The Curve is dedicated to exploring and feeling out the corners of complex, multi-dimensional, often hierarchical and always completely random subjects. The aim is to inform readers – in progressive, graduating fashion – on everything from gin and poems to cheeseburgers and trees.

This week’s Curve on the graduating scale of steak passed through a few hands of consideration. The conclusion came down from Vancouver’s steakhouse scene heavyweight, Hy’s Canada veteran and Chief Operations Officer Megan Buckley, who knows a thing or four about beef…

BEGINNER | Strip Loin

“The Strip Steak is definitely a crowd pleaser. Most commonly known as a New York Strip, it’s also marketed under a variety of other names like Kansas City and Ambassador Steak. Coming from the short loin, a moderately active, longer muscle, it can be cut to generous size. With the best of both tenderness and a healthy fat content, the result is a juicy, flavourful steak. The Strip Loin is usually served boneless, but choosing a Bone-In New York or the more generously marbled Bone-In Rib Steak will definitely up the ante, as the bone imparts even more intensity of character. This flavourful cut stands up well with a robust red wine to accompany. Try a fruit-forward Zinfandel or Cabernet and enjoy the flavour explosion.”

INTERMEDIATE | Filet Mignon

“Perhaps it’s the French name, but for many, the name Filet Mignon is equated with the ultimate in dining luxury and indulgence. Cut from a small, non-working muscle, there is less yield and therefore the filet can be pricey…but it’s a lean, beautifully shaped steak, with no fat marbling and maximum tenderness. With a milder flavour profile, Filet Mignon can be deliciously enhanced with a creamy rich béarnaise or piquant peppercorn sauce. Best enjoyed with a lighter, dry red wine like Sangiovese or Pinot Noir; the moderate tannins and fruit won’t overwhelm the steak’s quiet character. This is a no-fail choice for purists who appreciate the nuances and subtleties of many layered flavours.”

ADVANCED | Porterhouse

“The Porterhouse, is for those who can’t decide…or really know and want the best of both worlds. It’s comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. Porterhouse steaks are cut from the rear end of the short loin, so they include a sizeable piece of tenderloin along with a large piece of strip loin on the other side of the bone. Not to be confused with the similarly shaped T-Bone Steak, which is cut closer to the front and therefore has a smaller tenderloin, the Porterhouse is big, bold and showy. Now what to uncork to go with it? Syrah or Cabernet will do just fine.”

EXTRA CREDIT | 60-Day Dry Aged Rib Steak

“For true steak aficionados, the complexity and intensity of a dry-aged cut is the ultimate steak experience. Extensive aging breaks down the enzymes in the beef, creating intense, concentrated flavours like nuttiness, blue cheese and “umami” – the so-called fifth, savoury taste. A 60-Day Dry Aged Bone-In Rib Steak is perfect for those who really know and understand what happens through the beef aging process, and want to enjoy a distinctly different steak experience. Pair with a bold, rich red from Italy or France and be transported.”