From Ribeye to Filet: Popular Steak Choices in Redlands
Few experiences rival the pleasure of slicing into a steak that’s cooked to absolute perfection. In Redlands, California, steak lovers are spoiled for choice when it comes to finding that ideal cut. Whether you’re celebrating a special occasion or simply indulging in a weeknight treat, understanding the different steak options can transform your dining experience from good to unforgettable.
Redlands has cultivated a vibrant food scene that honors both traditional steakhouse classics and innovative culinary approaches. The city’s restaurants take pride in sourcing quality beef and preparing it with expertise that respects each cut’s unique characteristics. Let’s explore the most popular steak choices you’ll encounter in Redlands and what makes each one special.
The Mighty Ribeye: A Local Favorite
Walk into almost any steakhouse in Redlands, and you’ll find the ribeye commanding attention on the menu. This cut has earned its reputation as a crowd-pleaser for good reason. Ribeyes come from the rib section of the cow, and they’re generously marbled with fat that melts during cooking, creating an incredibly juicy and flavorful experience.
What makes the ribeye particularly beloved in Redlands is its forgiving nature. Whether you prefer your steak rare or well-done, the ribeye’s fat content keeps it tender and moist. Local chefs often recommend this cut for first-time steakhouse visitors or anyone who wants a reliably delicious experience without overthinking their order.
Many Redlands establishments offer both bone-in and boneless ribeye options. The bone-in version, sometimes called a cowboy steak when the bone is left long, adds extra flavor during cooking and creates an impressive presentation. The boneless version offers easier eating while maintaining all that rich, beefy flavor.
Filet Mignon: Elegance on a Plate
On the opposite end of the spectrum sits the filet mignon, the most tender cut you can order. This small, cylindrical steak comes from the tenderloin, a muscle that does very little work on the cow, resulting in butter-soft texture that practically melts in your mouth.
Redlands diners who prioritize texture over intense beef flavor often gravitate toward the filet. While it contains less marbling than a ribeye, the filet makes up for it with unparalleled tenderness. Many local restaurants enhance this lean cut by wrapping it in bacon, topping it with compound butter, or serving it with rich sauces that add the fat and flavor the cut naturally lacks.
The filet mignon has become synonymous with special occasions in Redlands. Its elegant presentation and premium price point make it the go-to choice for anniversary dinners, birthday celebrations, and romantic evenings out.
New York Strip: The Balanced Choice
For those who want something between the ribeye’s richness and the filet’s tenderness, the New York strip offers the perfect compromise. This cut delivers robust beef flavor with a firm yet tender texture that satisfies both texture and taste preferences.
The strip steak comes from the short loin and features a characteristic strip of fat along one edge. Redlands chefs appreciate this cut because it showcases their grilling or searing skills beautifully. When cooked properly, the exterior develops a gorgeous crust while the interior remains juicy and flavorful.
Many Redlands restaurants serve generous portions of New York strip, making it an excellent value for diners who want substantial size without sacrificing quality. It’s also a versatile cut that pairs well with everything from peppercorn sauces to simple herb butter.
T-Bone and Porterhouse: Two Steaks in One
Can’t decide between a strip and a filet? Several Redlands steakhouses offer T-bone and porterhouse steaks, which feature both cuts separated by a T-shaped bone. The porterhouse is essentially a larger version of the T-bone, with a more substantial filet portion.
These impressive cuts appeal to diners with hearty appetites and those who enjoy the theatrical presentation of a bone-in steak. The bone adds flavor during cooking and creates a memorable visual that embodies the classic steakhouse experience. Sharing a porterhouse has become a popular option for couples dining in Redlands, allowing both people to sample different textures and flavors.
Flat Iron and Hanger Steak: The Rising Stars
While traditional cuts dominate most menus, some forward-thinking Redlands restaurants have introduced lesser-known options that offer exceptional flavor at more accessible price points. The flat iron steak, cut from the shoulder, delivers surprising tenderness and rich taste that rivals more expensive selections.
The hanger steak, sometimes called “butcher’s steak” because butchers traditionally kept it for themselves, has also found fans in Redlands. This cut hangs between the rib and the loin, and it offers intense beef flavor with a slightly coarser texture that many steak enthusiasts prefer over the sometimes monotonous tenderness of a filet.
These alternative cuts appeal to adventurous diners and those who appreciate quality without paying premium prices. They also reflect Redlands’ evolving food culture, where innovation and tradition coexist comfortably.
