Ribeye is the most marbled of the three, which makes it the richest to eat and the most forgiving to cook. Sirloin cap is leaner and more straightforwardly beefy, with a firmer bite and a lower price. Flat iron comes from the shoulder and sits between them: close to a tenderloin for tenderness but with considerably more flavour, which is why butchers traditionally kept it. Order ribeye for richness, sirloin for classic steak flavour, and flat iron for the best balance of the two.
Ribeye
Cut from the rib section and the most marbled steak on most boards. That fat melts as it cooks, which is what makes a ribeye taste rich rather than merely meaty. It is the cut to order when the steak is the event, and the one that survives being cooked past medium. Tajima Ribeye Signature — $68.
Sirloin cap
Leaner, firmer, more directly beefy. The sirloin cap carries a fat cap on one side that bastes the meat as it cooks. This is the everyday steak: less rich, so you can finish it. Grilled 8oz Sirloin Cap Steak — $45.
Flat iron
A shoulder cut and the one people are most often surprised by. With the connective tissue running through it removed, what is left is close to a tenderloin for tenderness but with far more flavour. Flat Iron Prestige — $58.
If you cannot choose
Surf & Turf Grandeur ($58) puts steak and seafood on one plate, which is the honest answer for a table that has been arguing about it.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
Which is more tender, ribeye or flat iron?
Flat iron is marginally more tender once trimmed, but ribeye eats richer because of its marbling. Tenderness and richness are different qualities.
Why is sirloin cheaper than ribeye?
Sirloin is leaner and comes from a larger, harder-working part of the animal. Less marbling means less richness, and the price follows demand.
What is a butchers cut?
A cut butchers traditionally kept for themselves because it delivers flavour out of proportion to its price. Flat iron and skirt are the usual examples.
