4 (6 oz. ) Filet Mignons 1 1/4" thick

4(8)oz rib eye 1" thick 

The cuts from the tenderloin are the most desirable beef cuts in terms of tenderness. The trimmed tenderloin makes an excellent roast or it can be cut into steaks. Grilling, broiling, and sautéing are the best methods for cooking tenderloin steaks.

Various names for tenderloin steaks include:

• Filet Mignon
• Tournedos
• Filet Steak
• Châteaubriand
• Bifteck

  The rib-eye steak is cut from the rib-eye roast. It is flavorful, tender, and fairly expensive. It is best when grilled or broiled. Other names for the rib-eye steak include:

  • Delmonico Steak
  • Beauty Steak
  • Market Steak
  • Spencer Steak
  • Entrecôte (The French name for a rib-eye or rib steak cut from ribs 9 to 11.)