The most popular steak cuts worldwide are ribeye, filet mignon (tenderloin), sirloin, T-bone, and porterhouse. These five cuts dominate menus from New York to Tokyo, with ribeye being the favorite due to its perfect balance of flavor and marbling. Cultural preferences vary significantly: Americans often choose large, marbled steaks like ribeye, while Europeans prefer more tender cuts like tenderloin. In South America, picanha reigns supreme, and in Asia, exclusive Wagyu beef is gaining increasing ground.
Which Steak Cuts Are Most Beloved Worldwide?
The diversity of steak cuts worldwide reflects centuries-old traditions and cultural preferences. From the juicy ribeye in American steakhouses to the refined tenderloin in Parisian bistros, each region has developed its own favorites. These differences arise from local cattle breeding, preparation methods, and taste preferences that have been passed down through generations.
The top 5 most ordered steak cuts in restaurants worldwide are:
- Ribeye – the absolute number one due to its rich flavor
- Filet mignon (tenderloin) – beloved for its butter-tender texture
- Sirloin (strip steak) – the perfect balance between price and quality
- T-bone – two steaks in one with bone for extra flavor
- Porterhouse – the king among steaks in terms of size
In North America, the preference is for large, thick steaks with abundant marbling. Restaurants in Texas, for example, serve ribeyes of 500 grams or more. In Europe, however, guests more often order smaller portions of higher quality, with emphasis on preparation and presentation. Asian countries like Japan have their own approach with Wagyu beef, where marbling has been elevated to an art form.
What Makes Ribeye So Popular Among Meat Lovers?
Ribeye owes its popularity to its perfect marbling – the fat pattern that runs through the meat. This cut comes from the rib section of the cow, between the 6th and 12th ribs, where the muscles are used less frequently. This results in tender meat with sufficient intramuscular fat that melts during cooking and provides an unparalleled flavor experience.
The flavor profile of ribeye is rich, full, and beefy. The texture is juicy and tender, yet maintains a pleasant bite. This comes from the combination of the central eye (the longissimus dorsi muscle) and the fat cap that often sits on the outside. Many chefs consider ribeye the ultimate steak because you need to do little to prepare it perfectly – the meat speaks for itself.
Different countries have their own variations on the ribeye. In America, it’s often cut thick and grilled at high temperature. Argentinians prepare their “ojo de bife” slowly on the parrilla with only coarse sea salt. In Japan, ribeye from Wagyu cattle is considered a delicacy, where the meat is so marbled it almost melts on your tongue. French chefs serve the “entrecôte” classically with béarnaise sauce.
Why Do People Choose Filet Mignon Despite the Higher Price?
Filet mignon, known in the Netherlands as tenderloin, comes from the psoas major muscle that runs along the spine. This muscle is barely used by the cow, which keeps the meat exceptionally tender. It’s the most tender cut you can get, with a texture so soft you can almost cut it with a fork.
The price of tenderloin is significantly higher than other cuts, often two to three times as much as a ribeye. This is because only 2% of the total carcass consists of tenderloin – a 300-kilogram cow yields only about 2 kilograms of tenderloin. This scarcity, combined with high demand, drives up the price.
People are willing to pay this premium price because of the unique eating experience. Tenderloin has a subtle, delicate flavor without the intense beefy notes of a ribeye. The preparation is often minimalistic: briefly seared in butter, finished in the oven, and served with a classic sauce like pepper sauce or red wine jus. For special occasions like anniversaries or business dinners, tenderloin remains the ultimate choice for those who want to make an impression.
How Do T-bone and Porterhouse Differ From Each Other?
T-bone and porterhouse steaks share the characteristic T-shaped bone, but the difference lies in the size of the filet. A porterhouse must contain at least 3.2 cm of filet according to American standards, while a T-bone has between 1.3 and 3.2 cm of filet. Both cuts contain both strip steak and filet, separated by the bone.
| Property | T-bone | Porterhouse |
|---|---|---|
| Filet size | 1.3 – 3.2 cm | Minimum 3.2 cm |
| Total weight | 350 – 500 grams | 600 – 1000 grams |
| Cut location | Front part short loin | Back part short loin |
| Price | €€€ | €€€€ |
The anatomical differences arise because these steaks are cut from different parts of the short loin. The porterhouse comes from the back part, where the filet is thicker. The T-bone comes from the front part, closer to the ribs. This explains why you can only get a few porterhouse steaks from one cow, while more T-bones are available.
