes in two sizes at Wolfgang’s Steakhouse: petite (250g) and their standard size (450g). Their USDA Prime Black Angus filet mignon is wet-aged for an average of two weeks. Out of the three most common steak cuts, the filet mignon is the only one that isn’t dry-aged because of the lack of fat in the meat.

Porterhouse

The porterhouse is a steak cut from the sirloin, found at the back of the cow. You can recognize it from its two sides: the filet, which is the leaner side, and the New York strip side, which has more marbling on it. The porterhouse is also usually called “The King of Steaks”. An apt name, if you ask us.

The porterhouse is Wolfgang’s Steakhouse’s bestseller! It comes in three sizes: good for two (1kg), for three (1.5kg), and for four (2kg). Their USDA Prime dry-aged Black Angus porterhouse steak is dry-aged for an average of 28 days. 

ALSO READ: Wolfgang’s Steakhouse’s Lunch Menu is Just as Glorious as Their Steak

Did we make you crave steak? Head on over to one of Wolfgang’s Steakhouse’s locations in Manila to get a taste of their glorious steaks!

Wolfgang’s Steakhouse by Wolfgang Zwiener

Locations:
Second Level, Resorts World Manila, Newport Mall, Pasay City
Ground Level, The Podium, ADB Avenue, Ortigas Center, Mandaluyong City
Lower Ground, One Bonifacio High Street, Bonifacio Global City, Taguig City

Contact:
(02) 511-7009 | (02) 505-6272 | (02) 586-4892
reservations@­wolfgangssteakhouse.ph

Website and social media:
www.wolfgangssteakhouse.ph
Facebook: www.facebook.com/WolfgangsSteakhousePH
Instagram: @WolfgangsSteakhousePH






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