The 5 Best Steaks to Try If You’re Serious About Meat
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Steak isn’t just something you eat—it’s something you experience. When you cook a steak, you're not just feeding yourself. You’re treating yourself. You're saying you deserve more than the ordinary.
In a world filled with overhyped dishes and average cuts, nothing delivers quite like a perfect steak. But here’s the thing: not all steaks are created equal and you already know that.
If you’re the kind of person who appreciates that crust-to-center perfection, that buttery richness, that unmistakable flavor only time and marbling can deliver, then you’re in the right place. Golden Steer is where steak legends are born. They’ve been serving icons and perfectionists since 1958 in Las Vegas, and now you can get those exact same cuts shipped right to your door.
These aren’t just good steaks. They’re legacy steaks. Carefully selected. Wet-aged. Hand-cut. USDA Prime. The best of the best.
If you’re serious about meat, then these five picks from Golden Steer are non-negotiable. They’re the ones every true steak lover has to try at least once. From the jaw-dropping Tomahawk to the elegant filet, here are the five cuts that raise the bar and reset your expectations.
1. The Champ – USDA Prime 38?oz Tomahawk
What it is:
A massive bone-in Tomahawk built for show—38?oz of USDA?Prime beef, wet-aged 30 days for maximum tenderness and bursting marbling.
Why it matters:
You’re not just eating a steak—you’re commanding the table. The Champ’s marbling melts with each bite, delivering buttery flavor and drama. It’s the top 6% of American beef, hand-carved and shipped flash-frozen to your doorstep.
Best for:
Celebrations, backyard theater, or any time you want steak to do the talking.
Pro tip:
Follow Steer’s reverse-sear guide—sear hot, finish in oven, rest 10–15 minutes, then crown it with Maitre?d’ Butter. Don’t skip room-temp rest before cooking (at least 45 minutes), and let it rest after cooking for juiciness.
Elevate the moment:
Try their Table?40 herb crust for date-night flair, or use their signature Sergio’s seasoning and compound butter for classic steakhouse luxury.
2. The Gunslinger – USDA Prime Bone-in Ribeye
What it is:
A 20–22?oz bone-in ribeye, wet-aged and handed to you in a set of four, with Sergio’s seasoning and house-made compound butter.
Flavor profile:
Bold, buttery, and dripping with beefy intensity—the prime ribeye fat cap delivers that classic richness.
Why it’s special:
It’s rugged frontiers meets fine dining. Each hand-cut ribeye echoes Steer’s cowboy roots and Las Vegas swagger—perfect for those who live full-throttle.
Ideal cooking method:
Start on a hot cast-iron skillet or grill, sear 4–5 minutes per side to medium-rare, then rest. Season with Sergio’s, finish with Maitre d’ Butter, garlic, rosemary—their recommended flavor kit.
Level-up tips:
Add The?Outlaw Rub or Pepper Mafia Seasoning and pair with grilled corn for a full cowboy dinner.
3. The Showman – USDA Prime Filet Mignon
What it is:
A box of four perfectly sized filet mignons—8?oz each, wet-aged, hand-carved, and flash-frozen with USDA?Prime pedigree.
Texture & taste:
Fork-tender, elegant, clean—this is steak for those who demand softness but still crave flavor. Sergio’s seasoning enhances, never overpowers.
Perfect for:
A refined steak night, date night, or when you’re craving indulgence without the belly-buster drama.
Pair with:
A silky red wine reduction or classic Béarnaise. According to their wine pairing guide, Pinot Noir, Merlot, or Rhône-style reds are the perfect partners.
Cooking tip:
Sear in cast iron until golden, finish gently in oven, then rest briefly. Top with Maitre d’ Butter or a spoon of red wine sauce.
4. The Mafiosa – USDA Prime Ribeye + Filet Duo
What it is:
A bold surf-and-turf-style package featuring both a 20–22?oz bone-in ribeye and a 6–10?oz filet in one box. Wet-aged USDA?Prime, hand-cut, fully packed with attitude.
Why it stands out:
You get the best of both worlds—mega-rich ribeye alongside melt-in-your-mouth filet. It’s unapologetically bold, just like its name.
Name vibe:
Mafiosa means swagger—exactly what this duo delivers. Think hard-charging flavors wrapped in steakhouse finesse.
How to cook:
Ribeye over high heat for crust, then finish to medium-rare; filet requires gentler handling. Use Sergio’s seasoning, finish both with herb-laced Maitre d’ Butter.
Doneness tip:
Keep ribeye at medium-rare to medium (125–135?°F) for flavor and juiciness. Filet stays tender at the same range.
5. The Sammy – USDA Prime New York Strip
What it is:
Four 14–16?oz USDA?Prime New York strip steaks, wet-aged for 21 days, hand-carved, and packed with spirit of Sammy Davis Jr.
What to love:
Full-bodied, balanced between lean and fat, with a bold chew and more character than filet. Prime-quality flavor, thoughtfully aged.
Perfect for:
Weeknight indulgence, surf-and-turf nights, or friendly impressing—medium-rare brings peak flavor.
Pro move:
Pair with lobster tail or shrimp for surf-and-turf swagger. Wine-wise, try South African Bordeaux-style blends or Austrian Blaufränkisch to cut fat and highlight beef.
Cooking tip:
Sear hot 3–4 minutes per side, then let rest. Brush with compound butter or drizzle balsamic reduction for depth.
From Tomahawk to Filet
Choosing a steak isn’t just about dinner—it’s about declaring what kind of experience you want.
Golden Steer offers more than just premium beef. They offer presence. Precision. History. When you unwrap one of their USDA Prime cuts, you’re unwrapping decades of Las Vegas steakhouse tradition, now reimagined for your grill, your pan, your kitchen.
Maybe you’re looking to impress. Maybe you’re celebrating. Or maybe you just believe that dinner should never be forgettable. Whatever the reason, there’s a cut here that fits exactly what you’re craving.
You want bold? Go for the Gunslinger. Looking for elegance? The Showman’s your move. Craving indulgence? The Champ delivers two and a half pounds of primal satisfaction. And if you want a perfectly balanced bite every single time, The Sammy or The Mafiosa will never miss.
Golden Steer gives you more than just steak—they give you an excuse to slow down and savor what matters. No gimmicks. Just real, honest, melt-in-your-mouth beef.
So here’s your moment. Order one. Fire it up. And eat like you mean it—because when you’re serious about steak, this is where you start.