Best Cuts of Steak Explained: A Guide for Vancouver Food Lovers
If you love steak, you’ve probably asked the same question more than once: what is the best cut of steak? In Vancouver you’ll see ribeye, striploin, tenderloin, porterhouse, wagyu and tomahawk on menus across the city; from cuts meant for one to impressive, family-style steaks that are brought to the middle of the table and shared.
At C|Prime; steak is one of the reasons people sit down in the dining room. Our chefs work with prime cuts every day, and cook them to bring out deep, savoury flavour and a good crust. Over time, you get to know the personality of each cut.
This guide breaks down the different cuts of steak, what they taste like, and which one to order depending on how you like your steak.
Whether you’re planning a special date night, entertaining clients, or just treating yourself, this is your guide to the top cuts of steak in Vancouver.
First, What Actually Makes One Cut “Better” Than Another?
People often ask, “What is the tastiest cut of steak?” The honest answer is: it depends on what you like.
Three main things shape how a steak feels and tastes on the plate:
1. Where the cut comes from
The animal’s body isn’t the same from top to bottom.
- Muscles that do very little work (like the loin and tenderloin) stay soft and tender.
- Muscles that work harder (around the ribs and shoulder) build more flavour and texture.
2. Marbling (the fine fat inside the meat)
Those thin white streaks of fat you see in a raw steak are called marbling. As the steak cooks, this fat melts and runs through the meat.
- More marbling usually means richer flavour and juicier bites.
- Less marbling means a leaner taste and a firmer chew.
3. Bone-in vs. boneless
Large bone-in steaks like tomahawk and porterhouse hold heat well and often feel extra juicy and flavourful. They’re also made for sharing and tend to be the “wow” steaks on the table. So there isn’t one universal “best cut of steak.” There are different cuts of steak that suit different moods: big and rich, lean and clean, soft and buttery, or a large steak to share.
The Top 5 Cuts of Steak Vancouver Food Lovers Should Know
1. Ribeye – For People Who Want Maximum Flavour
If you’re here for richness, ribeye is often the best cut of steak to order.
What it is:
Ribeye comes from the rib section, with plenty of marbling and a generous “cap” of fat that melts as it cooks. That fat is why ribeye is so juicy and flavourful.
Texture and taste:
- Rich and buttery
- Very juicy with a pronounced beef flavour
- Not the leanest cut – this is for people who enjoy a bit of fat on the plate
How we serve it at C|Prime:
On our menu, ribeye shows up as generous prime cuts like a 12 oz Ribeye, a 16 oz Bone-In Ribeye, and an impressive 10 oz Australian Wagyu Ribeye for guests who really want to lean into richness.
Order Ribeye if:
- You don’t mind a bit of fat on the steak
- You want a bold, deeply savoury taste
- You usually order medium-rare or medium and like a juicy centre
Best for:
Classic steak-and-red-wine nights
2. New York Strip / Striploin – For a Balanced, Classic Steak
If ribeye is the bold, rich choice, striploin is the classic all-rounder.
What it is:
Striploin (often called New York Strip) comes from the short loin. It has good marbling without being as fatty as ribeye.
Texture and taste:
- Firm, satisfying bite
- Clean, beefy flavour
- A bit leaner than ribeye but still nicely marbled
How we serve it at C|Prime:
You’ll see options like the 12 oz New York Strip or 18 oz Bone-In Striploin on our Prime Cuts list, plus Australian wagyu striploin for guests who want that extra luxurious marbling in the same familiar shape.
Order striploin if:
- You want a “safe” choice that still feels special
- You prefer a steak that isn’t too fatty
- You like a bit of chew, but not a tough texture
For many people, striploin ends up becoming their regular go-to once they’ve tried a few different cuts of steak.
3. Tenderloin / Filet – For Ultra-Tender Steak
If tenderness is your top priority, tenderloin is often what people mean when they ask, “What is the tastiest cut of steak?” Taste here is all about a melt-in-your-mouth texture.
What it is:
The tenderloin sits along the backbone and does very little work, so the muscle stays extremely tender. It’s the softest of the common steak cuts.
Texture and taste:
- Incredibly soft and buttery
- Very mild beef flavour (less marbling than ribeye or striploin)
- Almost no connective tissue or chew
How we serve it at C|Prime:
We feature several tenderloin sizes on the menu, including 6 oz and 8 oz portions from respected producers like McLeod Farms and Blue Dot in P.E.I., aged for at least 35 days for better flavour and texture.
Order tenderloin if:
- Texture matters more to you than intense flavour
- You prefer leaner meat
- You’re planning to enjoy a sauce or several sides with your steak
Among all the different cuts of steak, tenderloin is usually the most forgiving for someone who doesn’t eat steak very often or finds fattier cuts a bit too much.
4. Porterhouse / Fiorentina – For Sharing and Mixed Textures
If you’ve ever seen a massive T-shaped steak arrive at a nearby table and felt a bit of menu envy, that was probably a porterhouse.
