What Steak Should I Buy?
Answer three quick questions and get the cut that fits — plus how to cook it. Then learn to spot quality at the counter.
Filet Mignon →premium · tender
The most tender cut — lean and mild. Sear hot, finish gently, never past medium.
Ribeye →premium · flavor
Heavily marbled, rich, and forgiving. The marbling bastes it as it cooks.
New York Strip →mid · balanced
Firm chew with bold beefy flavor — the steakhouse standard.
Recommends a cut category to buy — the app identifies and grades the actual steak in front of you from a photo.
Is this one any good?
At the counter, snap the steak and Seared grades the marbling and gives a BUY / CONSIDER / PASS call.