Steak Buying Guide
To choose a great steak, decide three things: the cut, how rich you want it, and how thick it needs to be for the way you cook.
Plan on 8 to 12 ounces of boneless steak per person, or 4 to 6 ounces for highly marbled Wagyu. This guide covers which cuts to buy for each occasion and how much to order.
Pick the cut for the eating experience you want. Ribeye is the richest and juiciest. New York strip is beefier, with a firmer bite. Filet mignon is the most tender and the mildest.
Then pick the richness. 100% grass-fed beef is lean and deeply beefy. Grain-finished Wagyu gets richer as the marble score climbs, up to MB 9+.
Match the thickness to your method. Steaks around 1 to 1½ inches thick are ideal for a hot pan or grill. Thicker cuts, like a cowboy ribeye or tomahawk, cook more evenly with a reverse sear.
Every Herd & Grace steak arrives frozen at its peak, so plan a day ahead to thaw it in the refrigerator.
Which cut should I buy?
| Ribeye | The richest, most marbled steak, with a juicy, buttery bite. Best pan-seared or grilled |
|---|---|
| New York strip | Beefy and firm, with a strip of fat along the edge. A steakhouse classic for the grill or pan |
| Filet mignon | The most tender and mildest cut, and the leanest. Best seared and served medium-rare |
| Cowboy ribeye and tomahawk | A bone-in ribeye, thick and dramatic. Best reverse-seared and shared |
| Porterhouse and T-bone | A strip and a filet on one bone. Thick, so best reverse-seared |
| Picanha (sirloin cap) | A beefy cut with a thick fat cap. Roast it whole or slice it into steaks for the grill |
| Tri-tip | A lean, flavorful roast for the grill or a reverse sear. Slice it against the grain |
| Skirt, flank and bavette | Bold, loose-grained cuts that cook very fast. Slice thin against the grain for tacos and steak salads |
| Zabuton (Denver) | A heavily marbled cut from the chuck. Cook it hot and fast |
How much steak per person?
| Boneless steak | 8–12 oz per person |
|---|---|
| Bone-in steak | About 1 lb per person, since the bone carries weight |
| Highly marbled Wagyu (MB 8+) | 4–6 oz per person. It is rich, so slice it and share |
| Tomahawk (36–44 oz) | Serves 2 to 3, sliced off the bone |
| Boneless roast or whole tenderloin | About ½ lb per person. A 4.5 lb tenderloin serves about 8 |
| Bone-in rib roast | About 1 lb per person, or one rib for every two guests |
What to buy for the occasion
| Reverse searing | Thick cuts: a Black Opal tomahawk, a Robbins Island or Cape Grim cowboy ribeye, or a thick Cape Grim Reserve New York |
|---|---|
| A special dinner for two | The richest steaks we carry: Mayura Station MB 9+ New York strip or filet, or Robbins Island MB 8–9+ ribeye |
| Feeding a crowd | A whole Cape Grim tenderloin to carve, a Black Opal rib roast, or a whole Black Opal ribeye roll to cut into steaks |
| Your first Wagyu | Start in the middle of the range: Black Opal F1 Wagyu at MB 6–7 |
| Grass-fed | Lean and deeply beefy: Cape Grim, or grass-fed Wagyu from Altair and Robbins Island |
| Grilling and tacos | Fast, bold cuts: skirt, flank or tri-tip. Browse all cuts |