Steak Cuts Explained: From Ribeye to Tomahawk
June 2026 · 7 min read
Stand next to our grill on a Friday night and you will see the same small moment again and again. A guest sits down, opens the menu, and stops. Ribeye. Sirloin. Fillet. Tomahawk. Lovely names, all of them, but which one is right for tonight? This guide is the answer we would give if we could pull up a chair at your table for five minutes. It is the kitchen talking, in plain words, so you walk away knowing exactly which steak you will love and why.
Where Every Great Steak Begins
Every cut of beef has its own character, and that is the real secret behind a good menu. Some cuts are prized for how soft and tender they are. Others are loved for a deeper, richer, beefier flavour, and a few give you a little of both. Once you know which cut leans which way, the menu stops being a guessing game. So here is each one, in plain words, the way we would talk you through it at the table.
The Most Tender Cut: Fillet
If someone at your table wants a steak they can cut with the side of a fork, the fillet is the one. It comes from the tenderloin, the cut that stays so soft because it takes on so little work. That is why it is the softest steak on any menu.
The fillet is lean and clean, with a gentle, buttery taste rather than a big punch of flavour. It suits the guest who loves a fine, delicate steak, or anyone who finds fattier cuts a little rich. We cook it carefully and never past medium, because with so little fat inside, going further dries it out fast. Order the fillet when you want soft over bold.
The Best of Both Worlds: Sirloin
The sirloin is the steak we point people to when they cannot decide. It sits close to the fillet, so it keeps much of that tenderness, but it carries more fat and a stronger, proper steak flavour. It has a firm bite, a clean strip of fat along one edge, and it takes well to a hard, hot sear. For most people, most nights, the sirloin is the safe, happy middle: tender enough to enjoy, beefy enough to remember.
The One True Flavour Cut: Ribeye
Ask any chef which steak they cook at home, and a lot of us will say ribeye. This cut comes from the rib, and it is laced all the way through with fine threads of fat, what we call marbling. As it cooks, that fat melts into the meat and bastes it from the inside. The result is rich, juicy, and full of flavour in every bite.
The ribeye is for the guest who wants a steak that tastes like a steak, loud and satisfying. It is more forgiving than the fillet too, because all that fat keeps it moist. If you have ever wondered about ribeye versus sirloin, here is the short version: sirloin is leaner and firmer, ribeye is richer and juicier. Neither is better. They are built for different appetites.
The Showpiece: The Tomahawk
Some steaks you order for dinner. The tomahawk you order for the moment. It is a thick ribeye left on its long rib bone, trimmed clean so it looks like a hand axe, which is where the name comes from. When it lands on the table, the whole room turns to look.
Under the drama, it is still a ribeye, so you get all that marbled, melting flavour, just in a grand cut made to share. It is our go-to for two people marking something, a birthday, an anniversary, a first proper night out in a while. We carve it at the table so everyone gets a piece. If you are looking for a steak for two people to share in Romford, this is the one we would set down in front of you.
Two Steaks in One: The T-Bone
The T-bone is a clever cut, because it gives you two steaks either side of one bone. On the smaller side sits a piece of fillet. On the larger side sits a piece of sirloin. One order, two textures: the soft and the firm, the gentle and the beefy. It is a brilliant choice for the guest who wants a bit of everything, or for a table that likes to try both and compare. The bone also does a quiet favour, holding flavour and helping the meat cook evenly.
A good steak is not really cooked. It is looked after. Heat, time, rest, and a little patience.
The Cuts We Love That Most Menus Hide
Beyond the famous names sit a few cuts that chefs quietly adore, because they carry huge flavour for their price.
- Flat iron comes from the shoulder. Once we take out the thin line down the middle, you are left with a tender, deeply savoury steak that punches well above its weight.
- Picanha is the rump cap, a favourite across South America. It wears a thick cap of fat that we score and render slowly, and the flavour underneath is bold and moreish.
- Bavette, also called flank, has a loose, open grain that soaks up flavour. We cook it fast, keep it pink, and slice it thin so every piece stays tender.
If you want the most flavour for your money, these are the cuts to ask us about.
What Marbling Really Means
You will hear the word marbling on any good steak menu, so here is what it actually is: thin veins of fat running inside the beef, not around it. Think of the fine white lines through a piece of ribeye. That inside fat is where flavour and juice come from. When it melts in the heat, it carries taste into every mouthful and keeps the steak soft. More marbling means a richer, juicier steak, and it is why a well-marbled cut needs almost nothing from the kitchen beyond fire, salt, and care.
Most TenderFilletMost FlavourRibeyeFor SharingTomahawkHow We Cook Every Cut at AVA
We keep it simple, because good beef does not need hiding. Every steak is fully halal, sourced with care, and cooked to your order over a fierce heat that seals the outside into a dark, savoury crust while the middle stays exactly how you like it. We rest every cut before it reaches you, so the juices settle back into the meat instead of running onto the plate. And because we are fully licensed, our team can walk you through the wines and drinks that stand up to a steak, from a bold Malbec to a crisp mocktail if you would rather skip the alcohol.
Which Steak Cut Should You Order?
Here is the whole guide in a breath:
- Want the softest steak? Fillet.
- Want a safe, brilliant all-rounder? Sirloin.
- Want the biggest, juiciest flavour? Ribeye.
- Marking a special night for two? Tomahawk.
- Cannot choose between tender and beefy? T-bone.
- Chasing big flavour for less? Flat iron, picanha, or bavette.
And if you are still unsure when you sit down, just ask. Telling us how you like your steak is our favourite part of the night.
Frequently Asked Questions
What is the most tender cut of steak?
The fillet, cut from the tenderloin. It comes from a part that does almost no work, which is why it is so soft.
What is the tastiest cut of steak?
For most people it is the ribeye, thanks to its heavy marbling. That inside fat melts as it cooks and fills every bite with flavour.
What is a tomahawk steak?
A thick ribeye left on its long rib bone and trimmed clean, so it looks like an axe. It carries all the flavour of a ribeye in a large cut made for sharing.
Which steak is best for two people to share?
The tomahawk. It is generous, it looks stunning at the table, and we carve it for you so everyone gets their share.
Are your steaks halal?
Yes. Every cut we serve is fully halal, prepared to that standard with no exceptions.
Where can I find a good steak in Romford?
Right here at AVA on South Street. We serve every cut in this guide, from fillet to the tomahawk, cooked exactly to your liking.
Reservations · RomfordExperience it at the table
Every cut in this guide is on our menu, from fillet to the tomahawk, cooked exactly to your liking. Reserve your table and let our team guide you to the one for you.
Reserve a Table More from the JournalThe Complete Guide to Wagyu BeefWhat A5 really means, and why it melts on the tongue.Read the guide The Art of Dry-Aged SteakWhy thirty-five days on the bone transforms flavour and texture.Read the guide