Walk into any steakhouse, and there’s one cut that dominates the menu with its sky-high price tag and fancy reputation. Most people think it’s the ultimate splurge, but here’s the kicker: professional chefs and butchers are telling a completely different story. They’re not just questioning this expensive favorite – they’re calling it one of the biggest mistakes you can make. What’s even more surprising is that the cuts they actually recommend are often sitting right there on the same menu, usually for less money.
Filet mignon lacks the beef taste most people want
That butter-soft texture everyone raves about? It comes with a serious downside that most restaurants won’t tell you. Filet mignon is so lean that it barely tastes like beef at all. Diana Manalang, chef and owner of Little Chef Little Cafe, puts it bluntly: it’s tender and juicy, but because it’s so lean, it has no real beef taste. Think about it – when you’re paying $40 or $50 for a steak, shouldn’t it actually taste like steak?
Celebrity chef David Burke agrees, calling filet mignon the most overrated food of all time. The reason is simple: fat equals taste, and filet mignon has almost none. That’s why steakhouses pile on the sauces, bacon wraps, and parmesan crusts – they’re desperately trying to add the taste that should already be there. When a cut needs that much help, it’s probably not worth the premium price.
Ribeye delivers everything filet mignon promises but doesn’t
Here’s what chefs actually order when they’re eating their own cooking: ribeye. Those white streaks running through the meat aren’t flaws – they’re exactly what makes steak taste amazing. Steve Ozbolt from Emerald City Catering explains that ribeye has beautiful marbling and tenderness, making it perfect whether you grill it or cook it in herb butter. The fat melts as it cooks, keeping the meat juicy and packed with that rich, beefy taste people expect from a great steak.
The best part? Ribeye often costs less than filet mignon, especially when you consider the bone-in versions. James Watts, CEO of Own The Grill, calls it melt-in-your-mouth delicious with minimal seasoning needed. While filet mignon requires sauces and toppings to taste like anything, ribeye stands perfectly fine on its own with just salt and pepper.
T-bone gives you two steaks in one cut
Why settle for one type of steak when you can get two? T-bone steak includes both the strip steak and a small portion of tenderloin, separated by that distinctive T-shaped bone. Chef Yester Banuchyan loves T-bone because it hits all the right notes on texture and cooking, plus there’s plenty of meat, fat, and taste in this single cut. It’s like getting the best of both worlds on one plate.
The bone isn’t just for show either – it actually helps the meat cook more evenly and adds extra taste during the cooking process. T-bone steaks are also visually impressive, making them perfect for special occasions when you want something that looks as good as it tastes. Most importantly, they typically cost less per pound than filet mignon while delivering way more satisfaction.
Prepackaged steaks trap moisture that ruins texture
Bobby Flay, the grilling master himself, warns against those plastic-wrapped steaks sitting in the grocery store cooler. The plastic wrap traps moisture against the meat, which is exactly what you don’t want if you’re planning to grill or sear your steak properly. Wet meat steams instead of getting that perfect crust everyone wants, and it never develops the rich, caramelized exterior that makes steaks so appealing.
Instead, buy from a butcher counter where the meat can breathe and hasn’t been sitting in its own juices. The butcher can also tell you exactly when the meat arrived and help you pick the best cut for your cooking method. It’s a small change that makes a huge difference in your final result.
Skirt steak requires too much work for mediocre results
Sure, skirt steak shows up in plenty of Mexican restaurants and fajita recipes, but that doesn’t mean it’s worth buying for home cooking. Chef Yester Banuchyan calls it the most troubling cut because the meat itself is tough, and preparing it doesn’t get easy either. It’s difficult to cook properly and borders on being unwieldy, requiring significant effort just to get it to cook evenly.
Even when cooked perfectly, skirt steak needs to be sliced against the grain in very thin pieces, or it becomes chewy and unpleasant. The thick grain and tough texture mean you’re doing a lot of work for a cut that will never have the tender, satisfying bite of better options. When there are easier and more rewarding steaks available, why make things harder on yourself?
London broil is whatever the butcher cannot sell
Here’s a dirty little secret from the meat industry: London broil isn’t actually a cut of beef at all. It’s a cooking method that somehow got turned into a marketing name for tough cuts that butchers have trouble selling. Gabriel Glasier, former executive chef and restaurant owner, explains that London broil is whatever chewy cut of beef the butcher can’t sell under its real name.
What you’re usually getting is bottom round, one of the toughest parts of the cow, that must be marinated extensively, cooked perfectly, and sliced just right even to be edible. This cut offers a tough and chewy texture that’s completely devoid of marbling. Even with all that extra work, you’re still likely to end up with something that’s nearly impossible to chew comfortably.
Round steak has almost zero marbling for taste
Round steak might be cheap, but there’s a good reason for that low price. It comes from the rear leg of the cow, which does a lot of work during the animal’s life, making it all muscle and very little fat. James Watts explains that round steak has almost zero marbling to add taste, and it takes much longer to cook than better cuts.
The timing is tricky too – there’s a very small window between cooking a decent round steak and overcooking it into leather. Isabella Flint from Fanatically Food agrees, noting that the little fat running through the steak gives it a tough texture and takes away from any beefy taste. Round steak works better as ground beef or jerky, where its toughness isn’t as noticeable.
Flank steak is too easy to overcook and ruin
Flank steak comes from the cow’s belly area and shares many problems with skirt steak, but it’s even easier to mess up. Retired cook Kenzo Kishita warns that it’s a lean cut with lots of connective tissue and fat around it that needs to be trimmed. More importantly, it’s incredibly easy to overcook, which makes it difficult for home cooks to get right consistently.
Even when cooked properly, flank steak requires careful slicing against the grain to be remotely tender. Miss that step or cut it wrong, and you’re chewing on something that feels more like rubber than beef. The lean nature means there’s very little room for error – a minute too long on the grill and your dinner is ruined.
Look for marbling and buy from actual butchers
The secret to great steak isn’t complicated: look for thin white streaks of fat running through the meat. Bobby Flay explains that this marbling keeps meat juicy and adds serious taste to every bite. When you’re at the store, skip the mysterious names like “baseball steak” or “oyster steak” – these are usually inferior cuts with fancy marketing names.
Instead of grabbing whatever’s wrapped in plastic, talk to an actual butcher who can show you fresh cuts and explain what you’re getting. They can also tell you the best cooking method for each cut and help you avoid expensive mistakes. Spring for USDA Prime or Certified Black Angus if possible, or choose Choice-grade as a good, less expensive alternative that still delivers on quality.
The next time someone tries to convince you that the most expensive steak is automatically the best, remember what the professionals actually choose. Great steak doesn’t have to cost a fortune, but it should taste like beef without needing a bunch of sauces and toppings to make it edible. Choose cuts with good marbling, buy from knowledgeable sources, and save your money for steaks that actually deliver on their promises.
