Ordering steak shouldn't be intimidating. Here's how to get exactly what you want.

Choose Your Cut

• Want rich flavour? Go for ribeye/scotch fillet
• Want lean and tender? Choose eye fillet/tenderloin
• Want both? Order T-bone or porterhouse
• Want impressive? Tomahawk or côte de boeuf

Choose Your Temperature

Medium-rare is the gold standard – the meat is cooked through but still pink and juicy. If you're unsure, start here. Well-done steaks lose moisture and tenderness.

Consider the Source

Good restaurants will tell you where their beef comes from. Grass-fed has a beefier flavour; grain-fed is more tender with milder taste. Both can be excellent.

Don't Be Afraid to Ask

Ask about specials, aging, and recommendations. A good steakhouse wants to serve you the best steak for your preferences.