Filet Mignon: The Tenderloin
The filet mignon comes from the tenderloin, a long, narrow muscle that runs along the spine of the cow. Because this muscle does almost no work, the resulting steak is incredibly tender with a fine, delicate texture. Filet mignon is the leanest of the premium cuts, which means it relies on its tenderness rather than marbling for appeal. It is perfect for diners who prefer a subtle, buttery steak without a heavy beefy punch. At Blu' Steakhouse in Hollywood, FL, the Filet Mignon is priced at $45 for USDA Prime, while the Wagyu Filet at $98 adds extraordinary marbling to that signature tenderness.
Ribeye: The Flavor King
Cut from the rib section, the ribeye is the most marbled and flavorful of all standard steak cuts. It contains the longissimus dorsi muscle along with the spinalis cap, often called the ribeye cap, which is considered by many to be the single best-tasting piece of beef on the entire animal. The generous fat content means a ribeye is forgiving to cook and delivers an intensely rich, juicy eating experience. Blu' Steakhouse offers the Bone-In Ribeye Au Poivre at $89, where the bone adds additional flavor during cooking and the peppercorn crust provides a beautiful contrast to the rich meat.
NY Strip: The Classic Cut
The New York strip comes from the short loin, just behind the rib section. It features a firm, satisfying bite with a strip of fat along one edge that adds flavor without overwhelming the cut. The NY strip strikes a balance between the tenderness of a filet and the richness of a ribeye, making it one of the most versatile and popular steakhouse cuts. It has a slightly chewier texture than the filet but rewards you with more beefy flavor. At Blu' Steakhouse, the NY Strip at $65 is a USDA Prime selection that exemplifies what this classic cut can be at its very best.
Tomahawk: The Showpiece
The tomahawk is essentially a bone-in ribeye with the entire rib bone left intact, creating a dramatic presentation that has made it one of the most photographed steaks in the world. The long bone is frenched clean and can extend twelve inches or more. Beyond the visual impact, the bone contributes to the cooking process by conducting heat evenly and adding a subtle depth of flavor. The 32oz Tomahawk at Blu' Steakhouse is priced at $200 for USDA Prime, and for those seeking the ultimate experience, the Wagyu Tomahawk at $500 delivers unmatched richness with its extraordinary marbling.
Wagyu Cuts: Ribcap and Manhattan
Beyond the standard cuts, Blu' Steakhouse features specialty Wagyu selections that offer unique experiences. The Wagyu Ribcap at $85 is cut from the spinalis dorsi, the cap muscle of the ribeye. It is widely considered the most flavorful and tender part of the entire rib section. The Wagyu Manhattan Cut at $100 is a strip loin cut that showcases the extraordinary marbling of Japanese-influenced Wagyu genetics. Both of these cuts represent the cutting edge of what a modern steakhouse can offer, going beyond the traditional filet-ribeye-strip lineup to give diners something truly exceptional and memorable.
Beyond Beef: Other Premium Proteins
A great steakhouse menu extends beyond beef. At Blu' Steakhouse, Chef Javi Cano offers Lamb Chops at $55, a Pork Tomahawk at $44, Glacier Sea Bass at $45, and Salmon at $40 for guests who want variety. The Wagyu Burger at $27 offers a more approachable way to experience Wagyu beef, while the Short Rib at $49 delivers deep, braised-style flavor. Whether you are a dedicated carnivore or prefer to mix things up, the menu at 1900 Harrison St in Hollywood, FL has something for every palate. Call 754-260-5189 to make a reservation and explore the full range of cuts available.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.