There’s a moment every man faces. The waiter hands you the steak menu. Ribeyes, strips, filets, tomahawks. You realize you’ve been winging it for years. You nod confidently, pretend to study the options, then order the one you always get because it sounds manly. Let’s fix that.

Here are five steak cuts every dad (and self-respecting grill commander) should know. What they are, how they cook, and when to flex each one.

1. The Ribeye

The ribeye is the king of flavor. It’s cut from the cow’s rib section, which means it’s marbled with fat that melts as it cooks and keeps it juicy. It’s the steak for men who believe in bold flavor and real fire.

Best for: Grilling or pan-searing over high heat
Pro move: Salt, pepper, cast iron, and confidence
Dad tip: The outer “cap” is where the magic lives.

2. The New York Strip

Lean meets flavor. The strip doesn’t have as much marbling as the ribeye, but it makes up for it with consistency and that classic steakhouse chew. It’s your weeknight warrior. Dependable, straightforward, and easy to love.

Best for: Grilling with a quick sear
Pro move: Slice against the grain for tenderness
Dad tip: The safe bet when you don’t want to think.

3. The Filet Mignon

The filet is the smooth talker of steaks. All tenderness, minimal fat. It’s cut from the tenderloin, the least-worked muscle on the cow. Not the most flavorful cut, but unbeatable for texture. Think: the difference between a firm handshake and a velvet glove.

Best for: Date nights or fancy dinners
Pro move: Wrap it in bacon for bonus flavor
Dad tip: You don’t cut a filet. You glide through it.

4. The T-Bone (or Porterhouse)

Two steaks, one bone. The T-bone combines a strip on one side and a tenderloin on the other. The only difference between a T-bone and a Porterhouse is size. The Porterhouse has a larger tenderloin section, so it’s basically the heavyweight version.

Best for: Grilling for a crowd or showing off
Pro move: Sear hard, then finish over indirect heat
Dad tip: It’s a showpiece. Let it rest before you serve.

5. The Flank (or Skirt)

This is the working man’s cut. Lean, tough, affordable, and full of character. Cut from the belly area, it shines when marinated and sliced thin. Not a “fancy” steak, but it rewards effort and care.

Best for: Fajitas, tacos, and backyard grilling
Pro move: Marinate overnight, sear quick, slice against the grain
Dad tip: The cheaper cuts teach you more about cooking than the expensive ones ever will.

The Takeaway

Every steak tells a story. Ribeye says bold. Strip says steady. Filet says refined. T-bone says confident. Flank says gritty.

You don’t need to memorize a butcher’s chart. Just know these five. They’ll cover every craving, occasion, and cookout.

Know your cuts. Respect the craft. Feed your people well.