Nothing But SteakNBSShop merch
The independent steak guide

Buy better.
Cook better.
Eat steak.

Nothing But Steak cuts through labels, hype, and guesswork with practical guides for choosing, cooking, and enjoying steak.

Browned strip steak in a cast-iron skillet on a home stovetop
Good steak starts with good know-how.
START HERE

A better steak starts with one useful answer.

Buy. Cook. Eat.

1 Buy: Cut and seller. 2 Cook: Temp and method. 3 Eat: Slice and judge.
Raw ribeye, New York strip and filet steaks side by side on butcher paper
Buy: compare the cut before you compare the label. Understand the cuts.
An instant-read thermometer probe checking the thickest center of a steak in a cast-iron pan
Cook: check the center with a thermometer. Use the temperature guide.

Illustrative kitchen images. Color alone cannot establish doneness or safety.

THE BRAND, OFF THE PLATE · NO BS

Say YES to NO BS.

Nothing But Steak. Tees and a hoodie. Designs and prices are provisional; checkout is not yet available.

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If the guides already match how you cook, the line is on a shirt: Say YES to NO BS.

THE STEAK LETTER

One useful steak email. No filler.

Buying advice, techniques, cut deep-dives, and noteworthy deals. Signup is coming. No daily blast.

A FEW STRAIGHT ANSWERS

Before you start.

Is this a steak shop?

No. It is a guide. The shop is merch. We do not sell meat.

Do you take money from sellers for rankings?

Not for “best of” lists. Buying pages teach you how to judge a seller.

Where do I start tonight?

If the steak is thick, read reverse sear. If it is thin, read cast iron. Either way, open the doneness page and use a thermometer.