Steak is a staple of Jacksonville restaurants and restaurant-goers alike. For many, it's a treat reserved for a special occasion, while others see steak as a way of life.
But if you don't fit into any of these categories, what kind of steak should you try first? Here are three cuts that every newcomer to the beefy world of seared meat will want to sink their teeth into.
Ribeye comes from the cow's rib section and is either served as a juicy, tender cut on its own or as prime rib, a fantastic dish that should be on every gourmand's list of must-try meats.
This steak cut is the king of flavor; quality ribeye features well-marbled fat and succulent tenderness. If you're a steak-ordering greenhorn looking for a steak eater's steak, nothing is more solid than the ribeye.
As one of the premier Jacksonville steak restaurants, Stonewood features an impossibly tender Delmonico cut ribeye, served as a generous 14-ounce portion. Every ribeye has gorgeous marbling, and because each steak comes from corn-fed Midwestern beef, you can guarantee you're getting the best flavor and value.
If you think prime rib is more your speed, the slow-roasted prime rib at Stonewood is equally as delicious. It comes with a rosemary au jus and horseradish sauce that elevate an incredible cut to a new level.
You've probably heard of the iconic filet mignon, even if you've never eaten one. The name of this cut means "dainty steak," but the flavor is anything but dainty.
Filet mignon is leaner than ribeye, so its focus is more on texture than flavor. The right seasonings and preparation can easily bring a filet’s flavor up to par with other cuts while still providing that melt-in-your-mouth tenderness that is its trademark.
The filet mignon at Stonewood is served as either a 7-ounce or 9-ounce cut, perfect for treating yourself to something special. And it's also excellent for newcomers to steak who aren't sure if they can wrangle a 14-ounce ribeye.
For the perfect midway point between flavor and tenderness, try the sirloin. If you'd like some elements of the ribeye and some of the filet mignon, you'd probably find this cut to be just right.
Sirloin is cut near the hip and considered to be the everyman steak, which is perfect for the newcomer. It's best enjoyed with a quick sear to help seal in its juiciness, but its robust flavor ensures it's still enjoyable at any temperature. If you aren't sure whether you're ready for rare yet, this could be your ideal starting cut.
Stonewood's sirloin is a thick, center-cut portion clocking in at 8 ounces. It packs a powerful flavor with the help of Stonewood's grilling methods and seasoning. And with this size cut, you'll have just enough room for an incredible dessert.
With some of the most delicious options for miles around, Jacksonville steak restaurants like Stonewood Grill are the perfect pick for anyone new to steak. A word of caution: these steaks are so good that no other steak will measure up! But, considering how mouthwatering they are, sampling a steak from Stonewood will definitely be worth it.