For preparing both cuts: high temperature is essential. The bone conducts heat differently than the meat, so turn the steak regularly for even cooking. Start by searing at high temperature, then lower the heat or move to a cooler part of the grill. Let the steak rest for 5-10 minutes after cooking so the juices can redistribute.
Which Exclusive Steak Cuts Are Gaining Popularity?
The world of exclusive steak cuts is constantly evolving, with new favorites emerging in top restaurants. The tomahawk steak, a ribeye with an extra-long bone, has grown into an Instagram sensation. This theatrical presentation often weighs more than a kilogram and is shared by multiple guests. Picanha, the Brazilian top cut with its characteristic fat cap, is conquering Europe with its intense flavor.
Wagyu varieties remain the ultimate luxury in the steak world. From A5 Japanese Wagyu to Australian and American Wagyu, these intensely marbled steaks offer a flavor experience that borders on the decadent. The price can reach hundreds of euros per portion, but for meat lovers, it’s a bucket list experience.
Dry-aging is gaining ground as a preparation technique for premium cuts. During this aging process of 21 to 120 days, the meat develops complex, nutty flavors while enzymes make the meat more tender. New trends include:
- Bavette (flank steak) – formerly for the butcher, now on starred menus
- Flat iron – from the shoulder blade, surprisingly tender
- Denver steak – recently discovered cut with ribeye-like characteristics
- Tri-tip – California favorite conquering Europe
Where Can You Find the Best Steak Cuts in the Netherlands?
The Netherlands has a growing scene of premium steakhouses and specialty shops where you can find top-quality steak cuts. From traditional butchers specializing in dry-aged meat to modern concepts that import directly from renowned producers worldwide. The availability of exclusive cuts like Wagyu and USA Prime has increased significantly in recent years.
With us, you’ll find a carefully curated selection of the world’s best steak cuts. We work with USA Prime beef, known for its superior marbling, Scottish Angus for its robust flavor, and authentic Japanese Wagyu A4/A5 for the ultimate meat experience. Our meat sommeliers are happy to guide you in choosing the perfect cut for your taste and occasion.
As proud host of the World Steak Challenge in Amsterdam, we have direct connections with more than 500 top producers worldwide. This international network enables us to offer cuts that are difficult to find elsewhere in the Netherlands. From classic ribeye to exclusive tomahawk steaks, everything is prepared on a traditional charcoal grill for optimal flavor. For more information about premium meat and the various preparation methods, check out our comprehensive guide.
Frequently Asked Questions
How do I recognize the quality of a steak when purchasing?
Look for marbling (white fat veins through the meat), a bright red color without brown spots, and a firm texture that springs back when touched. Quality meat has a dry, non-sticky surface and a fresh smell. With dry-aged meat, a darker color and nutty aroma are normal.
What is the best core temperature for different steak cuts?
For tender cuts like tenderloin, 52-54°C (medium-rare) is ideal, while ribeye with more fat comes into its own at 54-57°C (medium). T-bone and porterhouse cook unevenly due to the bone, so measure on both sides. Wagyu is best served rare (48-52°C) so the fat just melts without losing the delicate texture.
Can I prepare restaurant-quality steak at home without professional equipment?
Absolutely! Start with meat at room temperature, pat it dry and season generously with coarse sea salt. Use a blazing hot cast iron pan, cook 2-3 minutes per side for a nice crust, then let rest for 5-10 minutes. A meat thermometer is your best investment for consistent results - much more important than expensive grills.
Which wines pair best with different steak cuts?
With fatty cuts like ribeye, a powerful Cabernet Sauvignon or Argentine Malbec pairs perfectly. For delicate tenderloin, choose an elegant Pinot Noir or ripe Merlot. T-bone and porterhouse call for a robust Syrah or Barolo. With Wagyu, serve a lighter red wine or even champagne to avoid overshadowing the rich flavors.
How many grams of steak should I calculate per person?
Calculate 200-250 grams for women and 250-350 grams for men for a main course, excluding bone. For steaks with bone like T-bone, add 100-150 grams extra. For sharing concepts like tomahawk, calculate 500-600 grams per two people. With very rich meat like Wagyu, 100-150 grams per person is sufficient due to the intensity.
Why doesn't my home-prepared steak taste like in the restaurant?
Restaurants often use extremely high temperatures (300-400°C) that are difficult to achieve at home, plus they finish steaks with butter and aromatics. The meat is usually aged for days and perfectly at temperature. Invest in a good thermometer, let meat come to room temperature, and don't be stingy with salt - restaurants use more than you think.