Know Your Cut: A Guide to the Steaks at Chuck's Roadhouse
Not all steaks are created equal, and that’s exactly the point. Every cut on the Chuck’s Roadhouse menu comes from a different part of the animal, which means a different texture, a different flavour, and a different kind of satisfying.
Whether you’re a filet loyalist, a rib-eye regular, or still figuring out your go-to, here’s your guide to every steak we serve.
Lean and Tender
Filet Mignon — 7oz | 540 Cals
The most tender steak on the menu, full stop. Cut from the tenderloin, a muscle that does very little work, the filet is buttery-soft with a mild, clean flavour. Because it’s naturally lean, we wrap ours in bacon to add a smoky, savoury richness to every bite.
Order it if: tenderness is your top priority and you like a refined, melt-in-your-mouth steak.
Top Sirloin — 7oz | 470 CalsÂ
Our leanest cut and the best value on the steak lineup. Top sirloin brings a satisfying, beefy flavour with a firmer bite than the filet, without the heaviness of a fattier cut.
Order it if: you want a classic, no-fuss steak that’s lighter on calories and easy on the wallet.
Rich and Marbled
Rib-Eye — 12oz | 880 CalsÂ
The flavour king. Cut from the rib section, the rib-eye is known for its generous marbling, those thin ribbons of fat that melt on the grill and baste the steak from the inside out. The result is a juicy, deeply rich steak with plenty of char-friendly edges.
Order it if: you’re all about big, bold, beefy flavour and don’t mind a little indulgence.
New York — 10oz | 630 CalsÂ
The steakhouse classic. Also known as a strip loin, the New York strikes a balance between tenderness and chew, with a firm texture, a strip of fat along the edge, and a robust flavour that stands up to any side.
Order it if: you want rich flavour and a hearty bite, with a little less fat than a rib-eye.
The Best of Both Worlds
Can’t decide between tender and flavourful? You don’t have to. The T-Bone and Porterhouse are both bone-in cuts that give you two steaks in one: a New York strip on one side of the bone and a piece of tenderloin (the filet) on the other.
T-Bone — 14oz | 1040 CalsÂ
A true roadhouse icon. The T-Bone pairs a hearty strip with a smaller portion of tenderloin, and cooking on the bone adds extra flavour and juiciness.
Order it if: you want variety on one plate and a steak that looks as good as it tastes.
Porterhouse — 20oz | 1590 CalsÂ
The biggest steak on our menu. A Porterhouse is cut from further back than the T-Bone, so it carries a much larger portion of tenderloin alongside the strip. It’s a showstopper built for serious appetites, or for sharing.
Order it if: you came hungry, or you want the ultimate steakhouse experience.
So, Which Cut Is Yours?
- Want tender? Go Filet Mignon.
- Want flavour? Go Rib-Eye.
- Want a classic? Go New York.
- Want lighter or better value? Go Top Sirloin.
- Can’t choose? Go T-Bone.
- Came to conquer? Go Porterhouse.
There’s no wrong answer, only your next favourite. Pull up a seat at your local Chuck’s Roadhouse and find the cut that’s calling your name.
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