Kansas City Steaks Cuts
Kansas City Steaks Cuts
Kansas City Steak Cuts
One of the most commonly asked questions at The Majestic Restaurant is “What is the best steak?” This is also one of the most difficult questions to answer. If there was truly a “best” steak, then we would only offer one cut. The best steak is a matter of personal preference. The quickest way to determine what the best steak for you is to determine how you like you steak cooked. Different steak cuts reach their optimal flavor at different temperatures. This page is intended to teach you a bit about each type of steak and what temperature each is best at.
Filet Mignon: The leanest and most tender part of the cow. This is the center cut of the tenderloin. Due to the lack of marbling, a Filet Mignon is best served Rare or Medium Rare.
Tenderloin: The outside cuts of the tenderloin. Very similar to a Filet Mignon, but cut closer to the end of the tenderloin and often bacon wrapped. Tenderloin is best served Rare to Medium.
KC Strip: The most flexible of our steak cuts. A KC Strip has most of the marbling on the outside of the cut. This will provide flavor at higher temperatures, but also make removing the fat easier when cooked on the rare side. A KC Strip is best served Medium Rare to Medium Well.
T-Bone: The T-Bone was named for the “T” shaped bone in the center. The larger portion of the T-Bone is a Strip while the smaller side is a Tenderloin. The T-Bone is best served Medium Rare and Medium Well.
Porterhouse: This is a term used to refer to a T-Bone that is over 16 ounces. A Porterhouse is a thicker cut of the T-Bone. A Porterhouse is best served Medium Rare to Medium Well.
Ribeye: A Ribeye is a slice of the uncooked Prime Rib that is grilled or seared rather than being cooked whole. A Ribeye has the highest level of marbling with a lean to fat ratio of 80/20. The higher level of marbling means that a Ribeye is best served Medium to Well.
Bone-In Ribeye: A Bone-In Ribeye is a cut from the Prime Rib that leaves the rib bone in place. The thickness of beef ribs and superior marbling makes this is one of the thickest and juiciest cuts available. A Bone-In Ribeye is best served Medium Rare to Medium Well.
Prime Rib: The Prime Rib is the only roasted steak on our menu. The entire Prime Rib is rubbed in a proprietary blend of herbs and seasonings and then slow roasted. It is brought up to the temperature of your preference when it is ordered. Prime Rib is best served Medium Rare to Well.
Whichever steak you choose, we want to make it as enjoyable as possible. For this reason we only serve L&C Meats that are professionally dry aged. We also provide other guides on this site to enable you to choose the perfect temperature for your steak and the accompaniments that will best compliment it.
We invite you to The Majestic Restaurant to try a Kansas City steak and find out why we feel they are the best steaks you can find.