Not every cut behaves the same. Tenderloin is popular because it’s naturally tender and usually lean, which makes the texture feel silkier even when cooked quickly. Ribeye brings more fat, so it stays juicy and forgiving, especially with a hot sear.
Strip steak can work too, but it depends on thickness and how you manage heat. The key isn’t only the cut—it’s the thickness. A thin steak cooks through too fast; you’ll end up with rare but not truly blue. A thick steak gives you control: you can sear aggressively for crust and still keep the center in the target zone.
As a rule of thumb, look for steaks thick enough that you can sear the outside without instantly overcooking the interior. If your steak is very thin, consider sticking to rare rather than trying to chase blue.
