A steakhouse option is a type of cut of beef that is served in a restaurant. The three most common steakhouse options are SIRLOIN, RARE, and filet. SIRLOIN is a cut of beef from the lower back of the cow, which is usually leaner and more flavorful than other cuts. RARE is a cooking method for steak that involves searing the outside of the steak while leaving the inside slightly pink. Filet is a cut of beef from the tenderloin of the cow, which is the most tender cut of beef.