What it is:
A porterhouse (called Fiorentina in Italian cooking) combines two cuts in one: tenderloin on one side of the bone and striploin on the other.
Texture and taste:
- One side melts like tenderloin
- The other side has the firmer, beefier character of Striploin
- Bone-in cooking adds extra flavour and drama at the table
How we serve it at C|Prime:
Our 32 oz Fiorentina Porterhouse is aged, grilled and meant for sharing – a classic choice for couples or small groups who want that “centre of the table” steak moment.
Order porterhouse if:
- You’re sharing between two or more people
- You can’t decide between tenderloin and Striploin
- You like the idea of a “centre-piece” steak for the table
If you’re exploring different cuts of steak as a group, porterhouse is an easy way to taste more than one cut in a single order.
5. Tomahawk & Wagyu – For The Showpiece Experience
Tomahawk and wagyu often come up when people talk about “bucket list” steak nights.
Tomahawk – The Showpiece Bone-In Ribeye
Where it comes from
Tomahawk is essentially a large ribeye steak left on a long, frenched rib bone.
What it tastes like
- All the richness of ribeye, but usually in a thicker cut
- Bone-in cooking gives an extra savoury note
- Built for sharing, usually 2+ people
Tomahawk is the steak that turns heads when it leaves the kitchen. If you enjoy ribeye but want something more theatrical and shareable, this is the one to look for. The tomahawk is ideal for family-style dining. It’s meant to be sliced and shared, so everyone at the table can enjoy a bit of that rich, bone-in ribeye.
Wagyu – Intense Marbling and Richness
Where it comes from
Wagyu refers to specific breeds of cattle known for very high marbling. Many Vancouver restaurants serve Australian or Japanese wagyu, often as ribeye or striploin.
What it tastes like
- Extremely soft and rich
- Fine marbling throughout the steak
- Deep, almost buttery flavour
Wagyu is not usually about sheer size. Instead, smaller portions feel very indulgent. It’s the kind of steak you eat slowly, with a sip of wine or a pause between bites.
Order tomahawk or wagyu if:
- You’re celebrating or making a night of it
- You enjoy rich food and don’t mind smaller but heavier portions (for wagyu)
- You want a steak that feels like a one-off treat
So… What Is the Tastiest Cut of Steak?
The honest answer: it depends on what you love.
- If you want maximum richness and flavour: choose ribeye or wagyu striploin.
- If you want balanced flavour and structure: go with a New York strip / striploin.
- If you want buttery tenderness: order the tenderloin.
- If you love sharing and variety: pick the porterhouse or tomahawk.
At C|Prime, our team is happy to talk you through the different cuts of steak, how hungry you are, and how you like your steak cooked, then guide you to the best cut of steak for that night.
Also Checkout our rich collection of Wines at C|Prime for the perfect steak night.
How to Choose the Best Cut of Steak for Your Night Out
When you sit down at the table and open the menu, ask yourself three quick questions:
1. Do you prefer rich or lean?
- Rich and buttery: ribeye, wagyu, tomahawk
- Leaner but still flavourful: striploin, tenderloin
2. Are you sharing or ordering your own?
- Sharing: porterhouse, tomahawk, Fiorentina
- Solo: ribeye, striploin, tenderloin, wagyu striploin
3. How do you like your steak cooked?
Most prime cuts shine at medium-rare to medium, where the marbling has time to melt and the meat stays juicy.
If you’re still not sure, tell your server what you usually like. Our team works with these cuts every day and can make a recommendation that suits your appetite and taste.
Why the Cut Is Only Part of the Story?
Even the best cut of steak can feel flat if it isn’t handled properly.
Things that matter just as much as the cut itself:
- Quality and aging – Good beef, aged long enough to deepen flavour and tenderize the meat.
- Heat and timing – A very hot grill or pan to build a crust, and careful timing to keep the centre at the right doneness.
- Resting the steak – Letting it rest so the juices redistribute instead of running onto the plate.
- Seasoning and finishing – Simple seasoning, maybe a bit of butter, good salt, and thoughtful sides that don’t overpower the steak.
This is why two ribeyes from two different restaurants can feel completely different. The cut is the starting point; the technique finishes the story.
Taste the Best Cuts of Steak in Downtown Vancouver
Reading about steak is one thing. Having a ribeye, striploin, tenderloin, porterhouse, wagyu or tomahawk arrive at your table, perfectly cooked and ready to share, is another.
If you’re a Steak lover who wants to explore luxurious rich flavour of different cuts of steak in one place, C|Prime is your go to spot.
- Prime cuts aged for flavour
- Signature sides made to share
- Italian influences that pair beautifully with a great steak and a glass of wine
Book your next steak night at C|Prime and let our team help you choose the best cut of steak for your evening.
Best Cuts of Steak Explained: A Guide for Vancouver Food Lovers
