How to Choose the Perfect Cut at a Redlands Steakhouse
For steak lovers, few dining experiences rival the satisfaction of cutting into a perfectly cooked steak—especially when it’s enjoyed at a local favorite in Redlands. Whether you’re heading out for a family celebration, date night, business lunch, or simply craving something indulgent, choosing the right cut of steak is the key to elevating your meal.
But with so many options—ribeye, filet mignon, New York strip, porterhouse, tomahawk, and more—how do you actually pick the perfect cut? And what separates one cut from another? The answer lies in understanding flavor, tenderness, fat content, cooking preferences, and the unique strengths of your favorite Redlands steakhouse.
In this comprehensive guide, you’ll learn how to confidently choose the perfect steak cut every time. Let’s dive in.
1. Start With Your Flavor Preferences
Every steak cut has a unique flavor profile shaped by its fat content, placement on the cow, and muscle use. Before scanning the menu, ask yourself one simple question:
Do you prefer bold, beefy flavor or a delicate, mild taste?
Here’s how different cuts stack up:
Cuts With Big, Beefy Flavor
If you’re into rich, robust steak flavor, choose cuts with marbling and deeper fat content.
- Ribeye: Exceptionally juicy and full-flavored thanks to heavy marbling. Often considered the most flavorful cut.
- New York Strip: Strong beef flavor with a firmer bite and moderate marbling.
- Tomahawk: Essentially a ribeye with an impressive long bone—showstopping presentation plus all the flavor.
Cuts With Mild, Delicate Flavor
If you prefer tenderness over richness, go for leaner cuts from less-worked muscles.
- Filet Mignon: Buttery soft, ultra tender, and mild in flavor.
- Tenderloin Steak: Larger version of the filet, same softness and mildness.
Cuts With Balanced Flavor
Looking for something in the middle?
- Sirloin: Lean but flavorful, often more affordable.
- Flat Iron: Tender yet moderately marbled with strong flavor.
Knowing the kind of flavor you enjoy helps narrow your choices quickly.
2. Consider Your Ideal Tenderness Level
Tenderness is one of the most important factors in steak enjoyment, and some cuts are naturally softer than others.
Do you love melt-in-your-mouth steaks or something with a bit more bite?
Most Tender Cuts
These come from muscles that do very little work.
- Filet Mignon
- Tenderloin
- Flat Iron
Moderately Tender Cuts
These offer a delicious balance of flavor and softness.
- Ribeye
- New York Strip
- Sirloin
Chewier, More Textured Cuts (Still Delicious!)
These cuts have bold flavor but more bite.
- Skirt
- Flank
- Hanger
At most Redlands steakhouses, the focus is typically on the “classic” steak cuts: ribeye, filet, and strip. But if you’re adventurous, don’t hesitate to try specialty cuts when available—they’re flavorful and exciting.
3. Factor In Your Favorite Cooking Temperature
Believe it or not, not every steak performs well at the same doneness level. Your preferred cooking temperature can help guide which cut you should order.
If You Prefer Rare or Medium-Rare
Choose cuts that remain tender and juicy at low internal temperatures.
- Ribeye
- Filet Mignon
- New York Strip
If You Like Medium or Medium-Well
Choose cuts with more connective tissue or marbling, which breaks down beautifully at higher heat.
- Sirloin
- Skirt
- Flank
- Ribeye (still great!)
If You Like Well-Done
Lean cuts become dry when overcooked, so instead choose cuts that can handle long cooking times.
- Skirt
- Flank
- Sirloin
But at a steakhouse, chefs are skilled at achieving maximum juiciness even at higher doneness levels—so don’t hesitate to ask for recommendations based on your preferred temperature.
4. Understand Marbling: The Secret Behind Flavor
Marbling refers to the thin white streaks of fat within the meat. The more marbling a steak has, the more flavorful and juicy it becomes once cooked.
If you love juicy, flavorful steaks, choose cuts with abundant marbling.
High-Marbling Cuts
- Ribeye
- Wagyu cuts (if offered)
- Tomahawk
Moderate-Marbling Cuts
- New York Strip
- Flat Iron
Low-Marbling Cuts
- Filet Mignon
- Sirloin
This doesn’t mean low-marbling cuts are inferior—they simply offer a different experience, one that’s tender and clean rather than rich and buttery.
5. Think About Portion Size and Appetite
Different cuts vary significantly in size and thickness. Before ordering, consider how hungry you are and what kind of dining experience you’re looking for.
If You Want a Large, Filling Steak
- Ribeye (typically 14–20 oz)
- New York Strip (12–16 oz)
- Tomahawk (often 30–40+ oz)
- Porterhouse (for two, 24–48 oz)
If You’re Looking for a Moderately Sized Steak
- Sirloin (8–12 oz)
- Flat Iron (8–10 oz)
If You Want a Smaller, Lighter Meal
- Filet Mignon (6–8 oz)
If you’re dining at a popular Redlands steakhouse known for generous portions, you may want to check portion sizes ahead of time—they often exceed expectations!
6. Know the Most Popular Steakhouse Cuts in Redlands
Redlands is home to several fantastic steakhouses, each with its own specialties. While menus vary, here are the cuts you’re most likely to encounter:
1. Ribeye
A classic favorite known for marbling, flavor, and juiciness.
