8 Best Steaks to Order (2026 Guide)

This Porterhouse steak is a carnivore’s dream—massive, bone-in, and packed with dual-textured perfection from the strip and filet sides of the T-bone. Each 22 oz cut is wet-aged up to 28 days, delivering deep, beefy richness and exceptional marbling that melts into the meat during searing. If you’re after a steak that feels like a luxury restaurant experience at home, this is it—ideal for sharing or conquering solo with pride.

Grilled over high heat, these steaks develop a crisp, caramelized crust while staying juicy and tender inside, thanks to precise fat distribution and vacuum-sealed freshness. They perform best on a cast-iron skillet or charcoal grill, where their size can be fully appreciated—though smaller cooktops may struggle with spacing. While they’re forgiving with timing (thanks to included grilling guides), beginners should watch the thicker end to avoid overcooking.

Compared to the Flat Iron or Sirloin options in the lineup, this Porterhouse is the undisputed king of indulgence—bigger, richer, and more dramatic than leaner cuts. It’s not the most economical, but for special occasions or steak purists who crave bone-in drama and dual textures, it outshines nearly every other option. It delivers a premium experience that edges out even the American Kobe Filet in sheer spectacle and satisfaction.

Don’t let the modest size fool you—these hand-trimmed Top Sirloin steaks pack a punch of robust, beefy flavor with impressively consistent marbling for the cut. At 5 oz each, they’re lean yet juicy, aged up to 28 days for tenderness, and perfect for weeknight dinners where speed and quality matter. For those seeking real steakhouse taste without the splurge, this 8-piece set is a game-changer.

Cooked to medium-rare, they deliver a firm yet yielding bite, with a rich crust forming quickly on the grill or pan. Their smaller size means faster cook times and less waste—ideal for singles or families wanting multiple servings without leftovers. They respond well to marinades but don’t need them, thanks to the natural depth of flavor from aging and precise trimming. Still, overcooking turns them chewy fast, so precise timing is key.

Versus the Porterhouse or Kobe Filet, this set trades luxury for practicality—value-driven without sacrificing authenticity. It’s less tender than premium cuts but more satisfying than grocery-store steaks. For budget-conscious carnivores who want consistent quality and portion control, it’s the smarter long-term buy. It offers greater versatility than the oversized Picanha or gift sets, making it a true workhorse.

This Strip Steak and Bakes combo delivers a complete gourmet dinner experience in one box—no side dish stress, just bold flavor from start to finish. The 8 oz Kansas City Strips are richly marbled and aged up to 28 days, offering a buttery sear and satisfying chew, while the Cheddar Bacon Twice Baked Potatoes bring indulgent comfort to the plate. It’s the rare steak pack that feels fully curated, not just assembled.

In real-world testing, the steaks hold up beautifully on the grill, reaching a perfect medium-rare in under 10 minutes, while the potatoes reheat seamlessly in the oven or microwave—crispy on the outside, creamy within. The pairing eliminates meal-planning fatigue and elevates weeknight dinners into something special. However, the potatoes’ richness can overwhelm the steak if not balanced with a fresh salad or veggie.

Compared to the solo steak packs, this variety set excels in convenience and presentation—it’s more cohesive than the Filet-Ribeye gift box for casual dining. While it lacks the customization of buying steaks and sides separately, the curated harmony makes it ideal for date nights or last-minute entertaining. It delivers more meal-ready appeal than the basic Sirloin or Flat Iron options, all without sacrificing core steak quality.

The Flat Iron steak is a hidden gem—ranked second only to filet mignon in tenderness—and this 4 oz, 28-day aged version proves why it’s a chef’s secret for budget-savvy luxury. Despite its compact size, it delivers intense beefiness and a velvety bite, thanks to precise aging and marbling. For those who want restaurant-tier texture on a weeknight budget, this is a standout.

Searing it in a hot pan creates a deep, smoky crust in under 5 minutes per side, locking in juices without drying out. It’s forgiving for novice cooks and responsive to seasoning—especially when paired with the optional twice-baked potatoes. While it lacks the visual drama of a Porterhouse or Ribeye, it compensates with consistent doneness and minimal waste. Ideal for lighter appetites or two-course meals.

