There’s something about a steakhouse that just feels like a celebration. Maybe it’s the sizzle that hits your ears as a steak is carried past your table, or the deep, savory aroma that wraps itself around you the moment you walk through the doors. But if you’ve ever opened a steakhouse menu and felt more confused than hungry, you’re not alone. Filet, ribeye, New York strip… what’s the difference? And what the heck is “marbling,” anyway?
Whether you’re new to steak or just want to make a more confident choice the next time you’re out, this beginner’s guide will help break it all down in plain, human terms. Just honest, straight-up steak talk. So if you’re heading to your local steakhouse, maybe even a place like 5 Below Steakhouse & Breakfast Nook in Redmond, let’s make sure you walk in knowing exactly what to order.
What You’re Really Getting
The cut of meat matters more than most people think. Each one comes from a different part of the cow, which means different levels of tenderness, flavor, and fat content. Think of it like choosing between a smooth jazz album and a gritty rock record, same artist, totally different vibe.
1. Ribeye: The Flavor Bomb
If you love a juicy, buttery steak that practically melts in your mouth, this is your jam. Ribeye is marbled like crazy, that’s the little lines of fat running through the meat, and that fat is what gives it all that rich flavor. It’s the steak lover’s steak. Some folks prefer it bone-in (extra flavor), others boneless (easier to cut), but either way, you’re in for a wild ride of beefy goodness.
Best for: People who aren’t afraid of a little richness and want the most flavorful bite in the house.
2. New York Strip: The Middle Ground
Also known as the strip steak or Kansas City strip, this one’s got a good balance of tenderness and chew. It doesn’t have quite as much fat as the ribeye, so it’s a bit firmer, but it still packs plenty of flavor. It’s a classic, and if you’re looking for a crowd-pleaser, you really can’t go wrong here.
Best for: Someone who wants bold taste without too much fat.
3. Filet Mignon: The Tender One
Filet mignon is the soft-spoken artist of the steak world. It’s insanely tender, and you can practically cut it with a butter knife, but it’s not the most flavorful cut. That’s why you’ll often see it wrapped in bacon or served with a rich sauce, to give it a little boost. It’s small, mighty, and elegant.
Best for: First-timers or folks who want the most tender steak experience.
4. T-Bone & Porterhouse: The Two-for-One
These bad boys give you both a New York strip and a filet in one cut. The T-bone is a little smaller; the porterhouse has a bigger chunk of filet. Both are great if you want to try a little bit of everything or if you’re the type who can never decide what to order. The only downside? These steaks are huge, not for the faint of heart (or appetite).
Best for: People who want to go big or go home.
How You Like It Cooked
Now that you know what cut to go for, you’ve got to decide how you want it cooked. This is where things can get a little dicey, because everyone has strong opinions. Here’s a no-judgment breakdown of what each level means:
- Rare: Cool red center. Very soft. (Think: steak sashimi)
- Medium Rare: Warm red center. Juicy and tender. Most steak fans call this the sweet spot.
- Medium: Pink center. A little less juicy, but still solid.
- Medium Well: Slightly pink, mostly brown. Getting drier now.
- Well Done: No pink, firm all the way through. Can be flavorful, but risks being dry.
Pro tip: If you’re unsure, go with medium rare. It’s the safest bet for getting all the tenderness and flavor without crossing into “raw” territory.
Sides Matter More Than You Think
A steak on its own is great, but let’s be honest, those sides can take your meal from good to unforgettable. A buttery baked potato, some crispy Brussels sprouts, or a scoop of creamy mac and cheese… they’re the unsung heroes of the steakhouse plate.
And don’t forget about the sauces. A touch of chimichurri, a splash of peppercorn sauce, or even just a drizzle of garlic butter can elevate your steak in the best way. Don’t be afraid to ask for recommendations, either. Any good spot will know exactly what pairs well with your choice.
Tips for Ordering Like a Total Pro
- Ask Questions. Good waitstaff love helping you make the best choice. Don’t be shy.
- Trust the House Specials. If a place is known for its ribeye or bone-in strip, it’s probably for a reason.
- Pair It Smart. Wine, beer, whiskey, whatever your vibe, a good drink can make your steak taste even better.
- Don’t Forget the Experience. A steakhouse meal is about more than the food. It’s the company, the atmosphere, and yes, maybe even that little moment when the sizzling plate hits the table and heads turn.
Final Bite
Ordering steak doesn’t have to feel intimidating. With just a little knowledge under your belt, you’ll walk into any steakhouse with the confidence of someone who knows their ribeye from their filet. You don’t need to be a food critic or a grill master to order like a pro, just someone who knows what they like, and isn’t afraid to ask for it.
At 5 Below Steakhouse & Breakfast Nook in Redmond, Oregon, they’ve built a place where people feel comfortable, whether it’s their first steak ever or their hundredth. The staff knows their stuff, the kitchen takes pride in winter-harvested beef for flavor you won’t forget, and the atmosphere is the perfect balance of cozy and lively. It’s not just about feeding people. It’s about giving folks a place to laugh, gather, and feel right at home.
So next time you’re staring down a steakhouse menu, just breathe easy. You got this.
And he, don’t forget to enjoy the moment. A good steak is more than a meal. It’s a memory waiting to happen.