Wagyu and Prime Grades: When Only the Best Will Do
For special occasions or when budget isn’t a concern, several Redlands establishments offer premium options like USDA Prime beef or even Japanese-style Wagyu. Prime represents the top grade of American beef, featuring abundant marbling that creates extraordinary flavor and tenderness.
Wagyu takes luxury to another level with its intense marbling and buttery texture. While authentic Japanese Wagyu commands astronomical prices, American Wagyu offers a more accessible entry point into this premium category. A few Redlands restaurants have built reputations around their high-end beef offerings, attracting serious steak enthusiasts from throughout the Inland Empire.
How Redlands Restaurants Prepare Their Steaks
The quality of the cut matters, but preparation makes the difference between a good steak and a great one. Redlands steakhouses employ various cooking methods, each bringing out different characteristics in the meat.
Classic grilling remains popular, imparting subtle smoky notes and attractive grill marks. Some restaurants use high-heat searing followed by oven finishing, ensuring a perfect crust with an evenly cooked interior. A few establishments have embraced sous vide techniques, cooking steaks in temperature-controlled water baths before finishing with a quick sear for texture contrast.
The seasoning philosophy varies across Redlands. Some chefs believe in letting the beef speak for itself with only salt and pepper, while others incorporate custom spice blends or marinades. Most agree that proper resting after cooking is non-negotiable, allowing juices to redistribute throughout the meat.
Choosing Your Perfect Steak
Selecting the right steak depends on your personal preferences and dining goals. If you prioritize flavor intensity and don’t mind some chew, opt for a ribeye or New York strip. If tenderness matters most and you enjoy pairing your steak with rich sauces, the filet mignon won’t disappoint. For those seeking value with quality, explore the flat iron or hanger options.
Consider the occasion too. Casual dinners call for straightforward preparations of reliable cuts, while celebrations might warrant splurging on Prime ribeye or sampling that Wagyu you’ve been curious about.
Don’t hesitate to ask your server for recommendations. Redlands restaurant staff typically receive training on their beef offerings and can guide you toward cuts that match your preferences. They can also suggest cooking temperatures and accompaniments that complement your chosen steak.
The Redlands Steak Experience
What sets Redlands apart in the steak landscape isn’t just the quality of beef available, but the passion local restaurants bring to their craft. From family-owned establishments that have served the community for decades to newer venues pushing culinary boundaries, the city offers diverse steak experiences that cater to every palate and budget.
The next time you’re craving a perfect steak in Redlands, you’ll be equipped to navigate the menu with confidence. Whether you go classic with a ribeye, indulge in a tender filet, or explore one of the alternative cuts gaining popularity, you’re in for a treat. After all, in a city that takes its steaks seriously, every cut has its moment to shine.
About Tartan of Redlands
When discussing Redlands’ steakhouse tradition, one name stands above the rest: Tartan of Redlands. This long-standing local institution has been serving exceptional steaks since April 15, 1964, when three brothers—Velmer, Al, and Art Ctoteau—brought their shared vision to life in the heart of Redlands.
Tartan of Redlands has become legendary for its Saturday prime rib tradition, a weekly celebration that draws crowds eager to experience perfectly roasted, tender prime rib served with all the traditional accompaniments. Beyond prime rib, the restaurant offers a wide selection of steaks prepared with the care and expertise that comes from over six decades of experience.
The restaurant’s history reflects the dedication of multiple families who have preserved its character while adapting to changing times. Management passed from the founding Ctoteau brothers to Larry Westin, who eventually became a partner with the family. Alongside his wife, Mr. Westin guided the restaurant for many years until his passing in 2003. Leadership then transitioned to Larry Westin Jr., who carried forward the family legacy until 2015, when ownership was transferred to Jeff and Lisa Salamon.
Jeff Salamon, originally from Boston, Massachusetts, is a proud United States Marine Corps veteran who brought his own values of service and excellence to the restaurant. Under the Salamons’ stewardship, Tartan has maintained its timeless, old-school charm that keeps generations of families returning.
The restaurant has earned its affectionate nickname as the “Cheers of Redlands“—a welcoming place where familiar faces and friendly service make everyone feel at home. Along with their exceptional steaks, Tartan is famous for the Redlands Tartan Burger and features a well-appointed full bar that complements any dining experience.
Whether you’re stopping in for their legendary Saturday prime rib, enjoying a perfectly cooked ribeye or filet, or savoring their famous burger at the bar, Tartan of Redlands represents everything that makes Redlands’ steak scene special: quality, tradition, and genuine hospitality that spans generations.