Against the Top Sirloin or Picanha, this cut wins on tenderness and ease, though it can’t match their size or bold fat cap flavor. It’s not meant for feasting crowds, but for individuals who prioritize luxurious texture over bulk, it’s unbeatable. It offers better mouthfeel than Sirloin at a fraction of the Filet Mignon cost, making it the smart pick for everyday elegance.

This gourmet gift box is the ultimate steak lover’s sampler—packed with Filet Mignon, Ribeye, and Kansas City Strip cuts, each aged up to 28 days for peak tenderness and flavor. It’s a luxury tasting flight of beef, showcasing the range of textures and richness that defines premium steak. Whether you’re gifting or treating yourself, it delivers maximum variety and wow factor in one elegant package.

The 8 oz Filets melt like butter, the 10 oz Ribeyes boast juicy marbling, and the 12 oz Strips offer a hearty chew—each responding beautifully to high-heat searing. The included cooking guide ensures even beginners nail each cut, while the vacuum-sealed freshness means no quality loss during shipping. However, managing three different cook times can be tricky when serving all at once.

Compared to single-cut packs, this set stands out for versatility and presentation—it’s more exciting than the Flat Iron or Sirloin options and more balanced than the all-Filet or all-Strip boxes. While pricier, it justifies the cost with diverse dining experiences in one box. It offers broader appeal than specialty cuts like Picanha, making it the top choice for gifting.

Picanha, the crown jewel of Brazilian churrasco, is finally available stateside—and this 3-4 lb, fat-cap-up cut is a grilling revelation. With its thick, flavorful fat cap rendering down into the meat, it delivers an unmatched juicy, smoky richness that elevates any barbecue. For grill masters who crave bold, restaurant-quality results, this is a must-try.

Cooked over indirect heat with the fat side up, it develops a crispy, golden crust while staying incredibly tender inside—perfect for slicing into steaks or serving family-style. At 3-4 lbs, it’s ideal for gatherings, carving out 6+ generous servings. While it requires a bit more technique than pre-cut steaks, the included guide makes it approachable. Still, indoor pans struggle with its size and fat drip.

Next to the Porterhouse or Ribeye, this cut wins on flavor intensity and grilling authenticity, though it lacks the convenience of individual portions. It’s not for low-and-slow cooks, but for those who love live-fire cooking and bold beef, it outperforms even the American Kobe. It offers more grill dominance than any other cut in the lineup.

This American-Style Kobe Filet Mignon is the pinnacle of tenderness—buttery, delicate, and marbled with luxurious fat that dissolves into a silky, melt-in-your-mouth bite. Each 8 oz cut is aged up to 28 days, then flash-frozen to preserve its pristine texture, making it the closest thing to a five-star steakhouse experience at home. For those who prioritize texture over chew, this is the gold standard.

Even when cooked medium, it stays incredibly soft and juicy, with a gentle sear enhancing its mild, refined flavor. It’s forgiving on the grill or pan, responding beautifully to simple seasoning. However, its mild taste means it benefits from sauces or compound butters—unlike the bolder Ribeye or Picanha. And while it’s rich, it lacks the beefy punch of more marbled cuts.

Against the Porterhouse or Strip, this Filet trades flavor intensity for elegance, making it ideal for refined palates or special occasions. It’s not the most dramatic cut, but for pure indulgence and tenderness, nothing else compares. It delivers superior mouthfeel to the Angus Prime Rib, though with less overall presence on the plate.

This 6 lb Natural Angus Prime Rib is a holiday centerpiece done right—hand-cut, wet-aged 35+ days, and packed with deep, beefy richness that fills the room as it roasts. Raised without antibiotics or hormones, it’s a clean, high-quality roast that delivers tradition and flavor in every slice. For family gatherings or festive meals, it’s unmatched in presence and satisfaction.

Roasted low and slow, it develops a crusty exterior and a rosy, juicy interior that slices like butter. The 35-day aging enhances tenderness far beyond standard supermarket roasts, and the marbling ensures consistent juiciness. While it’s sold without a rub (purchased separately), the meat’s natural flavor stands strong. Still, its size demands oven space and planning—overkill for small households.

Compared to the Gourmet Gift Box or Porterhouse, this roast wins on ceremony and feeding power, serving 4–6 with leftovers. It lacks the individual steak convenience of other options but delivers greater holiday impact than any pre-cut pack. It offers longer aging and natural sourcing that even the Kobe Filet can’t match, making it the top pick for traditional feasts.