You know that feeling when the plate lands in front of you — sizzling, warm, perfectly seared — and for just a second, the world narrows down to that one glorious cut of steak?
There’s something timeless about steak. In Switzerland, where dining is both a ritual and an art, steak isn’t just food — it’s an experience. Whether you’re sitting down for a celebratory dinner or just need something hearty to battle the cold, the right cut of beef can feel downright magical. And while everyone’s got their preferences, some cuts just… speak louder.
So, let’s talk about the most loved steak cuts and what makes them so irresistible. Not from a butcher’s textbook, but from the heart — and the stomach.
Ribeye – The Rock Star of Richness
Let’s not kid ourselves — the ribeye is the flavor king. You look at it, and it practically whispers, “I’m going to be juicy, buttery, and bold.” It’s got those glorious marbling veins — ribbons of fat weaving through muscle — that melt into the meat as it cooks.
That fat? That’s not a waste. That’s liquid gold. It’s what gives ribeye its signature juiciness and that rich, beefy taste that lingers long after your last bite.
Whether grilled, pan-seared, or broiled, it holds up. No fancy sauce needed. Just salt, pepper, and maybe a knob of butter. Honestly, if steak had a fan club, ribeye would be the poster child.
At GOODWIN – The Steak House in Geneva, it’s often the first thing people ask about. And once they try it, it’s rarely the last.
Filet Mignon – Elegance on a Plate
Filet mignon is what happens when beef puts on a tuxedo. It’s smooth. Refined. Not trying to prove anything. It’s the cut for people who like their steak buttery-soft, with zero chew-factor drama.
Now, it’s not as flavor-forward as, say, a ribeye, but that’s okay. Sometimes you don’t want loud — you want elegance. Filet mignon delivers that melt-in-your-mouth tenderness that turns dinner into a slow, indulgent experience.
It’s the cut people order on anniversaries or when they’re pulling out all the stops. Add a red wine reduction or a peppercorn crust? You’re not just eating — you’re making a memory.
Read also: Filet Mignon vs. Ribeye vs. New York Steak
Wagyu New York Steak
The Wagyu New York Steak is not just a cut—it’s a moment. A celebration. If the Marbled New York is the charming local, the Wagyu New York is the international jet-setter: complex, refined, and slightly indulgent.
Now, take that luxurious marbling and shape it into a New York cut. What you get is the best of both worlds: the rich, juicy fat content of Wagyu with the structured form and satisfying chew of a striploin. It’s almost unfair how good it is.
In Switzerland—where luxury is measured not by flesh but by detail—Wagyu is an ideal match. It’s subtle yet extravagant. Our guests don’t just eat it—they savor it. Slowly. Gratefully. With a glass of bold red wine and eyes closed for just a moment too long.
Read Also: Wine and Steak Pairing: The Perfect Match at GOODWIN
The Marbled New York Steak
The Marbled New York Steak is a heavyweight in the world of beef. Known for its full-bodied flavor and unmistakable texture, it strikes that sweet spot between tenderness and chew. Not too soft, not too tough—just enough resistance to remind you that you’re eating something real.
You know what? It’s a bit like that satisfying crackle from a vinyl record—an imperfection that makes the experience better, richer, more textured.
And here’s the kicker: unlike fattier cuts like ribeye, the New York keeps a tighter structure. That means you still get that rich, beefy hit, but with a bit more bite and structure. It doesn’t fall apart on the fork—it makes you want to chew.
Here in Switzerland, where culinary culture leans toward purity and precision, the Marbled New York Steak hits all the right notes. It’s honest food—straightforward yet sophisticated.
T-Bone – Two Worlds, One Cut
Can’t decide between a filet and a strip steak? The T-bone laughs gently and says, “Why not both?”
On one side, you’ve got the lean, tender filet. On the other, the firm, flavorful strip. And running between them? That iconic bone that gives the T-bone its name — and a whole lot of character.
It’s a generous cut, no doubt. You need a proper appetite (or a friend who wants to share). But the reward is two textures, two flavor profiles, and one deeply satisfying meal. It’s a little theatrical, a little nostalgic — the kind of steak that makes you sit up straighter when it arrives.
And let’s be honest — part of the fun is watching people’s heads turn when the server walks it across the dining room.
Read Also: Why Goodwin — The Steak House is the Ultimate Dining Destination in Geneva
Every Cut Tells a Story
People don’t remember what sides came with their steak. They remember the moment: the first bite, the flavor, the way the knife glided through.
Visit GOODWIN – The Steak House to taste all types of steak cuts prepared to perfection. Whether you’re craving the bold richness of Marbled New York or the silky luxury of Wagyu New York, our menu has something to satisfy every steak lover. Each cut is selected with care, grilled to your preference, and served in a warm, elegant setting. Stop by for lunch, dinner, or a special night out—you’ll leave with a full heart and a taste that lingers long after the last bite.
Whatever your story, the steak matters. Because food isn’t just fuel — it’s memory, tradition, and pure, joyful indulgence.
So — what’s your favorite cut? And more importantly, when are you coming by to enjoy it again? For reservations: Goodwin-steakhouse.ch/geneve
