Everything a steak lover needs: a field guide to every cut, a doneness reference, a cook-time calculator and a dinner menu you can plan around.
Filter by what matters to you. Tap any cut for cooking advice, wine pairings and what to ask your butcher.
Muscles that work hard (shoulder, legs) are flavorful but tough. Muscles that barely move (along the back) are tender. Tap a region.
Always cook to temperature, not time. Pull the steak about 5°F early; it keeps climbing while it rests.
Pick your steak, thickness and target. You get a step-by-step plan with temperatures and a built-in rest timer. Times are guidelines: your thermometer has the final say.
Small habits that make a bigger difference than any gadget.
| Grade | Marbling | Flavor | Best for |
|---|---|---|---|
| Select | Slight | Lean, mild | Marinated cuts, flank & skirt |
| Choice | Moderate | Balanced, juicy | Everyday strip, sirloin, ribeye |
| Prime | Abundant | Rich, buttery | Special-occasion ribeye & porterhouse |
| Wagyu A5 | Extreme | Intensely sweet & melting | Thin slices, 2–3 oz per person |