Steak School: Your Guide to 3 Popular Cuts

Standing at the meat counter, trying to decide between a ribeye, striploin, or flat iron steak? You’re not alone. While every steak has its fans, understanding what makes each cut unique can help you choose the perfect steak for your next BBQ.

Before we talk about the differences between these cuts, it’s worth talking about what they all have in common: exceptional beef. Our beef is raised in partnership at The Fossen Bar 7 Ranch in Rock Creek, BC, where our cattle are raised with care and attention from start to finish. Once our beef arrives at our market, our butchers dry-age many of our premium cuts for 21 days. During the aging process, moisture slowly evaporates from the meat, concentrating its flavour while natural enzymes help tenderize the beef. The result is a steak with deeper beef flavour, improved tenderness, and the kind of eating experience that turns an ordinary BBQ into something memorable.

Whether you’re looking for rich marbling, classic steakhouse flavour, or a versatile cut for sharing, here’s a guide to three of our favourite steaks.

Ribeye: The Steak Lover’s Steak

If flavour is your top priority, it’s hard to beat a ribeye.

Cut from the rib section of the animal, ribeye is known for its abundant marbling—thin streaks of fat that run throughout the meat. Because these muscles don’t work as hard as others, the meat remains exceptionally tender while developing the beautiful marbling that makes ribeye famous. As it cooks, that marbling melts into the steak, creating a juicy, tender bite packed with rich beef flavour.

Ribeye is often considered one of the most luxurious steaks you can buy. Because it already contains so much flavour, all it really needs is a generous sprinkle of salt and a hot grill.

Best for:

• THE steak night
• Steak purists
• Grilling or cast-iron cooking

Why you’ll love it:

• The richest flavor of the three cuts
• Tender and juicy
• Excellent marbling

Cooking tip: Cook over high heat and avoid overcooking. Medium-rare to medium allows the marbling to shine.

New York Striploin: The Classic Crowd-Pleaser

The striploin is the steak many people picture when they think of a classic steak dinner.

Cut from the short loin, just behind the rib section, striploin strikes a balance between tenderness and bold beef flavour. It has less marbling than a ribeye but still delivers plenty of juiciness, along with a distinctive fat cap that adds flavour while cooking.

For many steak lovers, striploin offers the best of both worlds: enough marbling to stay tender while still delivering that hearty, beef-forward taste.

Best for:

• Weeknight grilling
• Steak sandwiches
• Anyone who loves a traditional steakhouse steak

Why you’ll love it:

• Great balance of flavour and tenderness
• Consistent and easy to cook
• A versatile favourite

Cooking tip: Start by searing the fat cap for a minute or two before cooking the steak flat. This helps render the fat and adds extra flavour.

Flat Iron & Flank: Big Flavour, Endless Possibilities

If ribeye and striploin are your classic steakhouse cuts, flat iron and flank steaks are the versatile workhorses of the BBQ.

Flat Iron Steak

Flat iron comes from the shoulder, or chuck, and is carefully trimmed by skilled butchers to remove a tough connective tissue running through the center. What’s left is one of the most tender cuts on the animal outside of the loin.

With excellent marbling and rich beef flavour, flat iron cooks beautifully over high heat and delivers incredible tenderness without the premium price tag of some other cuts.

At Lepp’s, one of our favourite ways to enjoy it is on a cedar plank. The combination of smoke, seasoning, and quick grilling creates a show-stopping meal that’s surprisingly easy to prepare.

Flank Steak

Flank steak comes from the lower abdominal area of the animal. These hardworking muscles develop a rich, beefy flavour and distinctive grain that makes flank steak ideal for marinades, quick cooking, and slicing for serving.

Leaner than flat iron but packed with flavour, flank steak shines in recipes where the meat is sliced and shared.

Think tacos, fajitas, bowls, salads, and sandwiches.

Best for:

• Tacos and fajitas
• Feeding a crowd
• Meal prep
• Marinades and bold flavours

Why you’ll love them:

• Incredible beef flavour
• Great value
• Perfect for slicing and sharing

Cooking tip: Cook hot and fast, then let the steak rest before slicing thinly across the grain for maximum tenderness.

So, Which Steak Should You Choose?

If you’re looking for maximum richness and tenderness, reach for a ribeye.

If you want a classic steakhouse experience that’s easy to cook and always satisfying, choose a striploin.

If you’re making tacos, feeding a crowd, or looking for outstanding flavour and value, a flat iron or flank steak is hard to beat.

No matter which cut you choose, a hot grill, a little salt, and quality beef are all you need for a great steak night. And when that beef comes from The Fossen Bar 7 Ranch and has been dry-aged for 21 days by our butchers, you’re already off to a great start.