6 Steaks Perfect for Dad

Whether your dad the grill-master of the family or you're simply looking to treat your father to a homemade dinner this Father's Day, a tender, flavorful steak is a wonderful way to show your love and appreciation! There are dozens of cuts of beef, and quite a few of them are steaks... so which do you choose? Try all of these and you'll have an excellent grasp of the variety of taste & texture experiences that different muscle and fat structures create.

Georgia Grown Filet Mignon with Roasted Beets, Goat Cheese & Citrus Salad


2 steak filets on parchment paper

The ribeye is a hugely popular steak cut, and it's easy to see why. Ribeyes are at once large, beefy, and tender, and they cook beautifully seared in a pan or out on the grill. This steak comes from the rib roast and is trimmed down to be boneless and ideally at least 3/4-inch thick. Free range and pastured cattle produce outstanding ribeyes. The combination of muscles at work and a grazing diet mean the steaks are beautifully marbled. Interspersing fat and muscle create bold flavor and a tender cut.

Must-try recipe: Georgia Grown Ribeye, Goat Cheese & Mushrooms with Herbed Spinach Salad

Our ribeye steaks are Georgia Grown from Revere Meat Co.

New York Strip Steak

2 New York strip steaks with garlic, herbs, PeachDish salt, and oil

The New York Strip or Kansas City Strip Steak is a cut of beef that comes from the short loin. By any name, it sears beautifully to medium rare with a juicy bite. New York Strips are generally regarded as one of the more flavorful cuts have a little more chew than a tenderloin cut.

Must-try recipe: Georgia Grown Strip Steak with Scallion Butter & Gruyere Potato Gratin

Our New York Strip Steaks are Georgia Grown from Revere Meat Co.

Filet Mignon

2 cuts of filet mignon steak on butcher paper with fresh herbs and garlic

Filet Mignon is a cut of steak that comes from the tenderloin, a small, slender selection of meat that runs through the beef loin. It is highly valued and considered a decadent date-night favorite. Unlike ribeyes or strip steaks, the filet mignon is not cut with a fat cap. It is the most lean and tender cut of beef.

Must-try recipe: Georgia Grown Filet Mignon with Roasted Beets, Goat Cheese & Citrus Salad

Our Filet Mignons are Georgia Grown from Revere Meat Co.

Teres Major/Bistro Filet

Brasstown Beef Flank steak with green onion and fresh lemons

Bistro filet, also known as teres major steak or shoulder tender, is a lean cut of beef that is touted as the one of the most tender and flavorful, second only to the tenderloin. It runs around the shoulder of the cow. Because of its slender shape, the bistro filet makes great medallions and presentation plates for family-style meals. If you've never heard of the bistro filet or teres major, you're not alone. It's an up-and-comer in the butchering world as more and more chefs and diners begin to enjoy it.

Must-try recipe: Bistro Filet with Seared Mushrooms, Potatoes & Creamy Sherry Vinaigrette

Our Bistro Filets are from Brasstown Beef, on the North Carolina & Georgia border.

Cube Steak

cube steaks on a wood cutting board with fresh rosemary

Cube steak is a thin cut of top round beef a butcher runs through a machine that makes dozens of little cross-hatch cuts that tenderize the meat. It's most commonly eaten as country-fried or chicken-fried steak (yes, they're two different preparations!) and because it cooks very quickly, it's sometimes called "minute steak".

Must-try recipe: Cube Steak Milanese with Pappardelle & Wilted Arugula

Our Cube Steaks are from Marksbury Farm Market

Hanger Steak

2 hanger steaks on deli paper

Also known as "butcher" steak, hanger steak is prized for its robust flavor and is similar in texture and flavor to flank steak. It's name refers to the how it "hangs" from the cow's diaphragm. We suggest cooking this cut of meat over high heat and quickly grilling or searing. Hanger steak is ideally served medium-rare as the meat can become tough when overcooked. Hanger steaks do very well with a simple marinade of extra virgin olive oil, garlic and herbs.

Must-try recipe: Hanger Steak with Creamy Egg Noodles & Mushrooms

Our Hanger Steaks are from Marksbury Farm Market

About PeachDish Beef Suppliers:

a large steak about to be sliced on a wood cutting board

Revere Meat Co., Augusta, Georgia (Cattle from Southern River Farms)


"We have a deep reverence for the people, businesses and animals that make up our industry. It has inspired us to create a new way of doing business, founded on the idea that by creating meaningful relationships with our customers and suppliers we can improve the quality of the meat industry for everyone."

Steve Whitmire brushing a beef cow on the Brasstown Beef Farm

Brasstown Beef


"We don't take short cuts! There are so many factors that contribute to our meat being considered the best in the business by many chefs and diners. Our cattle are always out on pasture, never confined, and graze in a stress free environment. We believe cattle with lower levels of stress translates into amazing overall health as well as a consistently outstanding flavor of meat. These humane raising techniques have allowed us to maintain a Step 4 certification with the Global Animal Partnership and deliver a product with superior marbling and a one of a kind taste profile."

How To Slice Beef Against the Grain

For the tenderest, most juicy bite, let your steak rest after cooking, then slice it against the grain. Here's how:
Happy eating, y'all!