2. Filet Mignon
Often the signature “fine dining” cut—luxuriously tender and elegant.
3. New York Strip
Firm, hearty, and full-flavored—perfect for those who like meatier texture.
4. Sirloin
A leaner, budget-friendly yet flavorful choice.
5. Porterhouse
The best of both worlds: New York strip on one side, tenderloin on the other.
6. Tomahawk
The ribeye with a long bone, impressive and deeply marbled.
7. Prime Rib (Weekend Special at Many Steakhouses)
Slow-roasted and ultra juicy, often served with au jus and creamy horseradish.
Understanding these options gives you a strong foundation for choosing wisely.
7. Consider the Sides, Sauces, and Seasonings
Your steak isn’t the only part of the meal—it’s the star of a larger performance.
If You Prefer Strong Seasoning
Pair with robust cuts:
- Ribeye
- New York Strip
If You Prefer Lighter Seasoning
Let naturally tender cuts shine:
- Filet Mignon
- Tenderloin
Sauce Pairings
- Filet Mignon: Béarnaise, peppercorn cream, or red wine reduction
- Ribeye: Garlic butter, chimichurri, or steakhouse seasoning
- NY Strip: Peppercorn, herb butter, or mushrooms in red wine
Side Pairings
- Ribeye → Creamed spinach, loaded potatoes
- Filet → Asparagus, mashed potatoes
- Strip → Fries, sautéed mushrooms
- Sirloin → Veggies, garlic mashed potatoes
A great steak experience in Redlands isn’t just about the beef—it’s the entire plate.
8. Ask Your Server or Chef for Insight
Steakhouse professionals are experts—they know:
- Where the steak was sourced
- The differences between cuts
- The best cooking temperature
- House specialties
- What most guests love
Don’t hesitate to ask:
- “What’s the most popular cut here?”
- “How is your ribeye prepared?”
- “Which steak pairs best with your seasoning?”
Redlands steakhouses often take pride in their beef, and staff are happy to help you choose a cut that’ll wow you.
9. Understand USDA Grades
Most steakhouses serve USDA-graded beef. Knowing what each grade means helps you understand what you’re getting.
USDA Prime
- Highest marbling
- Most flavorful and tender
- Usually the top choice at premium steakhouses
USDA Choice
- Still high-quality
- Moderate marbling
- Flavorful and more affordable
USDA Select
- Lean, minimal marbling
- Rarely used at upscale steakhouses
Most Redlands steakhouses proudly serve USDA Prime or high-end USDA Choice, giving you excellent quality no matter what you order.
10. Try Specialty Cuts if You’re Feeling Adventurous
If your favorite Redlands steakhouse offers something unique, consider giving it a try.
Specialty options may include:
- Dry-aged steaks: richer, nuttier flavor
- Wagyu or American Wagyu: extremely tender and buttery
- Bone-in cuts: more intense flavor
- Chef’s cuts: seasonal or limited selections
These cuts can elevate your experience beyond the standard menu.
11. Pair Your Steak With the Right Beverage
Your drink choice can enhance your chosen cut.
Red Wine Pairings
- Ribeye → Cabernet Sauvignon
- NY Strip → Malbec or Merlot
- Filet → Pinot Noir
- Porterhouse → Zinfandel or Syrah
Beer Pairings
- Ribeye → Stout or porter
- Strip → Amber ale
- Filet → Pilsner
- Sirloin → Brown ale
Non-Alcoholic Pairings
- Sparkling water to cleanse palate
- Iced tea for balanced flavor
- Cola for a classic steakhouse pairing
Many Redlands restaurants have excellent local wine and beer lists to explore.
12. Trust Your Instincts—But Don’t Be Afraid to Try Something New
At the end of the day, the perfect cut comes down to what you crave. Maybe you’re a filet-lover for life. Maybe ribeye is your go-to. Maybe you want to branch out into porterhouse or tomahawk territory.
A steakhouse experience is meant to be savored—so explore, indulge, and enjoy!
Final Thoughts: Your Ideal Steak Is Waiting in Redlands
Choosing the perfect cut at a Redlands steakhouse doesn’t have to be complicated. Just remember:
- Decide your ideal flavor and tenderness
- Match the cut to your cooking preference
- Understand portion sizes and marbling
- Consider sides, sauces, and drink pairings
- Ask your server for guidance
- Don’t be afraid to try something new
Whether you’re celebrating a special occasion or simply enjoying a night out, the right steak will transform your meal into an experience. With this guide, you’ll walk into any Redlands steakhouse with confidence—and walk out completely satisfied.
About the Restaurant
Tartan of Redlands is the quintessential steakhouse known for Prime Rib on Saturdays, an assortment of steaks, a Redlands Famous Tartan Burger, and a full bar. This beloved establishment opened its doors on April 15, 1964, founded by three brothers: Velmer, Al, and Art Ctoteau. Larry Westin managed the restaurant and eventually became a partner, with Mr. and Mrs. Westin owning it until Larry’s passing in 2003. The restaurant was then passed down to Larry Westin Jr., who continued the family legacy until 2015 when Tartan of Redlands was sold to its current owners, Jeff and Lisa Salamon. Jeff was born in Boston, Massachusetts, and served in the Marine Corps. Even with the changes in ownership, you will find that the old-school atmosphere has remained and the reputation of being the Cheers of Redlands where everybody knows your name remains strong.
