STEAK CUT COMPARISON
FOODPRINT · MULTI-CUT GUIDE & PROCESS
CROSS-SECTION
SEAR
HEAVY MARBLING
LEAN
FAT CAP
BONE
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
CUTS (PER SERVING)
[ ] RIBEYE 16 OZ ··· $18-25
[ ] NY STRIP 14 OZ · $16-22
[ ] FILET 8 OZ ····· $28-40
[ ] T-BONE 20 OZ ··· $18-28
[ ] FLANK 24 OZ ···· $10-14
[ ] SKIRT 16 OZ ···· $12-16
ESSENTIALS
[ ] KOSHER SALT
[ ] BLACK PEPPER
[ ] OIL (HIGH SMOKE PT)
OPTIONAL
[ ] BUTTER · GARLIC · THYME
NOTES
* PULL 5°F BELOW TARGET
(CARRYOVER COOKING)
* SALT 40 MIN AHEAD OR
RIGHT BEFORE (NOT 5-30M)
* REST TIME = THICKNESS
1 IN: 5 MIN, 2 IN: 10 MIN
* REVERSE SEAR: OVEN 250°F
TO 115°F INT, THEN SEAR
* FLANK/SKIRT: ALWAYS SLICE
THIN, AGAINST THE GRAIN
DONENESS GUIDE
PULL TEMP (INTERNAL)
RARE
120°F
COOL RED
MED-RARE
130°F
WARM RED
MEDIUM
140°F
HOT PINK
MED-WELL
150°F
SLIGHT PINK
WELL
160°F
NO PINK
MODIFICATIONS
COOKING METHOD SWAP
GRILL → CAST IRON PAN
PAN SEAR → REVERSE SEAR
DIRECT → SOUS VIDE + SEAR
COMPOUND BUTTER
HERB: THYME + ROSEMARY
GARLIC: ROASTED + PARSLEY
PAIRINGS
WINE BY CUT
RIBEYE ········ CAB SAUVIGNON
FILET ········· PINOT NOIR
FLANK/SKIRT ··· MALBEC
SIDES
BAKED POTATO · ASPARAGUS
CREAMED SPINACH · CAESAR
SAUCE
CHIMICHURRI · BEARNAISE · PEPPERCORN
RIBEYE
1.25-1.5 IN · 16 OZ
MARBLING: █████ HEAVY
GRILL · PAN-SEAR · 130-135°F
NY STRIP
1-1.25 IN · 14 OZ
MARBLING: ███·· MODERATE
GRILL · PAN-SEAR · 130-140°F
FILET MIGNON
2-3 IN THICK · 8 OZ
MARBLING: █···· VERY LEAN
REVERSE SEAR · SOUS VIDE · 130°F
STRIP
BONE
LOIN
T-BONE
1-1.5 IN · 20 OZ (BONE-IN)
MARBLING: ███·· MIXED (2 MUSCLES)
GRILL · BROIL · 130-135°F
GRAIN DIRECTION
CUT HERE
FLANK
0.5-1 IN · 24 OZ
MARBLING: █···· LEAN, STRONG GRAIN
HIGH HEAT · GRILL · 125-130°F MAX
SKIRT
0.25-0.5 IN · 16 OZ
MARBLING: ███·· FATTY, TEXTURED
SCREAMING HOT · 2 MIN/SIDE · 125°F
BEST COOKING METHOD BY CUT
CUT
GRILL
PAN
REV SEAR
SOUS VIDE
BROIL
BEST TIME
RIBEYE
●
●
○
○
○
4-5 MIN/SIDE
FILET
○
●
●
●
○
3-4 MIN/SIDE
FLANK/SKIRT
●
●
×
○
●
2-3 MIN/SIDE
SELECT + PURCHASE CUT
CHOICE OR PRIME GRADE · 1-2 IN THICK
LOOK FOR EVEN MARBLING + BRIGHT COLOR
TEMPER + PAT DRY
REMOVE FROM FRIDGE · PAPER TOWELS
30-45 MIN
SEASON GENEROUSLY
KOSHER SALT + BLACK PEPPER · ALL SIDES
OIL STEAK, NOT THE PAN
PREHEAT SURFACE
500°F+ · SCREAMING HOT
SEAR SIDE 1
DON'T TOUCH · WAIT FOR RELEASE
THICK: 4 MIN · THIN: 2 MIN
FLIP · SEAR SIDE 2
CHECK INTERNAL TEMP W/ THERMOMETER
THICK: 3-4 MIN · THIN: 1-2 MIN
BUTTER BASTE
OPTIONAL · BUTTER + GARLIC + THYME
REST
THICK: 8-10 MIN · THIN: 3-5 MIN
TENTED FOIL · DON'T CUT EARLY
SLICE + SERVE
AGAINST THE GRAIN · FINISH W/ SALT
TOTAL TIME
BY CUT:
RIBEYE
50-60 MIN
FILET
55-70 MIN
NY STRIP
50-60 MIN
T-BONE
55-65 MIN
FLANK
40-50 MIN
SKIRT
35-45 MIN
SAUCE PAIRINGS
RIBEYE/STRIP ··· CHIMICHURRI · PEPPERCORN
FILET ·········· BEARNAISE · RED WINE JUS
T-BONE ········· COMPOUND BUTTER · SALSA
FLANK/SKIRT ···· CHIMICHURRI · SOY-GINGER
REVERSE SEAR (THICK CUTS)
1. OVEN 250°F TO INTERNAL 115°F
2. REST 5 MIN · PAT DRY
3. SEAR 1 MIN/SIDE IN RIPPING HOT PAN
SOURCE
SERIOUSEATS.COM
SERVINGS
1 PER CUT
TIME (PREP / COOK / TOTAL)
45M / 4-10M / 35-70M
DIFFICULTY
★ ★ ☆ ☆ ☆
ATTRIBUTES
M
MEAT
G
GF
K
KETO
P
PALEO
DESIGNER
D. TUROWSKI
DATE
2025-01-18
DRAWING
FOODPRINT
REV D